Gather 'Round the Grill

See what these women are cooking up; then start a grilling club of your own.

OUTDOOR GATHERING

Serves 6 to 8

Bacon-Wrapped Mushrooms With Honey-Barbecue Sauce

Spicy Flank Steak

Corn-Arugula-Tomato Medley

Herbed Salad With Grilled Balsamic Vegetables

grilled bread

Sour Cream Pound Cake

Grilling isn't only for guys. Just ask these Valdosta, Georgia, women, who have made an art of entertaining around the grill. They started their "Girls on the Grill, Too" supper club more than five years ago, and now there are nearly 20 members. "We all love to entertain," says Rhonda Thagard, host of this month's gathering. "We try to make every event special with different themes, unique recipes, and fun decorations." There is, however, a strict dress code: Members must wear their specially designed Girls on the Grill, Too aprons.

This group is ultra-organized, with a 12-month calendar of recipe assignments and scrapbooks of each event. "It's an outlet for most of us, who are either busy raising kids, volunteering in the community, or building careers," says second-grade teacher Kristy Johnson.

Just wait until you taste what these grill-savvy girlfriends fired up for us. Here are a few of their favorites, including Herbed Salad With Grilled Balsamic Vegetables, just in time for spring. Save room for Sour Cream Pound Cake-you won't believe how good the cake slices taste when toasted on the grill.

BACON-WRAPPED MUSHROOMS WITH HONEY-BARBECUE SAUCE

MAKES 8 APPETIZER SERVINGS

PREP: 15 MIN., COOK: 4 MIN., GRILL: 10 MIN.

24 small fresh mushrooms

12 bacon slices

1 cup Honey-Barbecue Sauce

WASH mushrooms thoroughly. Cut bacon slices in half crosswise, and microwave, in 2 batches, at HIGH 1 ½ to 2 minutes or until bacon is partially cooked. Pat dry with paper towels. Wrap each mushroom with a bacon slice, and secure with wooden picks. Dip wrapped mushrooms in HoneyBarbecue Sauce.

GRILL mushrooms (using a grill basket, if necessary), covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until bacon is crisp and thoroughly cooked.

Honey-Barbecue Sauce:

MAKES ABOUT 2 ¾ CUPS

PREP: 10 MIN., COOK: 25 MIN.

Cover and store leftover sauce in the refrigerator up to 1 week.

2 cups ketchup

1 cup dry white wine

1/3 cup honey

1 small onion, diced

2 garlic cloves, minced

1 tablespoon dried parsley flakes

2 tablespoons white vinegar

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

¼ teaspoon salt

BRING all ingredients to a boil in a large saucepan; reduce heat, and simmer, stirring often, 15 to 20 minutes or until slightly thickened.

LAURA P. HANSEN

VALDOSTA, GEORGIA

HERBED SALAD WITH GRILLED BALSAMIC VEGETABLES

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN.

To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.

8 cups mixed baby greens

3 tomatoes, sliced

Grilled Balsamic Vegetables

½ cup pitted ripe black olives

½ cup olive oil

3 tablespoons balsamic vinegar

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives or green onions

1 tablespoon chopped fresh marjoram (optional)

½ cup crumbled feta or goat cheese

1/3 cup refrigerated shredded Romano or Parmesan cheese

PLACE mixed greens on a large serving platter. Arrange tomato slices in center of platter over greens. Arrange Grilled Balsamic Vegetables and black olives around edge of platter over greens.

WHISK together olive oil and vinegar; drizzle over tomatoes and grilled vegetables. Sprinkle tomatoes evenly with basil, chives, and, if desired, marjoram. Top evenly with cheeses.

Grilled Balsamic Vegetables:

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., GRILL: 18 MIN.

4 medium-size fresh beets

2 large red bell peppers

2 small zucchini

1 small eggplant

1 large red onion

¼ cup extra virgin olive oil

1 ½ tablespoons balsamic vinegar

½ teaspoon salt

½ teaspoon freshly ground black pepper

TRIM stems from beets to 1 inch; cut into quarters. Cut bell peppers into 1-inch-wide strips. Cut offends of zucchini and eggplant; cut each lengthwise into 4 slices. Cut eggplant slices lengthwise into 1 ½-inch strips. Cut onion into ¾-inch-thick rounds.

WHISK together olive oil and vinegar in a large bowl. Add vegetables, and sprinkle evenly with salt and pepper; toss to coat.

GRILL vegetables, covered with grill lid, over medium-high heat (350° to 400°). Grill beets 6 minutes on each side (we grilled on 3 sides) or until tender; grill onion, zucchini, eggplant, and bell peppers 4 to 6 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel. LISA HARP

QUITMAN, GEORGIA

CORN-ARUGULA-TOMATO MEDLEY

MAKES 6 TO 8 SERVINGS

PRKP: 15 MIN., GRILL: 15 MIN.

Vegetable cooking spray for grilling

6 large ears fresh corn, husks removed

3 cups lightly packed baby arugula

2 cups cherry or grape tomatoes

5 bacon slices, cooked and crumbled

¼ cup chopped fresh cilantro

¼ cup fresh lime juice

2 garlic cloves, minced

Salt and freshly ground pepper to taste