EASY GRILLED VEGETABLES
A simple method for delicious and super-flavorful delicious grilled vegetables. You will love this Easy Grilled Vegetables recipe.
Provided by Ali
Time 15m
Number Of Ingredients 10
Steps:
- Prepare/set your grill to medium-high heat.
- Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle 1 tsp. olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or until garlic cloves are soft and lightly golden).
- Meanwhile, in a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 Tbsp. of olive oil and a generous amount of freshly-ground salt and pepper. Then toss until vegetables are evenly coated. Transfer vegetables to a grill pan, and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-3 minutes, until vegetables are tender and lightly charred. Remove garlic and vegetables from grill when cooked.
- While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the remaining 2 Tbsp. of olive oil, balsamic vinegar, all of the roasted garlic cloves (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs (optional) until combined. Add extra salt and pepper to taste.
- Transfer vegetables to a serving platter or bowl, and drizzle with the prepared dressing. Serve immediately. (Or these are also delicious served cold or at room temperature!)
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
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
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.
EASY GRILLED VEGETABLES
Complete your summer supper with the deep caramelized flavors of grilled vegetables you can only get on the grill. In this recipe, patty pan squash (or zucchini), bell peppers and onions get marinated in a zesty Italian dressing and grilled for 10-15 minutes-feel free to use the variety of vegetables of your choosing. With this three-step recipe, cooking your favorite summer-ripe vegetables really is as easy as 1-2-3. Veggies on the grill can't be beat and this super-easy recipe shows you just how simple and versatile it can be!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
- Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
- Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg
GRILLED VEGGIE AND ORZO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- Serve immediately or keep at room temperature until ready to serve.
EASY GRILLED VEGETABLES
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You'll want this sauce on everything!
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini. Serve immediately with basil garlic sauce.
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