Different Grilling Idea's?

Onion Flower: Peel large red or white onion; cut into 8 wedges, leaving root end intact. Place on foil; drizzle with 1 tbsp (15 mL) each liquid honey and wine vinegar. Seal and cook over medium-high heat for about 30 minutes or until tender.

Scalloped Tomatoes: Slice 1 tomato 1/2 inch (1 cm) thick. Place in single layer on greased foil square. Sprinkle with salt, pepper, fresh bread crumbs, grated Parmesan cheese and herbs. Dot with butter. Seal and cook over medium-high heat for about 15 minutes or until softened.

Grilled Garlic Spread: Trim off top of garlic head. Brush with oil. Wrap in foil; cook over medium-high heat for 30 minutes or until very soft. Let cool slightly; squeeze out pulp to spread on toasted pitas or crackers.

Quesadillas: Top 1 small tortilla with mustard, ham, shredded Swiss cheese; top with second tortilla. Wrap in foil; cook over medium-high heat for 2 minutes per side. Cut into quarters. (Other fillings: black beans, tuna corn, salsa, strips cooked chicken.)

Veggie Packs: On large piece of greased foil, arrange 1 carrot, sliced, 1 small new potato, sliced, and 1 small onion, chopped. Toss with a drizzle of oil, 1 tbsp (15 mL) chopped fresh thyme, oregano, parsley or chives (or 1 tsp/5 mL dried), 1/2 tsp (2 mL) salt and pinch pepper. Seal and cook over medium-high heat, turning once, for about 20 minutes or until vegetables are tender. (OR other vegetables in season, including green and yellow beans, broccoli or sweet peppers.)

Corn Cobs in Foil: Wrap husked corn cobs individually in foil. Seal and cook over medium-high heat, turning occasionally, for about 25 minutes or until tender-crisp. Or, don't husk, just soak in water about 1 hr for a smokier taste.

Toasted Cheese Baguette: Slice baguette in half lengthwise. Spread with 1/2 cup (125 mL) spreadable herbed cream cheese. Reassemble loaf, wrap in foil and cook over medium-high heat for 5 minutes. Remove from heat; let stand for 10 minutes and slice for appetizers or to serve with salad.

Gooey Banana Boats: Make slit just through peel along concave side of banana. Gently lift flaps of skin and place 2 tbsp (25 mL) toppings inside. Choose from chocolate chips, mini marshmallows, caramel or chocolate sauce, dried fruit. Wrap loosely in foil and cook, slit side up, over medium high heat for 10 minutes or until banana is slightly softened and toppings are melted (if applicable). (More of a dessert, but still tasty BBQ food).

Backwoods Taters: Prick white baking potato or sweet potato in several places. Wrap in foil and cook over medium heat, turning often, for about 50 minutes. Top with 1 of the following: baked beans, canned mixed bean salad, antipasto, salsa, chive butter, sour cream, herbed cream cheese.

Nachos in the Flames: Spread 1-1/2 cups (375 mL) tortilla chips on large piece of foil. Top with 1/2 cup (125 mL) shredded cheese, chopped sweet red pepper, corn kernels, and hot pepper rings (if desired). Seal and cook over medium-high heat for 10 minutes or until cheese is melted.

Veggie Kabobs: Skewer vegetable chunks (sweet peppers, zucchini, onion wedges, cherry tomatoes). Brush with herbed butter or honey mustard; roast for 5 to 10 minutes.

Sundae Sticks: Skewer marshmallow and fruit pieces (banana, peaches or strawberries, plus a maraschino cherry for tip), Roast until marshmallow is golden. (Again more of a dessert).

Cut zucchini, summer squash into 1 inch cubes, add small whole mushrooms and cherry tomatoes, slide onto presoaked skewers, drizzle with olive oil, season with salt and pepper. After removing from the grill, while they are still warm, add a light drizzle of italian dressing. You can also add olive oil and herbs such as basil, parsley and oregano to some boconccini (small balls of fresh mozzarella) place them in a nice bowl in the center of a platter, add crostinis done on the grill and a nice extra virgin olive oil on the side, some roasted red peppers. An easy one is just to buy a log of fresh goat cheese, moisten the outside with olive oil, roll the log in herbes de provence, season with coarse salt and fresh ground pepper and serve with slices of french bread toasted on the grill.

Whenever I have or attend a bbq I am expected to do Jalapeno Poppers. Here is a link to a great recipe.

http://allrecipes.com/Recipe/best-ever-jalapeno-po...

I usually wrap mine with bacon, and put wet toothpicks through so the bacon doesn't fall off. You can be creative with these adding your own little twist.

Another crowd pleaser is hot wings for sure. Here is a link to a wings recipe, of course, you can add your own twist to make it your own.

http://allrecipes.com/recipe/sweet-spicy-wings/det...

You could also grill fruit-pineapple, peaches etc. or even make your own mini skewers with whatever you'd like for a light app.

Lots of great ideas here from Food & Wine. LOVE LOVE LOVE the grilled peaches with basil and wrapped in prosciutto: http://www.foodandwine.com/slideshows/summer-hors-...

pineapple w/a brown sugar glaze. Chicken & veg sish-kabo's. Stuffed green peepers, corn in the husk. I'll be grilling a pizza later today.

Mediterranean vegetable kebabs pepper onions egg plant ( Aubergine) courgettes ( zucchini ) marinated in olive oil and garlic with salt and pepper and some rosemary