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post #1 of 8
Thread Starter 
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
post #2 of 8
Looks Great, Very Colorful Too...PDT_Armataz_01_37.gif
post #3 of 8
You are speaking my language with that wonderfull meal treegje.....................PDT_Armataz_01_37.gif
post #4 of 8
That looks real good.PDT_Armataz_01_37.gif
post #5 of 8
Wow, great vittles from across the pond! Nice job! :)
post #6 of 8
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.
post #7 of 8

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.
post #8 of 8
Thread Starter 
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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