bbqpits
Assistant Cook
Aw right. Anyone have a few quick tips for grilling
vegetables on open flame? marinades? types? tips?
Thanx. DK
vegetables on open flame? marinades? types? tips?
Thanx. DK
need help grilling vegetables
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Finney
Master Chef
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.
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.
Griff
Master Chef
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.
Griff
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.
Griff
LarryWolfe
Chef Extraordinaire
Olive Oil, Kosher Salt and Black Pepper, simplicity at it's best.
Nick Prochilo
Chef Extraordinaire
What Larry said, after a little spritz of Olive Oil. Asparagus are my favorite!
Finney
Master Chef
I love grilled asparagus. Can't believe I forgot to mention it. #-oNick Prochilo said:
Captain Morgan
Chef Extraordinaire
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.
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.
LarryWolfe
Chef Extraordinaire
I started grilling green tomatoes a couple of summers ago. If you like them fried, you'll like them grilled!
oompappy
Sous Chef
Salt, pepper, Italian dressing and let 'er rip...
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.
I like to do potatoes thick cut, tomatoes cut in half, asparagus, any peppers and so on.
Trekr
Senior Cook
New veggie wok
I just picked up a stainless steel veggie basket that is about 10" x 10" and has 2" sides bent up at 45 degree angle. I was Googleing for Weber accessories and found ABT Electronics. I got this unit for $ 17 including shipping. Really looking forward to using it
I just picked up a stainless steel veggie basket that is about 10" x 10" and has 2" sides bent up at 45 degree angle. I was Googleing for Weber accessories and found ABT Electronics. I got this unit for $ 17 including shipping. Really looking forward to using it
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