INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!
Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.
Provided by Nagi
Time 40m
Number Of Ingredients 18
Steps:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
- Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
- Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
- Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
- Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
- Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
- Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
- Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
- Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
- Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
- While vegetables are still hot, drizzle over Dressing and toss.
- Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.
Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
GRILLED VEGETABLE ROLL-UPS
Make and share this Grilled Vegetable Roll-Ups recipe from Food.com.
Provided by dianegrapegrower
Categories Vegetable
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- After grilling (or broiling) vegetables, let cool enough to handle.
- Chop into 1/4" pieces and combine in a bowl with all remaining ingredients, except tortillas.
- Divide between tortillas, spreading filling to within 1/2" of edge.
- Roll up pinwheel style.
- Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
- Remove plastic wrap and slice in 1" slices and serve. (do not serve ragged looking slices).
Nutrition Facts : Calories 22, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 3.9, Fiber 1.4, Sugar 1.8, Protein 0.8
HUMMUS AND GRILLED VEGETABLE WRAP
Provided by Ellie Krieger
Categories main-dish
Time 23m
Yield 4 servings, serving size - 1 wrap
Number Of Ingredients 11
Steps:
- Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
- Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
- Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
- Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc
GRILLED VEGETABLE SUMMER ROLLS
Steps:
- In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce.
- Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce.
- In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls.
- Yield: 1 quart
GRILLED TROUT HAND ROLLS
These hand rolls are a simple and healthful do-it-yourself meal: you assemble the ingredients and invite guests to do the rest. It is a relaxing experience, with everyone making their own hand rolls, eating, sipping cold beverages, and chatting. In Vietnam, freshwater ca loc (snakehead fish) is often used for this dish, encased in clay and roasted in rice straw, wrapped in banana leaf and grilled over charcoal, or just placed directly on the grill. I prefer the simplicity of the last approach. Trout is the perfect substitute for ca loc, as its sweet flesh stands up well to grilling. The skin crisps wonderfully, too.
Yield serves 4 as a light lunch or dinner
Number Of Ingredients 8
Steps:
- Rinse the trout well, removing any membranes and blood that the fishmonger may have overlooked. Pat dry with paper towels. Lay the trout flat on your work surface and, with a sharp knife, score each fish crosswise at 3 or 4 places, about 1 1/4 inches apart. (For scoring tips, see the Note on page 124.) To enrich the fish and to help it more easily release from the grill rack, rub it with a little oil, inside and out. Season the cavity and then the skin with salt and pepper. Set aside.
- Arrange the noodles on 2 plates in 2-inch mounds for easy serving. Set the noodles out on the table with the rice paper rounds and water bowls for dipping them, the vegetable garnish plate, and the dipping sauce. Set each place with a dinner plate. Have the scallion oil garnish ready.
- To cook the trout, prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium. Grill the trout, turning once, for 5 to 6 minutes on each side, or until the skin is crisp and lightly browned. The trout is ready when the meat is opaque. Peek inside the cavity; there should be no sign of blood. Use 2 spatulas to transfer the fish to a platter. Scatter 2 tablespoons of the scallion oil garnish on top of each fish and bring the rest of the garnish to the table.
- Explain to any diners new to this dish how to make their rolls. First soften a rice paper round in the water bowl and place it on a plate. (See page 331 for tips on working with rice paper.) When the rice paper is pliable and tacky, layer the ingredients on top in the following order: a lettuce leaf, some torn herb leaves, a few cucumber slices, some noodles, a little scallion oil garnish, a piece of fish, and a drizzle of sauce. Wrap up and enjoy.
GRILLED VEGETABLE PLATTER
The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.
Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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