Savory Grilled Vegetables Recipes

SAVOURY GRILLED VEGETABLES

SAVOURY GRILLED VEGETABLES image

Barbecuing is such a delicious way to prepare vegetables. Use a grill wok or topper so the veggies don't fall through the grates of the grill.

Categories Sides

Yield Serves 6 - 8.

Number Of Ingredients 6

Ingredients

2 tbsp Worcestershire sauce
2 tbsp balsamic or red wine vinegar
2 tbsp soy sauce
2 tbsp olive oil
3/4 tsp freshly ground pepper
8 cups assorted vegetables, cut into chunks

Steps:

To prepare marinade, combine all ingredients except vegetables in a heavy zip-lock plastic bag. Add vegetables and squeeze bag to coat vegetables with marinade; seal bag. Let stand for 15 minutes.
Remove vegetables from marinade; discard marinade.
Grill vegetables in a grill wok or on a grill topper over medium heat on natural gas barbecue, stirring occasionally, for 10 - 15 minutes or until tender.

Nutrition Facts :

SAVORY GRILLED VEGETABLES

Savory Grilled Vegetables image

Make and share this Savory Grilled Vegetables recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 36m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon snipped fresh oregano
16 fresh asparagus spears
6 fresh portabella mushroom caps
3 small zucchini, cut lengthwise into 1/2-inch slices
3 small summer squash, cut lengthwise into 1/2-inch slices
1 medium sweet red pepper, cut into 8 wedges
1 medium onion, cut into 1/2-inch slices
1/2 cup crumbled feta cheese

Steps:

In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
Sprinkle with feta cheese.

Nutrition Facts : Calories 194.5, Fat 15.9, SaturatedFat 3.4, Cholesterol 8.3, Sodium 410, Carbohydrate 10.9, Fiber 3.2, Sugar 4.9, Protein 5.1

GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES

Grilled Chicken With Savory Summer Vegetables image

Make and share this Grilled Chicken With Savory Summer Vegetables recipe from Food.com.

Provided by Alia55

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 (1 lb) boneless chicken breast halves
1/4 cup sun-dried tomato vinaigrette dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup asparagus, chopped
1/2 red onion, cut into chunks

Steps:

Preheat bbq to medium-high heat.
Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
Poke holes of disposable aluminum foil pan.
Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).

Nutrition Facts : Calories 925.6, Fat 35.6, SaturatedFat 10, Cholesterol 381.4, Sodium 334.6, Carbohydrate 6.7, Fiber 2.2, Sugar 3.3, Protein 137.4

SAVORY ROASTED ROOT VEGETABLES

Savory Roasted Root Vegetables image

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

Provided by mgoblue1

Categories Side Dish Vegetables Greens

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g

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