welcome to watchmojo.com my name is
Elliot Cohen I’m a caterer and cooking
instructor and today I’m going to show
you how to grill vegetables all on the
grill
I’ve got some very nice small zucchini
here that I’ve sliced down the middle
I’ve got a portobello mushroom a mini
eggplant that I’ve sliced in half and
something that a lot of people don’t
think of grilling a tomato I’m using an
Italian or Roma tomato because the
fleshy part on the outside is a lot
thicker than a normal tomato I’ve got my
grill on medium-high heat
I’m gonna splash a little bit of extra
virgin olive oil not too much just
lightly coat them give them a little
toss I have a little mixture here of
salt and pepper if you want you can add
fresh herbs I’d like to keep the
vegetables simple that the flavors speak
for themselves and now these are ready
to go on to my medium hot grill the
zucchini are the most dense and will
take the longest about 10 minutes the
eggplant probably in about five to seven
minutes portobello mushroom about five
minutes what you want to do with the
tomatoes is get a nice crispy surface
area turn them over and then remove them
from the grill because at a certain
point that water and seeds in the middle
is gonna sort of turn to mush and you
want to avoid your tomatoes sort of
falling apart okay so now we’re gonna
look and see how these vegetables are
doing it’s important to do that because
we don’t want to overcook them and this
is the way you want your tomatoes to
look nice and charred have that little
bit of crispness even a little bit burnt
on the top those are gonna stay on for
maybe another minute or two larger
grills have this second level so I’m
gonna take those and move them upstairs
until the other stuff is ready take a
look at our eggplant nice and golden
gonna let those cook through on the
other side and the portobello mushroom
as well just getting a little bit crispy
take a look at our zucchini very very
nice what’s nice about the grill is
these vegetables are getting caramelized
they’re getting crispy and we eat with
our eyes so they’re gonna be even more
appetizing when they’ve got that color
on them this portobello mushroom is
starting to get a little bit soft it’s
cooked for about four or five minutes
I’m going to put that upstairs
the eggplant I’m just gonna quickly
touch you can see there’s no resistance
there so I’m gonna place these into my
warming oven at 200 degrees and add the
zucchini to these in a couple of minutes
when they’re done I’m gonna add them to
my little plate here put these back in
the oven just remove them when we’re
ready to serve our main course
Elliot Cohen I’m a caterer and cooking
instructor and today I’m going to show
you how to grill vegetables all on the
grill
I’ve got some very nice small zucchini
here that I’ve sliced down the middle
I’ve got a portobello mushroom a mini
eggplant that I’ve sliced in half and
something that a lot of people don’t
think of grilling a tomato I’m using an
Italian or Roma tomato because the
fleshy part on the outside is a lot
thicker than a normal tomato I’ve got my
grill on medium-high heat
I’m gonna splash a little bit of extra
virgin olive oil not too much just
lightly coat them give them a little
toss I have a little mixture here of
salt and pepper if you want you can add
fresh herbs I’d like to keep the
vegetables simple that the flavors speak
for themselves and now these are ready
to go on to my medium hot grill the
zucchini are the most dense and will
take the longest about 10 minutes the
eggplant probably in about five to seven
minutes portobello mushroom about five
minutes what you want to do with the
tomatoes is get a nice crispy surface
area turn them over and then remove them
from the grill because at a certain
point that water and seeds in the middle
is gonna sort of turn to mush and you
want to avoid your tomatoes sort of
falling apart okay so now we’re gonna
look and see how these vegetables are
doing it’s important to do that because
we don’t want to overcook them and this
is the way you want your tomatoes to
look nice and charred have that little
bit of crispness even a little bit burnt
on the top those are gonna stay on for
maybe another minute or two larger
grills have this second level so I’m
gonna take those and move them upstairs
until the other stuff is ready take a
look at our eggplant nice and golden
gonna let those cook through on the
other side and the portobello mushroom
as well just getting a little bit crispy
take a look at our zucchini very very
nice what’s nice about the grill is
these vegetables are getting caramelized
they’re getting crispy and we eat with
our eyes so they’re gonna be even more
appetizing when they’ve got that color
on them this portobello mushroom is
starting to get a little bit soft it’s
cooked for about four or five minutes
I’m going to put that upstairs
the eggplant I’m just gonna quickly
touch you can see there’s no resistance
there so I’m gonna place these into my
warming oven at 200 degrees and add the
zucchini to these in a couple of minutes
when they’re done I’m gonna add them to
my little plate here put these back in
the oven just remove them when we’re
ready to serve our main course
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