Hearty Grilled Vegetables Recipes
HEARTY GRILLED VEGETABLES
Provided by Midwest Living
Categories Food
Time 34m
Yield 4 side-dish servings
Number Of Ingredients 7
Steps:
- In a large bowl, stir together olive oil and fresh herbs. Add mushrooms, onions, sweet peppers, and zucchini. Toss gently to evenly coat vegetables.
- If you like, place the vegetables on a vegetable grilling tray and put the tray directly on the grill rack of an uncovered grill. Or you can place the assorted vegetables directly on the grill rack to cook.
- Grill directly over medium* coals for 6 to 10 minutes or until tender, turning occasionally. Season with salt and pepper. Garnish with fresh herbs, if you like. Makes 4 side-dish servings.
Nutrition Facts : Calories 159 calories, Carbohydrate 9 g, Fat 14 g, Sodium 70 mg
HEARTY GRILLED VEGETABLES
I got this recipe from the July 07 Taste of Home 'Easy Grilling' issue. There are so many great recipes in there, but this is one of our favorites.
Provided by sheri77
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes and sweet potato on a large piece of heavy duty foil.
- Drizzle with half of the butter, garlic, parsley, salt and lemon pepper.
- Seal packet tightly. Grill, covered for about 20 minutes each side.
- Meanwhile, place mushrooms, onion, green pepper, zucchini and squash on a large piece of heavy duty foil.
- Drizzle with the remaining butter and seasonings.
- Seal packet tightly. Grill for about 10 minutes each side or until the veggies are crisp-tender.
- Combine the ingredients of both packets in a serving bowl, sprinkle with cheese.
- Serve with sour cream if desired.
Nutrition Facts : Calories 319.6, Fat 9.5, SaturatedFat 5.6, Cholesterol 26.3, Sodium 594.8, Carbohydrate 50, Fiber 6.3, Sugar 6.1, Protein 10.5
GRILLED VEGETABLES
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly dish is perfect to serve at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces.
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes.
- Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.
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