BBQ Veggies Recipe
Contest winner Mark Bortis shares his delicious way to make BBQ Veggies.
Tempo di preparazione
15 min
Tempo di cottura
20 min
Yield
4
Difficoltà
Media
BBQ Veggies Recipe
PrintIngredienti
Procedura
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
Procedura
- 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.
- 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.
- Toss the cut veggies in the dressing using your hands.
- Heat the BBQ to between 400°F (200°C) and 450°F (230°C).
- 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.
- Wait for 5 minutes after putting on the zucchini, then flip all of the veggies. Continue grilling for another 5 to 8 minutes.
- Remove the veg from the grill and enjoy with burgers, kabobs or steak.
"Una volta ero la Regina dello sfrigolio, ma puoi chiamarmi Andrea. Sono da sempre appassionata di cibo. Anche se mi stavo specializzando in arte e design grafico, mi capitava spesso di cucinare per i miei amici e la mia famiglia.
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