Parmesan Grilled Vegetables Recipes

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VEGETABLE PARMESAN



Vegetable Parmesan image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Butter, for greasing
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs

Steps:

  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
  • Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
  • Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
  • Remove from the oven and cool for 10 minutes before serving.
  • Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

PARMESAN GRILLED VEGETABLES



Parmesan Grilled Vegetables image

I kept wanting to test this recipe on a night that I was planning on having fleishigs for dinner and getting stuck with the six-hours-after-Parmesan rule. Hence, it's perfect for the Nine Days. You'll love that it's light and healthy but dairy at the same time. READ MORE

Provided by Recipe By Chanie Nayman

Categories     Sides

Yield 4

Number Of Ingredients 14

2 zucchinis, sliced
1/2 pound (225 grams) button mushrooms (whole or sliced), or 2 portobello mushroom caps, sliced
1 pint cherry tomatoes, whole
2 different colored peppers, sliced
1 red onion, sliced
1/4 cup Bartenura Olive Oil
1 tablespoon Bartenura Balsamic Vinegar
1 teaspoon Gefen Soy Sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup Panko crumbs

Steps:

  • Preheat oven to 400°F (200°C).
  • Combine olive oil, vinegar, soy sauce, and seasonings, and toss with the veggies.
  • Spread in an even layer on a baking sheet. Sprinkle with Parmesan and Panko crumbs. Bake for 20-30 minutes.

GRILLED PARMESAN POTATOES



Grilled Parmesan Potatoes image

Take a break from usual baked potatoes-and keep the oven cool in the meantime-by cooking these spectacular "spuds" on the grill. Since there's no need to boil the potatoes ahead of time, this tasty, no-fuss favorite is sure to become a timeless classic in your recipe collection.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound small red potatoes
1/4 cup chopped green onions
2 teaspoons vegetable oil
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly. , Grill, uncovered, over medium-hot heat for 18-20 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 200mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

GRILLED PARMESAN VEGETABLES



Grilled Parmesan Vegetables image

Serve these Grilled Parmesan Vegetables at your next cookout! Grilled Parmesan Vegetables is a colorful side dish that's ready in just 20 minutes and pairs perfectly with grilled chicken, fish, steaks or burgers!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 4

2 each zucchini and yellow squash, cut into 1/2-inch-thick slices
2 each red, green and yellow peppers, cut into 1-1/2-inch-wide strips
1/3 cup KRAFT Lite Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Grill vegetables 10 min. or until crisp-tender, turning occasionally.
  • Place in large bowl. Add dressing; toss to coat.
  • Sprinkle with cheese.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

VEGETABLE PARMESAN



Vegetable Parmesan image

Provided by Giada De Laurentiis

Time 58m

Yield 4 to 6 servings

Number Of Ingredients 10

Butter, for greasing the baking dish
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 (26-ounce) jar marinara sauce, divided
3 cups shredded mozzarella cheese, divided
1 cup grated Parmesan, divided
1 cup plain bread crumbs

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
  • Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

GRILLED GARLIC PARMESAN ZUCCHINI



Grilled Garlic Parmesan Zucchini image

This is a summer favorite at my house. So easy and tasty, and complements steak, ribs, chicken or fish. By the way, these can be done in the oven under the broiler as well.

Provided by AngieItaliano

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 5

3 zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
½ cup freshly grated Parmesan cheese

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
  • Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
  • Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 5.9 g, Cholesterol 31.7 mg, Fat 11.8 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 229.7 mg, Sugar 2.7 g

GARLIC PARMESAN GRILLED VEGGIE SKEWERS



Garlic Parmesan Grilled Veggie Skewers image

This flavorful recipe is one that takes little time to execute and is sure to please most any veggie lover! It is inspired by the Grilled Garlic and Parmesean Veggie Skewers at Logan's Steak House, but is my own recreation of their recipe. This recipe can be used with a variety of vegetables, I suppose, but my personal favorites are those that I've included in the recipe. (Mushrooms make a pretty good addition). All the ingredients are approximate and can be tweaked to any cook's liking! I hope you enjoy; Bon Appetite! :)

Provided by Venecipes_to_please

Categories     Vegetable

Time 1h20m

Yield 4 Sm Skewers, 2-4 serving(s)

Number Of Ingredients 10

4 short skewers
1/2 cup extra light olive oil
2 -3 fresh garlic cloves, minced
salt
pepper
1 -2 tablespoon parmesan cheese
1 vine ripe tomatoes, cored and seeded
1/2 small green pepper, cored and seeded
1/2 small white onion
1 small zucchini

Steps:

  • Mix olive oil, garlic, salt, and pepper in a medium sized bowl; let set for about an hour to let all flavors blend.
  • Cut all vegetables into bite-size pieces (appx 1").
  • Toss veggies in the olive oil/garlic mix and coat evenly.
  • Slide veggie's onto skewers one-by-one leaving a small space in between each - group onions to lessen chance of burning.
  • Add additional salt and pepper if desired, and then sprinkle with parmesean cheese, turning skewers to ensure even coating.
  • Place on top rack over medium flame in a preheated grill. Cook for about 15 - 20 minutes turning occasionally to prevent charring.
  • Remove from grill when veggies start to brown and become tender. Sprinkle with additional parmesean cheese if desired, and serve.

Nutrition Facts : Calories 524.2, Fat 55, SaturatedFat 8, Cholesterol 2.2, Sodium 49.9, Carbohydrate 8.1, Fiber 2, Sugar 3.9, Protein 2.7

STEAK WITH PARMESAN-GRILLED VEGETABLES



Steak with Parmesan-Grilled Vegetables image

Make and share this Steak with Parmesan-Grilled Vegetables recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon crushed garlic
2 teaspoons dried basil leaves
1 teaspoon black pepper
2 well-trimmed beef t-bone steaks (about 2 pounds) or 2 well-trimmed porterhouse steaks, cut 1 inch thick (about 2 pounds)
1/4 cup grated parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 medium red bell peppers or 2 medium yellow bell peppers, cut lengthwise in quarters
1 large red onion, cut crosswise into 1/2-inch slices
salt

Steps:

  • Combine garlic, basil and pepper in small bowl; mix well.
  • Remove 4 teaspoons seasoning; press onto both sides of steaks.
  • Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.
  • Place steaks in center of grid over medium coals; arrange vegetables around steaks.
  • Grill steaks uncovered 14 to 16 minutes for medium-rare to medium doneness, turning occasionally.
  • Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning both once.
  • Brush vegetables with cheese mixture during last 10 minutes of grilling.
  • Season steaks to taste with salt.
  • Trim fat from steaks; remove bones.
  • Carve steaks crosswise into thick slices; serve with vegetables.
  • Notes: Brush vegetables with cheese mixture, and cook them in foil packets on a covered grill for about 15 minutes.

Nutrition Facts : Calories 126.8, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 100.9, Carbohydrate 8.6, Fiber 2.2, Sugar 4.2, Protein 3.7

AIR FRYER PARMESAN YELLOW SQUASH



Air Fryer Parmesan Yellow Squash image

This simple side dish comes together in a flash and is a great way to use your yellow squash abundance from the garden.

Provided by Soup Loving Nicole

Categories     Yellow Squash Recipes

Time 12m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon parsley flakes
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
3 tablespoons shredded Parmesan cheese

Steps:

  • Preheat air fryer to 380 degrees F (190 degrees C).
  • Whisk olive oil, paprika, garlic powder, parsley, salt, and pepper in a large bowl until smooth. Add squash rounds and stir until evenly combined.
  • Place squash in the basket of the air fryer making sure to not overcrowd. You will likely need to do this in 2 batches depending on the size of your air fryer. Cook for 5 minutes.
  • Flip squash over and sprinkle Parmesan cheese over the top. Cook for 2 minutes more or until cheese has melted and starting to brown.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.3 g, Cholesterol 3.3 mg, Fat 8.1 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 181.4 mg

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