FLEUR DE LOLLY ON FOOD: Bored with hot dogs and burgers? Try a mixed grill

One of my favorite things about summertime is grilling season. When I was growing up, my dad did all the grilling, and my mom owned the rights to the kitchen. I carried that division of cooking over into my adulthood.  

A few years ago, Sweet Harold purchased a new Weber grill. He continued the grilling until one afternoon, he casually suggested that I needed to learn to grill. He had no idea that suggestion would turn into a passion for me.  

After a few basic lessons from him, we were both thrilled to realize that I enjoyed grilling as much, if not more than, meals prepared in my kitchen. My "problem" nowadays with grilling is not HOW, but deciding WHAT to cook and serve. 

If you're like me and get bored of the same burgers and hot dogs, a mixed grill is your answer. A mixed grill will give an assortment of delicious options with something for everyone.  

Regional cuisines around the world have their version of a mixed grill. You can choose your favorite sausages and meats and add summer vegetables as I did.  

While preparing for this column, I was surprised at the dozens of flavors of sausages available. Add grilled flatbread and an assortment of dipping sauces and mustards to round out the serving platter to provide something for everyone. I like to add pepperoncini peppers or spicy pickles. 

1 pound Conecuh Smoked Sausage 

1 pound Zatarain's Andouille Sausage 

1 pkg. Aidells Pineapple and Bacon Smoked Chicken Sausage 

5 bratwursts 

5 hot or sweet Italian sausages 

3 boneless skinless chicken breasts 

1 pound pork tenderloin 

Corn on the cob 

Multi-colored mini sweet peppers, cut in half lengthwise, seeds and membranes removed 

1 medium head radicchio or red cabbage, cut into wedges 

Portabello mushrooms wiped clean with stems and gills removed 

Flatbread 

Olive oil for brushing 

Kosher salt and freshly ground black pepper 

Paprika 

Parsley 

Optional: pepperoncini, whole grain mustard, spicy pickles 

When the appropriate internal temperature is reached, place the food on a large, rimmed baking pan and cover it with foil until everything is cooked. 

Preheat grill to 375 to 400 degrees. Brush the sausages with olive oil. 

Place sausages on the grill, cover, and cook for 4 to 6 minutes. Flip sausages, close grill and cook an additional 4 to 6 minutes. Flip again and cook another 3 to 4 minutes until the internal temperature is 165 degrees. 

Brush a light coating of olive oil onto the chicken breasts. Season with salt and pepper and a sprinkling of paprika. Medium-low heat is ideal for boneless skinless breasts. The grilling time will vary depending on the thickness of the chicken.  

When the chicken releases easily from the grill grates, turn it over and cook until the internal temperature reaches 160 degrees. Remove from the grill and wrap in foil. The chicken will continue cooking until it reaches 165 degrees. 

I prefer the shrink-wrapped Smithfield pork tenderloins for grilling. They offer a variety of flavors and are super easy to cook. Simply grill for 20 to 30 minutes until the internal temperature reaches 145 degrees (medium-rare) to 160 degrees (medium) when measured in the thickest part of the meat. Let stand 10 minutes before slicing. 

Lightly brush the peppers, mushroom caps and radicchio wedges with olive oil, and season with salt and pepper. Grill, frequently turning, until lightly charred. Grill the corn for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. 

For the flatbread, cut each piece into quarters and brush with olive oil. When all the meat and vegetables are grilled, it's time to lightly char the bread. It only takes a few minutes per side on the grill to heat the bread through. When removed from the grill, sprinkle with sea salt and garnish with chopped fresh parsley or oregano. 

We love this simple vinaigrette served alongside the items on the mixed grill. 

Vinaigrette: 

3 garlic cloves, minced 

2 teaspoons chopped thyme 

4 tablespoons balsamic vinegar 

5 tablespoons extra virgin olive oil 

Salt and freshly ground black pepper 

In a bowl, combine garlic, thyme, vinegar and olive oil; season with salt and pepper. 

During this grilling season, if you prepare a mixed grill, email me photos of your creation. I'll be pleased to share on my social media accounts. 

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. She also is a Kansas City BBQ Society Certified Barbeque Judge. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.