Grilled Vegetables 101 | Chef Eric Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more accessible and have a longer shelf life.

Prepare a variety of vegetables including zucchini, bell pepper, and onions.

Cut zucchini into spears and bell pepper into segments or keep it whole.

Slice onions into disks.

Preheat the grill to between 500 and 600 degrees Fahrenheit.

Drizzle olive oil over the prepared vegetables and season them.

Place the vegetables on the grill, ensuring they are not overcrowded.

Grill the vegetables until they are charred but not fully cooked, maintaining their nutrients.

Prepare a sauce by combining miso, soy sauce, a knob of ginger, maple syrup, and white wine vinegar in a blender.

Add lemon zest to the sauce for brightness and blend until smooth.

Flip the vegetables on the grill to ensure even charring.

Transfer the grilled vegetables to a cutting board and let them cool slightly before slicing them into bite-sized pieces.

Dress the grilled vegetables with the maple miso vinaigrette and serve, or return them to the grill with the sauce for additional flavor.

Optionally, deglaze the pan with bourbon for extra flavor, being cautious while doing so.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary