Disclosure: As always, the recipe, all photos, views, and opinions are my own. I am working with Philips and am excited to share Philips products with you.
It’s almost Thanksgiving, so what better time to come up with a recipe for Thanksgiving dinner? I’m back with another Philips product review (and a recipe!), this time I’m testing the Philips Indoor Smoke-Less Grill. I was very curious about how indoor grills work, so I was excited to give this product a try.
So I got to work in the kitchen and made a mixed grill of fall vegetables with the help of my dependable kitchen sidekick (okay, he just watches and tastes!).
The best grilled vegetables are those that would go well with turkey, such as hearty fall vegetables like farm-fresh carrots, yams, onions, beets, and zucchini that have been marinated in a flavorful garlic and rosemary sauce.
The first thing you will notice about the grill is how bright it is; this is the Advanced Infrared Heat technology, which helps grill all sides of the food evenly and also means that you only have to flip your food over once or twice during cooking. I let the vegetables marinate for about 20 minutes before I started grilling.
Because each cooking cycle yields 4 servings and I wanted 8, I cooked the vegetables in two batches, but it wasn’t a problem because I just kept the first batch in a foil-covered bowl, and letting them rest for a while made the flavors more rich and deep. While both batches of vegetables rested, I made baby potatoes and chicken to try grilling a few more things.
Dinner was ready in 25 minutes (I actually added a total of 4 chicken breasts) after I tossed them in garlic and herbs and added them to the Philips Indoor Grill. Everything grilled up so nicely and with such little effort.
This would make a really nice Thanksgiving meal for a small gathering, with grilled fall vegetables, savory baby potatoes, and chicken.
So without further ado, here is the recipe for the grilled fall vegetables. Also, be sure to read below for more information on the Philips Indoor Grill.
Power Smokeless Grill, Indoor Grill Sausage and Peppers Recipe
Grilled Fall Vegetable Recipe 🔗
This recipe makes 4 servings. I doubled this recipe (to make 6 – 8 servings) and cooked the vegetables in batches, keeping them in a covered dish while I finished up the cooking…which worked really nicely as resting time made the vegetables nice and tender.
- 3 tbsp olive or vegetable oil
- 2 tsp balsamic vinegar
- 2 tbsp fresh rosemary
- 1 garlic clove (minced)
- salt & fresh ground pepper
- 3 carrots (sliced lengthwise)
- 3 golden beets (sliced thinly)
- 1 onion (sliced)
- 1 cup sliced zucchini
- 1/2 cup thinly sliced yam
- Mix together the oil and seasoning.
- After your vegetables are prepared and sliced, toss them in the oil seasoning mixture. For an extra flavour boost, let the vegetables marinade for at least 30 minutes.
- Turn on your grill.
- Place the marinated vegetables on the grill and cook for about 10 minutes, or until they are cooked the way you like them. Using a pair of tongs, make sure to turn them halfway through, or more.
Can you grill vegetables on an electric grill?
Asparagus, onions, zucchini, mushrooms, eggplants, sprouts, sweet potatoes, carrots, peppers, and other frequently grilled vegetables can all be cooked on an electric grill. Grilled vegetables are the healthiest foods you can prepare on a grill because the majority of nutrients are retained.
What can I cook on my power smokeless grill?
Grilling Vegetables Indoors and Outside Turn the vegetables perpendicular to the grate to prevent them from falling through. Cook over medium heat, flipping frequently, and basting with oil or marinade. The vegetables are done when they are tender and have those lovely grill marks.
What vegetables cook well on the grill?
Baby bella mushrooms, green beans, red and orange bell peppers, zucchini, yellow squash, and red onion are among the ingredients for grilled vegetables.