Three bacon-wrapped appetizers

  • Leave a Comment
  • Max 5 stars
    60
    My Rating
    (1 Rating)
Vegetables are healthy and delicious. Bacon-wrapped veggies are still better.

Grilling vegetables is one of the best ways to cook them. You can add a little grill seasoning (or rub) and let the heat and smoke add layer after layer of delicious flavor. There's really not much more you need to do with vegetables than grill and serve them as is. Of course, if you want, you can wrap them in bacon and take them to the next level because, well, there's bacon -- and bacon makes it all better.

Then, if you want even more flavor, dunk your bacon-wrapped veggie into one of three fantastic sauces.

Balsamic bacon-wrapped dates

Yields 12 dates

Ingredients:

  • 12 dates, pitted
  • 6 strips bacon, halved
  • Salt and pepper
  • 1/2 cup balsamic vinegar

For the sauce:

  • 1 cup mayonnaise
  • Juice of 1 lime
  • 6 chipotles in adobo sauce and their sauce, finely chopped
  • 1 tablespoon sugar

Directions:

  1. Mix the ingredients for the sauce first and put it in the refrigerator to cool. Next, prepare the fire for grilling.
  2. Wrap each date with a half-slice of bacon and secure with a tooth pick. Grill the dates for 3 minutes, then brush on the balsamic vinegar, and grill another 3 minutes. Serve when the bacon is crispy.

Bacon-wrapped water chestnuts with tamarind sauce

Yields 12 water chestnuts

Ingredients:

  • 12 whole water chestnuts
  • Cooking spray
  • 6 strips bacon, cut in half

For the sauce:

  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 cup tamarind paste
  • 1/2 cup chicken broth
  • 1 tablespoon sriracha (optional)

Directions:

  1. Preheat your oven to 400 degrees F. Get your grill going.
  2. Place the water chestnuts on a greased sheet pan and bake for 15 minutes.
  3. While the chestnuts are baking, you can make the sauce. Pour 2 tablespoons of olive oil into a skillet over medium-high heat. When hot, sauté the garlic for 30 seconds, then add the tamarind sauce and chicken broth. Stir to warm and then add the sriracha.
  4. When they are cool enough to handle (try not to let them cool), wrap them with bacon and secure with a toothpick.
  5. Grill them for 6 minutes or until the bacon is crispy.

Bacon-wrapped onions

Yields about 8-10 wrapped onions

Ingredients:

  • Oil for the grill
  • 2 onions, cut into 1/3-inch slices
  • Salt and pepper
  • 16-20 strips bacon

For the sauce:

  • 1 (14.5 ounce) can tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • 1 teaspoon cayenne
  • 4 tablespoons sriracha

Directions:

  1. First, make the sauce by mixing all of the ingredients together and letting them chill in the refrigerator.
  2. Get a fire started in the grill and then oil down the slats with vegetable oil.
  3. Season the onions with salt and pepper, then grill them for 10 minutes, then slip one to two strips of bacon around each slice.
  4. Grill for an additional 6 minutes.

Ready for more?

3 Delicious gluten-free appetizers
Chris Schlesinger basil corn relish
Turkey and balsamic onion quesadillas