Ingredients:

• Selection of seasonal vegetables (eggplant, zucchini, bell pepper)
• Cast iron grill grate
• Extra virgin olive oil
• Barbecoa Mediterranean rub
• Stainless steel vegetable rack
• Spray bottle for oil
• Kamado Joe Big Block charcoal

Preparation:

• Cut the vegetables into evenly thick slices.
• Drizzle with olive oil.
• Sprinkle with Barbecoa Mediterranean rub.
• Let marinate for 30 minutes.

Cooking:

• Preheat the kamado to 220°C (428°F).
• Place the cast iron grate.
• Grill the vegetables for 3–4 minutes per side.
• Spray with oil occasionally for extra flavor.
• Check for beautiful grill marks.
• Sprinkle with extra herbs and sea salt after grilling.

Tips:

• Serve with fresh herbs and balsamic vinegar.
• Perfect as a side dish or vegetarian main course.
• Make extra for a delicious grilled vegetable antipasti.

Enjoy! Jan Luts