It can’t be all carbs and fat on the table, but that doesn’t mean you have to put out any weak-ass veggie dip. In the video above, Paul shows us how to grill up some BBQ-spiced zucchini and create a delicious “Italian flag” vegetable medley to lighten things up a bit.
When it’s time to get back to the meat, complement your hot wings with some BBQ thighs. Here’s how to get it done:
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