August 2, 2025 • 8 mins
We always talk BBQ and grilling season but let's keep it healthy. Neil is sharing the perfect grilling veggies tips. Take a listen!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Let's grill. I love grilling. And I know we talk
about the proteins a lot when it comes to grilling,
and that's delicious and fun too. But I don't think
we always think about everything that you can grill. You
can do fruit and vegetables. I've told you before one
of my favorite things to do to us up something
(00:20):
that you have often during the summer is a wonderful guacamole.
But imagine taking the onions and grilling the onions, likely
grilling them and you can even add a little smoke
to them that way. But you grill them. You can
(00:42):
also cut the avocado, wash it the outside. You always
wash your avocados. I know you're like, oh, but I'm
only going to eat the inside. Yes, but once you
cut it, you're going to drag whatever bacteria is on
the outside of the skin in through the flesh, A
good thing thing. Then you take the seed out and
(01:04):
you brush a little olive oil on there and some
salt and pepper, and you grill them flesh side down
and give them some nice grill marks and a little
bit of that smoky flavor. Don't overdo it. And then
you add those and you build your your welcome. Only
off of that, think about those things when you're doing anything.
If you're gonna make veggie enchiladas, for instance, go ahead
(01:27):
and grill the veggies. Being able to add these are
grilled veggies in a like a grilled cheese sandwich is
also wonderful. So think about adding these things to whatever
you're making and how it would just you know, you
could do them on their own, like broccoli rob. Broccoli
(01:49):
rob is lovely. It's crunchy, it's tiny bit bitter in
the end, but it really has this lovely flavor that
blends itself quite well, that grassiness, and I love it
with a steak but a little olive oil, salt and pepper,
or if you have a seasoned blend that you enjoy,
(02:12):
throw that on direct heat and grill it up. You
could charge the ends the little florettes a little bit
at the tip if you like that, I do, and
it becomes something beautiful. So doing things like that easy
peasy grilling potatoes. One of my favorite are the baby
Dutch potatoes by Melissa's. They're tiny, a little over the
(02:34):
size of a quarter or so, but man again, olive oil.
Put them in a bowl, put some olive oil in there.
I'll use maybe a infused olive oil if I'm in
the mood, you do something with basil olive oil, or
you can do it with something with heat or honey
(02:54):
olive oil, any of those types of things. Even blood
orange olive oil, which I'm a fan of, goes on there.
Salt and pepper or your favorite spice blend, and you
can put those one by one directly on the grill
if you want it. They're just big enough to not
fall through, and they come out so lovely and buttery,
(03:18):
just fantastic on their own. And again, on that same
note of doing them as is or adding them to something,
imagine grilling them up, getting a little bit of a
char on there, building those flavors up, getting them nice
and tender, maybe a little bit toothy for this usage,
(03:39):
dicing them up or cubing them up, as the case
may be, and putting them in a potato salad or something,
and you could see how that just adds just a
little bit of flavor and just turns it up a bit,
adds to being outside and the whole experience of grilling,
and it becomes just a wonderful treat, just a little
(04:00):
where it's like, oh wow, this really next to a
steak or your protein, and you're like, wow, this turns
it up and they marry very nicely. Some of you
may know this if you've been listening for a while.
Some of you may not, But I hosted a long
before the Fork Report, I co hosted a food program
with the one and only Don Dela Wise, act, American actor,
(04:22):
comedian and cookbook author, A great cook, sweet man. His
birthday would have been yesterday, and he passed away back
in two thousand and nine. I miss him. He was
a fabulous human being. He would call me while I was,
you know, producing the Jesus Show on a Sunday morning,
(04:44):
and he was so sweet. He had to he couldn't
get it in it. He lived in the Palisades, couldn't
get it on his radio inside, so he'd drive around.
So what does that have to do with hearing? Aids? Well,
he's like, one time we were in a break when
we're hosting the show and you go, he goes, Okay,
we're gonna do a bit. You and me, we're going
(05:04):
to do a bit. He always talked very excited, and
if he made a mistake or you said something or
whatever that he go, your mother's ass, see your mother's ass. Uh,
And he's like, this is what we're gonna do. I'm
going to say that I got new hearing aids, that
they're fabulous. They're the best hearing aids in the world.
I love them, top notch, the most expensive. And he said,
(05:27):
you when I say that, you say what kind? What
kind is it? And I said, okay, So we go
and he goes, he's right, he's on the air and
he's like, the best hearing aids in the world. And
I go, you know, what kind is it? And he goes,
it's two thirty and that the joke is they don't work.
(05:48):
But I miss him and it made me. It made
me think about him. And I didn't post anything yesterday.
Maybe I'll put up a picture of me with Dom Delawise.
I just I loved him. He was so sweet. He
was I neel he's dumb. I know you're busy. I know, oh,
I know you're so busy. You're such a beautiful human being.
I love you so much. You're such a good boy.
I love in the show. Oh my gosh, you're dealing
(06:11):
with people. You're really helping you're such a good said, Okay, bye,
Just love that man. All right, back quickly to some
grilled stuff for technique of the week. Just reminiscing about
a beautiful human being, God rest his soul. Mediterranean grilled
stuffed peppers. Okay, they've got rice in them, They've got
herbs and spices. You can put a little feta cheese
(06:34):
on there. Just think of these lovely stuffed peppers, but
grilled outside, they get a nice char on them. It
warms up that rice and he feeling that you've got
in there. Maybe a little lamb if you want. But
they could be vegetarians as well, excuse me, And they're
fantastic sweet potatoes. They are, pound for pound, one of
(06:57):
the most nutritious foods out there. They grill up wonderfully
as well. You're gonna make a salad, well make it
a grilled vegetable salad. Keep in mind that these are
some ideas to get your juices flowing when it comes
to being creative and having a good time. I know,
grilled let us sound strange, but grilled romaine lettuce is fantastic.
(07:20):
It is so good and you can toss that into
a salad. All by itself. You'll see how these things
start to add a little extra flavor to whatever you're making.
Other things that grill really well are like egg plant,
you cut it thin, a little bit of olive oil
on there. These things are just fantastic. They're nutrient packed
(07:44):
and they're fun. Of course, corn all of those things.
You can grill corn on the cob and then take
it off the cob, and you can make your Mexican
style corn yori loote, but you take it off of
the cob. There's all kinds of things that you can do.
So think about how there's a dish that you may
love when it comes to your veggies, and how it
might zuz it up or kick it up a bit
(08:06):
by grilling it a little beforehand. And you'll find that
it really is kind of nice to do all of
those things and not just the proteins on the grill
and then go in the house and make things. You
get them all out there. You can even do desserts.
Oh my gosh, you get some pound cake, put some
butter on that, put it on a hot grill to
(08:26):
seer in, some hash marks on there, and then you
put on your strawberries that you can put a little sugar,
a little water in a pan, and then your slice
strawberries and you just make this lovely topping that you
can put on there, or ice cream, and it just
em I'm gonna go grill
Let's grill. I love grilling. And I know we talk
about the proteins a lot when it comes to grilling,
and that's delicious and fun too. But I don't think
we always think about everything that you can grill. You
can do fruit and vegetables. I've told you before one
of my favorite things to do to us up something
(00:20):
that you have often during the summer is a wonderful guacamole.
But imagine taking the onions and grilling the onions, likely
grilling them and you can even add a little smoke
to them that way. But you grill them. You can
(00:42):
also cut the avocado, wash it the outside. You always
wash your avocados. I know you're like, oh, but I'm
only going to eat the inside. Yes, but once you
cut it, you're going to drag whatever bacteria is on
the outside of the skin in through the flesh, A
good thing thing. Then you take the seed out and
(01:04):
you brush a little olive oil on there and some
salt and pepper, and you grill them flesh side down
and give them some nice grill marks and a little
bit of that smoky flavor. Don't overdo it. And then
you add those and you build your your welcome. Only
off of that, think about those things when you're doing anything.
If you're gonna make veggie enchiladas, for instance, go ahead
(01:27):
and grill the veggies. Being able to add these are
grilled veggies in a like a grilled cheese sandwich is
also wonderful. So think about adding these things to whatever
you're making and how it would just you know, you
could do them on their own, like broccoli rob. Broccoli
(01:49):
rob is lovely. It's crunchy, it's tiny bit bitter in
the end, but it really has this lovely flavor that
blends itself quite well, that grassiness, and I love it
with a steak but a little olive oil, salt and pepper,
or if you have a seasoned blend that you enjoy,
(02:12):
throw that on direct heat and grill it up. You
could charge the ends the little florettes a little bit
at the tip if you like that, I do, and
it becomes something beautiful. So doing things like that easy
peasy grilling potatoes. One of my favorite are the baby
Dutch potatoes by Melissa's. They're tiny, a little over the
(02:34):
size of a quarter or so, but man again, olive oil.
Put them in a bowl, put some olive oil in there.
I'll use maybe a infused olive oil if I'm in
the mood, you do something with basil olive oil, or
you can do it with something with heat or honey
(02:54):
olive oil, any of those types of things. Even blood
orange olive oil, which I'm a fan of, goes on there.
Salt and pepper or your favorite spice blend, and you
can put those one by one directly on the grill
if you want it. They're just big enough to not
fall through, and they come out so lovely and buttery,
(03:18):
just fantastic on their own. And again, on that same
note of doing them as is or adding them to something,
imagine grilling them up, getting a little bit of a
char on there, building those flavors up, getting them nice
and tender, maybe a little bit toothy for this usage,
(03:39):
dicing them up or cubing them up, as the case
may be, and putting them in a potato salad or something,
and you could see how that just adds just a
little bit of flavor and just turns it up a bit,
adds to being outside and the whole experience of grilling,
and it becomes just a wonderful treat, just a little
(04:00):
where it's like, oh wow, this really next to a
steak or your protein, and you're like, wow, this turns
it up and they marry very nicely. Some of you
may know this if you've been listening for a while.
Some of you may not, But I hosted a long
before the Fork Report, I co hosted a food program
with the one and only Don Dela Wise, act, American actor,
(04:22):
comedian and cookbook author, A great cook, sweet man. His
birthday would have been yesterday, and he passed away back
in two thousand and nine. I miss him. He was
a fabulous human being. He would call me while I was,
you know, producing the Jesus Show on a Sunday morning,
(04:44):
and he was so sweet. He had to he couldn't
get it in it. He lived in the Palisades, couldn't
get it on his radio inside, so he'd drive around.
So what does that have to do with hearing? Aids? Well,
he's like, one time we were in a break when
we're hosting the show and you go, he goes, Okay,
we're gonna do a bit. You and me, we're going
(05:04):
to do a bit. He always talked very excited, and
if he made a mistake or you said something or
whatever that he go, your mother's ass, see your mother's ass. Uh,
And he's like, this is what we're gonna do. I'm
going to say that I got new hearing aids, that
they're fabulous. They're the best hearing aids in the world.
I love them, top notch, the most expensive. And he said,
(05:27):
you when I say that, you say what kind? What
kind is it? And I said, okay, So we go
and he goes, he's right, he's on the air and
he's like, the best hearing aids in the world. And
I go, you know, what kind is it? And he goes,
it's two thirty and that the joke is they don't work.
(05:48):
But I miss him and it made me. It made
me think about him. And I didn't post anything yesterday.
Maybe I'll put up a picture of me with Dom Delawise.
I just I loved him. He was so sweet. He
was I neel he's dumb. I know you're busy. I know, oh,
I know you're so busy. You're such a beautiful human being.
I love you so much. You're such a good boy.
I love in the show. Oh my gosh, you're dealing
(06:11):
with people. You're really helping you're such a good said, Okay, bye,
Just love that man. All right, back quickly to some
grilled stuff for technique of the week. Just reminiscing about
a beautiful human being, God rest his soul. Mediterranean grilled
stuffed peppers. Okay, they've got rice in them, They've got
herbs and spices. You can put a little feta cheese
(06:34):
on there. Just think of these lovely stuffed peppers, but
grilled outside, they get a nice char on them. It
warms up that rice and he feeling that you've got
in there. Maybe a little lamb if you want. But
they could be vegetarians as well, excuse me, And they're
fantastic sweet potatoes. They are, pound for pound, one of
(06:57):
the most nutritious foods out there. They grill up wonderfully
as well. You're gonna make a salad, well make it
a grilled vegetable salad. Keep in mind that these are
some ideas to get your juices flowing when it comes
to being creative and having a good time. I know,
grilled let us sound strange, but grilled romaine lettuce is fantastic.
(07:20):
It is so good and you can toss that into
a salad. All by itself. You'll see how these things
start to add a little extra flavor to whatever you're making.
Other things that grill really well are like egg plant,
you cut it thin, a little bit of olive oil
on there. These things are just fantastic. They're nutrient packed
(07:44):
and they're fun. Of course, corn all of those things.
You can grill corn on the cob and then take
it off the cob, and you can make your Mexican
style corn yori loote, but you take it off of
the cob. There's all kinds of things that you can do.
So think about how there's a dish that you may
love when it comes to your veggies, and how it
might zuz it up or kick it up a bit
(08:06):
by grilling it a little beforehand. And you'll find that
it really is kind of nice to do all of
those things and not just the proteins on the grill
and then go in the house and make things. You
get them all out there. You can even do desserts.
Oh my gosh, you get some pound cake, put some
butter on that, put it on a hot grill to
(08:26):
seer in, some hash marks on there, and then you
put on your strawberries that you can put a little sugar,
a little water in a pan, and then your slice
strawberries and you just make this lovely topping that you
can put on there, or ice cream, and it just
em I'm gonna go grill
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