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Alright, we’re going to go ahead and start grilling some vegetables. We’ve got a nice
clean grill here. I’ve scrubbed it off real well. I’ve got a tiny bit of canola oil
that I’ve applied with a sop rag if you will. I’m going to go ahead and spray just
a tiny bit of grill spray before I throw those vegetables on, because I want some real definite
grill marks on these. I want them to look really nice. So, I’ve got some bell pepper
rings here, and I’ve got an eggplant. I’m going to place these on here. They’ve been
soaking in a balsamic vinaigrette for about 25 minutes. That’s really all the time you
need to marinate vegetables. It’s not like marinating a meat. If you’ll notice, I’ve
got my heat pretty low here. I don’t want a really high heat here on these vegetables.
Gas grills tend to get really hot which tends to be too intense for vegetables. So, we’ll
go ahead and get these guys going and we’ll come back in just a moment and throw in some
zucchini.