Best Grilled Vegetables Food

BEST GRILLED VEGETABLES

Best Grilled Vegetables image

Here's how to make the best grilled vegetables! It's the perfect easy side dish for grilled dinners.

Provided by Sonja Overhiser

Time 30m

Number Of Ingredients 10

Ingredients

8 ounces baby bella mushrooms, sliced in half
8 ounces green beans
2 bell peppers, sliced
2 small zucchini or yellow squash, cut into bite sized triangles
1 medium red onion, quartered
3 tablespoons olive oil, divided
1 1/4 teaspoon kosher salt, divided
1 tablespoon balsamic vinegar
1 garlic clove, grated
1/2 teaspoon chopped fresh rosemary

Steps:

Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
Cut the vegetables. Toss them with 2 tablespoon olive oils and 1 teaspoon kosher salt. Add the vegetables directly to the grates and cook for 14 to 17 minutes, turning every few minutes as grill marks appear. When vegetables are tender, remove them to a bowl (if any pieces start to char early, remove to a bowl while remaining cook).
Meanwhile, in a small bowl mix together 1 tablespoon olive oil and 1/4 teaspoon salt with the balsamic vinegar, grated garlic and fresh rosemary. Once all the vegetables are cooked, pour the sauce onto the vegetables and toss. Serve immediately.

GRILLED VEGETABLES

Grilled Vegetables image

Provided by Trish Hall

Categories quick, side dish

Time 13m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 medium-size yellow squash, ends trimmed
2 medium-size zucchini, ends trimmed
2 long, thin Japanese eggplants, ends trimmed
1 medium-size red pepper
1 medium-size yellow pepper
1 fennel bulb
1 chayote (a squash available in specialty stores and some su-permarkets)
8 whole okra
4 scallions
4 shiitake mushroom tops
4 ounces olive oil
1/8 cup balsamic vinegar
1/8 cup rice-wine vinegar
1/4 cup olive oil
4 one-inch slices of white goat's-milk cheese

Steps:

Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
Put all the vegetables in a bowl. Pour oil on top and toss.
To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 37 grams, Carbohydrate 59 grams, Fat 49 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 193 milligrams, Sugar 19 grams

GRILLED VEGETABLES

Grilled Vegetables image

This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish.

Provided by Vicki in CT

Categories Onions

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 red bell peppers
1 green bell pepper
2 portabella mushrooms
1 -2 vidallia onion
assorted hot pepper
olive oil
cajun seasoning (or other seasoning of your choice-my cajun seasoning has salt, so if your's doesn't add salt)

Steps:

Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables.
Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.

Nutrition Facts : Calories 58.5, Fat 0.5, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 13.2, Fiber 3.6, Sugar 6.9, Protein 2.9

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