4 cooking tips to make Perfect Roasted Vegetables
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Come join me as we walk through 4 tips to make more delicious and flavorful roasted vegetables. Roasted vegetables are one of my favorite dishes to make due to their simple preparation, clean up and unparalleled complex flavors!
FULL RECIPE BELOW
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█ Smoked Paprika Roasted Vegetables Recipe █
Ingredients:
• 1 Russet Potato
• 1 Medium Yellow Onion
• 2 Carrots, skinned
• 1 TBSP Duck Fat (substitutes olive or peanut oil)
• Salt to taste (A healthy couple pinches)
• Pepper to taste (A healthy grind)
• 2 TSP Smoked Paprika
• 1 TBSP cilantro, minced
• 1 TBSP lemon juice
Method:
1. Preheat the oven to 400 degrees Fahrenheit
2. Cut the potato, onion, and carrots into even cubes. In a mixing bowl, combine the vegetables, duck fat, and spices until they are well coated in fat. If needed, add more oil to completely coat.
3. Turn the mixed vegetables onto a baking sheet. Completely space out the vegetables to avoid touching. This will allow the steam to escape and browning to occur.
4. Put the vegetables in the oven and roast for 20-25 minutes total, stirring them 3 times over the course of roasting (every 5-10 minutes).
5. While the vegetables are roasting, mix the lime juice and cilantro.
6. Pull the roasted vegetables out of the oven and transfer to your mixing bowl from earlier.
7. Add a spoonful of the lemon juice and cilantro mixture. Stir to combine and serve immediately.
ENJOY!
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Music:
Smokin' in Seattle by Crazy Jazz
Soundcloud: #homecooking #f52grams
The Best Technique for Grilling Vegetables - Kitchen Conundrums with Thomas Joseph
Every wonder how to prevent your vegetables from fall through the grill grate? Thomas Joseph shows us the best technique for grilled vegetable success every time.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Best Balsamic Marinade for Grilled Vegetables
The best homemade tangy Balsamic Marinade for Grilled Vegetables that’s perfect for your next BBQ! Thick cut veggies are chargrilled then tossed in marinade for a summer side that pairs well with healthy grill recipes!
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Grilled Vegetables 101 | Chef Eric Recipe
Vegetables: So easy to prepare, but also so easy to ruin. Grilling vegetables is one of our favorite ways to prep for a flavorful summer, and with Chef Eric's tips for preparing vegetables his way, you're certain to have grilled vegetables on the menu all season long
Grilled Vegetables 101
2 Each Squash
2 Each Zucchini
1 Each Yellow Onion
1 Each Red Bell Pepper
2 Tbsp Lane’s BBQ Scorpion Seasoning
Optional:
½ Cup Ginger Maple Miso
¼ Cup Bourbon
Method:
1. Stabilize your grill at 500-600F and set up for a direct cook.
2. Cut the squash and zucchini into ¼” lengthwise so you have spears. Cut the onions into ¼” disks. Trim bell pepper.
3. Slightly oil and season vegetables for better heat transfer (do not over oil).
4. Place the squash, zucchini, onion disks and bell pepper on the grill grate. Sear each side for 1 to 2 minutes to slightly char and slightly soften. Then, char all vegetables on all sides at a high heat without overly softening. Transfer all vegetables to a cutting board. Slice all vegetables into large bite size pieces.
(At this point, you can season and serve or continue to “Grilled Vegetables 102” as seen below and in the video. I used a cast iron griddle; if you do not have one, you could use a large cast iron pan)
Grilled Vegetables 102
1. Using the cast iron griddle, ensure your surface is 500F+. Lay out the charred and trimmed vegetables onto the griddle for a final sear. Season the vegetables with the Scorpion rub 1 more time, roll the vegetables on the hot surface then pour over the Ginger Maple Miso to glaze. Allow the sauce to slightly reduce.
2. (Optional Flambe: Making sure everyone is away from the grill, very carefully pour ¼ Cup Bourbon not from the bottle over the vegetables for a final glaze. Be sure to not burn yourself or others! Allow the bourbon to flambe then reduce for 1 minute. As soon as the flames are gone, use 2 spatulas to toss the veg in the reducing glaze (For the Bourbon, I Prefer “Smooth Ambler”)
3. Using the 2-spatula method, transfer vegetables to the presentation platter and serve hot!
Maple Miso
2 Tbsp Shiro Miso or White Miso
1 Tsp Lemon Zest
½ Cup White Wine Vinegar
¾ Cup Pure Vermont Maple Syrup
1 Tbsp Soy Sauce or Brag’s Amino Acid
2 Tsp Ginger, Minced
1½ Cups Blended Oil
¼ Tsp Kosher Salt
Method:
Combine all except oil in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create and emulsify.
Where to Buy:
Lane's BBQ Scorpion Seasoning:
#kamadojoe #vegetables101 #grilledvegetables
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Michael Symon's Grilled Summer Vegetables | Symon Dinner's Cooking Out | Food Network
Michael makes simple grilled vegetables feel extra special with a rich and nutty sauce!
#MichaelSymon #SymonDinners #FoodNetwork #GrilledSummerVegetables
Watch #SymonDinners, Saturdays at 12|11c from 4/15/23 to 7/15/23!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Summer Vegetables with Tahini Dipping Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 servings
Ingredients
Sauce:
1/4 cup tahini
3 tablespoons ice water
Juice of 1 lemon
2 tablespoons sesame oil
1/2 to 2 teaspoons Aleppo pepper, based on your taste
Kosher salt and freshly ground black pepper
1/4 cup Greek yogurt
1 tablespoon olive oil
Grilled Vegetables:
1 pound assorted summer squash, halved lengthwise
4 small Japanese or Italian eggplants, halved lengthwise
2 red bell peppers, cut in half lengthwise and cleaned
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
Flaky sea salt, for serving
Directions
For the sauce: Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
In a mixing bowl, whisk together the tahini and ice water until smooth. Whisk in the lemon juice, sesame oil and Aleppo and season with salt and pepper. Whisk in the yogurt until smooth. Whisk in the olive oil and set aside.
For the grilled vegetables: Lay out all the vegetables on a sheet tray. Drizzle with olive oil and season with kosher salt and pepper, then toss to coat. Place the vegetables on the direct-heat side of the grill and char, 3 to 5 minutes on each side. Move over to the indirect-heat side of the grill to finish cooking, if needed. (Vegetables should be charred and softened, but still firm.) Remove the vegetables to a platter. Serve the vegetables sprinkled with the parsley, mint and flaky salt with the tahini as a dipping sauce or drizzled all over.
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Michael Symon's Grilled Summer Vegetables | Symon Dinner's Cooking Out | Food Network
How to Cook Grilled Summer Vegetables
These grilled vegetables are a perfect complement to steak or chicken off the grill on a summer afternoon and can even be prepared over campfire cooking coals or in a Dutch Oven while camping. Start with one yellow squash, one zucchini, one red bell pepper, one sweet onion, and about 1/2 cup each of chopped carrots and fresh asparagus. Chop everything into big, chunky pieces and put it all in a 1-gallon ziplock freezer bag. To make the marinade, take about 1/2 cup each of olive oil and balsamic vinegar and add in about 1/4 cup of lemon juice. Mix in whatever spices you like - I use about a half teaspoon each of dried oregano, basil, thyme, and some salt and pepper to taste. Pour the marinade over the chopped vegetables and rotate the bag to coat it well. Refrigerate for at least 30 minutes, turning occasionally. Put the mixture in a grilling basket and grill over medium heat and stir frequently to avoid burning vegetables. When the carrots are cooked, it's done! These vegetables are easy to make and guaranteed to be the hit of your next grilled meal.