Chef Tom takes us back to basics and walks through three different methods for How to Cook Veggies on a Gas Grill!
Category
Side Dish
Cuisine
American
Learn new tricks on the gas grill with Chef Tom. He'll show you three ways of cooking veggies on a gas grill, quickly and easily. Perfect for a summer cookout or an everyday meal.
Ingredients
- Squash, halved
- Zucchini, halved
- Red onion, quartered
- Asparagus
- Small sweet peps
- Corn on the cob
-
Smoke on Wheels BBQ Marinade
- Lemon juice, to taste
- Avocado (or other high heat) Oil
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- Lemon juice, to taste
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
-
2 parts EVOO
- 1 part Lemon juice
- Garlic, minced, to taste
- Fresh rosemary leaves, minced, to taste
-
Drizzle Reida Farm Red Pepper Infused Kansas Wildflower Honey
To marinate then grill:
To oil & season then grill:
To season then grill dry, with vinaigrette finish:
Directions
- Preheat your Napoleon P500 over high heat for at least 20 minutes.
For the “marinate then grill” method:
- Pour just enough of the Smoke on Wheels BBQ Marinade over the veggies to coat.
- Transfer to the grill and cook, turning occasionally as the veggies brown. When the veggies reach you desired doneness (softened but not soggy), remove from the grill.
- Dice veggies and mix together. Drizzle with fresh lemon juice.
For the “oil, season then grill” method:
- Coat all veggies in a thin layer of high heat oil, like avocado or grape seed oil. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
- Transfer to the grill and cook, turning occasionally as the veggies brown. When the veggies reach you desired doneness (softened but not soggy), remove from the grill.
- Dice veggies and mix together. Drizzle with fresh lemon juice.
For the “grill dry then dress” method:
- Season the veggie dry with the Cattleman’s Grill Trail Dust All Purpose Seasoning. You may need to press the seasoning in to get it to stick. It won’t stick to all surfaces.
- Transfer to the grill and cook, turning occasionally as the veggies brown. When the veggies reach you desired doneness (softened but not soggy), remove from the grill.
- Dice veggies and mix together.
- To make the vinaigrette, combine 2-3 parts oil with 1 part lemon juice to a small bowl. Add aromatics (garlic, rosemary, etc.). Drizzle with honey. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Whisk well, then dress the veggies with the vinaigrette.
