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Old 02-15-2006, 09:54 PM   #1
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need help grilling vegetables

Aw right. Anyone have a few quick tips for grilling
vegetables on open flame? marinades? types? tips?
Thanx. DK
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Old 02-15-2006, 10:20 PM   #2
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What types of veggies, Dave?
As a rule, I always try to slices everything a consistaint thicknes when doing egg plant, squash, onion, etc. Oil grill bars, oil veggies and sprinkle with Greek or Italian seasoning. I seem to always add some Tony Chachere's also.

Have you tried grilled romane lettuce? Makes a good cesear. Take romane hearts and half or quarter lenghtwise. Oil lightly and grill 'cut side' down for 5 min. Turn, grill 4 min or until desired amount of doneness.
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Old 02-15-2006, 11:04 PM   #3
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DK

What Finney said. Also, I mix a couple tablespoons of olive oil with a packet of Good Seasons dry Italian seasonings to put on the veggies and fling 'em on the grill. Or just use your favorite Italian salad dressing as a marinade.

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Old 02-16-2006, 05:15 AM   #4
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Olive Oil, Kosher Salt and Black Pepper, simplicity at it's best.
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Old 02-16-2006, 05:24 AM   #5
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What Larry said, after a little spritz of Olive Oil. Asparagus are my favorite!
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Old 02-16-2006, 05:32 AM   #6
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Quote:
Originally Posted by Nick Prochilo
What Larry said, after a little spritz of Olive Oil. Asparagus are my favorite!
I love grilled asparagus. Can't believe I forgot to mention it. #-o
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Old 02-16-2006, 06:07 AM   #7
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All summer long I eat grilled squash and zuchinni..slice em fairly thick and
throw em in a little plastic bag with Italian or Olive oil, lemon and your choice of herbs. Sometimes I throw in some Cavenders. Then grill
till tender...a little charring is my preferred way. Once off, you add a dab of butter or balsamic if you want, but they're great just the way they are.

Not a big fan of grilled tomatos.
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Old 02-16-2006, 06:33 AM   #8
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I started grilling green tomatoes a couple of summers ago. If you like them fried, you'll like them grilled!
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Old 02-16-2006, 07:26 AM   #9
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Salt, pepper, Italian dressing and let 'er rip...

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Old 02-16-2006, 08:23 AM   #10
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EVOO, salt and pepper or Morton's Season Salt. Keep everything a nice consistent size and go fir it.

I like to do potatoes thick cut, tomatoes cut in half, asparagus, any peppers and so on.
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