How to Grill Vegetables on a Gas Barbecue Pit

Series Summary

Since people have harnessed the power of fire they have used it to cook. Over time surprisingly little has changed. We may have grills powered by gas rather than using fire pits but the art is the same. Barbeque grilling is a skill that has to be learned. Cooking the perfect hamburger doesn’t just happen. In this series of videos, a professional chef will teach how to become a master of the barbeque grill. After watching this series you will be able to correctly maintain and clean your grill. He will share his tips on how to grill the perfect hamburgers. If you have that down then learn to marinate and grill salmon. For something a bit more exotic you can learn how to grill all sorts of produce from peaches and pineapples to eggplant and zucchini! This video series will make you a master of the grill in no time.

Video Transcript

"We’re going to start off cutting some vegetables, and we’re going to trim these in such a way that they’ll facilitate the grilling in that regard. We’re going to start here with an eggplant. All of these vegetables once they’ve been cut are going to be marinated in a balsamic vinaigrette. So vegetables being what they are, they don’t take a long time to cook, nor do they take a long time to marinate. The longest length of time usually that you’d marinate vegetables is really 15 or 20 minutes. That’s about max, you don’t want to saturate them too much. Now I’m cutting these kind of thick simply because I want to have something with some substance. When you grill on a propane grill it’s a pretty intense heat and if you cut these kind of thin they end up drying out and dehydrating. By cutting these kind of thick, it sort of mimics the proteins that you’ll be serving them along with; the chicken and steak and things of that nature. You guests can eat them with a steak knife or a fork and still have the same grilling feel. That’s enough of those to get started with, as far as the eggplant is concerned. Now with a zucchini, I’m going to trim both ends first, and I’ll cut this guy in half. Then we want to take a vertical cut so that we’ll be able to lay these flat on the grill and give us some substance to turn these. You’re really only going to put stripes on each side, and by then they’re pretty much going to be done. The bell peppers; I’ve got some red and greens here. Greens tend to be a little more bitter than the reds and the yellows, but once you grill them it kind of takes the bitterness out, so we’re going to sock it to them in that sense. With the bell pepper rings, I’ve cut the top off, and I want to take off the pit and the veins out of the inside because that will alter the flavor of these guys regardless of the cooking technique that you use. So we’ll remove those and get rid of any residual seeds. We’ll cut these into a thick ring as well and marinate these in the same marinade we’re going to put the other vegetables in. We’ll have that flavor continuity there. Alright, so that’s enough to get these started. Obviously we’ll cut the rest of these vegetables the same way. We’re going to set these in a balsamic vinaigrette that’s been nicely shaken and hasn’t separated. We’ll put these in a Tupperware and chill them for about 15 minutes. "