Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my grilling spot grilled vegetables. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Grilling thin or sliced vegetables on the barbecue can be tricky because they have a tendency to slip through the cooking grates. Instead, try grilling them in foil packets. This method requires minimal attention and the end result is more tender and flavorful vegetables.
My Grilling Spot Grilled Vegetables is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. My Grilling Spot Grilled Vegetables is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook my grilling spot grilled vegetables using 9 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make My Grilling Spot Grilled Vegetables:
- Make ready 1 Pound Eggplant
- Prepare 1 Pound Zuccini
- Make ready 4 Big Bell Peppers
- Make ready 1 Big White Onion
- Make ready To Taste Salt
- Make ready To Taste Black Pepper
- Make ready To Taste Oregano
- Prepare To Taste Onion Powder
- Prepare To Taste Rosmery Powder
Season the dressing with salt and pepper. The most-popular grilling vegetables (squash, eggplant, peppers, onions, anything kebab) are popular for good reason — but there are a few you might not have thought of that do just. Some vegetables are best when grilled whole, whereas others benefit from a little slicing and dicing. For small vegetables (like asparagus, cherry tomatoes, green beans and mushrooms), do yourself a favor and grill them whole.
Steps to make My Grilling Spot Grilled Vegetables:
- Select fresh vegatables and wash them with water.
- Chop the Zuccini in thick slices (at least half an inch).
- Lay the Zuccini slices on a tray, salt them and let them rest while you prepare the other vegetables. You need to use a lot of salt, you will remove it later. This will help the Zuccini to sweat, you don't want them too watery when you take them to the grill. This will help you get better texture.
- Chop the Eggplant in thick slices (at least half an inch).
- Lay the Eggplant slices on a tray, salt them and let them rest while you prepare the other vegetables. As you did with the Zuccini, use a lot of salt. This will help the Eggplant sweat, in this case, you do this to take out the bitter spicy flavor raw Eggplant has. And of course, you will also get better texture.
- Chop the Bell Peppers (1"x 1" aprox).
- Cut the onion in slices (1/4" aprox).
- Wash the Zuccinis and Eggplants with plenty of water to remove the salt. Make sure it is all gone.
- Place the Bell Peppers, Zuccinis, Eggplants on a grill basket and add the salt, Black Pepper, Oregano, Rosemery and Onion Powder. Mix and start grilling. Grill for about 15 min and separate the Zuccinis and Eggplants.
- Let the Bell Peppers grill for another 10 min, they will take longer to be ready. After this, serve.
- Grill the Zuccinis and Eggplants directly on the griddle for about three minutes on each side and serve.
- Place the Onions in a flat pan and add the seasoning.
- Grill the Onions for ten minutes and serve.
- You are all set! Enjoy!
They will be less likely to fall through the grates and you can always slice. Find healthy, delicious grilled vegetable recipes including eggplant, corn, potato and zucchini. Healthier recipes, from the food and nutrition experts at EatingWell. There's nothing easier than grilled vegetables in the summertime, and these recipes are the best of the best. Your one-stop guide to grilling the best corn, tomatoes, and other seasonal produce.
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