For you veggie lovers (pics)

SSN686

Morning All:[p]To put it mildly I am normally NOT a veggie eater, however, thanks to the BGE and some interesting spices/rubs there are a few I have come to enjoy. Last night the wife cut up some yellow squash and zucchinni, put it in a ZipLock with olive oil, salt, pepper and Penzey's Fox Point seasoning. After about an hour of all the flavors getting to know each other, on to the Egg it went. [p][p]They went for about 10 to 12 minutes, stirring every 3 minutes or so. I also sprinkled some DP Raging River on about half way through (just to add another flavor).[p]I had just finished cooking some Brats and sausages, so had a good fire going. These were done as follows: Beer 'n Brats lightly coated on one side with DP Red Eye and the other side with DP Cow Lick; the Italian Sweet Sausage with DP Raging River on one side and Ken Stone's Wicked Grin on the other; the Irish O'Garlick with DP Tsunami Spin on one side and KS Gilded Splinters on the other. These took about 25 minutes at 300 to 350 on a raised grid.[p][p]The final product ready to eat.[p][p]A shot of the Penzey's Fox Point seasoning label for those interested.[p][p]All in all a very nice meal. Only wish I had my new large that I am getting next week at the Florida EggFest so I could do bo items at once.[p]Have a GREAT day!
Jay

Crab leg

SSN686,
What were you cooking the veggies in? Where did you get that thing? It looks like a nice piece of cookware.
Seth
The rest looks nice too.

SSN686

Morning Crab leg:[p]It is a wok type of pan with holes, about 12" in diameter and 3" high. It has a removable handle so you can close the top of the Egg while cooking, then reinsert the handle to take it out. I really have no idea where my wife found it as we have had it at least a couple of years. It has come in very handy, especially for veggies. Sorry I couldn't be more helpful.[p]Have a GREAT day!
Jay

jake42

<p />SSN686,
The Egg has made me a huge vegetable fan as well.

Unknown

jake42, dang that looks good.....what all is in there?[p]H. Jass

BluesnBBQ

This weekend I'm having some friends over and one of the sides I'm going to make is vegetable kebabs: peppers, onions, cherry tomatoes and mushrooms marinated in Italian dressing and grilled on wooden skewers.

jake42

Hugh Jass,
Red and green peppers, onion, tomato and basil chicken sausage. A lot of times a do a simular dish to those great looking vegetables that you posted. It's about the only way I will eat any kind of squash.

Greendriver

SSN686,
here's simular on (it does have a bit of bacon in it though)[p]CALABACITAS RELLENAS / STUFFED SUMMER SQUASH[p]• 4 SMALL SQUASH
• SALT TO TASTE
• ¼ CUP PARMESAN CHEESE
• ½ CUP DRY BREAD CRUMBS
• 2 TBS OLIVE OIL
• 2 TBS MINCED ONION
• 1, 2, OR 3 CLOVES GARLIC (3)
• 1 LARGE TOMATO, PEELED OR NOT AND CHOPPED
• 3 OZ BOILED HAM, I USED CHOPPED FRIED BACON AND OMITTED THE OLIVE OIL
• 3 PICKLED JALAPENOS, OR 3 FRESH WITH SEEDS FOR CHILI HEADS OR WITHOUT FOR MEDIUM HEAD
• BLK PEPPER[p]
Boil squash whole till about half cooked, about 5 to 8 min. Drain and let stand until cool. Trim off the stem end, carefully scoop out the fleshy pulp, leaving the hollowed out walls intact. Set aside.[p]Heat up cooker to 550 indirect. In small bowl combine cheese and crumbs. In large skillet, heat oil to rippling over med high heat. Add onion, garlic; cook, stirring, for 2 min. Add tomato, ham, jalapenos, squash pulp; cook, stir, until mixture is slightly reduced another 2 to 3 min. Season. Fill mixture into squash. Place on baking sheet, sprinkle with cheese and bread crumb mixture, and sprinkle on any DP stuff you like for an extra kick or no or any rub for that matter. Cook till golden on top 3 to 5 min or more depending on your cooker.[p]Chet[p][p][p]

YB

Greendriver,
Try this recipe of Nature Boy's it is great.
Larry
[ul][li]NB's Veggies[/ul]

Greendriver

YB,
Thanks...that fav combo with pineapple really does sound good. Yea I'll try that!

Unknown

YB,[p]This is just a great recipe and we do it quite often. The higher temp just gives this dish a flavor that is hard to beat. [p]Dave[p]

YB

Old Dave,
I agree...My family really likes this recipe and some times a I put somes nuts in it also.

YB

Greendriver,
Chris really has a winner with this recipe.
Larry