GRILLED VEGETABLES RECIPE
All you need is a simple marinade and a grill pan to make the best Grilled Vegetables Recipe. If you like easy side dishes, this recipe is for you!
Provided by Maria Vannelli RD
Categories Appetizer or Vegetable Side
Time 1h45m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the sliced vegetables with the chopped parsley and the olive oil.
- Allow the flavors to marinate at room temperature for 1 hour.
- Heat a ridged grill pan over medium high heat for about 3-5 minutes.
- Place the vegetables in a single layer and grill for 3 minutes per side or until lightly charred. Season with salt and pepper to taste. Repeat until all vegetables are grilled.
- Transfer vegetables to a large serving dish and garnish with fresh herbs, sea salt and a drizzle of olive oil, if desired.
- Can be served hot or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 145 kcal, Carbohydrate 5 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 12 mg, Fiber 1 g, Sugar 3 g
ITALIAN GRILLED VEGETABLES
Italian Grilled Vegetables is marinaded zucchini, yellow squash, mushroom, onions, and peppers cooked on the grill and finished with grated Parmesan cheese.
Provided by lyuba
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 220 kcal, Carbohydrate 17 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 123 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
GRILLED ITALIAN VEGETABLES
Make and share this Grilled Italian Vegetables recipe from Food.com.
Provided by BrendaM
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150.8, Fat 10.8, SaturatedFat 1.5, Sodium 157.8, Carbohydrate 13.3, Fiber 2.8, Sugar 4.3, Protein 2.9
GRILLED VEGETABLES
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 12 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 17 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
GRILLED ITALIAN CHICKEN AND VEGGIES
Grill a veggie-rich chicken dinner. A grill basket is the secret helper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.
- Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill "wok"), using slotted spoon; reserve dressing in bowl.
- Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
- Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.
Nutrition Facts : Calories 510, Carbohydrate 12 g, Cholesterol 135 mg, Fat 1, Fiber 2 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 1/2 g
GRILLED ITALIAN CHICKEN & VEGETABLES
You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you'd like). Very simple recipe. Allow 1 hour time to marinate chicken. Served over linguini and topped with parmesan cheese. We love this dish.
Provided by HokiesMom
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
- Spray grill racks with non-stick spray and preheat grill to medium heat.
- Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
- Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
- Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
- Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
- Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
- Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
- Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
- Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.
SICILIAN GRILLED VEGETABLE SALAD
A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.
Provided by impellizzeri kitchen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 8h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
- Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g
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