Nummy, veggies mixed with a bit of charcoal grit —– great right?! NOT….
I used to get so frustrated when the vegetables would fall between the grates of the bbq grill grates, or off of the kabob skewers. Have you ever had that happen to you?
Guess what, NOT anymore! I found the perfect solution to getting that amazing flavor without the hassle. Oh, I also made a marinade you will love that brings out the unique savor for each vegetable to shine on its own.
So, cut up the veggies of your choice, let them swim in the marinade and head out for a fabulous day. You won’t have a care and because it won’t be a pain to clean up after grilling when you use these amazing Mats
Grilled Marinated Vegetables
1 Tablespoon brown sugar
1 teaspoon Montreal Steak Seasoning (you can find it HERE)
2 Tablespoons Worcestershire sauce
1/3 cup olive oil
1/2 cup soy sauce
1/3 cup lemon juice
2 Tablespoons garlic, minced fine
1 teaspoon onion powder
2 Tablespoons balsamic vinegar
Amazing GRILLING BBQ GRILL MATS
Cut up enough vegetables to fill a gallon zip lock bag
*Keep in mind when cutting up the vegetables that some cook faster than others. Potatoes will need to be much smaller than zucchini. the softer the vegetable, the faster it will cook.
In the zip-lock bag, combine the marinade ingredients: the brown sugar, Montreal seasoning, Worcestershire sauce, olive oil, soy sauce, lemon juice, garlic, onion powder and balsamic.
Squish it all up and mix it well.
Flip the bag a few times to allow the marinade to cover all the vegetables and place in the refrigerator, or a cooler for 1 hour to 8 hours. Turn the bag over a few times during this resting period. When you are ready to cook your vegetables, heat the charcoal according to directions on the bag. When the coals are ready place the Grilling BBQ Grill Mat right on the hot grate. Don’t be a scare-d-cat, it’s OK! Do you know what tongs I like to use? They are super long to keep you from getting burned. You can find them HERE
Place the DRAINED vegetables on the Grilling BBQ Grill Mat
*TIP: Use caution to get as little excess marinade as possible on the mat as you can to avoid flare up’s. It’s just like cooking on the stove, or oven.
Continue to turn and rotate the veggies with your long tongs, so you don’t get burned; watching the heat, just as you would with any barbecued food.
Do you know what tongs I like to use? I found these super long BBQ and grilling tools that are perfect! They protect you from getting burned since you are back from the heat. You can find them by clicking HERE.
Cook until tender and done al dente, or till the desired tenderness you like.
TIP: At this point, I personally took the mat OFF of the grill and placed it where it could cool.
Look at how icky this mat was after cooking some chicken on it. I thought NO way is this stuff going to come off.I put it in the sink, gave a little squirt with the dish soap. In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and ……. Gave it a rinseSHIZAM – CLEAN!!!
These Grilling BBQ Grill Mats are remarkable!
- The price is fantastic!
- You can put them in the dishwasher and of course they are reusable.
- Ratings are fabulous and it is FDA Approved and PFOA Free
Here are a few more ideas of how to use these AMAZING mats I thought of:
- Grilled fruit
- Anything, all you have to do is just control the heat of the charcoal
For this delectable meal, I put down bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.And DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)Here are more recipes I made for YOU to cook on the Grilling BBQ Grill Mat
Carrie Groneman’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2016
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