Incredible Grilled Vegetables Recipes

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INCREDIBLE GRILLED VEGETABLES



Incredible Grilled Vegetables image

Provided by My Trim Kitchen

Categories     Salad

Number Of Ingredients 24

1 pound mini peppers
1 eggplant
1 yellow squash
2 zucchinis
1 bunch asparagus
24 oz mushrooms
6 tbsp olive oil
1 tsp salt
1 tsp pepper
4 garlic cloves, crushed
1/3 cup parsley
2 tbsp vinegar
1/2 tsp cumin, optional
6 tbsp olive oil
6 tbsp lemon juice
2 tbsp vinegar
3 garlic cloves, crushed
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
1 tbsp parsley
1 tbsp dill
1/2-1 tsp hot chili pepper flakes
1 onion, cut in half and thinly sliced

Steps:

  • Prepare the veggies the following way. Cut the zucchini, squash and eggplant halved lengthwise, then half inch thick semi circles. Cut the asparagus in thirds, mushrooms in half, don't cut the peppers unless you are using bell peppers (that's what I used this time but baby peppers are much better). If you are using bell peppers (you will need 4-5) clean them of the seeds, cut into sixths and then in half.
  • Place all the vegetables in a large bowl, gently mix and set a side.
  • In a mason jar combine all the pre-grill marinade ingredients. Put the top on and shake vigorously until all ingredients come together.
  • Pour the marinade over the veggies, mix until the veggies are coated. Allow the vegetables to sit at room temperature for at least 1-2 hours.
  • Combine all ingredients for the post-grilling dressing in a mason jar besides the red onion, cover with a lid and shake vigorously until the dressing comes together. (photo missing)
  • Grill the vegetables until they are just tender, do not over cook them. Once all the vegetables are grilled return them to the same large bowl, add the red onion and pour the post-grilling dressing over all the vegetables. Mix gently until all vegetables are coated in the dressing.
  • The vegetables are really good served immediately but they are phenomenal (and my favorite) served cold, they make for amazing leftovers.

GRILLED VEGGIE SKEWERS



Grilled Veggie Skewers image

Yummy way to eat grilled vegetables.

Provided by audrey

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 30m

Yield 4

Number Of Ingredients 13

8 wooden or bamboo skewers
2 zucchinis, cut into 1-inch slices
2 yellow squash, cut into 1-inch slices
½ pound whole fresh mushrooms
1 red onion, cut into chunks
12 cherry tomatoes
1 fresh pineapple, cut into chunks
1 red bell pepper, cut into chunks
⅓ cup olive oil
1 ½ teaspoons dried basil
¾ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Soak skewers in water for 10 to 20 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
  • Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
  • Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g

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