Veggies on the BGE

Babyray

how do you do zuchinni, and squash, sliced on the egg. Any seasoning? Indirect or direct? what temp, etc.? Thanks a lot[p]Ray Price

Prof Dan

Babyray,[p]I slice the zukes thin, lengthwise, into long flat strips. Marinate them in whatever -- like an oil and vinegar salad dressing. Get your fire nice and hot -- 500 or so. Using an 18 inch grill topper [available from BGE], lay them out and flip them every few minutes -- takes less than 10 min., total.[p]Very easy.

JSlot

I toss mine in a bowl with thyme, oregano, kosher salt, fresh ground black pepper and some olive oil. Use whatever you like. Let sit for 30 mins or so and grill to your liking. This works with sliced stuff direct on the grill or smaller pieces in a grill wok. You can also coat them with olive oil and sprinkle on your favorite rub. Delicious!!!![p]Jim

Nature Boy

<p />Babyray,
Well, you could do something as simple as marinate in Italian dressing, and grillwok them hot and fast.[p]I usually make up my own marinade with oil (I use peanut and sesame), rice vinegar, soy sauce, fish sauce...sometimes some sherry or other splashes of goodness. Then I shake on some Raging River, and toss it all. Then let it sit for 10-20 minutes, toss again, and throw onto a sizzling hot grill wok. 500-600 is a good range. If you don't get a big sizzle, it is not hot enough. Stand back a little as the oil can flash on you at the start. Toss until veggies just start to get slightly tender and yummified. I like a hint of a crunch to them. Taste and add rub to desired saltiness.[p]Have fun!
Chris

BlueSmoke

JSlot,[p]Grate a little fresh parmesan into the bowl. Yum![p]Ken

JSlot

I have it. Don't know why that never occured to me! Thanks, Ken![p]Jim

Poncho

Babyray,
All great ideas...I have had great success chunking eggplant and zucchini tossing in a bowl with some whole peeled garlic cloves and maybe some onion. Add some olive oil, s&p, and any herbs you like. Pour the mixture onto a large sheet of foil and seal it, making a pouch. I toss this on the egg when I light it. As the egg heats up, I turn the packet a few times. Once the egg really gets ripping, I take the packet off. When the steaks (or what ever else) is about 2 minutes from done, I toss the packet back on the grill to reheat.

Unknown

Nature Boy, I've seen that pic a few times and never noticed all the peices of veggies that nearly got away...what happened...just a burst of energy come to that stirrin arm?

KevinH

Babyray,[p]I slice zucchini into coins and thread them onto a metal skewer so they lie flat. Then I brush them with olive oil to make the spices stick. The olive oil flavor doesn't hurt, either. I have a McCormick spice I bought at Kroger called Key West blend, that has salt, basil, thyme, lemon peel, celery seed, onion, garlic, etc. I just sprinkle a little on until it sticks.[p]I just put it on the grill with anything I'm cooking at 300-450. Seems to like about 10 minutes per side at 300 and about half that in the mid-400's.[p]You can add cherry tomatoes, mushrooms, pineapple chunks, Vidalia onion chunks, or whatever you like to the skewers. Try to cut the vegetables into different sizes so they are done at the same time. For example, onions take longer to cook than zucchini, so slick the zucchini rather thick if you use onions.

djm5x9

<p />RayBaby:[p]Fresh from the garden, halved, brushed with plenty of olive oil, seasoned with Lawry's or a favorite rub, and grilled to desired doneness.

Mike in MN

Chet,
Good eye, Chet! LOL!![p]That's my preferred method for veggies (but try to keep em in the bowl), only I have a round teflon coated bowl with the holes in it...probably a Wal Mart special that works just fine.[p]Mike in MN

Nature Boy

Chet,
It is basically referred to as "spillage". I would have grabbed them, but there was lava below.[p]I can picture the "Kramer" jerk you are speaking of, and I have been known to make moves like that...even with frightening regularity. In this case....naw....simple spillage.[p]Beers!
Chris

Nature Boy

Looks like ya got a hot spot over there on the right Darryl. Lemme know next time you are up here, and I'll give ya a lesson on firebuilding.....major smiley thang here.
Hee
Chris

djm5x9

NB:[p]I could use a lesson or three from a pro like you! You just do not know what a heart breaker it was that I could not have joined you guys and drbbq a few weekends ago. Major smilie back at you!