BBQ 101: Veggies! (with Grilling Genius Gavan Murphy)

I am an aspiring grill master, but don’t ask my husband about my last attempt at turkey burgers. I said aspiring, didn’t I??

I want this summer to be filled with lots of backyard barbecues with friends and family, so I knew I needed to step up my game. (Sorry about those turkey burgers, Scott!!).  I called upon our friend, Gavan Murphy, an incredible chef and guru of the grill to help us at Team Sims with all things BBQ.

We’ve created a nice series of posts that we will share weekly to guarantee you a black belt in BBQ.  We are tackling veggies first, and I have to say both recipes are beyond delicious.  You should make them right now!  Gavan knows how much we at MollySims.com love a good tip or trick so we created some quick little videos of his best veggie minded tips.

Grilled Japanese Eggplant

• 3 Japanese eggplants – halved lengthwise

Dijon Rosemary Marinade:

• 2 tbsp rosemary – chopped
• ½  lemon – juiced
• 1 tbsp Dijon mustard
• 1 cup olive oil
• drizzle honey
• pinch S&P

Put all ingredients in a container, close tightly and give it a good ol’ shake. Taste and adjust seasoning if you prefer.

30 mins before cooking toss eggplant in a large bowl and let sit.

Grill on medium heat on your grill flesh side down until grill marked. Turn over and put on shelf if your grill has one or move to lower heat side of grill. Cook until tender to touch.

Serve on a platter and drizzle any additional marinade over.

Gavan’s recipe for Japanese eggplant is divine and pretty simple to execute.  But we aren’t done with veggies yet!! Take a peek at our last two videos from Gavan before you go any further.  These quick tips will have you grilling like a pro!  I especially like the tomato trick.  I’m so excited for heirloom tomato season.  Yay to summer fruits and veggies!!

Grilled Portobello Burgers with Arugula, Grilled Watermelon & Corn Salad

• 4 portobello mushrooms – stalks removed
• ½ watermelon – 1” slices, rind removed
• 2 ears of corn
• Baby arugula
• lemon olive oil
• S&P

Preheat grill on medium heat

Begin by putting the corn directly on the grill and let each side begin to char. The whole ear should take 15 – 20 minutes to cook. Once browned remove, let cool and cut the kernels from the ears and set aside.

Drizzle some olive oil inside each mushroom and place rosemary sprig in each.

Lay underside of mushroom down on grill and cook for 5 minutes. Flip over.

Meanwhile once as mushrooms are cooking place each piece of watermelon on grill and sear for 4 minutes each side until nice grill marks appear.

Note: You’re not cooking the melon just adding flavor by grilling it. Once done remove and cut into pieces.

To assemble: Toss all salad ingredients i.e. arugula, corn, watermelon together. Add drizzle olive oil and squeeze lemon juice and pinch salt. Serve on larger platter with burgers arranged on top.

Assemble burgers with lettuce, tomato and preferred condiments on toasted burger bun or alternatively wrap mushroom in lettuce wrap.