Julie Hasson: Hi, I am Julie Hasson. Welcome to everyday dish. Today we’re going to make grilled vegetables, very simple to do and a really lovely easy to make vinegar and you can toss them together and put them in a posture, you can serve it as a salad, as a side dish, as a main dish, so there is many different uses for this recipe but it is really easy and I want to show you how to make it.

So to begin with, I have some vegetables and you can use any vegetables for the most part that you like, anians grill up really well, scallions, bok choy, I really like bok choy in the grill, zucchini, which also you had a slice relatedly, and sweet potatoes, I love using sweet potatoes on the grill, you just want to microwave it, you know, just inside, it’s barely soft.

So you just want to do that initial cooking because once it’s on the grill, it’s going to brown on the outside but it will take too long to cook it all the way through. So this is a partially cooked sweet potato, it’s just lightly soft, but still hard, so you wouldn’t eat it this way, yeah. Two, size of the grilling what I like to do is cut it on the diagonal. It is with a real sharp knife, you can just make this nice little slices, I don’t cut them too thin, sometime I do if I wanted to cook real quickly but I also like sometimes like a little bit of a bite, so a larger slice.

Okay, so we’ve got. And then for the bok choy, what I am going to do is since they are small and tender, I am just going to cut them in half, just like that, that’s there. Now scallions, I‘ll just want to trim the ends off. So you just take off the inner part of the bottom and top to down pretty. Then for the zucchini, I just take off both ends, the tips, and I slice it in half. Then you can grill it this way. But I like to then slice it one more time. So just make sure not to get your fingers, but then we have a really nice slice, that’s there. That’s all the rest to the grill.

Now so you had to make the vinegar. Since our vegetables are already taken care off and ready to grill, we’re going to make the vinegar and then it’s finished and it’s ready for the vegetables once you pull them write off the grill.

Okay what I have is I have bosomic vinegar. And don’t worry about the measurements you add, for the recipe you can go to our website, which is everydaydish.tv and you can print the recipe out right there. Okay and we have a little bit of brags, which is, it’s like soy sauce, this might have soy beans, I really like it, it’s got a nice salty flavor to it. So we have little brags. You could use tomato or soy sauce if you wanted to. I have two tablespoons of flax soya. Now flax soya is really important if – it’s important for everybody, because it’s full of omega-3 fatty acids. But especially if you are a vegetarian, it’s really good for you when you need to get your omega-3s. So this vinegar is a great, way to get them. Just go ahead and add that.

Now, we have a little nutritional yeast, very healthy again, full of D vitamins and protein. And at the same time it really thickens the vinegar so you can add less oil to it. So we have our nutritional yeast, we have two cloves of garlic. And then we have a tablespoon of flax soya, just put that in there. Then with my hand blender, let me do this blender, you know, I love these hand blenders, because you can mix everything right in the glass. You could also make it in a regular blender but it really kind of needs to be whipped up a little bit. Here we go.

Is it not amazing? I really like using hand blenders, and especially this one, because it is super powerful, it’s like my turbo to all. Okay so we have our vinegar right now. And then at this point I would recommend tasting it and adding a little salt and pepper if you wanted to taste. So at this point you can, you know I would urge you can doctor it up, you can make it your own. So we have our vinegar. Now what we’re going to do is we’ll go outside to this great new grill that we got, the EVO grill and we’re gonna grill up our vegetables and then show you how to toast it with vinegar.

Okay now that the grill is nice and hard, I lightly oil that, we’re going to go ahead and we’re going to put on our vegetables and listen to its sear, I love this. And you just want to put them all on in a nice even layer. Okay we’ve got the last of the veggies on here, I mean look I was able to fit all vegetables on here.

Now I know that this is a huge grill and I love the EVO. But if you don’t have one, you can also do this with cast iron. And cast iron, I love cast iron because it is a great conductor of heat, like this grill pan here for le creuset and my lodge griddle right there, that’s cast iron, they are both excellent pans and you know companies that make great pans. And what I like about the cast iron is that it really rich hands to heat, it holds the heat ends, you get a really nice sear, and it almost becomes non-stick, if you are very careful. Every time you wash it, you rub it with a little bit of oil as it dries. I put it right on the gas burner. And as it’s drying, I wipe it with a little bit of oil. And that just kind of makes a nice barrier. So the next time I cook in it, it’s almost non-stick.

So and we so back to the grill, we’re going to turn these in a few minutes when they are nice and brown on the other side. So we’re just going to kind of let these set for a few minutes. If you want to, you could squirt them with a little olive oil, or you can drizzle with your bottle, some olive oil. But olive oil gives it a nice flavor and it really helps it sear well. And the other thing you can do is like, for something like bok choy that actually likes a little bit of moisture because it kind of steams a little bit while it’s grilling, you can squirt down with just a touch of water in a squirt bottle or even you can put a little veggie stock in the squirt bottle. And just give them a little squirt and it really steams nicely. You can do that for your anian since up to whatever you want. But certain vegetables are kind of nice with olive oil and other vegetables are really nice with a little bit of moisture.

The vegetables are done. I took them off the grill. While actually there still a few left them. I do cut them a little bit too big. So those need a few moments to cook. But here are the rest of our grilled veggies. Don’t you think this is gorgeous, and are smoky, really lovely? And then all you do is you drizzle them with a little bit of the vinegar right over the top. At this point you can serve them as is or you can toss them together with some toaster, or something, a million things to do with them. So I hope you enjoyed. And for this recipe and many, many other delicious recipes, go to everydaydish.tv until we have something so much for joining at everyday.