How To make Marinated Vegetables

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 Raw Vegetable Recipe

This raw vegetable recipe is one of my stand-by dinners when I just want a whole bunch of vegetables. It's very quick if you don't need the grains, and so satisfying with the salty tamari. If you like to eat raw food, this is one of my healthy vegan recipes that is easily made 100% raw.

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Marinated BBQ Vegetables

I don't think I've ever been so excited about a vegetable recipe. Ever. ????

Dum Biryani. A Different and Unique Recipe

Easy Marinated Vegetables - Nikhil Rastogi - Rasm-e-Rasoi

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Zee TV Presents Khana Khazana By Chef Sanjeev Kapoor Watch Chef Nikhil Rastogi interacting with guest Mr. Rakesh Kohli, who shares the recipe of 'Easy Marinated Vegetables' in the brand new show Rasm-e-Rasoi, only on Zee Khana Khazana.

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Tandoori Vegetables - Indian Starter Recipe - The Bombay Chef – Varun Inamdar

Learn how to make Tandoori Vegetables with chef Varun Inamdar only on Rajshri Food.

Tandoori vegetable recipe is undoubtedly everyone's favourite. The flavours of vegetables cooked in tandoori style is what beats every other tandoori recipe. This vegetarian recipe can be served as a starter and looks great with loads of colours when arranged well. This tandoori recipe is not only easy to make but healthy too.

Ingredients

Choice of vegetables
100 gms baby potatoes (par boiled and peeled)
100 gms mushrooms
100 gms okra
100 gms cauliflower florets
100 gms tendli (ivy gourd)
100 gms mixed peppers

Marination
250 gms Dahi
1.5 tbsp roasted gram flour
1 tsp haldi pwd
2 tbsp red chilli pwd
1 tsp garam masala powder
1 tsp ginger garlic paste
Salt to taste
2 tbsp mustard oil
1 tsp crushed corriander seeds
1 tsp chaat masala powder

Garnish
Coriander leaves
onions slices
lemons halves

Method
Cut the vegetables into large chunks.

For marination:
In a bowl add 250 gms Dahi, 1.5 tbsp roasted gram flour, 1 tsp haldi powder, 2 tbsp red chilli powder, 1 tsp garam masala powder, 1 tsp ginger garlic paste, Salt to taste, 2 tbsp mustard oil, 1 tsp crushed coriander seeds, 1 tsp chaat masala powder and mix it well.

Add the vegetables into the bowl, mix nicely and allow it to marinate for half an hour.

Roast the vegetables on the skewers, cook for 20-30 mins at 200 degrees Celsius in a preheated oven.

Garnish with Coriander leaves, onions slices and lemons halves.

The tandoori vegetables are ready to be served

Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited

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