Grilled Veggies on the Kamado Joe
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Category
Lunch or Dinner
Cuisine
American
Servings
4
Ingredients
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1 White onion
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1 Squash
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1 Cucumbers
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1 Bell peppers
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to taste Bartlow’s BBQ Dust Bowl
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to taste Vegetable oil, optional
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1/2 cup Mayonnaise
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1/2 cup Chili crisp, approximately equal parts with mayonnaise
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2 tbsp Butter
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to taste Bourbon, Dash, optional
Directions
Prep the vegetables. Quarter the squash and cucumbers lengthwise. Cut the bell peppers into strips and slice the onion.
Make the sauce. Mix approximately equal parts mayonnaise and chili crisp. Add butter to loosen the sauce for sautéing. Add a small dash of bourbon if desired.
Season. Sprinkle the vegetables on all sides with Bartlow’s BBQ Dust Bowl.
Grill. Place the vegetables directly over the grill grates and cook until you have good char marks and they begin to soften.
Slice. Remove the charred vegetables and cut them into your preferred bite-size pieces. Add another light dusting of Dust Bowl if desired.
Sauté. Transfer the vegetables to a hot soapstone—the video uses approximately 450°F—and drizzle with some of the chili crisp sauce. Toss everything together for a final sear. Add a little vegetable oil if needed.
Serve. Remove the vegetables once hot, tender and well coated. Reserve some of the chili crisp sauce for dipping.
