Grilled Vegatables
Recipe Type: Entree
Author: Grill Dome Admin
I see tons of meat recipes, but didn’t see many on grilled veggies..? Any suggestions or sites to view? I was interested to place whole bell peppers, zucchini, and baby eggplant….possible?
  • Whole Zucchini, Pineapple, Plum/Roma Tomatoes, Corn, Japanese Eggplant, Red Bell Pepper
  • Olive Oil
  • Kosher Salt
  • Cracked Black Pepper
  • Brown Sugar
  • Balsamic Vinegar
  • Fresh Garlic (crushed)
  1. Haven’t cooked a zucchini whole but, have sliced them long ways about a quarter to a half inch thick. Rub them down with a good olive oil and then just salt (kosher) and granulated garlic. Cracked black pepper would be nice.
  2. Put them on a hot Dome around 500 but, watch them as they will char quickly. They’re even good cold the next day.
  3. Another great item is Pineapple. Again, very hot maybe closer to 600 degrees. I cut the fruit down the middle and then cut the core out V style. I cut half slices and put them straight on the Dome. Let them sit for a minute and then turn them a half turn another minute and turn them over. Charred and quite tasty. Have done them in the past with a little brown sugar but, I prefer them naked.
  4. Try grilling your plum or Roma tomatoes before you chop them up for salsa… MMMMmmmmm good!
  5. I cooked some corn which was fantastic. After cleaning, rinsed the corn and pulled the husk back on. Then I let them cook slow for the last 30 minutes of the chicken being slow cooked. Boy, did it taste both fresh and smoky that way. It nicely steamed inside the husk but also had the flavor of smoking.
  6. On the rest, as recommended, high temp is probably best. I usually marinate them quickly in balsamic vinegar and whatever herbs are handy plus salt, pepper and oil. I find that if you don’t marinade them, they sort of sit them and boil or burn. The oil in the marinade makes them cook better and the rest adds flavor.
  7. Thanks for your input. I went ahead with the following:
  8. – Cut 1 red bell pepper into strips, and peeled 2 zucchini and 1 Japanese eggplant into ~ 1/2 thick slices.
  9. – Marinate in balsamic vinegar with crushed garlic and a tiny amount of olive oil for ~ 1 hour.
  10. – Grill for about 15 min at 500 F in a grill pan [perforated…] on GD.
  11. Everyone liked them!

Recipe Submitted by: Jim (Grill Dome Community)


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