going to be demonstrating on how to grill vegetables today we're going to grow mushrooms asparagus zucchini and yellow squash you can also grill any other vegetables like parsnip rutabaga potatoes tomatoes peppers you can also do a few fruits like pineapple watermelon you can use any kind of a grill you want to grill your vegetables today we're going to be using a charcoal briquette grill but you can use a gas or use real wood I prefer to light my charcoal with a charcoal lighter that doesn't use any chemicals or lighter fluids and the concept of the charcoal lighter in the bottom takes about 15 to 20 minutes to get to church already which is about the same as using lighter fluid but you don't have all the extra chemical flavors in your food once you get you a paper packed into the bottom you just turn it over and you fill the top chamber with the charcoal prefer to use this article with real wood in it or use wood chips in your car and again it only takes low 15 or 20 minutes to get your charcoals ready and you just lift it up and you'll like the paper on the bottom when selecting your vegetables you want to try and get long cylindrical vegetables that don't have a big balloon like this yellow squash these are going to be slicing them lengthwise and you want good even cuts you want to slice them about quarter inch thick for the squash be using harder vegetables like turnips and rutabagas you're going to want to slice um thinner so they cook better and you have to throw any part of your vegetables away except for the ends that you cut off because these grill just fine and it's nice to have a variety of vegetables when you're grilling some people like to marinate their vegetables what I don't like to marinate them because then you don't get the flavor of a vegetable you get the flavor of the marinade that you're using I just prefer to use straight olive oil sometimes I let a little bit of all samick vinegar for that flavor you can just go ahead and use whatever seasonings you want whatever your you prefer to put on your food and your vegetables everybody has a different preference whether when they're using spices and marinades the chicken marinades work well with vegetables I prefer just oils and vinegars if I'm using anything just put a little salt and pepper on and when you're grilling when you're cutting mushrooms you can use any kind of mushroom you on but you just want to cut them in half if they're small just leave them whole so they don't fall through the grates sometimes I do portabellas and I just slice some leave the stems on and sly some big pieces of portobello mushrooms our baby baby Bella's work fine whole Intel when your charcoal is getting ready it will it's smoking right now and when the charcoal is ready it doesn't smoke like that you just see the heat coming out of the top you're using your asparagus try to find pencils asparagus or thinners verax don't use big anything over three eighths of an inch thick otherwise it's hard and woody and chewy and it doesn't cook well on the grill this cut the ends off you can save them and use it for soup or whatever you like usually I grill them whole just like that and then all we do is we're going to I put all my stuff in the pan and take it out to the grill and since usually the asparagus is the last thing I do is a grill so fast is I'll oil their asparagus and put them on the bottom of the pan real liberal with your olive oil just kind of move it around it coats some roll easily in real well and then put my mushrooms in next and those are just so you can either just dump some in your hand and rub it on the mushrooms they coat easily the mushrooms really take on the charcoal flavor when they're outside I usually don't use balsamic on mushrooms at all because the otherwise they'll just tastes like both salmon because it sucks the balsamic vinegar radon and I usually start with the squash or harder vegetables to cook first you're using parce rutabaga parsnip you would want to grill those first because they take longer using you served a grilled vegetables at room temperature so if you're doing steaks or burgers on the grill with it you can do the vegetables in advance and just leave them on a platter sitting on the counter room temperature is perfect for them just lightly coat them with oil it's just easier to pour the oil on your hands and rub it onto the vegetables if you're marinating them then of course you can just put some in and just turn them every once in a while that only takes about 20 minutes to a half an hour to marinate the vegetables sure your grill is really nice and hot before you start so it leaves grill marks on your vegetables put the zucchini it's used only about a minute and a half to two minutes on each side and they're ready to come off I cut mine a little thicker than normal because I like thicker vegetables and I like the flavor the coals are now ready the way that you can tell is the coals turn white and they're down inside their orange these are really hot dump them into the base of your bro just kind of spread them out a little bit so your heat is even and you get my vegetables on your grill just put your grade back on top to get hot just get a little paper stuck on top you just take your grill brush and clean it off when it takes about a minute and a half on each side get your grill marks remember as you're cooking your girls going to get hotter and hotter I like to cook them a little under so the vegetables are still crunchy and your vegetables are still cook for about 30 seconds after you pull them off the grill okay now we're going to put the asparagus on she got to be right here with the asparagus because it cooks really fast so carefully it will burn yourself these oil sticks really good to the asparagus and the hood flash up you wanna make sure you go against the grain of the East Adel little fall through contingencies you're getting for experts at a time the tips will cook a lot faster than anything you don't really need to get grill Marty's see the little black box at sign sometimes it's easier with the spatula depending on your grill you give me just you know put as many others idea just keep rolling them back and forth already take the vote I'm a minute total for these asparagus looks really really fast that you don't want to walk away from it still a little crunchy tender some of our vegetables are a little bit darker because none of us like ours darker than others the mushrooms don't have any grill lines and it's great to serve these at room temperature and it's also a great alternative to potatoes when you're grilling and today we're actually going to have real turkey burgers with our grilled vegetables hey our grilled vegetables are all done in our turkey burgers we're serving the grilled vegetables at room temperature