Feature - BBQ Veggies

BBQ Veggies Recipe

By: Andrea Alden

Contest winner Mark Bortis shares his delicious way to make BBQ Veggies.

Prep Time
15 min
Cook Time
20 min
Yield
4
Difficulty
Medium

BBQ Veggies Recipe

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Ingredients

Method

Photos

Ingredients

Dressing

2 tbsp.

Balsamic Vinegar

1/4 tsp.

Salt

1/4 tsp.

Pepper

2 tbsp.

Mustard

2 tsp.

Signature Blends Lemon & Herbs

1/4 cup

Oil


Veggies

2

Bell Peppers, sliced

2-5

Large Carrots, sliced

2

Zucchini, sliced

Method
  1. Combine the vinegar, salt, pepper, mustard, and Club House Signature Blends Lemon & Herbs. Whisk in the oil in a steady stream until mixed completely. Set aside.
  2. Cut all of the vegetables lengthwise. Each pepper should be 4 or 5 pieces. Cut the zucchini lengthwise, at most 3/8 inch thick, same for the carrots.
  3. Toss the cut veggies in the dressing using your hands.
  4. Heat the BBQ to between 400°F (200°C) and 450°F (230°C).
  5. Grill everything over direct heat. First to go on are the carrots for 5 minutes, then add in the peppers for 5 minutes, followed by the zucchini.
  6. Wait for 5 minutes after putting on the zucchini, then flip all of the veggies. Continue grilling for another 5 to 8 minutes.
  7. Remove the veg from the grill and enjoy with burgers, kabobs or steak.
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AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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