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 VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
DILLY GRILLED VEGGIES
Use any combination of vegetables in this versatile side dish. I like to include cauliflower, carrots, green peppers and onions, too! -Fran Scott, Birmingham, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place vegetables on a double thickness of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 61 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED VEGETABLES
Provided by Trish Hall
Categories quick, side dish
Time 13m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
- Put all the vegetables in a bowl. Pour oil on top and toss.
- To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
- Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
- When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 37 grams, Carbohydrate 59 grams, Fat 49 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 193 milligrams, Sugar 19 grams
VEGETABLE DILL DIP RECIPE
Steps:
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
Nutrition Facts : Servingsize 1 serving
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Author Sean KenniffPublished 2018-06-20Estimated Reading Time 8 mins
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Servings 6Calories 210 per servingCategory Vegetable, Grilled, Side Dish
- Heat gas grill on medium or charcoal grill until coals are ash white. Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan. Place peppers, squash, carrots and onions in grilling pan. Drizzle with butter; sprinkle with garlic, pepper and salt.
- Place pan onto grill. Cover; grill, stirring occasionally, 10-20 minutes or until vegetables are crisply tender.
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