Cooking Classes


Tailgate Food for Virtual Supper Club

Football season is in full swing and tailgating is one of the fun things to do on game day. Susan is hosting dinner this month.

I am bringing the appetizers. This really doesn't have a recipe. You can use whatever you enjoy or have on hand. It can be vegetarian, like mine, or not. Add prosciutto, smoked sausage and cheeses.

If you have a barbecue for tailgating, just make these on site. If not, they can be made ahead and served at room temperature. Both are tasty.

Fire Roasted Antipasti

red peppers
baby carrots
head of garlic
fresh peaches
corn on the cob
fresh lemons
block of feta cheese
olive oil for drizzling
sea salt

Red Peppers - blacken with skin on over hot coals. When fully blackened put in a sealable bag and let sit for 20 minutes. Then peel the skin off, remove stem and seeds and slice.

Eggplant - slice about 1/2 inch thick, rub with oil and grill over hot coals. Turn when browned, about 6 minutes.

Garlic - cut off top of head to expose the cloves. Rub with oil. Place cut side down on hot coals to carmelize. Remove from grill and drizzle a little more olive oil. Place back on grill, cut side up and roast until tender.

Corn on the cob - Trim the cob on both ends and remove outer leaves. Soak for 15 minutes in water. Place on hot grill and turn when blackened. Occasionally remove charred leaves and grill until tender.
Mushrooms - slice and toss with oil. Place in barbecue basket and grill until tender. Cut into small coblets.

Baby carrots - if they are fresh, scrub until clean. Otherwise peel. Toss in oil and place on grill until tender.

Potatoes - scrub and slice about 1/2 inch thick. Toss in olive oil. Grill over hot coals until done and turn as necessary.

Lemon - slice in half. Place cut side down on hot grill until there are grill marks.

Arrange all on a platter. Drizzle with olive oil. Crush sea salt over all. Squeeze lemon juice over all. Add prosciutto, cheeses. Serve.

Find the rest of the menu here...

Val at More Than Burnt Toast has  Apple Streusel Cupcakes
Sandi at The Whistle Stop Cafe made  Sweet Potato Chips
Jerry at Jerry's Thoughts, Musings and Rants has  HeirloomTomato Salad  with Herbs and Capers
Susan at The Spice Garden  Slow Cooker Pulled Pork with Coleslaw


  1. I have made this recipe several times Sarah with a myriad of vegetables in season, hallloumi or bocconcini. Delicious. Thanks for bringing it to our tailgating party.

  2. Yum! It's always such a tease to smell the grills going at a tailgate event! These grilled vegetables are just perfect to start things out! Grilling corn and peppers and onions with some sausages is always a fave way to begin too! This was an awesome addition to the tailgate! Thanks Sarah!

  3. What a feast!I'd be happy with the platter for dinner and nothing else. OK, perhaps a crusty loaf of bread and a nice bottle of wine. smile*


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