Greek Style Grilled Vegetables Recipes

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MEDITERRANEAN GRILLED VEGETABLES



Mediterranean Grilled Vegetables image

Perfect side dish for a busy mommy. These Greek flavored vegetables are grilled and seasoned to perfection.

Provided by ilise19

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 25m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
½ teaspoon dried rosemary
½ teaspoon dried oregano
8 large mushrooms, quartered
1 large zucchini, quartered
1 large green bell pepper, cut into pieces
1 large red onion, cut into pieces

Steps:

  • Preheat an outdoor grill for high heat.
  • Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
  • Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
  • Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 6.8 g, Fat 4.8 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 3.3 g

GRILLED GREEK VEGETABLES



Grilled Greek Vegetables image

I love barbecuing! It is fast, simple...and my husband takes all the credit!!! Use what ever veggies you have on hand

Provided by Abby Girl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 tablespoon lemon juice, fresh
2 teaspoons garlic, miced
1 teaspoon oregano
1 lb assorted fresh vegetable (eggplant, summer squash, bell peppers, mushrooms, onions)
salt and pepper

Steps:

  • Combine olive oil, lemon juice, garlic and oregano; set aside.
  • Cut vegetables into chunks. Toss vegetables with garlic oil to coat.
  • Preheat grill.
  • Place vegetables in a single layer or on a grilling rack in a covered grill over medium heat. Turn once and baste with any remaining oil. Remove vegetables as they become done and keep warm.

Nutrition Facts : Calories 122.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.1

GREEK STYLE GRILLED VEGETABLES



Greek Style Grilled Vegetables image

Make and share this Greek Style Grilled Vegetables recipe from Food.com.

Provided by RedVinoGirl

Categories     Vegetable

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 small summer squash, thinly sliced
2 small zucchini, thinly sliced
1 medium tomatoes, seeded and chopped
1/4 cup pitted ripe olives
2 tablespoons green onions, chopped
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17 inches x 18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. Fold foil around mixture and seal tightly.
  • Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
  • Transfer vegetables to a serving bowl. Sprinkle with cheese.

Nutrition Facts : Calories 45.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 1.5, Sodium 72.2, Carbohydrate 4.3, Fiber 1.4, Sugar 2.5, Protein 1.9

GRILLED VEGETABLES



Grilled Vegetables image

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

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

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 BLUE LOBSTER WITH GREEK VEGETABLES



Grilled Blue Lobster with Greek Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

1/4 cup olive oil
2 small fresh onion bulbs, halved
2 small artichokes, trimmed and choke removed
1/2 red pepper, trimmed and seeded
1/4 head fennel, trimmed
4 mushrooms, trimmed
6 cherry tomatoes, hulled
1/4 cup white wine
1 cup canola oil
1 garlic cloves
4 red peppers, trimmed, seeded, and cut into strips
2 sprigs thyme
4 ounces chicken stock
Salt and pepper
4 (1 1/2) pound blue lobsters
Salt and freshly ground black pepper
Extra-virgin olive oil
2 pounds butter
4 tablespoons chopped tarragon
4 tablespoons chopped garlic
4 tablespoons chopped shallots
4 teaspoons lemon juice

Steps:

  • To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.
  • In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
  • To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.
  • While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.
  • To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.
  • To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
  • For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.

GRILLED GREEK-STYLE ZUCCHINI



Grilled Greek-Style Zucchini image

"I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it," informs Betty Washburn of Reno, Nevada. "The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 small zucchini, thinly sliced
1 medium tomato, seeded and chopped
1/4 cup pitted ripe olives, halved
2 tablespoons chopped green onion
4 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GREEK-STYLE VEGETABLE KEBABS WITH ORZO AND FETA



Greek-Style Vegetable Kebabs with Orzo and Feta image

Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots.

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

8 tablespoons purchased Greek-style vinaigrette
2 tablespoons minced fresh mint
1/2 cup orzo (rice-shaped pasta)
1 red bell pepper, cut into 1-inch square pieces
3 Japanese eggplants
2 medium zucchini, cut into 1/2-inch-thick rounds
1/2 cup crumbled feta cheese

Steps:

  • Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
  • Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
  • Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.

GRILLED GREEK FISH



Grilled Greek Fish image

Living in Tampa, we eat a lot of fresh fish, mostly grouper, mahi-mahi and tilapia-all sweet white fish that work well with this marinade. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup lemon juice
3 tablespoons olive oil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh mint
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 teaspoon Greek seasoning
4 tilapia fillets (6 ounces each)

Steps:

  • In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 223 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GRILLED GREEK-STYLE STEAK (COOKING FOR 2)



Grilled Greek-Style Steak (Cooking for 2) image

Top this! Mediterranean-style beef with olives, feta and spinach.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 6

1/2 lb boneless beef top sirloin, cut into 2 pieces
1 teaspoon finely chopped garlic
1/4 teaspoon lemon-pepper seasoning
1/4 cup lightly packed chopped fresh spinach leaves
1/4 cup crumbled feta cheese (1 oz)
1 tablespoon chopped ripe olives

Steps:

  • Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning.
  • Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness.
  • In small bowl, mix remaining ingredients. Spoon over beef.

Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

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