Grilled Vegetables With Lemon Thyme And Mustard Basting Sauce Recipes
GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE
Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Side-dish servings
Number Of Ingredients 20
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.
GARLIC AND LEMON GRILLED VEGETABLES
Grilled vegetables are always a special treat. Give the veggies a little time to marinate to soak up lots of extra flavor. From the South Beach Diet Cookbook.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 94.7, Fat 6.9, SaturatedFat 1, Sodium 151.9, Carbohydrate 8.1, Fiber 1.4, Sugar 2.7, Protein 1.7
THYME GRILLED VEGETABLES
"I love these new, little garden potatoes," writes Christine Wall of Bartlett, Illinois. "This dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 9 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED LEMON-THYME VEGETABLES
Make and share this Grilled Lemon-Thyme Vegetables recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 186.7, Fat 14.2, SaturatedFat 1.9, Sodium 407.5, Carbohydrate 15.2, Fiber 6, Sugar 6, Protein 3.5
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