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Chef Elliott Cohen shows WatchMojo.com how to grill tomatoes, eggplant, zucchini and Portobello mushrooms.
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Welcome to watchmojo.com. My name is Elliott Cohen. I'm a caterer and cooking instructor. And today I'm going to show you how to grill vegetables all in the grill. I got some very nice small zucchini here that I've sliced down the middle. I got a portabella mushroom and mini eggplant that I've sliced in half. And something that a lot of people don’t think of grilling, a tomato. I'm using an Italian aroma tomato because the fleshy part on the outside is a lot thicker than a normal tomato. I've got my grill on medium high heat. I'm going to splash a little bit of extra virgin olive oil, not too much, just lightly coat them. Get them a little toss. Have a little mixture here of salt and pepper. If you want you can add fresh herbs. I like to keep the vegetables simple. Let the flavors speak for themselves. And now these are ready to go onto my medium high grill. The zucchini are the most dense and will take the longest, about 10 minutes. The eggplant probably in about 5- 7 minutes portabella mushroom about 5 minutes. What you want to do with the tomatoes is get a nice crispy surface area, turn them over, and then remove them from the grill. Because at certain point, the water and seeds in the middle is going to sort of turn into mashed and you want to avoid your tomato sort of falling apart. Okay so now we’re going to look and see how these vegetables are doing. It’s important to do that because we don’t want to overcook them. And this is the way you want your tomatoes to look, nice and charred. Have that little bit of crispiness. See that a little bit burnt on the top. Those are going to stay on for maybe another minute or two. Larger grills have the second level. So I'm going to take those to move them upstairs until the others stuff is ready. Take a look at our eggplant, nice and golden. Going to let those cook through on the other side. And the portabella mushroom as well is getting a little bit crispy. Take a look at our zucchini, very, very nice. What's nice about the grill is these vegetables are getting caramelized. They're getting crispy. And we with our eyes so they’re going to be more appetizing when they’ve got that color on them. This portabella mushroom is starting to get a little bit soft. It’s cooked for about 4-5 minutes. I'm going to put that upstairs. The eggplant, I'm just going to quickly touch. You can see, there's no resistance there. I'm going to place this into my warming oven at 200 degrees and add the zucchini to these in a couple of minutes when they're done. I'm going to add them to my little plate here. Put this back in the oven and just remove them when we’re ready to serve our main course.