Grilled Veggies

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about how to effectively grill vegetables.  

Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

Episode Transcript

Speaker 1 (00:03):
Hello again, Welcome to Connoisers Corner. This is Jordan. Great
to be with you. Joining me my good friend Mona
Doga from her amazing kitchen. She's the nutrition coaching culinary expert.
And let's talk about grilled veggies a perfect healthy and
delicious summertime.

Speaker 2 (00:15):
Treat a few things. One, cut everything to a similar
size to ensure even cooking. Second, use metal skewers instead
of wood skewers because woodscrewers tend to burn a little
easier on the grill. And then, third of all, make
sure you flip those vegetables halfway. We usually grill hours
for around eight minutes per side. Come up with vegetables
that have similar water levels so that everything cooks sat

(00:37):
around the same time. And I'll give you a combination
right now. So you're going to season your vegetables before
and after cooking so to give the maximum flavor. I
usually season them up missing some olive oil, salt and
pepper before I put them on the grill. You may
want to use one yellow squash cut into rounds, one
zucchini cut into rounds eight ounces, a mushroom stand whole,
one small onion cut into one inch pieces, red pepper

(01:00):
cut into one inch pieces, a pint of cherry tomatoes
where you're going to make a little shish kabobs, Heat
the grill up to medium high. Spray those skewers with
nonstock avocado cooking spray. Thread the vegetables onto the skewers,
Drizzle with olive oil. Season them up, maybe with a
reguino garlic, powdered basil, salt and pepper. Grill them eight
minutes per side, or until the vegetables are tender and

(01:23):
lightly charred. Have an enjoyable veggie sideish all the time.

Speaker 1 (01:27):
We certainly shall with your fine advice. Thank you, Mona.
All part of Connos's Corner WBZ, Boston's news radio