Grilled Vegetables With Spicy Italian Neonata Recipes

ITALIAN GRILLED VEGETABLES

Steps:

• Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
• Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
• In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
• Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
• Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
• Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
• Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
• Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
• Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.

TRADITIONAL GRILLED ITALIAN VEGETABLES

Steps:

• Preheat the grill on medium-high heat and wash the vegetables under running water.
• Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
• Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
• Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
• Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
• In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
• Tear the basil leaves with your hands to release the aroma and add them to the bowl.
• When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.

GRILLED ITALIAN VEGETABLES

Steps:

• In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
• Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
• Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
• Prepare grill or preheat broiler.
• Remove vegetables from marinade.
• Reserve marinade remaining in bowl.
• Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
• Brush vegetables with the reserved marinade.
• Place skewers on grill rack or broiler pan.
• Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
• Serve hot or at room temperature.

SPICY CHIPOTLE GRILLED VEGETABLES

Steps:

• Heat gas or charcoal grill. In large resealable food-storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.
• In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.