Herb Grilled Vegetables Recipes

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

HERB VINAIGRETTE FOR GRILLED VEGETABLES

Steps:

• Heat 3 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add shallots and garlic; cook, stirring, until softened, about 2 minutes. Transfer to a medium bowl; let cool. Stir in capers, zest, parsley, basil, and mint. Season with salt and pepper. Cover with plastic wrap; set aside.
• Blend vinegar, mustard and lemon juice, plus salt and pepper to taste, in a blender until combined. With blender running, pour in remaining 1 cup plus 2 tablespoons oil in a slow, steady stream; blend until emulsified. Just before serving, stir vinaigrette into shallot mixture.

GRILLED GARLIC & HERB VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Mix dry rub and oil in large bowl until blended. Add vegetables; toss to evenly coat.
• Cover grill grate with foil; spray with cooking spray. Spread vegetables onto foil.
• Grill 8 to 10 min. or until crisp-tender, turning occasionally.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED HERBED VEGETABLES

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.

HERB MARINATED GRILLED VEGETABLES

Steps:

• Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
• Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.

GRILLED HERB VEGETABLES

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.

HERB GRILLED VEGETABLES

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.

PERFECT GRILLED VEGETABLES

Steps:

• After grilling, brush the vegetables with herb oil (opposite), or drizzle with any of the vinaigrettes on page 356-357. They can also be marinated in vinaigrette or herb oil up to several hours; brush off excess before grilling.
• Use spears that are no thicker than 1/2 inch. If desired, bunch together 6 or 7 trimmed spears; thread a skewer through upper third of spears, gently turning skewer to keep spears from breaking. Repeat at bottom. Or simply place the spears perpendicular to the grates, and take care in turning them. Brush with olive oil or herb oil; season with salt and pepper. Grill over medium-high heat, turning once until marked and just tender, about 9 minutes total. Serve with grilled lemon halves, if desired.
• Grill whole peppers over high heat, turning occasionally until charred all over, 15 to 18 minutes. Remove from grill and place in paper bag or place in a bowl and cover with plastic wrap. Let stand 10 minutes. Rub off skins using paper towels. Halve peppers and discard seeds.
• Halve lengthwise and cook in salted boiling water until tender, about 8 minutes. Drain. Brush with olive oil or herb oil and season with salt and pepper. Grill over medium heat until heated through and marked, 8 to 10 minutes. Brush with herb oil before serving, if desired.
• Halve lengthwise and cook in salted boiling water until tender, about 8 minutes. Drain. Brush with olive oil or herb oil and season with salt and pepper. Grill over medium heat until heated through and marked, 8 to 10 minutes. Brush with herb oil before serving, if desired.
• Remove husks and silk; discard. Brush cobs with oil. Season with salt. Arrange cobs on grill parallel with the grates. Grill over medium-high heat, turning occasionally until slightly charred and kernels are tender, about 15 minutes total. Serve with regular or compound butter (page 166). In-husk variation: Peel back husks without completely removing. Remove silks. Return husks to original position, and soak corn in water 10 minutes. Grill until charred and cooked through, 15 to 20 minutes. Serve with compound butter.
• Halve eggplant lengthwise; cut into 1- to 1 1/2-inch wedges (or 1/2-inch-thick slices lengthwise). Brush cut sides with olive oil or herb oil. Grill slices, one cut side down, over medium-high heat, until just golden and marked in spots, about 3 minutes. Transfer to cooler part of grill (medium heat). Grill, other cut side down, until marked, 5 to 6 minutes. Or grill wedges, skin sides down, until soft, 5 to 7 minutes. Season with salt.
• Trim and cut into 3/4-inch wedges or 1/2-inch-thick slices. Cook in salted boiling water until tender, about 8 minutes. Drain. Brush with olive oil or herb oil and season with salt and pepper. Grill over medium heat until heated through and marked, 8 to 10 minutes. Brush with herb oil before serving, if desired.
• Trim leeks. Halve lengthwise, rinse well. Add to a pan of boiling salted water. Reduce heat and simmer until slightly softened, 8 to 10 minutes. Drain and pat dry. Brush with olive oil or herb oil. Grill, cut sides down, over medium-high heat, with grill covered, until marked and softened, about 6 minutes. Flip; grill until soft, about 3 minutes more. Season with salt and pepper.
• Cut onions into 1/2-inch-thick pieces and keep rings intact. Thread a skewer horizontally through several slices. Brush generously with olive oil or herb oil, and season with salt and pepper. Grill onions over low heat with grill covered, until marked and softened, about 15 minutes. Flip; grill until cooked through, 15 to 18 minutes more.
• Cover potatoes with cold water. Add salt. Bring to a boil. Reduce to a simmer, and cook until just tender (they should offer slight resistance when pierced with the tip of a knife), 12 to 15 minutes. Drain. Halve or leave whole. Drizzle with olive oil. Season with spice mix (page 348) or salt and pepper. Toss to coat evenly. Thread onto skewers. Grill cut sides down over medium-high heat, turning once, until charred in spots and tender, about 10 minutes total.
• Halve through stem if small, quarter if large, stem end left intact to hold leaves together. Brush with olive oil or herb oil. Season with salt and pepper. Grill over medium heat until marked and cooked through, 7 to 8 minutes, turning once. Brush with herb oil before serving, if desired.
• Brush with olive oil and season with salt and pepper. Grill over medium-high heat until charred and tender, about 2 minutes per side.
• Slice lengthwise about 1/3 inch thick. Brush with oil and season with salt and pepper. Grill over medium heat, turning once, 2 to 4 minutes per side.
• Halve tomatoes. Brush with olive oil or herb oil. Season with salt and pepper. Grill tomatoes over medium-high heat until slightly charred and flesh is soft and heated through, 8 to 10 minutes total.
• Cut lengthwise into 1/4-inch-thick slices. Brush with olive oil; season with salt and pepper. Grill slices over medium-high heat until marked and tender, 6 to 8 minutes total. Or, cook chunks of squash until tender in salted boiling water, about 5 minutes. Brush with olive oil or herb oil and grill over medium heat until marked and heated through, 8 to 10 minutes. Brush with herb oil before serving.

GRILLED VEGETABLES WITH HERB VINAIGRETTE

Steps:

• Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels.
• Toss beets with 1 tablespoon oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 cup plus 1 teaspoon oil in a large bowl; season with salt.
• Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just before serving, spoon vinaigrette on top, and gently toss.