Recipe of Award-winning My Grilling Spot Grilled Vegetables

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my grilling spot grilled vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Grilling Spot Grilled Vegetables is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. My Grilling Spot Grilled Vegetables is something which I have loved my entire life.

Grilling thin or sliced vegetables on the barbecue can be tricky because they have a tendency to slip through the cooking grates. Instead, try grilling them in foil packets. Grilled vegetables make the perfect summer side dish. This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.

To get started with this particular recipe, we must first prepare a few components. You can have my grilling spot grilled vegetables using 9 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make My Grilling Spot Grilled Vegetables:

1. Make ready 1 Pound Eggplant
2. Make ready 1 Pound Zuccini
3. Make ready 4 Big Bell Peppers
4. Take 1 Big White Onion
5. Take To Taste Salt
6. Prepare To Taste Black Pepper
7. Get To Taste Oregano
8. Take To Taste Onion Powder
9. Prepare To Taste Rosmery Powder

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Steps to make My Grilling Spot Grilled Vegetables:

1. Select fresh vegatables and wash them with water.
2. Chop the Zuccini in thick slices (at least half an inch).
3. Lay the Zuccini slices on a tray, salt them and let them rest while you prepare the other vegetables. You need to use a lot of salt, you will remove it later. This will help the Zuccini to sweat, you don't want them too watery when you take them to the grill. This will help you get better texture.
4. Chop the Eggplant in thick slices (at least half an inch).
5. Lay the Eggplant slices on a tray, salt them and let them rest while you prepare the other vegetables. As you did with the Zuccini, use a lot of salt. This will help the Eggplant sweat, in this case, you do this to take out the bitter spicy flavor raw Eggplant has. And of course, you will also get better texture.
6. Chop the Bell Peppers (1"x 1" aprox).
7. Cut the onion in slices (1/4" aprox).
8. Wash the Zuccinis and Eggplants with plenty of water to remove the salt. Make sure it is all gone.
9. Place the Bell Peppers, Zuccinis, Eggplants on a grill basket and add the salt, Black Pepper, Oregano, Rosemery and Onion Powder. Mix and start grilling. Grill for about 15 min and separate the Zuccinis and Eggplants.
10. Let the Bell Peppers grill for another 10 min, they will take longer to be ready. After this, serve.
11. Grill the Zuccinis and Eggplants directly on the griddle for about three minutes on each side and serve.
12. Place the Onions in a flat pan and add the seasoning.
13. Grill the Onions for ten minutes and serve.
14. You are all set! Enjoy!

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