Jersey Joe
Knows what a fatty is.
Love that garnish. It would probably go great on an egg dish too.
BBQ Brethren "Vegetable" Throwdown
- Thread starter bigabyte
- Start date
TnBob
Well-known member
Okay, here goes. Asparagas wrapped in Proscuitto from Christmas dinner. I spritzed these with olive oil and roasted them in a basket with carrots. No pics of them on the grill but you can trust me. Right?
People actually eat vegetables? :twisted:
ecode
Knows what a fatty is.
OK, now this might not be as involved as the "Parsley" dish but here it goes...:wink:
First you make a ratatouille = eggplant :shock:, peppers, onion, garlic. For those of you completely unfamiliar, those are vegetables :wink:. I also season with thyme, pepper and salt.
Layer Filo dough with olive oil and Parmesan cheese. About 8 to 10 sheets. I was a bit busy, so I didn't make the Filo this time. :lol:
Then I tucked the filo into a tart pan and added the ratatouille.
I added a layer of cheese. You can use Provolone, but I used Manchego this time. Then a layer of tomatoes and zucchini.
Then a final coat of olive oil and Parmesan and pepper.
Then cooked on the Primo Oval with diffusers for 1hr. at 350*.
It has to cool a bit to slice nicely and in the summer when I make it we often serve it at room temp. These days, room temperature is too darn cold, so we serve it warm.
Use the last shot.
First you make a ratatouille = eggplant :shock:, peppers, onion, garlic. For those of you completely unfamiliar, those are vegetables :wink:. I also season with thyme, pepper and salt.
Layer Filo dough with olive oil and Parmesan cheese. About 8 to 10 sheets. I was a bit busy, so I didn't make the Filo this time. :lol:
Then I tucked the filo into a tart pan and added the ratatouille.
I added a layer of cheese. You can use Provolone, but I used Manchego this time. Then a layer of tomatoes and zucchini.
Then a final coat of olive oil and Parmesan and pepper.
Then cooked on the Primo Oval with diffusers for 1hr. at 350*.
It has to cool a bit to slice nicely and in the summer when I make it we often serve it at room temp. These days, room temperature is too darn cold, so we serve it warm.
Use the last shot.
Bogus Chezz Hawg
is Blowin Smoke!
Do you need a license to hunt vegetables?
BobBrisket
Moderator
OK, now this might not be as involved as the "Parsley" dish but here it goes...:wink:
First you make a ratatouille = eggplant :shock:, peppers, onion, garlic. For those of you completely unfamiliar, those are vegetables :wink:. I also season with thyme, pepper and salt.
Layer Filo dough with olive oil and Parmesan cheese. About 8 to 10 sheets. I was a bit busy, so I didn't make the Filo this time. :lol:
Then I tucked the filo into a tart pan and added the ratatouille.
I added a layer of cheese. You can use Provolone, but I used Manchego this time. Then a layer of tomatoes and zucchini.
Then a final coat of olive oil and Parmesan and pepper.
Then cooked on the Primo Oval with diffusers for 1hr. at 350*.
It has to cool a bit to slice nicely and in the summer when I make it we often serve it at room temp. These days, room temperature is too darn cold, so we serve it warm.
Use the last shot.
Oh yeah, baby!!! That's it right there. DAYYYUUUM, that looks good. I'd so hit that!
1_T_Scot
is One Chatty Farker
Does MAC and CHEESE count as a vegtable?
bigabyte
somebody shut me the fark up.
Wow! That Ratatouille Tart has got my vote so far! Fantastic! I would eat that up in a heartbeat!
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You know with these votes being public, we're going to find out who the closet vegetarians are :wink:.
ipls3355
is one Smokin' Farker
I do believe my bacon wrapped dill pickle qualifies
spiffs
Knows what a fatty is.
ok, a bit embaresed that one of my first pics is about veggies.... but ok
whe had a friend over who is a vegetarian.....
whe had a friend over who is a vegetarian.....
beerguy
is Blowin Smoke!
If you threw in some vegetarian pepperoni and some cornfed sausage, that would be a nice pie!
seriously, looks great, but gores parsley is still high on my list.
Phubar
somebody shut me the fark up.
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Midnight Smoke
somebody shut me the fark up.
BBQ Vegetables This is a tough one...
Used the Weber and my new Wok and did a Stir-Fry/Simmer
And the Throw-down Shot
Used the Weber and my new Wok and did a Stir-Fry/Simmer
And the Throw-down Shot
Plowboy
somebody shut me the fark up.
Gruyere Potatoes Au Gratin
H
HrdHatDivr
Guest
The kids love large potatoes sliced about 1/4 inch thick (olive oil, salt and pepper) grilled once each side until done.
Dress'em how you want, sour cream, cheese, bacon etc.
Quick and easy.
Dress'em how you want, sour cream, cheese, bacon etc.
Quick and easy.
BobBrisket
Moderator
WOW!! This is really what the what the challenge is all about.........veggies on the grill! This one really exemplifies it for me!! Nothing wrong with just veggies..........(closet vegetarian mod:sadBBQ Vegetables This is a tough one...
Used the Weber and my new Wok and did a Stir-Fry/Simmer
And the Throw-down Shot
Yes, I'd hit them!:eusa_clapSimilar threads
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