INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!
Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.
Provided by Nagi
Time 40m
Number Of Ingredients 18
Steps:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
- Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
- Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
- Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
- Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
- Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
- Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
- Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
- Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
- Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
- While vegetables are still hot, drizzle over Dressing and toss.
- Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.
Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
GRILLED VEGETABLES
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
GRILLED VEGETABLE (WITH BEST MARINADE)
The perfect juicy and tender grilled vegetables recipe, perfect for grilling season. Fresh vegetables in the best marinade that will be a great side to any protein.
Provided by Valentina's Corner
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Cut the zucchini, red pepper and red onion.
- Prepare marinade by whisking together the oil, salt, pepper, garlic, onion, and paprika.
- Add the vegetables into a large bowl and pour the marinade over the vegetables. Allow to marinade for at least 30 minutes.
- Preheat the grill to medium/high heat.
- Once the grill is hot, add the vegetables onto the grill. Cook the veggies for about 8-10 minutes (about 4-5 minutes per side). Cook until the vegetables are browned and reach desired tenderness.
- Add the vegetables into a serving bowl and top with fresh chopped greens for serving.
- Enjoy!
Nutrition Facts : Calories 165 kcal, Carbohydrate 8 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, TransFat 1 g, Sodium 591 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 13 g, ServingSize 1 serving
THE BEST EASY GRILLED VEGETABLES
Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling of salt and pepper, this cooking method is simple and lets the vegetables natural goodness shine through.
Provided by Heidi
Categories Side Dish
Number Of Ingredients 10
Steps:
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
- Serve warm or at room temperature.
Nutrition Facts : Calories 162 kcal, Carbohydrate 21 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 1760 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
MEDITERRANEAN GRILLED VEGGIES
This is the best guide for how to cook vegetables on the grill and it will become a new Summer side dish at your house.
Provided by Ang Paris
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the grill to medium-high heat.
- Brush the oil and seasonings onto the veggies on all sides.
- You can use a grill basket or place the veggies directly on the hot grill.
- Plan to place the veggies going across the grates so they are less likely to fall down through the openings.
- Cook the squash and peppers for about 4 minutes per side and roll the asparagus a few times to ensure the tips won't burn.
- Remove the veggies from the grill when they reach the tender level you prefer.
Nutrition Facts : Calories 79 kcal, Carbohydrate 3 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEST BALSAMIC MARINADE FOR GRILLED VEGETABLES
The best homemade tangy Balsamic Marinade for Grilled Vegetables that's perfect for your next BBQ. Thick cut veggies are chargrilled then tossed in marinade for a summer side.
Provided by Olena Osipov
Categories Side
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat and spray with cooking spray.
- Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
- Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley or basil and gently mix.
- Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.
Nutrition Facts : ServingSize 1 cup, Calories 92 kcal, Sugar 7 g, Sodium 401 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 3 g, Protein 2 g
GRILLED VEGETABLE SALAD
Grilled Vegetables have an amazing flavor! Whether you are making a grilled vegetable salad, or grilled vegetable skewers, this recipe will have you covered.
Provided by Rachel Farnsworth
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill to medium-high heat, about 400 degrees F.
- Combine all the vegetables in a mixing bowl and toss to coat with olive oil, salt, and pepper.
- Cook on a grill in a grill basket over medium-high heat until vegetables are tender and the tomatoes pop, about 15-20 minutes. Add more salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 116 kcal, Carbohydrate 10 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 406 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
GRILLED VEGETABLES RECIPE
Quick and easy Grilled Vegetables recipe that is packed with flavor and healthy!
Provided by Julie Evink
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Clean and preheat grill to 350 degrees F.
- Mix all ingredients in a bowl.
- Spread vegetables out on a grill pan on grill and grill.
- Stir about ever 15 minutes. Grill until vegetables are cooked through and caramelized about 30-45 minutes.
Nutrition Facts : Calories 124 kcal, Carbohydrate 13 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 595 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BEST GRILLED VEGETABLES
These are the Best Grilled Vegetables! Perfect for Summer BBQ's! Simple to prep, these veggies come out tender and delicious, great to pair with all your grilling faves!
Provided by Mariam E.
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Wash and dry all the vegetables. Cut into desired portions.
- Line a vegetable grilling tray with the foil and create incisions into the holes on the tray so that heat passes through.
- Season the vegetables with your favorite seasoning as well as salt and pepper. If your seasoning is salty, skip the salt.
- Spray the veggies with avocado oil and grill on your pre-heated grill for anywhere from 5-10 minutes, depending on how big you cut the veggies and the type of veggies you use. Remember to turn the veggies over half way through so the other side cooks as well.
- Once the veggies have cooked through, transfer them to a platter lined with ReynoldsWrap® Non-Stick foil for easy cleanup.
- Serve and enjoy!
Nutrition Facts : Calories 106 kcal, Carbohydrate 23 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 491 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
THE BEST GRILLED VEGETABLES MARINADE
This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!
Provided by Sommer Collier
Categories Main Main Course Side Dish
Time 57m
Number Of Ingredients 13
Steps:
- Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
- Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
- Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
- Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
- Meanwhile, preheat the grill to medium heat, about 350 degrees F.
- Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.
Nutrition Facts : ServingSize 5 oz, Calories 137 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 322 mg, Fiber 4 g, Sugar 12 g
BEST GRILLED VEGETABLES
Here's how to make the best grilled vegetables! It's the perfect easy side dish for grilled dinners.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Cut the vegetables. Toss them with 2 tablespoon olive oils and 1 teaspoon kosher salt. Add the vegetables directly to the grates and cook for 14 to 17 minutes, turning every few minutes as grill marks appear. When vegetables are tender, remove them to a bowl (if any pieces start to char early, remove to a bowl while remaining cook).
- Meanwhile, in a small bowl mix together 1 tablespoon olive oil and 1/4 teaspoon salt with the balsamic vinegar, grated garlic and fresh rosemary. Once all the vegetables are cooked, pour the sauce onto the vegetables and toss. Serve immediately.
GRILLED VEGETABLES
Learn how to make the best grilled vegetables! Lightly charred and flavorful, this recipe is a delicious cookout side or vegetarian entree.
Provided by Jeanine Donofrio
Categories Main dish or side dish
Time 25m
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred. Remove from the grill, season to taste, and serve with desired sauce or dressing.
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