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Stir-grilled Vegetable Medley

Let’s revisit the grill wok. I posted Grilled Vegetable Pasta Primavera on February 22, that used the grill wok, but I want to emphasize that the wok will produce the best vegetable medley you will ever taste. This recipe is one of my family’s favorite combinations, but any combination of vegetables can be used. If you do not have a grill wok, I urge you to buy one now. Be sure to get one that has a flat bottom and sides.

2 medium zucchini

1 large yellow onion

1 red or yellow bell pepper

4 ounces fresh mushrooms

Olive oil

Salt and pepper or Creole Seasoned Salt

Remove the ends of the zucchini and slice crosswise into 1/4 inch thick slices. Cut the onion into similar size pieces. Remove the seeds and membranes from the peppers and cut into pieces similar in size as the onion and zucchini. Cut large mushrooms in half and leave small ones whole. Place the vegetables in the grill wok on a cookie sheet to catch the oil that runs through the wok.

Drizzle the vegetables with oil and season with salt and pepper of Creole Seasoned Salt (posted February 1, 2018). Place the wok directly over a hot fire. Keep the cookie sheet to place the very hot wok on when cooking is complete.

Toss the vegetables with a spatula every 5 minutes until the vegetables are done (approximately 15 minutes). If an entrée is to be grilled, remove the vegetables before they are done and hold warm in a 170°F oven.

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