THE BEST GRILLED VEGETABLES MARINADE
This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!
Provided by Sommer Collier
Categories Main Main Course Side Dish
Time 57m
Number Of Ingredients 13
Steps:
- Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
- Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
- Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
- Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
- Meanwhile, preheat the grill to medium heat, about 350 degrees F.
- Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.
Nutrition Facts : ServingSize 5 oz, Calories 137 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 322 mg, Fiber 4 g, Sugar 12 g
SPICE MIX FOR GRILLED VEGETABLES
Provided by Food Network
Time 5m
Yield approximately 4 tablespoons
Number Of Ingredients 6
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 VEGETABLES WITH EIGHT-SPICE SEASONING
Provided by Lisa Ferro
Categories Food Processor Vegetable Side Wheat/Gluten-Free Backyard BBQ Grill Grill/Barbecue Bon Appétit Houston Texas Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield MAKES ABOUT 3/4 CUP
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in processor. Blend 15 seconds. Transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.)
- Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.
EASY CAJUN GRILLED VEGGIES
This is a quick and easy recipe that makes the BEST marinated grilled veggies! Serve them alone or on brown rice. The veggies may be marinated in plastic resealable bags, too.
Provided by Kelly
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.
Nutrition Facts : Calories 95 calories, Carbohydrate 7.7 g, Fat 7.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 232.8 mg, Sugar 2.7 g
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
- Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
- Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
- To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
- Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
GRILLED VEGGIE MIX
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
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.
GRILL SEASONING
Lately I've seen a lot of recipes that call for grill seasoning. Besides the cost (nearly $5 for a bottle), it's chock full of MSG and other nasties. Taking a tip from Rachael Ray, I've made my own and use it for anything I'm grilling or want to give a grilled taste to. UPDATE: Monstr pointed out there's no MSG in McCormick's grill seasoning. There is, however, hydrogenated oil in it, and MSG can be found in other brands. So read your labels, and if MSG, hydrogenaged oils or the price tag bother you, mixing your own is the way to go.
Provided by raisdbywolvz
Categories Low Cholesterol
Time 5m
Yield 4 oz, 7-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together well and store in an airtight container.
- Use it for anything you're grilling or when you're looking for a grilled taste.
- Note: Corriander can be replaced with any herb you like. This is the one I hear called for most often. Experiment!
- Another note: This is a 3:1 ratio, for the most part. Make any amount, just allow for 3 parts pepper, 1 part each of salt, onion powder, garlic powder and corriander, and 1/3 part crushed red pepper flakes. Using tablespoons, this makes enough for 7 or 8 meals under normal usage.
Nutrition Facts : Calories 18, Fat 0.3, SaturatedFat 0.1, Sodium 999.1, Carbohydrate 4.2, Fiber 1.4, Sugar 0.2, Protein 0.8
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