Grilled Veggies With My Herbed Balsamic Drizzle Sauce

Just about anything can be grilled. Except maybe ice cream. But far and away one of my favorite things to grill are veggies, especially during summer when there is an abundance to choose from.

Drizzle Sauce Ingredients

½ cup Olive Oil
½ cup Balsamic Vinegar
1 TBSP Fresh Thai Basil Leaves
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Dried Parsley
1 tsp Dried Crushed Rosemary
¼ tsp Chile Powder
Pinch of Kosher Salt

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#cooking #grilling #veggies

foreign [Music] doesn’t just have to be for hung some meat you can Grill up a bunch of amazing thing because I love everything that’s grilled and today we’re going to be doing one of my favorites grilled veggies these are a great side to go with if you’re making steak or brisket or anything like that just super flavorful now I’ve got a couple Peppers here red bell a yellow bell a couple zucchini some ah they call them heirloom carrots but they’re just different colored carrots and a yellow squash now I’m not going to peel even the carrots because I really want that rustic flavor here we’ve gone ahead and washed them so let’s go ahead and start breaking these down I’m going to start with my zucchini here first I just want to take the end off both sides and we’re just going to break these down into halves if they’re really really big you could go to quarters if you want in fact these are actually pretty thicker I’m going to go to quarters [Music] so like that size [Music] our carrots here we’re just going to take the ends off and maybe break these down into two sections not down the middle just in half be a little more manageable on the grill get our yellow squash and we’re going to be seasoning these before they go on the grill but we’re also going to be making a drizzle sauce to go on them after we plate them [Music] same thing with our yellow squash we’ll cut it into quarters now for our peppers want to get that Center out of there if we’re lucky we can pull it all out together looks like we got most of it get a red bell and we’ve got some good grilling pieces here on the end and these I just want to kind of I don’t know break down into quarters also sort of like that I have no idea why I cut the end off of that but snack time um [Music] now first I want to hit this with just a little olive oil what I’m using is a jalapeno olive oil this is the same Oil we’re going to use in the drizzle sauce too so just a little bit on here it’s not super hot just has some nice flavor and you could just use regular olive oil no problem at all I just happen to have it and thought that’s going to be good [Music] you tossed around in here get coated [Music] a little bit of kosher salt cracked black pepper all right I’m gonna set these aside and we’re going to get our drizzle sauce made [Music] so the easiest way to make this sort of sauce like a vinaigrette or something because this is basically a vinaigrette it’s actually 50 50 vinaigrette same amount of oil to vinegar is a jar we can put a lid on it shake it mix it up nicely first thing I want to do is just get a nice good pinch of salt in there and all over my cutting board next I’m going to throw a few Thai basil leaves these are fresh Thai basil leaves we’re also going to add just some regular dried basil but these fresh Thai basil leaves have such an aromatic to them I just love it foreign teaspoon of dried basil one teaspoon of dried oregano one teaspoon of dried crushed Rosemary one teaspoon of dried parsley a quarter teaspoon of chili powder and now so I don’t spill everywhere I’m going to put my funnel in here I’m going to add half a cup of that olive oil that jalapeno flavored olive oil but like I said you can use regular olive oil and half a cup of balsamic vinegar then we just put our lid on anyone notice this is a repurposed pasta sauce jar these are great for that this is like a old Classico pasta sauce jar and we shake that’s all there is to it all right our drizzle sauce is ready let’s head out to the grill [Music] all right I have the Weber kettle set up with the firewall giving me a slightly larger direct Zone than in direct Zone and I’m using the Mallory cast iron grate you might hear a fan in the background it’s hot outside I have my outside cooler running getting our pieces on here [Music] get all our squash pieces including the zucchini on here first and as our veggies finish on the grill they’re going to go on this tray on this wire rack [Music] oh [Music] I don’t like my grilled vegetables mushy but if you want them super soft you can cook them as much as you want get these flipped onto the skin side here [Music] all right let’s start getting our pieces on here [Music] get our carrots on here [Music] now once our carrots are grilled I’m going to move those to the indirect side then we’ll do the peppers and when the peppers are done I’ll put the lid on for a few minutes to really help soften those carrots indirect probably shoot it on the peppers first but oh well [Music] let’s move these indirect get our peppers on [Music] get all our little pieces over here [Music] [Music] all right as soon as our peppers are done I’m going to get them off of here let those carrots go indirect for about probably another five minutes to soften up and then I will see you inside where we can build this platter of grilled vegetables with our sauce foreign plating our veggies I let everything cool down for about 15 minutes [Music] we don’t have to go super uniform here [Music] some of our little pieces here [Music] get some of our carrots here too I just love these purple carrots you can see the inside has orange it’s just wonderful when you cut into them and for some contrast I want to add some uncharred little Tomatoes multicolored tomatoes around the edges they’ll have contrast and textures and flavor then I’m gonna break some mozzarella on top here fresh mozzarella this is almost like a salad like a grilled vegetable salad the reason I like to let the vegetables cool down a little bit like I said for about 15 minutes is they’re not super hot then and this mozzarella isn’t going to start melting as soon as it hits them because they’re not trying to make a pizza here now some of our drizzle sauce here [Music] and really you can add whatever herbs you like in this sauce this is just a mixture that I like [Music] and a little fresh Rosemary sprinkled on top there we have it our grilled veggie platter with our herbed drizzle sauce some nice mozzarella some Rosemary it’s looking great and it’s smelling great let’s Dive In I think first I want to get down in these carrots here [Music] cheers [Music] I love cooked carrots I especially love grilled carrots it’s fantastic let’s try some peppers with a little mozzarella I can just keep repeating myself here and just saying this tastes fantastic but it really is one of those things when you’re talking about vegetables which some people don’t equate with barbecue it really does elevate these and takes them to a place where they’re perfect as a side dish to anything but especially to grilled food to barbecued food and honestly if you’re taking a break from meat or you don’t eat me regularly or you just don’t eat meat this is the kind of thing that can fill you up [Music] [Laughter] [Music]