Grilled Vegetables : How to Cut and Grill Summer Squash
Squash can be prepared as a side dish, in a salad, or with meat as a main course. Find out how to grill squash for a distinctive flavor with help from a self-taught chef in this free video on vegetables.
Expert: Roya Gharavi
Bio: Roya Gharavi is a restauranteur, self-taught chef, business owner, gardener, entertaining consultant and much more.
Filmmaker: Lisa Fenderson
Series Description: Grilling vegetables enhances their natural flavor and adds a delectable smokiness. Learn to cook corn, green beans and squash on your backyard grill with help from a self-taught chef in this free video series on vegetables.
How to make Grilled Vegetables | Grilled Vegetables on the BBQ
A great way to not heat up the kitchen in the summer and healthy way to add more veggies to your meals.
1 sweet pepper ( color or your choice) cut into chunks
1/2 sweet onion, chunked
1 small zucchini
3-6 mushrooms cut into quarters
cut veggies into chunks and season with salt, pepper, garlic powder , and onion powder. Add about 2 Tbsp of oil and toss together.
Cook on the hot BBQ in a grill basket until tender and the veggies have a bit or color.
If you want you can also roast these in the oven at 400° for 20 minutes.
Roasted Vegetables
Life essential recipe: how to make roasted vegetables - well!
TIPS:
1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns;
2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and
3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don't play nicely together in the oven!
See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
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Summer Vegetable Yakibitashi Recipe (Grilled Vegetables Soaked in Dashi Broth) | Cooking with Dog
We are making a delicious dish Yakibitashi using a plenty of summer vegetables. The vegetables soaked in the dashi stock makes the dish very delicious. The ginger root gives it a little bit of kick.
How to make Summer Vegetable Yakibitashi
(2 people) Cook Time: 30 minutes
70g Kabocha Squash or substitute: any type of sweet squash (2.5 oz)
1 Eggplant
2 Asparagus Spears
2 String Bean Pods
1/2 Red Bell Pepper
200ml Dashi Stock
or 200ml water+ 1/3 tsp dashi stock powder
1 tbsp Sake
1 tbsp Mirin
1 tbsp Soy Sauce
1/4 tsp Salt
6g Ginger Root, Shredded
Itogatsuo - very thin strips of dried bonito
1/2 tbsp Olive Oil or any type of vegetable oil
Substitute ingredients: Okra, Shishito Peppers, Zucchini and Mushrooms
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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4 cooking tips to make Perfect Roasted Vegetables
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► Cheap, but useful Kitchen Gear
- Whetstones for sharpening:
- Scale:
- 8 inch Chef's knife:
- Cast iron:
- Saucepan:
- Wood cutting board:
- (NOT cheap) Amazing Pan:
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
Instagram: @echleb
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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
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!
Recipe:
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