The trick is to smoke the meat and not make the meat smoke
GRILLED VEGETABLE PLATTER
Date:May 31, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The veggies are prepped. We have: Sweet red cherry peppers, green beans, sliced yellow yellow and red bell peppers, sliced summer squash, baby carrots, minced garlic & Kosher salt.
The veggies are in a large non-reactive bowl and are about to get tossed with some olive oil to mix.
The veggies are tossed in the olive oil, The next step is for them to be put in a wire mesh lidded chef’s pan and then they head out to the grill.
The veggies are in the wire mesh chef’s pan and will direct grill over medium heat for about the next 30 minutes. I opened the grill lid and tossed the veggies to mix about every 5 minutes.
The veggies are plated in a large oval serving platter. This recipe serves 6-8 people and I’d use the lower number because people kept going back for more.
These veggies had a nice “grilled” flavor and everything was just about the perfect consistency.
The veggies were served together with Pete’s Burgers & Root Beer Baked Beans.
This was a great summer dish and is quite easy to make.
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A birthday meal for my mother was the perfect time to make this dish. She loves grilled veggies and the produce coming into the store is starting to look real good. It also marked the first use of my new Williams-Sonoma wire mesh grill pan. This later generation model has a removable handle which allows it to fit easily on the Egg. This was a relatively simple dish, a few of the veggies were cut into pieces or strips, then they were tossed with some oil, herbs & seasoning and placed in the grill pan. I grilled them for about 35 minutes at 400 degrees, tossing them about every 5 minutes to mix. Everything turned out great with a nice smoky flavor and it seemed everyone had their own favorite veggie out of the mix