We talk a lot about cooking meat on the Egg, but I think that a vegetarian could use an Egg with as much frequency and satisfaction as the rest of us.
The things that make the BGE so special for cooking meat also make it great for vegetables - the ability to get complete control over the fire, the ambient temperature in the Egg, and the moisture retention make Egging vegetables for ratatouille and for grilled sandwiches a real pleasure.
I have been doing grilled vegetable sandwiches for dinner fairly regularly. Some grilled red peppers (whole, blackened, and peeled after they cool), and cut zukes and eggplant. I put the zukes and eggplant in a bowl with some salt and olive oil to coat them a bit. The zukes and the eggplant are cut to 1/8 to 1/4 inch thickness, and grilled on a 400º Egg for 5 minutes per side.
They come out great every time. i used to have to be really careful on the Weber Kettle to get them soft all the way through without drying them out or blackening the zukes/eggplant. No worries on the Egg!
One of the best parts of the sandwich is to take some fresh bread, brush both sides of each slice with olive oil, and once the veggies come off, grill the bread for 30-40 seconds on each side.
Spread some goat cheese and olive paste on the toast, and layer it up with the peppers, zukes and eggplant. For a real taste-treat, spread a little Bomba on it as well :woohoo:
I'd love to know some of your favourite ways to prepare vegetables simply on the Egg.
Mark
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Corn & potatoes covered with lemon juice, butter, and Old Bay seasoning are great too.
Veggie Kabobs, veggie burgers, grilled corn, etc etc
Nibble Me This
roast beets
roast pumpkin (with smoke) for pumpkin soup
grill asparagus, planks of sweet potatoes, slabs of zucchini
hard to cook them poorly no matter what you do
Thanks for it.
Mark
Mark
Hmmmm next time I have a recipe calling for lemon zest, I might grill the whole lemon first.
Nibble Me This
They have always been great!
We just tried grilled eggplant last week. My wife and I didn't like it as kids, but hadn't tried eggplant in years, so we decided to give it an honest chance. It was alright, but neither of us were head over heels for it. But my one-year-old daughter LOVED it.
You chunk them (like 1 inch square?) and then put them on skewers and roast them on the main grid at 425º?
Mark
Try a fire roasted marinara.
Steve
Steve
Caledon, ON
Fried Green Tomatoes with Thai Sweet Chili Remoulade and Pineapple with a Sweet Chili Garlic Sauce
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=723466
I'll post the evidence.
Mark
The tin foil contains roasting garlic.
Steve
Steve
Caledon, ON
hahaha
i was gonna post pics, but got lazy. ah well.
we cook veggies with every meal. never thought of it as anything different
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=347310
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=190059&catid=1
In Texas, cremini mushrooms are cheap and plentiful, so I always have some on hand. I try to cut the vegetables to the size of a cremini mushroom, so yeah, about 1" to 1.5" square.
I use bamboo skewers, two per kabob.
Two nights ago, I had a leftover sweet potato, a japanese eggplant and a handful of shallots. I cut the sweet potato into rough chunks about 1", halved the shallots, sliced the japanese eggplant (the long, thin, bright purple ones) into 1" disks and kept the creminis whole. Tossed all the veggies in a bowl with EVOO, salt, pepper and garam masala (an indian spice combo I love), then skewered them, alternating one of each type until full. At 425, they took about 4 minutes/side over direct heat. We like our veggies on the crunchy side, but you could go 5/side if you like 'em a little softer. I also tossed some maple chips on the fire for a bit more smoky flavor.
I made a compound butter with some fresh sage from our garden and served the veggies piled over jasmine rice with a few dollops of compound butter on top.
First time I did it the kids fought over who got more