Grilled Vegetables 101 | Chef Eric Recipe
Vegetables: So easy to prepare, but also so easy to ruin. Grilling vegetables is one of our favorite ways to prep for a flavorful summer, and with Chef Eric's tips for preparing vegetables his way, you're certain to have grilled vegetables on the menu all season long
Grilled Vegetables 101
2 Each Squash
2 Each Zucchini
1 Each Yellow Onion
1 Each Red Bell Pepper
2 Tbsp Lane’s BBQ Scorpion Seasoning
Optional:
½ Cup Ginger Maple Miso
¼ Cup Bourbon
Method:
1. Stabilize your grill at 500-600F and set up for a direct cook.
2. Cut the squash and zucchini into ¼” lengthwise so you have spears. Cut the onions into ¼” disks. Trim bell pepper.
3. Slightly oil and season vegetables for better heat transfer (do not over oil).
4. Place the squash, zucchini, onion disks and bell pepper on the grill grate. Sear each side for 1 to 2 minutes to slightly char and slightly soften. Then, char all vegetables on all sides at a high heat without overly softening. Transfer all vegetables to a cutting board. Slice all vegetables into large bite size pieces.
(At this point, you can season and serve or continue to “Grilled Vegetables 102” as seen below and in the video. I used a cast iron griddle; if you do not have one, you could use a large cast iron pan)
Grilled Vegetables 102
1. Using the cast iron griddle, ensure your surface is 500F+. Lay out the charred and trimmed vegetables onto the griddle for a final sear. Season the vegetables with the Scorpion rub 1 more time, roll the vegetables on the hot surface then pour over the Ginger Maple Miso to glaze. Allow the sauce to slightly reduce.
2. (Optional Flambe: Making sure everyone is away from the grill, very carefully pour ¼ Cup Bourbon not from the bottle over the vegetables for a final glaze. Be sure to not burn yourself or others! Allow the bourbon to flambe then reduce for 1 minute. As soon as the flames are gone, use 2 spatulas to toss the veg in the reducing glaze (For the Bourbon, I Prefer “Smooth Ambler”)
3. Using the 2-spatula method, transfer vegetables to the presentation platter and serve hot!
Maple Miso
2 Tbsp Shiro Miso or White Miso
1 Tsp Lemon Zest
½ Cup White Wine Vinegar
¾ Cup Pure Vermont Maple Syrup
1 Tbsp Soy Sauce or Brag’s Amino Acid
2 Tsp Ginger, Minced
1½ Cups Blended Oil
¼ Tsp Kosher Salt
Method:
Combine all except oil in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create and emulsify.
Where to Buy:
Lane's BBQ Scorpion Seasoning:
#kamadojoe #vegetables101 #grilledvegetables
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Marinated Vegetable Salad
Make eating healthy easy, and it can be! Marinated Vegetable Salad is a satisfying, lettuce-less salad recipe that can sit in the fridge all week long — ready and waiting for when you've got a craving for something fresh and crunchy. Keep on hand for a snack, or serve as a side at your next meal, BBQ, or get together. The Red Wine Vinaigrette is a MUST TRY!
PRINTABLE RECIPE HERE ????????
INGREDIENTS:
2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups sliced carrots
1 cucumber, seeded then chopped
1 bell pepper (any color), seeded then chopped
For the Vinaigrette:
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper
DIRECTIONS:
1. For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your taste.)
2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.
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the BEST marinated veggies
the best vegetable marinade
all you need is
- All you need is
‘ • Assorted vegetables
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 2-4 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon basil pesto
• 2 limes (juiced)
• Splash of soy sauce
• Salt and pepper to taste
• Garlic salt
• Lemon pepper
Instructions:
1. Preheat your grill to medium heat.
2. Prepare the marinade by combining ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, minced garlic cloves, 1 teaspoon of Dijon mustard, 1 tablespoon of basil pesto, the juice of 2 limes, and a splash of soy sauce in a bowl. Mix well to combine all the flavors.
3. Wash and cut the assorted vegetables into bite-sized pieces. Remove the seeds and membranes from the bell peppers and cut them into squares or rectangles.
4. Place the vegetables in a large bowl or ziploc bag and pour the marinade over them. Marinade for four hours.
5. Place the vegetables on skewers, or place them in a large stainless steel grill pan. Linking my favorite one here -
6. Once the veggie skewers are cooked and nicely charred, remove them from the grill and serve!
#easyrecipe #healthy #recipes #dinner #summer #healthyrecipes #grilling
HOMEMADE Style Giardiniera | Italian pickled vegetables
Making homemade pickled vegetables (Giardiniera) is easy to make than you’d think and allow you to keep a stash of delicious pickled jarred vegetable in the pantry all year round.
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Vegetables needed:
About 5 lbs (2kg) of fresh vegetables:
cauliflower
carrots
small onions
white pearly onions
red pepper
yellow peppers
cucumbers
zucchini
celery
chili peppers
You can also add any
vegetables of your choice.
Spices needed:
4 sprigs of fresh dill, or
1 tbsp dried dill
1 tbsp mixed peppercorns
1 head of garlic
3 bay leaves
1 tsp red pepper flakes(optional)
3 tbsp table salt (40 g)
3 tbsp sugar (40 g) *** Note, Or 2 tablespoons of honey (30 g)
6 cups white vinegar
(1 1/2 liter)
6 cups water (1 1/2 liter)
(** If you like a spice Giardiniera, add a pinch of crushed red pepper to each) jar.
(***If In case you don't want to use sugar, use honey.
Use 2 tablespoons of honey (30 g) ( That is, 2 tablespoons of honey = 3 tablespoons of sugar.
Marinated vegetables
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This Raw Vegan Marinated Veggies Recipe Adds Endless Variety To Your Menus
This raw vegan marinated veggies recipe will allow you to make a wide variety of side dishes and expand your salad options. Here's the recipe.
Check out my international spices video to help you turn this basic recipe into the perfect compliment to your menu.
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