Grilledherbedvegetables Recipes

GRILLED HERB VEGETABLES

Grilled Herb Vegetables image

The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt

Steps:

In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly. , Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

HERB GRILLED VEGETABLES

Herb Grilled Vegetables image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced (about 1 cup)
1 large red or green pepper, cut into wide strips (about 2 cups)
1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
2 cups large mushrooms

Steps:

Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture.
Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.

GRILLED HERBED VEGETABLES

Grilled Herbed Vegetables image

Choose your favorite vegetables, cut into bite-size pieces, season with herbs and grill. If you'd rather cook indoors, there is also baking directions.

Provided by Jess Scefing

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon dried rosemary or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant,summer squash or zucchini,green beans,red onion,and red,green,or yellow sweet peppe

Steps:

In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.
Add the vegetables to oil mixture, tossing to coat.
Spoon vegetable mixture onto a 24x12-inch piece of heavy foil.
Bring opposite edges of foil together; seal tightly with a double fold.
Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.
Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time.
(Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.
Makes 4 side-dish servings.

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