TOASTED PESTO ROUNDS

Ingredients
• Three tablespoons of mayonnaise
• A quarter cup of fresh chopped basil or dill
• A quarter cup of grated parmesan cheese
• One clove garlic (minced)
• One loaf French bread, you should cut it into
a quarter inch thick slices
• Four teaspoons of chopped tomato
• One green onion (sliced)
• Pepper for tasting

Directions

Place grilling grate on your fire. Combine grated parmesan cheese, chopped basil, mayonnaise and minced garlic in a small bowl. Ensure that you mix well. Place French slices of bread on your hot grate for around 1-2 minutes until the slices are lightly toasted. Turn your slices occasionally while spreading an equal amount of the mayonnaise mixture on one side of every slice of bread. Add sliced green onions and chopped tomato on each slice of bread. Grill for an extra minute until your bread is lightly browned. Season with pepper for tasting.

POTATO WEDGES

Ingredients
• Two to three large potatoes (wash and scrub)
• Salt and pepper for tasting
• Half teaspoon of dried oregano
• Half teaspoon dried thyme
• One tablespoon of olive oil

Directions

Cover your grate using aluminum foil. Place your grilling grate over the fire. Cut your potatoes into sizeable wedges. Brush the sliced potatoes with olive oil and pour dried thyme and dried oregano. Place your potato wedges on top of your aluminum foil on the grill. Sprinkle with pepper and salt t o taste. Cook your wedges to desired tenderness while making sure you turn occasionally.