Grilled Marinated Vegetables Food

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MARINADE FOR GRILLED VEGETABLES



Marinade for Grilled Vegetables image

Make and share this Marinade for Grilled Vegetables recipe from Food.com.

Provided by Barb G.

Categories     Low Protein

Time 10m

Yield 1 Cup Marinade

Number Of Ingredients 7

2/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup minced onion
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients and mix well.
  • Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
  • Yield 1 cup marinade.

Nutrition Facts : Calories 1376.3, Fat 144.8, SaturatedFat 20, Sodium 1187.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.4, Protein 1.2

GRILLED VEGETABLE (WITH BEST MARINADE)



Grilled Vegetable (with Best Marinade) image

The perfect juicy and tender grilled vegetables recipe, perfect for grilling season. Fresh vegetables in the best marinade that will be a great side to any protein.

Provided by Valentina's Corner

Categories     Side Dish

Time 45m

Number Of Ingredients 11

½ lb zucchini (½" slices)
6 oz white mushrooms (whole)
1 medium red onion (quartered)
1 medium red pepper (sliced into four or five)
Grilled vegetables marinade-
1/4 cup oil
1 tsp salt
½ tsp ground black pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp ground paprika

Steps:

  • Cut the zucchini, red pepper and red onion.
  • Prepare marinade by whisking together the oil, salt, pepper, garlic, onion, and paprika.
  • Add the vegetables into a large bowl and pour the marinade over the vegetables. Allow to marinade for at least 30 minutes.
  • Preheat the grill to medium/high heat.
  • Once the grill is hot, add the vegetables onto the grill. Cook the veggies for about 8-10 minutes (about 4-5 minutes per side). Cook until the vegetables are browned and reach desired tenderness.
  • Add the vegetables into a serving bowl and top with fresh chopped greens for serving.
  • Enjoy!

Nutrition Facts : Calories 165 kcal, Carbohydrate 8 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, TransFat 1 g, Sodium 591 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 13 g, ServingSize 1 serving

HERB MARINATED GRILLED VEGETABLES



Herb Marinated Grilled Vegetables image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

Steps:

  • Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
  • Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.

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.

MARINATED VEGGIES



Marinated Veggies image

A healthy way to grill veggies! Makes a great sandwich too!

Provided by HJR

Categories     Appetizers and Snacks

Time 1h

Yield 8

Number Of Ingredients 11

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

Steps:

  • Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
  • In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
  • Preheat grill for medium heat.
  • Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g

MARINATED GRILLED VEGETABLES



Marinated Grilled Vegetables image

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
  • While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
  • When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

MARINATED GRILLED VEGETABLES



Marinated Grilled Vegetables image

We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

Steps:

  • In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour. , Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.

Nutrition Facts :

GRILLED MARINATED VEGETABLE KABOBS



Grilled Marinated Vegetable Kabobs image

These veggie kabobs are unbelievably easy and delicious. Marinated in Italian dressing and grilled until crisp-tender, these kabobs make a tasty accompaniment to any grilled meal.

Provided by MarthaStewartWanabe

Categories     Low Protein

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

3 red bell peppers, large, cut into 1-inch slices
2 red onions, large, cut into 1-inch slices
3 heads broccoli, spears separated
12 ounces portabella mushrooms, baby variety
1 (16 ounce) bottle Italian dressing
12 bamboo skewers

Steps:

  • Wash and cut peppers, onions and broccoli spears. With a damp cloth, gently wipe debris from mushrooms.
  • Carefully spear vegetables onto bamboo skewers. I like to arrange the veggies in the order of pepper, onion, broccoli & mushroom. Note: If desired, you may soak the bamboo skewers in water before using, but I feel it is not necessary due to their being soaked well with the marinade.
  • Place skewers in a large, rectangular resealable container. Pour dressing liberally over veggies. Marinate for 6-12 hours or overnight, making sure to carefully flip the container upside-down and shake occasionally to redistribute the dressing.
  • Grill for 10-15 minutes over medium-high heat or until vegetables reach the desired crisp, done-ness.
  • To serve, slide vegetables off the skewer onto each person's plate.

Nutrition Facts : Calories 221.4, Fat 13.8, SaturatedFat 2.1, Sodium 527.4, Carbohydrate 22.4, Fiber 6.3, Sugar 10.2, Protein 6.6

GRILLED & MARINATED SUMMER VEGETABLES



Grilled & marinated summer vegetables image

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Provided by Good Food team

Categories     Buffet, Side dish

Time 50m

Number Of Ingredients 8

4 red peppers
3 aubergines , cut into finger thick rounds
3 courgettes , cut diagonally into finger thick slices
4 red onions , cut into finger thick rounds
large bunch flat-leaf parsley , chopped
2 garlic cloves , crushed
5 tbsp sherry vinegar
100ml olive oil

Steps:

  • Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
  • Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA



Grilled Marinated Vegetables with Fresh Mozzarella image

Categories     Cheese     Vegetable     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

18 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into 6 strips
2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced

Steps:

  • Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
  • Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
  • Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.

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Balsamic Marinade: In bowl, combine vinegar, garlic, honey, salt and pepper; slowly whisk in oil until emulsified. Cut each zucchini in half crosswise; cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds; add to dish. Core and seed sweet peppers; cut into large chunks and add to dish.
From canadianliving.com


MARINATED GRILLED VEGETABLES - PLAIN CHICKEN
Marinated Grilled Vegetables – Zucchini, squash, mushrooms, tomatoes, red bell pepper, yellow bell pepper and red onion marinated in olive oil, soy sauce, lemon juice and garlic. Marinate veggies for 30 minutes and grill. Ready in about 15 minutes! SO easy and SO delicious! Everyone loves these vegetables! Use leftovers in a sandwich wrap, quiche, or tossed in pasta.
From plainchicken.com


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