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Colorful Grilled Vegetables for Summer Barbecues

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Doc Ward, Level 7
Doc Ward
Quick and easy grilled vegetables. The secret to perfectly grilled veggies is in the seasoning. Grilling Expert Doc Ward shares this colorful grilling recipe featuring plenty of garlic and a touch of rosemary in this Grokker Premium video.

Cooking Recipe

Serves: 4

Bell Peppers:
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
2 tbsp olive oil
Pinch of salt and pepper (to taste)
2 sprigs of Rosemary
5 cloves of Garlic chopped finely

2 Zucchinis
2 Yellow Zucchinis
2 tbsp of olive oil
Pinch of salt and pepper (to taste)

8 spring onions
Pinch of salt and pepper (to taste)
Drizzle of Olive oil (To coat spring onions)

4 mushrooms

1. Start by preparing your vegetables. Cut your red bell pepper and remove the pith and seeds. Toss them in a large mixing bowl. Cut the orange bell pepper also removing the pith and seeds and throw them in the same bowl. Cut up the yellow bell pepper remembering to remove the pith and seeds as well and add to the bowl. Now add about 2 tbsp of olive oil, a pinch of salt, and a little bit of cracked pepper.

2. Take 2 sprigs of rosemary, stems removed and chop roughly. Sprinkle half the rosemary into the bowl with the peppers. Set aside remaining rosemary for later. Toss ingredients in bowl together, mixing very well. Add another pinch of salt and mix again. Chop up 5 cloves of garlic very finely. Add about half of the chopped garlic to the bowl and mix it together. Remove the vegetables from the bowl and set them aside on a platter until you are ready to grill.

3. Take 2 zucchinis chopped in half lengthwise, ends removed and add them to the now empty bowl. Add in 2 yellow zucchinis chopping in half lengthwise, ends removed and add to bowl. Add in about 2 tbsp of olive oil, pinch of salt, and a crack of pepper. Mix it up and add in a pinch of rosemary and a pinch of garlic and mix it more. The zucchinis are ready to be grilled. Take them out of the bowl and set them aside on the platter with the peppers.

4. Chop the ends of 8 spring onions and season them with a pinch of salt, a pinch of pepper, and a drizzle of oil. Rub them by hand and coat them well with the seasoning and set them aside to be grilled. Take 4 mushrooms and rub them in the same bowl using the seasoning that is already in the bowl to coat the mushroom. Place all your vegetables on a very hot grill. You want to cook them on high heat to caramelize the outside without overcooking. But keep your eye on them because they cook fast.

To get professional looking grill marks, place them at an angle on the grill and when slightly charred on bottom turn them to the opposite angle to get a hash-mark pattern.

5. Continue to quickly go through the vegetables flipping them to build nice color on each side. Once you see the desired color on your vegetables remove them from grill, place them on a platter and serve.

Grilled Summer Vegetables
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