Grilled Lemon Thyme Vegetables Recipes

GRILLED LEMON & THYME LEMONADE

Steps:

• In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar., Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once., In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme., Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice.

THYME LEMONADE WITH GRILLED LEMON SLICES

Steps:

• Prepare a grill for medium-high heat.
• Dust the lemon slices in the sugar, shaking off the excess. Grill until the sugar begins to caramelize and the lemon slices are lightly charred, 1 to 2 minutes per side. Let cool completely.
• To serve, pour the lemonade into tall glasses with ice. Add a sprig of thyme and a grilled lemon slice. Serve immediately.
• Bring 1 bunch thyme and 1 1/2 cups each sugar and water to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Let cool, then strain the syrup into an ice-filled pitcher. Stir in 2 cups each fresh lemon juice and cold water. Serve over ice with thyme sprigs and lemon slices.
• Recipe courtesy of Food Network Magazine

THYME GRILLED VEGETABLES

Steps:

• In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes. , Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
• Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
• Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
• Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
• Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

GARLIC AND LEMON GRILLED VEGETABLES

Steps:

• Coat a grill rack with cooking spray.
• Preheat the grill to medium hot (or use broiler).
• In a large bowl, combine the parsley, lemon juice, oil, garlic, Italian seasoning, black pepper, and salt.
• Add the roasted peppers, mushrooms, and onion and toss to coat well.
• (The mixture can be prepared ahead to this point and refrigerated for up to 2 days.).
• Place a vegetable basket or grill screen on the grill rack and place the vegetables on the basket or screen.
• Grill, turning often, for 15 minutes, or until very tender and lightly charred.
• Enjoy!

GRILLED LEMON-THYME VEGETABLES

Steps:

• Whisk together vinegar, lemon juice and mustard in bowl until smooth.
• Whisk in olive oil and cooking oil in slow, steady stream until sauce is blended.
• Stir in green onion, parsley, thyme and shallots.
• Season with salt and pepper.
• Season vegetables with salt and pepper.
• Grill vegetables by batches, over medium-hot coals, turning occasionally and basting with sauce until vegetables are tender and golden about 15 minutes.
• Serve with any leftover sauce on side with vegetables.