Colorful Grilled Veggies Recipes

GRILLED VEGETABLES

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.

COLORFUL GRILLED VEGGIES

Steps:

• Divide the vegetables between two pieces of heavy-duty foil (about 18 in. square). In a small bowl, combine the remaining ingredients; drizzle over vegetables. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until the vegetables are crisp-tender.

SPECIAL GRILLED VEGGIES

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once., Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender.

BEST GRILLED VEGETABLES

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!

ROASTED FALL VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Place all ingredients on a large baking sheet.
• Toss well to coat all the veggies with the oil, vinegar and spices.
• Bake for 45-50 minutes or until fork tender (but still crisp, not mushy).

GRILLED VEGETABLES

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.

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Steps:

• 1) Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

BEST GRILLED VEGETABLES

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.

COLORFUL GRILLED VEGGIES

Steps:

• Divide the vegetables between two pieces of heavy-duty foil (about 18 in. square). In a small bowl, combine the remaining ingredients; drizzle over vegetables. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until the vegetables are crisp-tender.