Ingredients
Summer’s bounty and MORE!
Buy or pick your summer’s harvest:
Eggplant, zucchinis, summer squashes, portabello mushrooms or any large mushrooms, sweet onions, sweet bell pepper, corn on the cob, chili peppers… so much to choose from!
Fall and winter’s bounty are great too!
Those hard winter squashes sliced such as butternut, acorn, or pumpkin are wonderful to BBQ too!
Olive oil
Celtic or flavored Sea Salt
Fresh mined garlic (optional)
Fresh herbs: rosemary, thyme, oregano sprigs
Teriyaki Sauce for another optional marinade
Instructions
- Slice all vegetables about 1/4 ” thick
- In a large gallon sized baggie, depending on how many vegetables you are grilling, add vegetables, some olive oil, and sea salt. Use multiple bags so not to crowd and they all get coated in a the olive oil.
- Marinate for a minimum of 30 minutes or over night.
- Start heating your grill.
- Have an empty baking dish and tongs to put the finished vegetables in.
- Make sure the grates are cleaned. Use an oiled rag. You might need to throw it away after yo clean it, but better the gross dirt is on the rag not on your food.
- Once your grates are hot, check by putting one vegetable on the grate. It should sizzle. Put as many on the grate that can fit. You will have to do batches at a time.
- Turn down the heat/flame so not to burn the vegetables. Depending on the thickness, will depend on the time each vegetable will take. For example, a zucchini will cook faster than butternut squash. And mushrooms take a long time to cook down.
- Lets talk burnt blackened vegetables. There are bad for us. Even carcinogenic. Its something I needed to say. Because we eat for our health and the blackest burnt ones are not healthy. ok. I said it…
- Cook Time: 30 min