The trick is to smoke the meat and not make the meat smoke

GRILLED VEGETABLES

  Date: August 12, 2016
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I was looking for a side dish to pair with the MOXIE MARINATED STEAK TIPS I was making this day. Ideally it had to be relatively easy to make, very low in sodium for my diet, have great flavor and be able to be made ahead. This salad met all of these requirements including the make ahead one. Salads, like soups and stews often improve during a stay in the refrigerator with the flavors melding together to take even better. The salad used fresh grilled veggies and fresh herbs. I used a two tier setup to make this. I installed the CGS Wok Spider, legs down, which allowed my to put a Small BGE cast iron grill grate on the grill ring just above the coals. Then I used the CGS Adjustable Rig to give me a raised grill grate and drip pan. All of the veggies but the corn and red pepper were grilled on the raised grid over medium high heat. Then the AR was removed and the corn on the cob and red peppers were charred on the CI grate just above the coals. The veggies were allow to cool and were sliced and diced, the corn was cut off the cob and the skin was peeled off the red peppers and they were diced. The veggies were added to a large bowl and got tossed with some freshly made dressing. The salad was refrigerated for 2 hours before serving. The end results were excellent. Great smoky flavors from the grilled vegetable which also had a nice crunch to them. My favorite way to eat vegetables is grilled and this salad was solid evidence of exactly why.
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Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: The MOXIE MARINATED STEAK TIPS that I was serving this day had used up most of my sodium allowance for the day, so I needed a low sodium side dish. A grilled salad is perfect. Veggies have little to no sodium, which leaves the toppings seasonings and dressing used on the salad to be concerned with. There was no cheese or croutons involved here which can add a lot of sodium. This left the dressing which was fresh herbs, and oil and vinegar salt & pepper. So the only thing I needed to deal with was the salt.

Changes:

  • Used Mrs. Dash Italian Seasoning Blend in lieu of the salt called for.

Comments: Since the salt was a small component of this recipe, using a salt substitute was a simple, easy solution. The salad had great grilled flavor and anyone who felt it could use more salt could season it at the table. The fact no one chose to do so tells me that the seasonings were just fine. .
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
UPPER GRILL SETUP:
  • CGS-Adjustable Rig
  • BGE S-S Grill Grid (Level 6)
  • CGS-13" s/s Drip Pan (Level 3)

LOWER GRILL SETUP:
  • CGS Wok Spider (Legs Down)
  • BGE Small Cast Iron Grill Grate
OTHER:
  • Ranch-T Lump Charcoal
  • Stump Chunks Firestarters
  • Leather Welder's Gloves
  • SR 19" Locking Tongs
  • OXO Corn Slicer