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

tomatoes

potatoes

baby carrots

eggplant

head of garlic

fresh peaches

corn on the cob

mushrooms

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