Oslo Tips
Read these 8 Oslo Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Cities tips and hundreds of other topics.
Kabobs
If adding vegetables to meat, poultry, or fish on skewers, select vegetables that will cook in about the same amount of time. For example, shrimp cooks very quickly, so choose cherry tomatoes, green onions, or mushrooms, which also cook quickly. Meat that takes longer to cook goes well with bell peppers, onions or zucchini. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
Grilled red potatoes
Rub small red potatoes with salt and cracked black pepper to taste, add butter and garlic, wrap in foil and toss them on the coals to cook while you're grilling other foods. -- Chris Schlesinger and John Willoughby, The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (1990)
Grilled onions
Cut red onions in half, rub them with salt and cracked black pepper to taste, add rosemary and balsamic vinegar, wrap in foil and toss them on the coals to cook while you're grilling other foods. -- Chris Schlesinger and John Willoughby, The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (1990)
Grilled sweet potatoes
Cut sweet potatoes into 1-inch slices, rub them with salt and cracked black pepper to taste, add brown sugar and butter, wrap in foil and toss them on the coals to cook while you're grilling other foods. -- Chris Schlesinger and John Willoughby, The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (1990)
Tasty zucchini
Cut zucchinis into 1-inch slices, rub them with salt and cracked black pepper to taste, add garlic, thyme, olive oil, wrap in foil and toss them on the coals to cook while you're grilling other foods. -- Chris Schlesinger and John Willoughby, The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (1990)
Zucchini and eggplant
Slice zucchini and eggplant lengthwise 1/2 inch thick. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
Good grilled vegetables
The simplest way to grill vegetables is to brush them with oil, then rub them with minced garlic and fresh herbs. Cook vegetables over direct heat alongside meat, poultry, or fish on an oiled grill. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
Grilled mushrooms
Rub mushrooms with salt and cracked black pepper to taste, add butter, sherry and basil, wrap in foil and toss them on the coals to cook while you're grilling other foods. -- Chris Schlesinger and John Willoughby, The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (1990)
