Try this Spicy Grilled Veggies recipe, or contribute your own.
- Carbohydrate 59.8898200186653 g
- Cholesterol 0 mg
- Fat 43.8198200009389 g
- Fiber 16.9060002455737 g
- Protein 13.3527000031536 g
- Saturated Fat 4.28472000028224 g
- Serving Size 1 1 Serving (953g)
- Sodium 54.778000012672 mg
- Sugar 42.9838197730915 g
- Trans Fat 2.01231000004032 g
- Calories 633 calories
Step-by-step
- About an hour before your brisket/shoulder, whatever is done, get the above together.
- Slice the zucchini, squash, onion and bell pepper (get rid of the seeds in the bell pepper). Dont slice them too thin. Smack the garlic cloves with the flat of a knife, peel the paper layer off, and chunk them a bit. Slice the hot peppers, leave the seeds in. Put all the ingrediantes in a glass bowl, stir, and let it sit for 30-60 minutes.
- Get one of the trays with all the holes in them for grilling. Spray it with Pam, and set it on a grill over the coals. Stir the mixture again and dump it in the pan. Close the cover. You want it to steam and spit for a little bit, but not too long - 1 minute is fine. Open the cover, stir, and then transfer to the lowest level of the smoke chamber. Throw on a small handful of dry wood chips for some final smoke. The veggies pick it up quickly.
- Take out and serve. If you dont want the oil smoke on it, drain it before you put it on the coals.
Swapping standard cooking oil for unrefined toasted sesame oil introduces a heavy aromatic compound that overpowers the fresh bell peppers and zucchini, shifting the dish away from clean chili heat. Slicing squash and zucchini too thin causes them to dehydrate instantly over open coals before the interior can soften. Maintaining a thickness of at least one-half inch ensures the vegetables retain moisture under direct heat. Crushing garlic cloves rather than mincing them prevents the pieces from burning against the hot metal grill tray during the initial steaming phase. Letting the cut vegetables marinate for thirty minutes allows the salt to draw out excess surface moisture, creating a tighter bond with the balsamic vinegar and chili oil.
Utilizing a perforated grill tray prevents small pieces like onion chunks and seeded hot peppers from falling directly into the firebox. Spraying that metal surface thoroughly with cooking spray stops sugar-heavy vegetables from fusing to the grates. Exposing the mixture to dry wood chips for more than five minutes saturates the squash with acrid creosote, ruining the bright acidity of the marinade. Draining excess oil before the smoking stage stops flare-ups from scorching the exterior. Maintaining proper distance from direct flame keeps the pepper skins from turning bitter.
Adjusting the heat profile requires careful management of the capsaicin load found inside the hot pepper seeds. Leaving the white placental membranes intact multiplies the Scoville impact significantly compared to simply using the outer flesh. Substituting standard white vinegar for balsamic vinegar eliminates the residual sugars needed to caramelize the onion edges during the brief steam. Balancing the acidity with extra olive oil mutes the sharp bite of coarse black pepper. Testing a single piece of squash after thirty minutes of total preparation confirms whether the interior has reached a tender state.
Storing leftovers in an airtight glass container for up to forty-eight hours concentrates the capsaicin distribution across the squash and onions. Reheating the vegetables in a dry skillet over medium-low heat restores some surface crispness without steaming the produce further. Freezing cooked zucchini destroys its cellular structure completely, resulting in an unmanageable watery pulp upon thawing. Serving the dish at room temperature allows the full spectrum of chili oils and roasted garlic to register clearly on the palate. Proper drainage before storage prevents the balsamic vinegar from overpowering the remaining aromatics.
