4 medium pork shoulder steaks
3 Tbsp. Tuscan Herb Olive Oil (or try Mesquite Hickory Smoke Olive Oil)
3 Tbsp. Peach White Balsamic
2 Tbsp. Fire in the Kitchen Veggie Blaze or Smoke Eater
2 stalks celery
2 peppers, any color
1 med-large beet
1 c. cauliflower
1 c. broccoli
1 c. mushrooms
2 Tbsp. Dill Olive Oil, plus some for drizzling
1 Tbsp. Peach White Balsamic
sea salt and pepper
Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Veggie Blaze and rub to coat meat evenly. Allow to marinate in a sealed Ziploc bag or container in refrigerator several hours, or even just 30-45 min before grilling.
Cut the beets into chunks. Add to microwaveable baking dish and drizzle with scant amount of Dill Olive Oil. Toss to coat. Bake in microwave for 3-5 minutes, stirring once. When slightly softened, remove from microwave and allow to cool. Chop all other vegetables into uniform size pieces. In a large bowl, toss them with Dill Olive Oil and Peach White Balsamic, salt and pepper. Add in softened beets and stir.
Preheat barbecue to 400F. Prepare foil grilling pan by drizzling with small amount of Dill Olive Oil to prevent sticking. Add in vegetables to form an even layer. Bake vegetables in barbecue approximately 15-20 minutes, stirring once or twice to prevent sticking. Oil the grill and barbecue meat to desired doneness, turning once.
Notes: Serve with a baked potato with a dollop of yogurt or sour cream garnished with fresh dill
Use the Dill Olive Oil and Peach White Vinegar on your chicken as a marinade, it's divine!
*Submitted by Virginia McDonald