Monday, July 5, 2010

Veggies on the grill ...

Tom got a neat BBQ Grill Wok made by Outset for Father's Day. Unfortunately, it came without an instruction book or any recipes. After doing a quick internet search, I found a recipe that worked pretty well. I used more veggies than the recipe called for, so we had to grill them in two batches. You need a medium hot fire. Cook the veggies 10-12 minutes, depending on your fire. The veggies were awesome, so many fresh flavors and textures and colors. This is one of those recipes that you can get creative with and add different herbs and veggies to the mix.

BBQ Vegetable Medley
Serves: 4 to 6 servings
* 1/4 cup olive oil
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 10 cherry tomatoes
* 1 onion, cut in chunks
* 1 box mushrooms
* 1 zucchini, sliced
* 1/2 cup green beans
* 1/2 cup fresh basil leaves, chopped
* Salt
* Black pepper
Put olive oil in a large bowl and add salt, pepper and any herbs you like. I used dried oregano. Didn't have the fresh basil on hand. Add the peppers, tomatoes, onion, mushrooms, zucchini, beans and basil to the bowl and toss gently to combine. Let vegetables stand for 30 minutes before placing them into the BBQ wok basket. We grilled them for about 12 minutes, maybe a little longer, because the fire wasn't as hot as we would have liked.

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