Grilled Mixed Vegetables Recipes

GRILLED VEGGIE MIX

Grilled Veggie Mix image

Living on this beautiful Canadian island, we often grill out, so we can eat while enjoying the scenery. This tempting veggie dish is the perfect accompaniment to any barbecue fare. To make the recipe even more satisfying, I often use my homegrown vegetables an herbs in the mix.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

2 medium zucchini, cut into 1/2-inch slices
1 large green pepper, cut into 1/2-inch squares
1 large sweet red pepper, cut into 1/2-inch squares
1 pound fresh mushrooms, halved
1 large onion, cubed
6 medium carrots, cut into 1/4-inch slices
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
DRESSING:
1/4 cup olive oil
1/4 cup butter, melted
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt

Steps:

Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat. , Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender.

Nutrition Facts : Calories 146 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 192mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

EASY GRILLED VEGETABLES

Easy Grilled Vegetables image

I absolutely love grilled vegetables! After trying many different variations of flavors, I keep coming back to this combination. I hope you love it, too!

Provided by Aimee Dorrell

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

2 yellow squash, sliced
2 zucchini, sliced
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 medium green bell pepper, chopped
1 cup sliced sweet onion
1 cup sliced portobello mushrooms
3 tablespoons olive oil
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon balsamic vinegar
½ teaspoon sea salt
½ teaspoon cracked black pepper
1 teaspoon olive oil, or as needed

Steps:

Preheat an outdoor grill for medium-high heat.
Combine yellow squash, zucchini, bell peppers, onion, and mushrooms in a large bowl. Toss with 3 tablespoons olive oil, garlic and herb seasoning blend, balsamic vinegar, salt, and pepper.
Heat 1 teaspoon olive oil in a grill-safe pan on the preheated grill. Add veggies and grill, stirring continuously, until squash and zucchini are opaque and peppers are still slightly crunchy, 8 to 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 11.2 g, Fat 8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 156.7 mg, Sugar 5.9 g

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

Ingredients

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.