Kitchenventions features innovative ways that you can create fantastic tasting dishes quickly and easily. Want to know how to create an awesome meal from items you can purchase on the card in various Vandy dining spots? Then this is the show for you!


From the BBQ episode


1/2 lb – 1 lb Skirt Steak
2 Bell Peppers
1 Onion
2 Cups Mushrooms
1 Cup Soy Sauce
Bamboo Skewers

Cut steak into bite-size cubes and place in glass container. Drizzle soy sauce over meat and place in refrigerator for one hour to marinate. Chop peppers and onions into 1″X1″ square chunks and set aside in separate bowls alongside mushrooms. Once meat is marinated, assemble kabobs by alternating meat, onions, peppers, and mushrooms in any combination on skewers. Place on a heated grill and cook for 7-8 minutes on one side, then turn skewers over and cook for 5-7 minutes on the other side. Serve immediately.

Foil-Grilled Veggies

1 Potato
3 Cups Spinach
2 Carrots
2 Medium Zucchinis/Squash
1 Cup Sliced Mushrooms
4 Cloves Garlic
4 TB Butter
Aluminum Foil

Cut 4 large squares of foil. Cut all vegetables into bite-sized pieces and divide into 4 parts, placing one in each piece of foil. Add 1 tb of butter and 1 clove of garlic to each piece of foil, then crimp sides together to form a pouch. Places pouches directly on hot grill and cook for 12-15 minutes, checking periodically to make sure the butter is melted, the spinach is wilted, and the potato is soft.

Grilled Pineapple

1 Large Pineapple
1 Lime
1/2 Cup Honey

Slice pineaple into rings by first removing the top, bottom, and sides, then slicing center into several disks. Carefully remove tough core from each ring using knife. Place rings directly on grill until some blackening begins to occur (about 5 minutes per side). Transfer to plate and use a zester or a grater to add lime zest to each pineapple. Drizzle honey over pineapple and serve immediately.

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