Grilled Vegetable Mixture For Bbq Recipes

GRILLED VEGGIE MIX

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.

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!

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.

MARINADE FOR GRILLED VEGETABLES

Steps:

• Combine all ingredients and mix well.
• Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
• Yield 1 cup marinade.

SPICE MIX FOR GRILLED VEGETABLES

Steps:

• In a spice mill or using a mortar and pestle combine spices and grind until thyme and rosemary are pulverized. Sprinkle a little on prepared vegetables about 1 hour before grilling to marinate them. Grill as usual.

GRILLED MIXED VEGETABLES

Steps:

• Grilled Vegetables:
• Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.
• Serve the vegetables warm on a large platter, dressed only with acciugata.
• Acciugate Di Renato:
• In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.
• Add the anchovies and remove the garlic.
• Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.

MIXED GRILLED VEGETABLES

Steps:

• Brush the vegetables lightly with the oil, grill them in batches on a rack set 4 inches over glowing coals, turning them, for 15 to 20 minutes, or until they are tender, transferring them to a platter as they are done. Season the vegetables with salt and pepper and keep them warm, covered with foil. (Alternatively, the vegetables may be roasted in batches on the rack of a broiler pan under a preheated broiler about 4 inches from the heat, turning them, for 10 to 15 minutes, transferring them to a jelly-roll pan set on the bottom rack of the oven as they are done.)

BARBECUED GRILLED VEGETABLES

Steps:

• In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
• Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
• Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
• Serve immediately.