Grilled Vegetables Prep
| Shelf Life: | 3 days |
| Portion/Serving: | 6 ea. |
| Revision Date: | Mar 1, 2013 |
|
Notes
|
|
Ingredients
| 2 | ea. | Japanese Eggplant, halved, 1/2 inch thick, 4 inches long |
| 2 | ea. | Zucchini, 1/2 inch slices |
| 2 | ea. | Yellow Squash, 1/2 inch slices |
| as needed | Olive Oil | |
| to taste | Salt, kosher |
Equipment
- Grill
- Mixing bowl
- Tongs
- Foodservice gloves
- Air tight container
Preparation
Preheat grill.
Wearing foodservice gloves.
- Toss vegetables well in oil and salt.
- Mark vegetables on the grill until grill marks are well defined.
- Transfer to sheet tray lined with parchment and place in the oven to finish cooking if need be.
- Cool down at room temperature.
- Store in an air tight container under refrigeration until ready to use.
Vegetables should be cooked through but not mushy and be able to hold their shape.
Related Recipes
BBQ Pulled Chicken
Bechamel Sauce
Breadsticks
Garlic Fries
Grilled Vegetables
Grilled Steak and Vegetable Skewers
Lettuce Mix
Risotto
Pizza Sauce Prep
Roast Chicken
