Zesty Grilled Veggies Recipes

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ZESTY GRILLED VEGGIES



Zesty Grilled Veggies image

Learn how our Zesty Grilled Vegetables get a flavor boost from Italian dressing and Parm. These Zesty Grilled Vegetables pair perfectly with grilled meat.

Provided by My Food and Family

Categories     Peppers

Time 20m

Yield Makes 8 servings.

Number Of Ingredients 4

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers, cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Place vegetables in grill basket.
  • Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
  • Add dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ZESTY GRILLED VEGGIES



Zesty Grilled Veggies image

Make and share this Zesty Grilled Veggies recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

4 medium zucchini, cut diagonally into 1/2-inch thick slices
3 red bell peppers, cut into 1/2-inch wide strips
3 yellow peppers, cut into 1/2-inch wide strips
1/4 cup kraft zesty Italian dressing
1/4 cup grated parmesan cheese

Steps:

  • Preheat grill to medium-heat.
  • Grill vegetables 10 minutes or until crisp tender, turning occasionally.
  • Place vegetables in large bowl.
  • Add dressing; toss to coat.
  • Sprinkle with cheese.

Nutrition Facts : Calories 81, Fat 3.4, SaturatedFat 0.9, Cholesterol 2.8, Sodium 181.3, Carbohydrate 11.3, Fiber 2.6, Sugar 4.2, Protein 3.5

ZESTY HERB GRILLED VEGETABLES



Zesty Herb Grilled Vegetables image

Grilled summer vegetables, marinated with Grill Mates® Zesty Herb Marinade, is a perfect accompaniment to any grilled meat or seafood. Photo credit: Julie Deily from The Little Kitchen.

Provided by Grill Mates

Categories     Side Dishes,

Yield 8

Number Of Ingredients 8

1 package McCormick® Grill Mates® Zesty Herb Marinade
1/3 cup water
1/4 cup olive oil
3 tbsps white wine vinegar
2 large ripe tomatoes, such as Beefsteak, cut into 1/2-inch slices
1 medium red or yellow bell pepper, cut lengthwise into 2-inch strips
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium yellow squash, cut lengthwise into 1/4-inch slices

Steps:

  • Mix Marinade Mix, water, oil and vinegar in small bowl. Place vegetables in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade.
  • Grill vegetables over medium-high heat 2 to 4 minutes per side or until tender-crisp, brushing with reserved marinade halfway through cooking. (Grill tomatoes about 2 to 3 minutes per side.) If desired, drizzle vegetables with remaining marinade.

Nutrition Facts : Calories 82 Calories

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA



Sweet-and-Spicy Grilled Vegetables With Burrata image

A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1 tablespoon fish sauce or colatura (optional)
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices

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.

SPICY GRILLED VEGGIES



Spicy Grilled Veggies image

Grilling isn't just for meat! Fire up the grill to add flavor to this fun combination of assorted vegetables; lemon pepper gives them a zesty, spicy kick.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Number Of Ingredients 9

1/4 cup butter or margarine, softened
2 tablespoons lemon pepper
1 large potato, cut lengthwise into fourths
1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
2 large bell peppers, cut lengthwise into fourths and seeded
1 medium onion, cut into 1/2-inch slices
Bibb lettuce, if desired
1/4 cup Italian dressing

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.

FOIL-PACK ZESTY GRILLED VEGGIES



Foil-Pack Zesty Grilled Veggies image

Grilled veggies make a great accompaniment to almost any main dish. This recipe with a zesty Italian dressing boasts a very easy cleanup!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 4

4 zucchini (1-1/4 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers, cut into 1/2-inch-wide strips
1/4 cup prepared GOOD SEASONS Italian or Zesty Italian Dressing Mix
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Combine vegetables; place half on each of 2 large sheets heavy-duty foil. Drizzle with dressing. Fold to make 2 packets.
  • Grill 10 min. or until vegetables are crisp-tender, turning and gently shaking packets after 5 min.
  • Cut slits in foil to release steam before opening packets. Sprinkle vegetables with cheese.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ZESTY GRILLED SANDWICHES



Zesty Grilled Sandwiches image

Store-bought coleslaw adds sweetness and a fun change of pace to these extra-easy grilled sandwiches. Serve chips or veggies alongside, and dinner will be ready on the double! -Missy Herr, Quarryville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

8 slices sourdough bread
16 slices deli ham
4 slices provolone cheese
1 cup deli coleslaw
1 cup shredded cheddar cheese
2 tablespoons olive oil

Steps:

  • On four slices of bread, layer the ham, provolone cheese, coleslaw and cheddar cheese. Top with remaining bread slices. Spread oil on outsides of sandwiches., On a griddle, toast sandwiches until bread is lightly browned on both sides.

Nutrition Facts : Calories 614 calories, Fat 31g fat (13g saturated fat), Cholesterol 95mg cholesterol, Sodium 1731mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 3g fiber), Protein 36g protein.

ZESTY GRILLED VEGGIES



Zesty Grilled Veggies image

Make and share this Zesty Grilled Veggies recipe from Food.com.

Provided by Abbs lt3

Categories     Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

4 zucchini, cut diagnolly into 1/2-inch thick slices (2 lb)
3 red peppers, cut into 1/2 inch wide strips
3 yellow peppers, cut into 1/2 inch wide strips
1/4 cup light Italian dressing
1/4 cup grated parmesan cheese

Steps:

  • Preheat grill to medium heat. Place veggies in grill basket.
  • Grill 10 min or until crisp-tender, turning occasionally,.
  • Place in large bowl. Add dressing, toss to coat; sprinkle with cheese.

Nutrition Facts : Calories 72.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.8, Sodium 116.9, Carbohydrate 11.1, Fiber 2.7, Sugar 4, Protein 3.6

ZESTY GRILLED VEGGIES



Zesty Grilled Veggies image

The bright colors of these easy grilled zucchini and bell peppers seasoned with the zest of KRAFT Zesty Italian dressing will have everyone coming back for more.

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 5

4 medium (blank)s medium zucchini, cut diagonally into 1/2-inch-thick slices
3 medium (blank)s red peppers, cut into 1/2-inch-wide strips
3 large pepper (blank)s yellow peppers, cut into 1/2-inch-wide strips
¼ cup KRAFT Zesty Italian Dressing
¼ cup KRAFT 100% Grated Parmesan Cheese

Steps:

  • Preheat grill to medium heat. Place vegetables in grill basket.
  • Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
  • Add dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 10.6 g, Cholesterol 3.1 mg, Fat 2.9 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 94.8 mg, Sugar 5.4 g

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