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