By OnMilwaukee Staff Writers   Published May 03, 2010 at 1:03 PM

A while ago, we broke down the basics of grilling just in time for the outdoor eating season. We covered all the bases, from beer brats to Boca burgers, and offered suggestions on the best places to purchase our favorite summer foods.

Now, as grilling season approaches, we delve into some other foods that taste good with a slight char.

Molly Snyder Edler
Staff Writer
What she's grilling: stuffed Poblano peppers

These are a delicious appetizer or "side" that are super easy to make. Cut an opening on the side of a large Poblano pepper and scoop out the seeds -- or leave them in if you desire the extra heat -- and stuff them with slices of Mexican white cheese. Toss the peppers right on a medium flame and grill them until the skin bubbles just a little bit. Eat 'em immediately with an ice cold, lime-topped Modelo and make note of the fact you're living la buena vida.

Julie Lawrence
Staff Writer
What's she's grilling: potato salad

4 large potatoes, sliced 1/4-in. thick
1 medium onion, chopped
1 cup jalapeno peppers, sliced (Optional)
1 lb. bacon, cooked and chopped
1/2 cup Parmesan cheese, grated
1 cup sharp cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
1/2 stick butter
1 tbsp. chives
1 tsp. seasoned salt
1/2 tsp. coarse pepper
Nonstick cooking spray
Aluminum foil

Cooking Directions

Place two pieces of aluminum foil on a flat surface, spray each liberally with cooking spray and divide the ingredients between the two. Starting w/ sliced potato, top with chopped onion, peppers (optional), bacon, three types of cheese, butter, salt, pepper, chives.

Fold aluminum foil shut to create two separate pouches and throw on the grill for 35-45 minutes. Remove from heat, slice open and you have a wonderful, cheesy potato side dish!

Drew Olson
Senior editor
What he's grilling: asparagus

It may not be as common as corn on the cob, but grilled asparagus is easy to produce and makes a perfect side dish to go with your T-bone, chicken breast, salmon or tuna steak. Andy Tarnoff showed the way last year. Just put some fresh stalks on a plate, drizzle with olive oil and turn the spears until they are evenly coated. Sprinkle some sea salt on the top and turn them again. I like to give them a squirt of lemon juice, just because I like lemon juice. Grill the asparagus for five minutes over a hot grill, turning 1/4 turn every minute or so. You'll want them to brown in spots, but don't let them char.

Bobby Tanzilo
Managing editor
What he's grilling: beets

You love 'em or you hate 'em: those deep red, deeply earthy root vegetables that are the scourge of little kids everywhere. I love the flavor of beets, especially when roasted or, in this case, grilled. And they're easy. Peel 'em, slice 'em, drizzle with olive oil, add salt and pepper and let them cook a few minutes on each side until tender and you'll have a side dish that is different, stunningly beautiful on the plate and delicious on the palate. Add depth to the flavor by first marinating the slices in balsamic vinegar with a little garlic and rosemary.

Andy Tarnoff
What he's grilling: Asian-style grilled asparagus

Last year, I advocated for the grilling of asparagus with two simple ingredients (other than the vegetable, itself) -- just olive oil and sea salt.  This year, I'm taking it up a notch with a more delicious version of the recipe.  Cover the asparagus with sesame oil and drizzle over it a healthy amount of soy sauce.  Grill until slightly crispy, then sprinkle with sesame seeds.  It's a seriously easy recipe for a seriously novice griller, and it tastes really unique.  Give it a try this summer!