Italian Onion Seasoned Grilled Veggies Recipes

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.

EASY GRILLED VEGETABLES

Steps:

• Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
• Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
• Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.

GRILLED ITALIAN VEGETABLES

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.