Episode: Backyard BBQ
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Level:
Easy

Ingredients

  • The best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chiles, and radicchio
  • Olive oil
  • Kosher salt and freshly ground black pepper
Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Preheat a grill to medium-high.

Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.

Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until desired doneness.

Remove the grilled vegetables to a serving platter and serve warm.

Emeril's ESSENCE Creole Seasoning

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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