Side Pannel
Grilled Vegetables
Grilled Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Barbeque, Vegetables
Ingredients List
- 1 Information below
Directions
Shepherd writes: "BBQing vegetables brings out their sweetness and imparts
a smoky, nutty quality that is extraordinarily delicious. Make them
whenever you light up the coals all harvest season."
"Choose colorful ripe garden-fresh vegetables, such as summer squash,
eggplants, onions and different colored bell peppers. Cut eggplant, onions
and squash on the bias into about 1/2" thick slices. Cut peppers into 2 to
3" strips or big scallops. About an hour or so before cooking, combine
vegetables with any good olive oil-based vinaigrette or use balsamic
vinegar and olive oil with added minced garlic, basil, pepper and salt.
"Prepare a BBQ fire, preferably using some fruit wood or mesquite chips.
When coals are evenly at the white ash stage, drain vegetables well and
grill on fine mesh BBQ grid about 4 to 6" from the coals. Grill as slowly
as possible until tender when pierced, turning several times and moving
vegetables around with a fork so that they cook evenly. A little charring
on the edges doesn't hurt them. Enjoy warm with or without a meat course,
and have crusty French bread to sop up the tasty juices."
a smoky, nutty quality that is extraordinarily delicious. Make them
whenever you light up the coals all harvest season."
"Choose colorful ripe garden-fresh vegetables, such as summer squash,
eggplants, onions and different colored bell peppers. Cut eggplant, onions
and squash on the bias into about 1/2" thick slices. Cut peppers into 2 to
3" strips or big scallops. About an hour or so before cooking, combine
vegetables with any good olive oil-based vinaigrette or use balsamic
vinegar and olive oil with added minced garlic, basil, pepper and salt.
"Prepare a BBQ fire, preferably using some fruit wood or mesquite chips.
When coals are evenly at the white ash stage, drain vegetables well and
grill on fine mesh BBQ grid about 4 to 6" from the coals. Grill as slowly
as possible until tender when pierced, turning several times and moving
vegetables around with a fork so that they cook evenly. A little charring
on the edges doesn't hurt them. Enjoy warm with or without a meat course,
and have crusty French bread to sop up the tasty juices."
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