Savoury Grilled Vegetables Recipes
SAVOURY GRILLED VEGETABLES
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
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
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
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 SUMMER VEGETABLES WITH SAVORY AND SWEET SAUCE
When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you're about 1 minute away from perfectly charred vegetables. Chopped into bites, the grilled carrots, zucchini and yellow squash become little sponges that absorb all the delicious sweet and savory sauce.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside.
- For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
- Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl.
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