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okay I've already went ahead and started

got some corn just see shelled it cut

off the ends and soaked in water for

about ten minutes with some salt and

that will keep this from totally burning

so we need to set that aside next we'll

get the eggplant so we can pre salt

those cutting in about half inch strips

here that's all nice don't use a dull

knife

okay we'll start these sprinkling some

coarse salt over it

that'll draw some of the bitterness and

we'll set that aside

asparagus you just want to break off the

ends cut them off these ones are pretty

short I think they've been snapped off

in the grocery store you're just trying

to get rid of the woody bit and I'll

probably cook these in a foil wrap just

Traeger renegade elite grill

crevices of the barbecue garlic we're

just going to cut those in half okay

onion we're just going to quarter this

cut off the ends get on or skin off get

off check that in our back in our bowl

okay we got some zucchini zucchini only

buddy take about 15 minutes so we'll cut

them in about half inch strips as well

here we got a guest spot here on camera

say hi now hi YouTube

sharp knife is so much safer than adult

Tomatoes a lot of people don't barbecue

tomatoes but tomatoes are awesome on the

barbecue we're just going to cut in half

we don't want to get super soggy well if

you've got a lemon we're going to

barbecue this it'll release some of the

juices then we can squeeze those on

after garnish mushrooms let's cut off

the woody end and all of this stuff is

pretty washed now I can cut these in

half like a quarter them can grill them

in the aluminum foil I'm going to go

with the mudhole we're done with

chopping okay we'll just drizzle all

this with olive oil I got to put about

two to three tablespoons with all of

this and we'll get some salt salt bay a

couple tablespoons 3dep stop msg road

salt and a fine grain move that around

to lightly toss it

make sure everything's coated I don't to

get my hands too oily up here actually

there's a warm-up here

[Music]

boiling hands okay let's take this over

the barbecue okay time to get the most

dense ingredients on first we're going

to go with the corn hope that doesn't

line up fire eggplant zucchini on there

garlic

if yours fall apart cooking it at some

aluminum foil just gonna plop it down

and hopefully doesn't fall in any crap

I'm just going to fit everything on if

you have a smaller barbecue cook the

more dense one first and start off

cooking those or just cook them in

sequence but I'm going to try and fit

everything on here and then we'll just

take it off as it cooks

go screw the tin foil wrap we're going

to live dangerously we didn't soak these

long enough up goes whoo-ha

ignore what I said about cooking with

the core not gets stuck everywhere

unless you get cooking corn okay

everything's on well close that and

check on it in ten minutes maybe five

Traeger renegade elite grill reviews

that's just because it's open it'll

crank up so about 400 even 500 just want

to keep an eye on it and make sure it

doesn't go past 500

let's make sure nothing's burning and

corn is okay

we want those be a two-block so we might

take those off sparing it is looking

nice that's pretty much done with paint

colors don't overcook our experiments

onions those are far from done move

without around their Tomatoes

those are fine I'm tempted while

mushroom doesn't cook plenty more in

plants Dhawan's look come on over toast

[Music]

we also want to know your warm spots you

can see I got right here at the back

very warm super windy out and stuff in

the front that you cook as much garlic

it's still quite a ways but we'll give

that a flip we're going to drizzle a

little olive oil and anywhere that looks

a little dry

[Music]

okay we can flip some of this again

Tomatoes be careful they're going to be

soft OHS earlier tonight eggplant is

pretty much done so is the asparagus

probably more than done so we'll take

that awesome in the corn you do that to

keep that warm garlic just about done

we're looking for that to be nice and

saw very delicate okay we got another

couple more minutes on these guys okay

everything's done what's that look like

this and voila we are done we're going

to crack some fresh pepper over that we

need to do this before because we don't

want the pepper to burn and we can take

our nice soft lemon juice squeeze out a

bit over and the sugars in that lemon

have a nice caramelization on them let's

give these a taste so much flavor unreal

with all of it we're just trying to go

for a nice golden-brown and cold up here

super windy you can probably tell from

the audio ah I didn't bring any Forks up

here

I was ridiculously good that garlic try

that tomato so good

asparagus so I got a good crunch jump oh