Simple Grilled Vegetables Recipes

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EASY GRILLED VEGETABLES



Easy Grilled Vegetables image

I absolutely love grilled vegetables! After trying many different variations of flavors, I keep coming back to this combination. I hope you love it, too!

Provided by Aimee Dorrell

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 14

2 yellow squash, sliced
2 zucchini, sliced
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 medium green bell pepper, chopped
1 cup sliced sweet onion
1 cup sliced portobello mushrooms
3 tablespoons olive oil
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon balsamic vinegar
½ teaspoon sea salt
½ teaspoon cracked black pepper
1 teaspoon olive oil, or as needed

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Combine yellow squash, zucchini, bell peppers, onion, and mushrooms in a large bowl. Toss with 3 tablespoons olive oil, garlic and herb seasoning blend, balsamic vinegar, salt, and pepper.
  • Heat 1 teaspoon olive oil in a grill-safe pan on the preheated grill. Add veggies and grill, stirring continuously, until squash and zucchini are opaque and peppers are still slightly crunchy, 8 to 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 11.2 g, Fat 8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 156.7 mg, Sugar 5.9 g

SIMPLE GRILLED VEGETABLES



Simple Grilled Vegetables image

Veggies with the simple additions of kosher salt, freshly ground black pepper, and extra virgin olive oil taste incredible when grilled. They'll probably need more salt than you think, so don't be shy! You can use any combination of the following veggies and even cook them in a frying pan instead of grilling if you want.

Provided by The Bunny Chef

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 zucchinis, cut into 1/2-inch slices
2 green bell peppers, cut into chunks
½ pound whole button mushrooms
½ pound cherry tomatoes
1 red onion, cut into 1/2-inch-thick slices
½ cup extra-virgin olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Combine zucchinis, green bell peppers, mushrooms, tomatoes, and onion in a large bowl. Pour olive oil over vegetables and toss to evenly coat. Season with salt and pepper.
  • Grill vegetables on preheated grill until lightly charred, 3 to 5 minutes per side.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 8.8 g, Fat 19.1 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 80.5 mg, Sugar 3.5 g

GRILLED VEGETABLES



Grilled Vegetables image

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

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

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.

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