Summer Harvest Veggie Grill Recipes
GRILLED SUMMER VEGGIES
After tasting a delicious mix of vegetables that a friend threw together and grilled, I went home and came up with a similar medley that I really like. You can adjust the ingredients to your taste.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently.
Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 512mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SUMMER HARVEST VEGGIE GRILL
A very healthy mixture of all kinds of veggies, grilled to perfection! The best way to cook them is on a BBQ wok, (Square metal pan with holes in it) but I have also done it in a foil pan in the oven in winter. If you don't have a BBQ wok, you can use a foil pan on the BBQ, it works.
Provided by C and Ds Mommy
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together in a large bowl or better yet, a very large ziplock bag. Stir to coat all the veggies with the seasonings.
- If you have time, refridgerate for about 1 hour to let the flavours blend.
- Place in BBQ wok on the grill which has been pre heated to medium heat. Grill, turning frequently for about 10-15 minutes, or until veggies are done to your liking.
- If doing in the oven, place in foil pan and cover with foil wrap. Bake at 350 for about 30 minutes.
- Yummy!
Nutrition Facts : Calories 177.2, Fat 14, SaturatedFat 2, Sodium 32.8, Carbohydrate 12, Fiber 3.1, Sugar 5.3, Protein 3.2
GRILLED SUMMER VEGETABLES WITH AVOCADO-YOGURT DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the dip: Preheat the oven to 400 degrees F.
- Trim the top third off the garlic head to expose the cloves. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the bulbs are soft and light golden brown, about 40 minutes.
- Preheat a grill to medium high.
- Brush the avocado, jalapeno and scallions lightly with canola oil and place on the grill (the avocado should be flesh-side down). Grill the scallions until charred, 1 to 2 minutes; the avocado until grill-marked and slightly softened, 3 to 4 minutes; and the jalapeno until charred on all sides, 6 to 7 minutes, rotating every 2 minutes. Allow all three to cool slightly.
- Scoop the avocado flesh into a food processor. Roughly chop the scallions and transfer to the food processor. Halve the jalapeno, scoop out the seeds, and roughly chop. Add half of the jalapeno to the food processor along with 4 cloves of roasted garlic. Add the lime juice, honey, paprika, coriander, cumin, yogurt, cilantro and a pinch of salt. Process until completely smooth. Season with salt to taste. Transfer the dip to a bowl and refrigerate until ready to serve.
- For the vegetables: Turn all burners on your grill to medium-high.
- Spread asparagus, peppers, tomatoes, and radishes on one baking sheet. Spread the squash, zucchini and eggplant and red onion on a second baking sheet. Drizzle both with oil, season with salt and toss to coat. Place a grill basket on half of the grill and add the vegetables from the first baking sheet. Cook until charred, 2 to 3 minutes per side for the tomatoes and asparagus (don't let the tomatoes burst), 4 to 5 minutes per side for the peppers and radishes. On the other side of the grill, place the vegetables from the second baking sheet (squash, zucchini, eggplant and red onion). Cook until charred and softened, 2 to 3 minutes per side, plus an extra minute or two per side for the onion.
- Lightly brush the pita on both sides with canola oil, and sprinkle with za'atar. Grill the pita until charred, 1 to 2 minutes per side. Cool slightly before cutting into 6 wedges each.
- Arrange the grilled vegetables and pita on a serving platter. Serve with the avocado-yogurt dip garnished with cilantro.
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