Discussion in 'Veggies' started by treegje, Nov 13, 2009.

  1. treegje

    treegje Master of the Pit

    Very nice as side dishes

    Small tomato

    Olive oil
    Provincial seasons
    Pepper and salts

    Cut all greenhorns in grove pieces
    Mix with olive oil and provincial herbs
    Do the mixture in a bbq basket and season with pepper and salts
    and prepared them on a violent fire

    there must be remain some crunch in it
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Very Colorful Too...[​IMG]
  3. alx

    alx Master of the Pit OTBS Member

    You are speaking my language with that wonderfull meal treegje.....................[​IMG]
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That looks real good.[​IMG]
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Wow, great vittles from across the pond! Nice job! :)
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    WOW those vegis are awesome looking and I bet even more tastey then my eyes can tell me they are. How long did you smoke them for? We like grilled vegis and do them all the time with other grilled meat like a good thick rib eye.
  7. chef jeff tx

    chef jeff tx Smoking Fanatic


    We must have had a little telepathy working as I did a similar batch today for a small private dinner party I catered.

    The eggplants I could find were nasty so I just used, asparagus, portabella mushrooms, fennel bulb, red onion, peppers & zukes. I quarter the onion, peppers & fennel and slice the zukes & shrooms. Tossed them with olive oil, ground black pepper, garlic powder, dried basil, parsley & oregano. Let them marinate for about 2 hours then grilled to a nice char, diced and tossed with a little balsamic vinegar.
  8. treegje

    treegje Master of the Pit

    I first washed them and cut into chunks
    I then take olive oil,Provincial herbs and Pepper and salts
    marinate for about 2 hours
    put them in a bbq basket
    and grill them until they are al dente
    for approximately 35 min under stirring constantly

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