Best cooking oil to use for BBQing vegetables?

*sigh* I've done it again. Chopped up vegetables, mixed some spice and cooking oil and place it over the BBQ. The BBQ then releases grey smoke and flames.





---It wasn't supposed to be that way!!!





The edges of the vegetables turned grey as well. In the past 2 years I've tried several oils but none of them quite leave behind the flavor of vegetables and spice as it once did before.Best cooking oil to use for BBQing vegetables?
Typically any oil should work... most recipes I've seen use olive oil for the extra flavor.





Grey smoke and flames?!?! Are you sure the grey smoke isn't steam?


Sounds like you're using too much oil if the veggies start flaming up.





For all the veggies used in this recipe, only 1 tablespoon of olive oil is used.





Grilled Vegetables and Chiles Recipe


Show: BBQ with Bobby Flay


1 yellow squash, cut into rounds


1 zucchini, cut into rounds


1 eggplant, cut into rounds


1 red bell pepper, cut into strips


1 poblano chile pepper


1 tablespoon olive oil


2 teaspoons salt


1 teaspoon ground black pepper





Preheat grill to medium heat.


Toss all the vegetables and the poblano in a bowl with the olive oil and salt and pepper. Place on the grill at a 45 degree angle to establish grill marks. As the vegetables begin to soften turn them over to finish cooking. As the chile roasts on the grill, its skin will begin to blister. Once the chile has blistered all over, remove from the grill, cool slightly and peel the skin off. Seed and slice the chile into strips before serving with the rest of the vegetables.Best cooking oil to use for BBQing vegetables?
I always use olive oil and usually mixed with balsamic vinegar, with various spices. Heat under low heat and marinade the veggies before hand and strain before you throw them on the grill.
I hear olive oil burns try canola oil. if you want olive try this dry cook vegies on grill when almost done use fliecshman's olive oil margerine it has a buttery taste %26amp; is made from olive oil.
I had the same prob and I was using to much oil and when I poured the veggies on the oil put out the flame and then the veggies just tasted like gas. So now I put the veggies in a bowl, season and use a very,very, small amount of oil just barely enough to coat the veggies and use tongs to put them on the grill not pour them or I cook them on foil to keep the oil from extinguishing the flames. Good luck and happy grilling
try olive oil. it mau not burn, and will be healthier
peanut oil
Regular cooking oil on a grill is not a good idea , use olive oil but brush it on your veggies before you put them on the grill
well to do it the way I do( So they come out perfect ) do this:


take something like a freezer bag, add to it some olive oil, then considering the veggie you wish to bbq? add a small amt of spice to the oil. Put the veggies in the bag with oil for about 2 minutes while gently moving them around in the oil


tehn remove them from bag and lay them out on the grille, and turn themm over only 1 time in a few mins , poof done!


when you brush oils on veggies while on the bbq grille you tend to bleed the flavor out of the veg by the recoating and sweating the flavors away.. cheers * try it with fresh cut asparagus
any oil should work. Maybe you are doing them at to high a temp. I also hope you left the lid open. watch the vegetables and turn often. If you close the lid of the grill. I would not leave the lid closed to long. oil will cause smoke and the smoke need to ex cape. Also are you using a gas grill or charcoal grill. Maybe you need to change the stones or lava rocks or charcoal that you are using on the bottom.
a little bit of ';light';olive oil.
lab tests... surely you are kidding, after thousands of years of cooking the same recipe prepared by two differnt people will taste different and there is no lab test in the world which can tell you why. Too many ingredients to measure...





having said that, here is what I use:


1 part peanut oil


1 part toasted sesame oil





the reason your BBQ is smoking is that you have too much oil... if it still does use water spray bottle....
I brush my veggies with olive oil before grilling, and it works like a charm.





Are you using charcoal? If so, make sure you wait until the coals are white - otherwise you will get a black/gray film regardless of the type of oil you use!





Happy grilling.
Skip the oil. Instead wrap the vegetables in aluminum foil, and roast them.
try sunflower seed oil
lite'm up on the oil, ease up on the heat. you should just oil the grates (make sure they are clean and free of black grungies) Then oil the grates, let the exsess burn off. Then put the vegies on.
I know there are health freaks out there that's gonna scream at me ..but try salted butter... brings out the taste
Sissy, maybe you should take a class if you want ';concrete evidence.'; You obviously don't know so the only thing we can give you is what have worked for us. As others have said, lighten up on the amount of oil you use. The best chefs experiment, but you seem afraid to do so. If you have already tried all the suggestions in the answers you have received, follow what I say. What you need to Remember is that you are cooking vegetables. If you over cook them, you will loose all the vitamins and minerals in them. Soaking them in oil won't help either.
all you need is olive oil, salt and pepper. your grill could be too hot, you could be cutting your vegetable wrong, you could just be using the wrong kind of oil, or even too much, or too little. it's hard to say since i haven't seen them.





just cut the vegetable fairly thick, add just enough oilive oil to coat, salt and pepper, med heat, and keep an eye on them. don't over cook them or they'll get mushy.