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thanks, and sure, there are sweet potatoes, asparagus, yellow and red bell peppers, squash, portobello mushrooms, zuchinni (& in the middle some abt's, gotta have some bacon right). There is no pan on the grill, they are just done direct on the grill.
As a side note, I do them in shifts, one veggie at a time so they cook evenly, then remove them to a cooling rack while the next one is on; I've found that if you put them directly on a plate they tend to leach out a lot of water then you end up with a less than appetizing plate swimming in a puddle, kills the flavor too somewhat. When cooled I transfer them to the serving plate & serve at room temp - a plate like the one shown in the picture makes a nice addition at a party, particularly when next to a plate of meat
To answer your question, maybe because you're not cooking them properly? Take any combination of veggies, slice, brush with olive oil, salt & pepper & cook direct over high heat. On a plate they look pretty good & taste even better:
Dewalt. But seriously, it's not a problem unless you have an aversion to cooked bananas & if so there's no way around it, you'd probably not enjoy this. They're so close to mush uncooked that I don't think there's a way to avoid them getting even mushier during cooking. That said even after cooking & slicing they held their shape no problem. Overall they probably have a texture that wouldn't be appealing to many people. I love cooked bananas, routinely slice one up into oatmeal & then into the microwave for 4 minutes, after that treatment they're barely discernable as bananas anymore, they become more or less an unidentifiable flavoring... or flavouring if you're an angry dwarfTexanOfTheNorth said:Wonder if freezing the bananas before wrapping them in bacon would have kept them from getting too soft? Not sure though how you would get wooden toothpicks through them.