 | | Directions | *GRILLED VEGETABLES ON YOUR GRILLGRATES
Grilling times are approximated, grilling with lid down:
- 1 Medium sized eggplant, sliced in 1/4" lengths. (Grill 4 minutes on each side.)
- 1 Medium zucchini, sliced in 1/4" lengths. (Grill 4 minutes on each side.)
- 5 Large white mushrooms or 2 portobello mushrooms, whole. (Grill 6 minutes, toss with The GrateTool after 3 minutes)
- 1 Large onion, or 2 medium sized, sliced in 3/4" rounds. (Grill 4 minutes on each side.)
- 1 Red pepper, seeded, cut in eight slices. (Grill 4 minutes on each side.)
- 1 Yellow pepper, seeded, cut in eight slices. (Grill 4 minutes on each side.)
- 1 Bunch Swiss chard, cut in approximately 6 cuts, stalks included. (Grill 4 minutes, toss with The GrateTool after 2 minutes)
- Each of the above vegetables has a different grilling time, from 4 to 8 minutes, check on the grill and remove veggies as they appear done.
GRILLING VEGETABLES:
- Place vegetables on pre-heated GrillGrates (8 to 10 minutes), Low-Low/Med heat, lid down. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill vegetables following approx. grilling time on Low-Low/Med Heat, lid down. Timing depends on how hot your grill is and how thick the whole vegetable is or cut veggie pieces are.
- Turn after 3-4 minutes with The GrateTool, (with the exception of the chard, which should be tossed over on grill after 2 minutes).
NOTE:
Judge the initial sear marks after 4 minutes to get an indication of how hot you are cooking. If the sear marks are dark to black when you turn veggies, you are cooking too hot, turn down the burners.
BUILDING EAT YOUR GRILLED VEGETABLES PIZZA:
- Build the pizzas on cookie sheets in the kitchen, or build them right the crusts on the grill.
- Swirl tomato pizza sauce on pizza crusts.
- Place fresh tomato slices evenly over pizza crusts.
- Place Swiss cheese slices evenly.
- Sprinkle feta cheese evenly.
- Place grilled swiss chard evenly.
- Place all the remaining vegetables onto crust. You can create a pattern or just toss.
- Finish by sprinkling the monterey jack and mozzarella cheese evenly over the pizzas.
- Any left over herbs (Rosemary and Thyme) can be used as a garnish on top of the cheese.
GRILLING VEGETABLE PIZZA:
- Preheat your GrillGrates (5 to 8 minutes) on Low-Low/Med HEAT with Lid Down. For charcoal, preheat GrillGrates after the red hot peak, gray coals only. Lid Down.
- OR If your grates are heated from grilling veggies, you are ready to grill your pizzas.
- Place pizzas on your preheated GrillGrates, Grill pizzas on Low Heat with lid down, approximately 8 minutes, after 6 minutes, quarter turn with The GrateTool. For charcoal, grill after the red hot peak, gray coals only, approximately 8 minutes, quarter turn with The GrateTool after 6 minutes.
NOTE:
Judge the initial sear marks after 4 minutes to get an indication of how hot you are cooking. If the sear marks are dark to black when you lift pizza to check bottom, you are cooking too hot, turn down the burners.
Toss fresh Basil, coarsely chopped on top of pizzas for color, aroma and flavor. |
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| Ingredients | | - |  | CRUST |
| - | | To make your own crust, see Pizza Crust For Grilling |
| - | | or |
| - | | Buy 3 pre-made 12 |
| - | | TOPPINGS |
| - | | 6 Fresh tomatoes, cut in half, squeezed, then sliced in rounds. |
| - | | *Pre-grilled vegetables (see below list) |
| - | | 1/2 cup pizza sauce or spaghetti sauce, or make your own with 1/2 can tomato paste and 1/4 cup water (please note, this is much less than you would ordinarily use for an oven baked pizza. You don't want to dr |
| - | | 8 rectangular Swiss cheese slices |
| - | | 1 cup monterey jack cheese, grated |
| - | | 1/2 cup feta cheese , crumbled |
| - | | 1/2 cup mozzarella cheese , grated |
| - | | 1 tablespoon fresh thyme leaves |
| - | | 1 tablespoon fresh rosemary leaves, coarsely chopped |
| - | | 1 bunch fresh basil coarsely chopped for garnish,sprinkled on finished grilled pizzas |
| - | | GRILLED HERBED OIL SEASONING |
| - | | Whisk together in Mixing Bowl: |
| - | | 1/2 cup olive oil |
| - | | 2 Garlic Cloves minced or pressed |
| - | | 1 1/2 teaspoons salt |
| - | | 1 1/2 teaspoons pepper |
| - | | 2 tablespoons rosemary , finely chopped |
| - | | 2 tablespoons Thyme leaves (no stalks or twigs) |
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