“Learn how to grill vegetables with Steven Raichlen and create perfectly flavorful dishes! Grilling vegetables can make them taste amazing ( smoky and flavorful). Who better to guide you than Steven Raichlen, the legendary grill master? Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. In this article, we’ll explore the techniques, tips, and secrets shared by Raichlen to help you perfect the art of grilling vegetables.
Whether it’s grilled paneer cheese kabobs, zucchini burnt ends or smoked avocado guacamole, you’ll discover how to cook them perfectly every time. Grilled vegetables are healthy, delicious, and can make any meal special. Ready to learn from one of the best? Let’s get started and turn your next barbecue into something unforgettable!
Grill Paneer Cheese Kabobs by Steven Raichlen
Grilled paneer cheese kabobs are a delicious and crowd-pleasing addition to any barbecue. Perfect for vegetarians. My son has strong vegetarian leanings. Paneer, a popular Indian cheese, is ideal for grilling because it holds its shape and absorbs marinades beautifully. Crafted with Steven Raichlen’s expert techniques, these kabobs take grilling to the next level by combining smoky, charred flavors with the creamy goodness of paneer.
Ingredients
- 9 tablespoon unsalted butter
- 3 cloves garlic (finally chopped)
- 1 tablespoon turmeric
- kosher Salt to taste
- 3 tablespoons fresh Cilantro ( finely chopped)
- 2 tablespoons minced fresh ginger
- 2 pounds paneer (Indian cheese)
- 5 Poblano chilies
- 3 medium red onions
- 4 red tomatoes
- Lemon wedges
Directions
1st Step
It make sure your cheese must be fairly firm so it won’t melt on grill. Cut the cheese into 1-inch cubes. Cut the red onions into half and then in thirds. Cut the chilies into 2 inch square pieces, discarding the core and seeds. Cut each tomato into 4 pieces, discarding the seeds and pulp out of each piece.
2nd Step
How to put the kebab together? Use flat metal skewer because it keeps the ingredients from spinning when you cook the kebabs. First, skewer a slice of chili, onion piece, a half of plum tomato and finally, your paneer cheese. Just keep building kebabs and work in same pattern.
3rd Step
Next the marinade. Add melted butter, chopped garlic, chopped fresh ginger, turmeric, fresh chopped Cilantro and pinch of salt. Whisk these ingredients together. Now, sizzle on the fire for couple of minutes.
4th Step
Preheat your grill for direct grilling. Slightly oil the grill grates.
5th Step
Now, let’s put on our cheese kebabs on grill. And as the kebabs grill, brush the kebabs on all sides with the basting mixture. Sprinkle on all sides with the sesame seeds. Cook for 2-3 minutes per side. Turn as the cheese starts to melt. Remove when everything is lightly charred and cooked through. Serve with lemon wedges.
Serving Suggestions
Grilled paneer cheese kabobs pair wonderfully with mint chutney and side of naan bread. They also make a great appetizer for a vegetarian-friendly barbecue spread.
Zucchini “Burnt Ends” with Lemon Herb Butter
Looking for a fun and tasty twist on barbecue? These Zucchini “Burnt Ends” are just what you need! It’s a healthier, vegetarian-friendly option that doesn’t compromise on taste. Steven Raichlen’s expertise in barbecue shines through in this simple yet effective method for creating Zucchini “Burnt Ends.” Here’s how to make them step by step. Let’s get started!
Ingredients
For the zucchini:
- 9 small fresh zucchini
- Kosher salt
- Freshly ground black pepper
- Vegetable oil for oiling the grill grate
For the lemon herb butter:
- 2 cloves garlic
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon freshly grated lemon zest
- 5 tablespoons chopped fresh dill
Directions
1: Melt the butter in a small saucepan over medium heat. Add the garlic, lemon zest, 3 tablespoons of chopped dill, and the hot red pepper flakes (if using. Cook about 3 minutes. Let the butter cool. Remove and discard the garlic. Your lemon herb butter is ready.
2: Wash the zucchini and trim off the ends. Thinly slice each zucchini lengthwise. The slices should be the thickness of a quarter. Place the zucchini slices flat in a pan. Lightly brush each on both sides with the lemon herb butter and sprinkle with salt and pepper.
3: Fold a zucchini slice into an accordion shape and thread it onto a flat skewer. Continue threading until all the slices from a single zucchini are on the skewer. The green skin should be on the top and bottom. If using round bamboo skewers, not flat, insert a second skewer parallel to the first. (This keeps the zucchini slices from spinning.) Skewer the remaining zucchini the same way.
4: Set up your grill for direct grilling and heat to high. Make sure grill grate must be clean and oil it well.
5: Arrange the zucchini kebabs, skin side down, on the grate. Grill until browned. Turn the skewers and grill the other side the same way. Don’t over-grill. Grilling time will be 6 to 8 minutes in all. Baste the zucchini skewers with the lemon herb butter as they grill.
6: Transfer to a plates for serving. Sprinkle with the remaining 3 tablespoons of herbs. Pour the remaining lemon herb butter over the top. Serve immediately.