I bet you already grill veggies all the time, but do they sometimes get a little burnt or cook unequally? Problem solved! Today I’m going to show you the best ways to prep different vegetables so they cook perfectly. Some, like potatoes, required to precooked, while other veggies, like zucchini, yellow squash, or tomatoes, can go straight on the grill. To amp up the flavor, I’m adding some olive oil, thyme, and paprika, then topping the cooked veggies with a red-wine vinaigrette mixed with a variety of fresh herbs. Once you get the basic notions down, the possibilities are endless!
Sarah’s Tip of the Day:
Watch the video to get my tips-off for cutting even slicings, and how to tell when everything’s done. Plus, I’ll tell you the secret to avoiding veggies that are charred on the outside and raw in the middle.
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