My Favorite Grilled Vegetables

[Music] you get a look at that in here the Big Daddy barbecue burger ultimate breakfast burger tri-tip ribs volcano steak beef short ribs three turkey leg pork bone broths armadillo eggs chuck roast Wow sometimes I just want some grilled vegetables [Music] you heard me right vegetables not beef not chicken not pork not turkey not bacon in fact if I'm somewhere eating and they have grilled vegetables on the plate I'll eat the grilled vegetables before I go for anything else like brisket or pulled pork I love grilled vegetables and today I want to show you my favorite grilled vegetables so what I have here are three different types of vegetables that are my favorite to grill got mushrooms big old portabellos zucchini and some peppers first thing I've got to do is I've got to clean these up and get them ready for some seasoning because each one is gonna be seasoned differently I'm gonna start with the peppers want to clean out the inside get rid of the seeds in the core it's gonna go around the stem have a little dish to throw your seeds and stuff in makes cleaning up the cutting board a little easier we're just gonna try and get as many of the seeds out as possible before we cut this I'm just gonna break this down into four pieces and if there's any seeds or any little loose pieces left in there go ahead and get those out now just like that I'm gonna break the other peppers down and then we're gonna move on to the zucchini with a good sized zucchini like this I like to break it down into four pieces so basically quartering it first thing I'm gonna do take off the ends I'm gonna do our best to cut it straight down the middle it's not exact there's not a crime and then we're gonna do one more slice down the middle so that we have four sections just like that I'm gonna break the other one down and move on to the mushrooms mushrooms are a little different because there's really not a whole lot to do except this stem now if you like having that stem there when you're gonna cook it and grill it and eat it leave it I like to actually take this off if I'm gonna be grilling these large mushrooms so I just go straight across just like that leaves this nice little stem piece there that's in the center sort of out of the way now it's time to move on to seasoning I'm starting with the peppers here because to me these are the easiest to season they have such flavor inherent in them especially when you grill them that all they need is a little bit extra first thing I'm just gonna drizzle a little olive oil on them and get in there and just sort of move these around a little bit of a coating on everybody and then I'm simply just going to add some salt and pepper and not even a lot of that pepper that's it for the peppers let's move on to the mushrooms now one of the things about mushrooms is this little sort of absorbent fan area in here I know it is a technical term but I can't remember what it is all this is is a sponge if you put a lot of oil in there it's gonna absorb that oil it's just gonna sit there so really what I like to do is go light on the oil on this side and get more oil on the other side this cap side of the mushroom and then get seasoning on both sides so I've just got my little tray here to make things a little bit cleaner just gonna put a little bit of olive oil here we're just gonna rub this around on this side and I'm gonna hit this with some Italian seasoning just a regular ol little box Italian seasoning so I think that works really well on mushrooms and a little bit on the inside here you notice I didn't put any oil here because again I don't want this to get spongy and soaked with oil it's just gonna be oily just kind of push it in there rub it down a little bit mushrooms are ready for the grill my favourite of season is zucchini because I like to treat it like a piece of meat I use a rub on it first though I got to get a little olive oil on here [Music] these don't have a lot of inherent surface moisture so this does help the rub to stick I know if you've watched my videos you know that I generally don't use a binder on you know meats like you know ribs or pork butt or things like that I feel there's enough moisture on the surface of the meat to generally hold the rub if you use a binder that's fine but on vegetables there's just not a lot of surface moisture there all right now I'm going to hit it with some rub and today I'm going to be using a flaps 20 thriller rub gonna work it in here get it over every side [Music] make sure you get these guys on the bottom back up to the top don't let them hide and get all sides even the skin side there we go all seasoned up it's time to get this zucchini the peppers and the mushrooms out to the Weber Kettle all right I have the Weber Kettle set up with the vortex giving me a little bit of an indirect space on here that's really important for the zucchini which I like to use a little bit of that space for but first I'm gonna start with the peppers I'm gonna be using a grill basket for the peppers it makes it so much easier we're just gonna dump them in make sure everybody spread around there now you could do these directly on the grill without a basket but I just find a basket makes it so much easier and let these go for a minute get a good char on one side move them around if you have some hot spots go ahead and start turning them when you're getting a color some will get color before the others you're gonna turn them several times at least that's the way I do it and I don't like my grilled vegetables super soft especially peppers I like there to be a little bit of bite kind of like with ribs I don't like ribs falling off the bone generally and with this basket you can easily move the peppers over hotter spots in the fire or completely off the fire can you - if any of your peppers get to the point where you think they're done you can just take them off put them on the indirect side of the grill for a minute see how some of these are doing I see that one he's going to the indirect side now that one give a little bit more on that side at this one too these halves just such a wonderful sweet flavor this guy's going off now just about done with these last to give the underside it's just a little finish let's move these off okay our peppers are done I'm gonna put these in a foil pan and we're gonna move on to our mushrooms now the mushrooms I will treat similarly to the zucchini they're gonna go directly over the coals for a minute want to make sure you keep an eye on these we don't want them to burn when you get some good grill marks on there let it start to soften up then if you start seeing wisps of smoke turn it over and we're gonna go this way a very short time just like ten seconds take it off turn it back over and now we're gonna move these indirect all right we have our mushrooms indirect and now we're gonna get our zucchini on before we move it indirectly I'm gonna do this few pieces at a time here we don't overload the vortex and remember the vortex gets screaming hot give it a turn to give that about 30 seconds and then we're gonna turn it to the side that hasn't had any direct ruling yet give that about you know 20 30 seconds good a little bit back on the back just to check what we're looking like looks good now we're gonna move these indirect and girl the other four pieces give that about 20-30 seconds and we're just gonna flip it onto the back over to its final side I think I did that right I don't know if I rolled it the same way we'll see give that about twenty or thirty seconds all right see how we're doing looking good all right we're gonna move these indirect now we're gonna get the lid on the weber kettle and let these go for about ten minutes to finish cooking indirect alright that's ten minutes let's see how we're doing looking good let's check the zucchini really it's just sort of a touch test for me you have to do it to the level of doneness you like yeah see soft through I can feel that kind of spongy I don't like my vegetables like this mushy let's take a look at the mushrooms same thing with the mushrooms went a little bit soft but not completely charred burned and mushy see we got a nice little bit of color in the bottom but it's not completely burned up and these actually get a little bit of sauce when we heat them because I treat them like a piece of steak or hamburger all right I'm gonna get these in the foil pan and get them inside I love a taste so here are my favorite grilled vegetables you can see the zucchini the peppers the mushrooms there's something about grilled vegetables not just with the taste that you get at the end but it's it's the look I mean come on look at this it's just beautiful and when you look at something this beautiful that smells this good for long enough you realize pretty soon it's time to taste so now the question becomes what do I start with like I said if I get grilled vegetables on a plate steak or something else like that ribs pulled pork I will go for the vegetables first I just love them so with these three I think I'm gonna start with the mushroom no I said when I was out at the kettle that I like to treat the mushroom when it's done like almost like a little piece of meat and put some sauce on it and that's what I have on it today I put on some Texas pepper sauce from flaps 20 oh that sauce just sets this off mmm you have that Italian seasoning flavor underneath all that but a mushroom just feels like you're eating a piece of meat after you've grilled it like that that's why you'll see some people actually make mushroom burgers with big portobello mushrooms like that all right time to move on to the peppers now you see all that black char on there some people don't like to eat that and you can take that off if you want I love that I think that's flavor mmm so sweet all you need is that little hit of salt and pepper in that olive oil because there's such an errant flavor in these peppers all right it's zucchini time mmm not mushy perfect little bite to it but soft all the way through if you like your softer you can cook it longer you don't like it soft like that just give it that initial grill and take it off I like to soften it enough so it's almost like you've steamed it but you have that terrific grill flavor on the outside and you sure get that rub flavor hmm it's almost like a little green rib hmm now if you don't want to do these over charcoal you can do them on the gas grill I just think there's something really nice about cooking over charcoal or wood I think it gives you a little extra flavor on vegetables just like it would on any piece of meat but definitely if you have got a gas grill and that's simpler for you go ahead do that mmm so these are my favorite grilled vegetables that I've shown you today let me tell you they make a meal all by themselves I don't know a statement term with hmm

Channel: Cooking With Ry

Views: 97,272

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, veggies, how to grill vegetables, charcoal grill

Id: GL0l8vLo1_I

Length: 12min 51sec (771 seconds)

Published: Fri Nov 02 2018