Toppers (for Burgers, Steaks, Sausages, Chicken, Wild Game, Breakfast Burritos, Omelets, etc)
I end up cooking mushrooms, onions, peppers or some combination of the three at least once a week, and the secret is cast iron.
2 Bell Peppers (Red/Orange/Yellow/Green), or 1 Vidalia (or Sweet) Onion, or 1 Package Baby Bella (or White) Mushrooms
1 oz Olive Oil
1 Tbsp Balsamic Vinegar
2 Tbsp Butter
2 Tbsp Worcestershire Sauce
4 Tbsp Beer or 2 Tbsp Red Table Wine or 4 Tbsp Ginger Ale (or Root Beer or Coke) NOT DIET
2 Dashes Jane’s Krazy Mixed Up Salt; or Montreal Steak Seasoning
Preheat a gas or charcoal grill to Medium
Place a cast iron skillet or fajita pan on the grill and add 1 Tbsp of olive oil as it preheats
Once the pan is very hot, add the sliced vegetables and top with sliced butter.
Cook 3 minutes then stir with tongs.
Add Balsamic Vinegar / Ginger Ale / Root Beer now to speed caramelization and blend flavors.
Once the veggies start to soften (or mushrooms release their juices), add Pepper, Worcestershire Sauce and Vinegar.
As they start to dry and caramelize, add the Beer/Wine and reduce heat to sauté down to match serving time of main course.
Cook Additional 3 minutes then add salt or steak seasoning
1/2 tsp Fresh Ground Black Pepper
Of course this is easily customized for particular dish by adding/eliminating flavorings. The size of veggie slices and addition of vinegar or soda dramatically change cooking time and caramelization.