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Looking for some new BBQ recipes? Your summer will sizzle with our best recipes for the BBQ. Try them and share them.

Happy Grilling!

February 2010

Grilled Vegetables

Feb 16, 2010 12:57 PM
Al Shivji

Grilled Vegetables

Spiced Grilling Oil for Vegetables
3/4 cup (180 ml) vegetable oil
2 tbsp (30 ml) balsamic vinegar
1 clove garlic, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed chili peppers (optional)

Combine all ingredients in a bowl and brush over vegetables before and during grilling. try tying together fresh herbs such as thyme or rosemary to make a basting brush. Brush vegetables again just before serving.

Carrots - 1/4" thick on the diagonal or lengthwise. Brush with spiced oil, butter and cinnamon or curry powder. Grill for 15-20 minutes

Corn On the Cob - In boiling water 5 minutes. Brush with spiced oil or thinned pesto. Grill 5-10 minutes.

Eggplant - Slice 1/4" thick. Salt and drain. Brush with spiced oil. Grill for 10-12 minutes.

Mushrooms - Skewer, brush with spiced oil and grill for 5-7 minutes. Slice Portobello mushrooms or leave whole. Brush with spiced oil or thinned pesto. Grill for 15-18 minutes.

Onions - Slice 1/4" thick or into wedges. Brush with spiced oil. Grill for 15-18 minutes.

Peppers - Slice into sixths or eighths, and discard seeds. Brush with spiced oil or thinned pesto. Grill for 10-12 minutes.

Potatoes - Slice 1/4" thick. Brush with spiced oil. Grill for 10-15 minutes.

Squash (Winter) - Slice 1/2" thick at widest part. Brush with melted butter and sprinkle with curry powder. Grill for 10-15 minutes.

Tomatoes - in half, brush with spiced oil or thinned pesto, and grill for 5-6 minutes. Skewer cherry tomatoes, brush with spiced oil or thinned pesto, and grill for 5-6 minutes.

Zucchini - Slice diagonally 1/4" thick. Brush with spiced oil. Grill for 6-8 minutes

* Recipes by Napoleon

  

 

 
 
 
 
 

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