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
head of garlic
corn on the cob
block of feta cheese
olive oil for drizzling
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