Grilled Baby Vegetables Recipes

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GRILLED BABY VEGETABLES



Grilled Baby Vegetables image

Make and share this Grilled Baby Vegetables recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 13m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb baby zucchini, halved lengthwise (6)
2 -3 baby eggplants, thinly sliced lengthwise, 1/2 pound
12 baby portabella mushrooms, criminis
1/2 lemon, juice of
2 teaspoons Dijon mustard
2 teaspoons grill seasoning, 2/3 palm full (recommended ( Montreal Steak Seasoning blend by McCormick)
1 tablespoon Worcestershire sauce, eyeball it
1 large garlic clove, crushed
3 tablespoons extra virgin olive oil

Steps:

  • Preheat a grill pan, indoor or outdoor grill to medium high-high heat.
  • Place the vegetables in a large plastic food storage bag.
  • Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.
  • Pour dressing into the food storage bag and seal bag.
  • Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender.
  • Arrange on a small platter.

Nutrition Facts : Calories 456.1, Fat 23.7, SaturatedFat 3.4, Sodium 206.3, Carbohydrate 57.6, Fiber 26.6, Sugar 29.5, Protein 17.9

GRILLED VEGGIES



Grilled Veggies image

Provided by Molly Yeh

Categories     side-dish

Yield 2 servings

Number Of Ingredients 7

Olive oil, for the pan
3 tablespoons rice vinegar
1 tablespoon chile oil
Kosher salt
4 baby bok choy, cut in half lengthwise
5 scallions
1/2 tablespoon toasted sesame seeds

Steps:

  • Heat a grill pan over medium-high heat. Brush with olive oil.
  • Mix rice vinegar, chile oil and salt together in a medium bowl. Add bok choy and scallions and toss to coat.
  • Place bok choy and scallions on the grill pan and cook until char marks appear, flipping once, about 6 minutes total.
  • Remove to a platter, then drizzle with remaining sauce mixture and sesame seeds.

BALSAMIC GRILLED BABY POTATOES



Balsamic Grilled Baby Potatoes image

If you've got the grill going anyway, this is a quick and easy side dish that is a hit in our household.

Provided by CanadianCook

Categories     Side Dish     Vegetables

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds baby (1 to 2-inch long) potatoes, halved lengthwise
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 tablespoons onion powder
salt and ground black pepper to taste
2 tablespoons butter, cut into small chunks

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
  • Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
  • Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 29 g, Cholesterol 10.2 mg, Fat 6.3 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 38.8 mg, Sugar 1.5 g

GRILLED BABY CARROTS AND GREEN BEANS



Grilled Baby Carrots and Green Beans image

Simple seasonings let the fabulous flavors of fresh vegetables shine through.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 2

Number Of Ingredients 7

1/2 cup baby-cut carrots, cut lengthwise in half
4 oz fresh green beans (1 cup)
1 1/2 teaspoons olive or vegetable oil
1/4 teaspoon dried marjoram leaves
1/4 teaspoon garlic pepper
Dash of salt
1/2 medium red onion, cut into 1/2-inch wedges

Steps:

  • Heat gas or charcoal grill. In medium bowl, toss all ingredients except onion. Place in grill basket (grill "wok"). Reserve oil mixture in bowl.
  • Cover and grill vegetables over medium heat 10 minutes. Add onion to oil mixture in bowl; toss to coat. Add onion to grill basket. Cover and grill 8 to 10 minutes longer, shaking basket or stirring vegetables occasionally, until all vegetables are crisp-tender.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g

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