In case you didn't get enough in The Star....

More Thanksgiving sides, this time with a touch of smoke:

Rick Browne, internationally known BBQ chef; author of The Best Barbecue on Earth and half a dozen other cookbooks; restaurant critic; and host of public television's Barbecue America has the recipe for some great Thanksgiving sides- each with a unique international twist.

Cheesy Grilled Vegetables--from Argentina
Serves 4 to 6
(Recipe adapted from The Best Barbecue on Earth, pg 14)
6 firm plum tomatoes
1 red bell pepper, stemmed, seeded, and quartered
1 large onion, quartered lengthwise
2 small zucchini, halved lengthwise
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1/2 teaspoon dried thyme
1/2 teaspoon minced garlic
1 teaspoon kosher salt
freshly ground black pepper
4 large eggs
1/2 cup whole milk
1 cup shredded sardo or Gruyere cheese
1 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese

Prepare a charcoal or gas grill for indirect grilling (it is not necessary to use a drip pan with this recipe). Preheat to 350 degrees F. Make sure the grill rack is clean and oil it thoroughly with a nonstick cooking spray. Spray a 10-inch cast-iron skillet with cooking spray and set aside.
Lightly brush the tomatoes, bell peppers, onion, and zucchini with olive oil. Place the vegetable on the grill rack and cook over direct heat, turning several times, until vegetables start to brown on the edges but are still firm. Keep vegetables separate on the grill as the zucchini will be finished first, then the tomatoes, then the bell peppers, then the onions. Set aside until cool enough to handle. Remove the skins from the tomatoes and peppers, and cut all the vegetables into 1/2-inch pieces. Drain the tomatoes on paper towels.

Transfer the vegetables to a large bowl. Add the basil, thyme, garlic, salt, and pepper, stirring to combine.

In another large bowl, whisk together the eggs and milk, stir in the sardo cheese, and add the mixture to the vegetables, stirring to combine. Pour into the prepared skillet. Sprinkle the top evenly with bread crumbs and the Parmesan.
Transfer the skillet to the barbecue and cook over indirect heat until the edges of the mixture are browned and the center is set, about 20 minutes. Let cool to room temperature, cut into wedges, and serve.

Sweet Potato-Tofu Rice--from Korea
Serves 4 to 6
(Recipe adapted from The Best Barbecue on Earth, pg 122)
1/2 cup soy sauce
1/2 teaspoon grated fresh ginger
1 tablespoon sweetened rice vinegar
1 tablespoon vegetable oil
1 large sweet potato, peeled, cut into 1/2-inch thick rounds
2 yellow onions, cut into 1/2-inch think rounds
3 cups water
salt
4 ounces firm tofu, cut into 1/2-inch thick slices
3 cups hot cooked rice
freshly ground black pepper

Soak 12 - 16 bamboo skewers in water to cover for 30 minutes.

In a large shallow dish, combine the soy sauce, ginger, rice, vinegar, and oil, and set aside.
Transfer the sweet potato slices to a small saucepan and add the water and a pinch of salt. Bring to a boil, lower the heat, and simmer for 10 minutes, until the slices are just starting to become tender. Remove and pat dry.

Add the onion, potato, and tofu slices to the soy sauce mixture, carefully tossing to coat. Let stand for 10 to 12 minutes. Drain the vegetables and reserve the marinade.
Run 2 soaked skewers, 1 inch apart, through each slice of onion to hold the onion together on the grill. Set aside.

Preheat a charcoal or gas grill to 375 degrees F. Make sure the grill rack is clean and oil if thoroughly with nonstick cooking spray.

Transfer the onion, potato, and tofu to the prepared grill rack and cook for 2 to 3 minutes per side, generously basting with the reserved marinade, until they are grill-marked and beginning to brown.

Transfer the tofu and vegetables to a serving plate, removing the skewers from the onions. Serve over the steamed rice and season with salt and freshly ground pepper.