Hamburgers are wonderful.
But they are not the only things that you can grill. My family also grills hot dogs (which I hate) and occasionally bratwursts (which I love), but that is all. This year, I decided we needed to branch out a little. Being a little healthier also sounded like a good idea, since our only side dish to our hamburgers is potato salad, or potato chips. While potatoes are considered by some to be vegetables by some, I do not think adding potato salad to grilled hamburgers creates a well-rounded meal. (And yet, it creates well-rounded people…oh the irony.)
I came up with two new side dishes. To replace the potato salad (and leave behind the copious amounts of mayonnaise!) I settled on salt and vinegar potatoes. Yes, it is not much healthier, but I felt that it was a good compromise. I did not want my family to feel deprived, so I thought we could all agree on salt and vinegar potatoes.
Next, I went for grilled peppers (which I have tried once before with success, when celebrating my boyfriend’s birthday) and carrots. I could not pass up using some of the fresh basil from our garden, and lemon juice paired nicely with it. Garlic is garlic, and should be added to everything except dessert. Just my opinion.
Unfortunately, I do not think the grill was hot enough, because everything took longer to cook than usual, and in the end, I think it should have cooked longer. I wrote the recipes and directions below assuming that you will have a fully functioning, hot grill.
Salt and Vinegar Potatoes
4 small potatoes
2 c vinegar, approximately
Slice the potatoes into equally thick slices. I made mine approximately 1/8″ thick. Place the potatoes in a small pot, and pour in vinegar until the potatoes are just covered. Bring to a boil. Boil until the potatoes are just barely becoming fork-tender. Drain the potatoes, then place on the grill. Grill until golden brown and soft in the middle.
Lemon-Basil Carrots and Orange Peppers
1 medium orange pepper, sliced thinly
2 medium carrots, peeled and quartered
Combine the pepper, carrot, lemon juice, garlic, salt, and basil in a bowl. Toss to coat the carrots and pepper. Place on aluminum foil and fold the aluminum foil up to seal the vegetables in. Place on the grill for about 10-15 minutes, until the vegetables are lightly browned and tender.