Spicy Grilled Veggies Recipes

THE BEST GRILLED VEGETABLES MARINADE

Steps:

• Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
• Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
• Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
• Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
• Meanwhile, preheat the grill to medium heat, about 350 degrees F.
• Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.

SPICED GRILLED VEGETABLES

Steps:

• Preheat the grill to medium-high heat.
• Put the fenugreek, oil, garam masala, cumin, salt and pepper in a small bowl and stir. Brush the spice oil onto the mushrooms, corn and peppers and grill until they are tender-crisp and slightly charred around the edges, brushing more spice oil onto them as they grill. Cut into bite-size pieces and serve on a platter or as a side dish.

SPICY GRILLED VEGGIES

Steps:

• Heat coals or gas grill for direct heat.
• Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
• Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
• Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

SPICY HERB GRILLED WINGS WITH VEGGIE CHIPS

Steps:

• For the chips: Thinly slice both potatoes using a mandoline or vegetable slicer, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Drain the potatoes well and pat very dry with paper towels. Dry the bowl as well.
• Return the dry potatoes to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Preheat the air fryer of a smart countertop grill to 315 degrees F. Shingle the potato slices in the bottom of the basket; it's OK if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs to evenly cook, 20 to 25 minutes. If you notice a few chips are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining slices. (Do not cook longer than 25 minutes, they will continue to crisp as they cool.)
• Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Return the air fryer to 320 degrees F. Shingle the beet slices in the bottom of the basket; it's OK if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes with tongs to cook evenly, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before the others, remove to a bowl and continue air frying the remaining pieces. (Do not cook longer than 30 minutes, they will continue to crisp as they cool.)
• Combine the beet chips and potato chips in a large bowl, season with the Parmesan, rosemary and a pinch of salt and toss to combine.
• For the wings: Pour about 1 inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
• Combine the cumin, red pepper flakes, peppercorns and garlic powder in a dry medium skillet over low heat. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
• Remove the rosemary leaves from their stems. Put the rosemary leaves, sage leaves, toasted spice mixture and 2 teaspoons salt in a spice grinder and pulse until finely chopped and combined.
• Massage the wings with the herb rub and place them on a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the grill of a large indoor grill with air fryer to high.
• Transfer the wings to the grill and cover. Cook until golden and completely cooked, flipping halfway through, about 15 minutes total. Serve warm with the chips and blue cheese dressing for dipping.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

GRILLED VEGGIE MIX

Steps:

• Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat. , Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender.

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

Steps:

• Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
• Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
• Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
• To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
• Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

SLIGHTLY SPICY GRILLED VEGETABLE PIE

Steps:

• To make the crust, combine the flour, cornmeal, sugar, salt and cayenne in a bowl. Rub in the butter. Take out 1/4 cup of the mixture and set aside. Add the ice water and stir just until mixture forms into a ball. Wrap in plastic and chill for 30 minutes.
• Preheat the oven to 350 degrees. Roll out the crust between 2 layers of plastic wrap. Remove the top layer of plastic and invert into a 9-inch pie plate. Peel off the plastic, fit the dough into the plate and trim the edges. Line the pie plate with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Carefully lift out the foil and set the crust aside.
• To make the beans, place all of the ingredients in a food processor and process until smooth. Set aside. To make the vegetables, season the zucchini with salt and pepper. In a bowl, toss together the roasted peppers and grilled corn. Season with salt and pepper.
• To assemble, spread half of the bean puree over the crust. Top with half of the zucchini, pressing it into the bean puree. Top with half of the pepper mixture. Spread the remaining bean puree over the pepper mixture. Top with the remaining pepper mixture and then the zucchini, pressing each layer down. Sprinkle the top with the reserved crumb mixture. Bake for 45 minutes. Let stand for 15 minutes. Cut into wedges and serve.