Grilled Vegetables 101 | Chef Eric Recipe
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- Опубліковано 25 сер 2024
- Vegetables: So easy to prepare, but also so easy to ruin. Grilling vegetables is one of our favorite ways to prep for a flavorful summer, and with Chef Eric's tips for preparing vegetables his way, you're certain to have grilled vegetables on the menu all season long
Grilled Vegetables 101
2 Each Squash
2 Each Zucchini
1 Each Yellow Onion
1 Each Red Bell Pepper
2 Tbsp Lane’s BBQ Scorpion Seasoning
Optional:
½ Cup Ginger Maple Miso
¼ Cup Bourbon
Method:
1. Stabilize your grill at 500-600F and set up for a direct cook.
2. Cut the squash and zucchini into ¼” lengthwise so you have spears. Cut the onions into ¼” disks. Trim bell pepper.
3. Slightly oil and season vegetables for better heat transfer (do not over oil).
4. Place the squash, zucchini, onion disks and bell pepper on the grill grate. Sear each side for 1 to 2 minutes to slightly char and slightly soften. Then, char all vegetables on all sides at a high heat without overly softening. Transfer all vegetables to a cutting board. Slice all vegetables into large bite size pieces.
(At this point, you can season and serve or continue to “Grilled Vegetables 102” as seen below and in the video. I used a cast iron griddle; if you do not have one, you could use a large cast iron pan)
Grilled Vegetables 102
1. Using the cast iron griddle, ensure your surface is 500F+. Lay out the charred and trimmed vegetables onto the griddle for a final sear. Season the vegetables with the Scorpion rub 1 more time, roll the vegetables on the hot surface then pour over the Ginger Maple Miso to glaze. Allow the sauce to slightly reduce.
2. (Optional Flambe: Making sure everyone is away from the grill, very carefully pour ¼ Cup Bourbon not from the bottle over the vegetables for a final glaze. Be sure to not burn yourself or others! Allow the bourbon to flambe then reduce for 1 minute. As soon as the flames are gone, use 2 spatulas to toss the veg in the reducing glaze (For the Bourbon, I Prefer “Smooth Ambler”)
3. Using the 2-spatula method, transfer vegetables to the presentation platter and serve hot!
Maple Miso
2 Tbsp Shiro Miso or White Miso
1 Tsp Lemon Zest
½ Cup White Wine Vinegar
¾ Cup Pure Vermont Maple Syrup
1 Tbsp Soy Sauce or Brag’s Amino Acid
2 Tsp Ginger, Minced
1½ Cups Blended Oil
¼ Tsp Kosher Salt
Method:
Combine all except oil in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create and emulsify.
Where to Buy:
Lane's BBQ Scorpion Seasoning: lanesbbq.com/p...
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This is the best video on grilling veggies I’ve seen
I'm a recent widower and I need all the help I can get. My wife was a gourmet chef and handed me the prepared meats and vegetables and told me Temps and times. This video was very helpful.
Sorry to hear, hope you’re doing well these days
Grilled veggies have become a part of my daily if not weekly diet. I could eat all I want it doesn't get old there's so many to choose from so many seasonings and a lot of way to prepare them. Love grilled veggies
This double tap method on the grill is a great way to ensure all the food hits the table "hot" at the same time.
Just wait till everything and everyone is at the table then flash sear the protein and vegetables on the grill before serving.
Happy Grilling Team🔥🔥🔥
Chef E
Well done Chef Eric! You’re so happy and passionate about grilling. Definitely trying this recipe when I get my KJBJ 3.
Healthy Fresh vegetable Grill...thanks for sharing..
Absolutely VJ. Cheers for watching 🤙🏾
I love doing fajita veggies on the cast iron but never thought to do the “char” first on the grill before finishing on cast iron! I will definitely be trying this!!
Fajita veggies off the grill ate the best!!! Great way to keep them a bit thicker for some more bite🔥🤙🏾
I am going to give this a try😊
This looks amazing. Gonna try it on the Weber kettle.
We did this today and the sauce you have is the absolute bomb! Our guest even tried it over their pork chops (grilled) and that took it to a whole new level. I used regular olive oil as you did not specify what type. Thanks for sharing this recipe... it is simply amazing! Side note: We added mushrooms and all in all, not one leftover. Go figure!
That’s AWESOME!!!
🔥🤙🏾🔥
Tossing the grilled veggies in a small amount of Olive Garden Italian dressing, sprinkle a bit of Italian seasoning, a pinch of salt and pepper...yum. Thank you for your video...
Nice, I bet you could recreate that Olive Garden Dressing at home🤙🏾 Thanks heaps for watching and for the comment. 🎯🤙🏾
Looks delish! I usually stop at oil, salt and pepper on my grilled veggies but definitely will try this next time. Drooling!
Right! That ginger Maple Miso Glaze is worth it's weight in gold. Thanks heaps for watching and taking the time to comment 🔥🤙🏾
Chef E
Delicious. Thanks Chef E!
Cheers Brian, these veggies are delicious 🔥🤙🏾
I can’t tell you how much I enjoyed this recipe! So much so that I’ll do it again this weekend when our kids come over. What is it about fire, especially when powered by alcohol, that gets us motivated?! My flambé was based on Bulleit Rye, so not quite as elevated as your cook, but delicious just the same. Keep the great recipes coming!
Elevated the heck out of those vegetables! 🤙🏾
✅ Love them veggies 🔥🔥🔥
Looks amazing! I would love to see some more Wok videos, Chef Eric!
On it. Such a fun full fire style of cooking. Thanks heaps for the comment🤙🏾
Great, think I’m going to try this.
You had me at bourbon chef!!!!!! Will definitely be making this.
🤣 Awesome Simon. Keep me posted🤙🏾
Chef E
Very appetising my mouth is drooling right now😊
Very cool video thank you it all looks great and I’m excited about that maple ginger dressing!
Superb!
Dang!so delicious looking!
The best of the best 👍👍
Best thing to have happened to Kamado Joe- Chef Eric! Tell us about that knife. I want one. Love all the new content. Keep it coming!
Cheers fornthe kind words. Lots more fun content and recipes coming your way (ribs next week🤙🏾) My knives are made by Shun. I love the Japanese steel. Let me know if I can be a resource to you for your next knife choice. All the best. Chef E
Enjoyed grilled veggies
Yum
🤙🏾🔥🤙🏾
I was really amazing how u cook them just learning to cook veggies an came up on your video thank u a lot
looks perfect...👍😋
Love a big bold vegetable side. Thanks heaps for watching and taking the time to comment 🤙🏾
Chef E
great video, love grilled vegetables!
Absolutely 🔥🤙🏾
Thanks heaps for watching and commenting 🔥
Thanks for sharing!!!
Looks delicious
Love it , thx!
My good it look so good.. Thanx for the vid.
Yes!!!
🤙🏾🔥🤙🏾
Make sens. Will try it out. Thanks.
Wow, just wow! I was just talking to my Wife about the veggies I grilled and how we threw most of it away. I see that I was halfway done. Going to try this recipe on charcoal. Going to see if I can buy a large cast iron tray to finish these on. It's going to be hard, I'm not good at juggling jobs and will be making bread and gravy too. At least I can get my salsa done earlier on a smaller grill. I didn't know you can eat the skin of ginger. This is going to be a side dish on Xmas day. I will also be serving my 1 year old plum mead I made and also have a 128 oz side mini keg with the plum mead that will have a Madagascar vanilla bean added.
Wow, that looks sooooo good. I'm going to try a modified version on my smokeless indoor grill, minus the bourbon of course.
Next level vegy treatment dude 🙌
🤣 They truly are🤙🏾 This is such a fun way to play with your food and get all that nutritional value.... Plus a bit of Bourbon 🔥
Great dish Sir, delicious 🔥👍🔥👍🔥👍🔥👍🔥
Cheers Mickey🤙🏾🔥
that sauce, very interesting, I need to try it
Those vegetables look good some grilled chicken would go good with that
Man that looks delicious
Looks delicious!
Always amazed by how much people put in when they say "just a little" (in this case maple syrup). 😅
Very good 👍
? goúd?
Awesome bruv👏🏽.
Thx u 🙌🏽😤💀♎...
🔥✅
Looks delicious but also dangerous! 😂
Looks good. Want to know which oil has been used in this video
Thanks for making this video. Going to try this. Vegetables are my weakest area in grilling. Im pretty good at protein and starch, vegetables however.... lol
This is a fun and delicious starting point. More to come my friend 🤙🏾
This and a juicy revrse sear ribeye = yes please!
Can we freeze or put in fridge the left overs? And how long will it last?
Showed the vegetable grill to my wife, she liked it. Where do you get the gloves? She asked.
How long to grill vegies on each side?
Chef Eric...amazing stuff as always! Can I replicate this recipe using the KJ Soapstone, instead of the CI? Any watch outs if planning to try?
Fantastic, nope, you are good to go🔥
like everything except the sweet stuff you put on the beautiful veggies. but I guess everyone has a different taste.
Chef Eric - what would you suggest in place of Lane's Scorpion rub? I thought I had some :-( I have Q-Nami, Signature & Brisket of theirs. Another great video!
Brisket would be fantastic 👌
@@ChefEricGephart I did a mix of Q-Nami & Brisket. Read the Scorpian is a mix of Q-Nami, Brisket and SPF 53. Also made a funky mix for sauce, just didn't have all the ingredients at hand. Nonetheless, the vegetables were the winner. Your charred method worked out great on Soapstone. Best vegetables I've made so far on grill.
@@coffeegeek54 fantastic 🥂🔥
I noticed that you grill often with the lid open. Once the fire is ready do you continue with the bottom draft vent closed/ lid open to reduce flaming out of control?
What is the season you use?
🍻
Cheers Frank🤙🏾🔥🤙🏾
Just curious why you chose the cast iron griddle, instead of the vegetable grate? I dont think I have seen any of the KJ chefs use the vegetable/fish grate.
Who knew Derek Jeter knew how to cook
Are those sweet onions?
I love your videos! The recipes are great and seem easy to make for a hobby bbq-master
But... I also like video's where things didn't go als planed.. just to see that we all struggle. I think you did a remake of a shot.. because at 7.57min your temp is almost zero after the big flams... how come ;-)
What recipes anything with it I'm impaired deaf and need captions with substitute thank
Is it safe to do the flambe on a gas grill?
Who started the trend with the black latex gloves when cooking? I don’t like it.
Bare hand kinda guy
Health department.
@@ruuutherford😂😂
Tried the recipe today with modification, I bought all the ingredients for the sauce, but there was tons of flavor, so I scrubbed it, I used a bit too much oil, and grilled a bit too long, also next time I’ll make these last in the cook, when the medley sits it loses crispness, wife liked it though so I’m good
Looks pretty good but it looks like that grill cook the food pretty unevenly
White Derek Jeter?
Apparently for extra flavor "Chef Eric" likes to drag his grungy chakra spirit bracelets across the food. Who needs MSG? YUM.
Yum
Thanks heaps for watching a d for taking the time to comment.
Chef E🤙🏾