Roasted Seasonal and Pickled Vegetables

Roasted Seasonal and Pickled Vegetables






19 mins

40 mins



1 1/2 cups White Vinegar, Distilled

1/4 cup Sugar

4 tsp. Kosher Salt

1 tsp. Mustard Seeds

1 tsp. Coriander Seeds

3/4 tsp. Fresh Dill Seeds

2 cups Hot Water

2 lbs. Kirby Cucumbers and other Vegetables of your choice, Sliced 1/4 inch thick

3/4 cup Dill, Coarsely Chopped

4 cloves Garlic, Coarsely Chopped


Chop all the vegetables, as specified in the ingredient list.

When ready to cook, start the Z Grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.

Put the chopped vegetables in a large bowl, then pour the oil, vinegar, and herb mixture over the vegetables.

Stir until all the vegetables are coated evenly.

Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.

Spread the vegetables evenly on the pan and pour the remaining oil, vinegar, and herb mixture on top. You may also add additional salt and/or pepper now.

Roast on the Z Grill for 40 minutes.

Serve and enjoy.

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