How to Prepare Vegetables for a Picnic

Video Transcript

So time to prepare the vegetables for the grilled vegetable sandwiches. You can grill so many things but, today, I'm doing the zucchini. And you can see, I'm doing about a quarter to a half an inch slices because that's just going to sit. It's going to reduce down once the water comes out of it on the grill, but it's going to be a good sized slice to go in the sandwiches. You don't want it too thick, of course, because you want room for the rest of the vegetables. Now, I've got these red peppers that I've taken the sees, I've seeded them, taken the top off, just making sure that the bottom is off of that. And you can either grill these in half or like I'm going to do today, in quarters. There we go. And, finally, that's only two peppers and it looks like so much. Now, eggplant is a favorite of mine on the grill. And I'm just doing them, again, about that thickness, about a quarter to a half an inch again. Going through. So, I'll finish those in a moment, the rest of them. And what is really great on the barbecue are portobello mushrooms, rather than having meat burgers, I would often just throw on those thick, those big, thick mushrooms, but for a sandwich where you going to have something other than than the portobello, which is very big in a sandwich, I'm using these smaller shiitakes. And to prepare them for the grill, all I've done is, you can see I'm removing the stems, like that. And I will finish cutting the rest of these zucchinis and the eggplant, and then I'm going to go to the grill with the olive oil ready to brush and grill.

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