Outdoor Adventure USA

Sous vide William Wolf Bourbon chicken

Check in KE6MAE Larry

This is a pretty simple way to cook vegetables and potatoes on the grill, while you are cooking your meat. I made the squash at the last Field Day on Mt. Pinos. I also do this at home.
Combine sliced squash, red onions, bell peppers, and mushrooms with a few splashes of balsamic vinegar and garlic olive oil. I added rosemary as well. Eggplant will also work. If you want cajun vegetables, you can use those spices, pretty much any flavor you like. Wrap in foil and place on grill. It takes 10-15 minutes to cook them, flip it once.
I don't have one, but alternatively, you could place the vegetables on a grill mat or in a grill basket, without wrapping them in foil.
The potatoes were done in a similar manner, cut in pieces and sprinkled with olive oil and rosemary. This takes about 15 min per side.
Watch out when opening, hot steam will come out.

William Wolf Re-Purposed

Dutch oven white chocolate raspberry Bundt cake