Grilling vegetables on the KLAUWE, the BBQ & smoking drum, is quick, simple, healthy, and full of flavor! Grill your veggies over charcoal, and you'll taste why you should stop grilling vegetables in a pan. Grilled vegetables on your KLAUWE are a real winner! Impress Your (Girl)Friends!
Some vegetables are particularly well-suited for grilling, such as bell peppers, zucchini, and tomatoes. (We mention this because not all vegetables grill equally well. For example, carrots take too long to cook.) With this Grilled Vegetable recipe, you can't go wrong!
Ingredients
General:
- Serves: 4 people
- Preparation time: 15 minutes
- Cooking time: approximately 20 minutes total
Ingredients
- 2 Zucchinis
- 1 Red bell pepper, 1 Green bell pepper, and 1 Yellow bell pepper (often available as a mixed pack at the supermarket)
- 4 Large vine tomatoes (vine tomatoes have more flavor)
Ingredients
- Balsamic vinegar (or even better, thicker Balsamic Glaze, which you can drizzle over your grilled veggies for a beautiful presentation)
- Salt
- Pepper
Instructions
Preparing your raw vegetables
Before you start prepping your vegetables, make sure your KLAUWE is fired up and heating up. Your KLAUWE doesn’t need to be blazing hot; otherwise, you'll be constantly flipping your veggies. Good BBQ takes time. Ensure you are grilling directly over the heat, without a water pan in between. If the fire is too hot, adjust the grill grate higher or lower the coal basket. If it’s still too hot, close the front vent a bit (the back vent should be closed anyway). Conversely, if the fire needs more heat, allow more oxygen to flow in. Keep the vent on the lid fully open.
What’s next?
While the KLAUWE is warming up, let's get the veggies ready.
Zucchini (those long green things):
Cut off both ends and rinse the zucchinis under cold water. Dry them off, then slice them lengthwise into four long pieces. Place the zucchini slices in a large bowl.
Bell Peppers:
Cut the bell peppers in half from the stem down, removing the top with the stem. If you have three bell peppers, you should have six pieces. Rinse the bell peppers under cold water and add them to the bowl with the zucchini.
Tomatoes:
Slice the tomatoes in half from top to bottom. Cut out the stem area like a triangle. Rinse the tomatoes under cold water and pat them dry with paper towels.
Ready to grill?
It’s time to grill your veggies. Depending on how many people you’re serving, it’s easiest not to overcrowd the grill. Start with the bell peppers and zucchini. When they’re ready, place them in a (pre-warmed) dish and cover with aluminum foil to keep warm.
Grill the bell peppers and zucchini, turning them frequently based on the heat of your KLAUWE. The zucchinis should be a bit soft with a few brown grill marks. The bell peppers should not get blackened; they should be turned frequently until the outer side is somewhat dull/brown.
Once the zucchini and bell peppers are done, place them in the (pre-warmed) dish and cover with aluminum foil. Now, grill the tomatoes, turning them often. They should be turned frequently so that the outer skin gets a bit dull and the tomato becomes slightly soft. (Note: If you leave the tomatoes on the grill too long, they will get too soft and fall apart when you try to flip or remove them.)
While grilling and turning the vegetables, keep the lid closed to enhance flavor but stay nearby. It’s better to check frequently than to let them burn.
The Finishing Touch:
When the tomatoes are ready, place them in the dish with the zucchini and bell peppers. Use a knife to cut the zucchini, bell peppers, and tomatoes into smaller pieces. They can be fairly rough-cut!
Season your grilled veggies with salt and pepper. For the finishing touch, drizzle some Balsamic Glaze over the vegetables, creating a few lines for added flavor and visual appeal.
Voilà! Grilled vegetables on your KLAUWE, and you’ll impress not just your friends but your girlfriend too!
Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!