Grilled Mixed Vegetables Food

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.

GRILLED VEGETABLES

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.

MARINADE FOR GRILLED VEGETABLES

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.

GRILLED MIXED VEGETABLES

Steps:

• Grilled Vegetables:
• Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.
• Serve the vegetables warm on a large platter, dressed only with acciugata.
• Acciugate Di Renato:
• In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.
• Add the anchovies and remove the garlic.
• Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.

GRILLED DIJON MIXED VEGETABLES

Steps:

• Heat grill to medium heat.
• Toss vegetables with 2 Tbsp. dressing in large bowl.
• Grill 8 to 10 min. or until crisp-tender, turning occasionally.
• Mix remaining dressing and mustard in same bowl. Add vegetables; toss to coat.

MIXED GRILLED VEGETABLES

Steps:

• Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
• Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

GRILLED VEGETABLES

Steps:

• layer 2 large sheets of heavy duty tin foil.
• add vegetables.
• combine dressing ingredients, drizzle over vegetables.
• fold sides of tin foil, seal tightly.
• grill covered over medium heat for 30 minutes, turning packet once.
• cut foil and serve.

MIXED GRILLED VEGETABLES

Steps:

• Brush the vegetables lightly with the oil, grill them in batches on a rack set 4 inches over glowing coals, turning them, for 15 to 20 minutes, or until they are tender, transferring them to a platter as they are done. Season the vegetables with salt and pepper and keep them warm, covered with foil. (Alternatively, the vegetables may be roasted in batches on the rack of a broiler pan under a preheated broiler about 4 inches from the heat, turning them, for 10 to 15 minutes, transferring them to a jelly-roll pan set on the bottom rack of the oven as they are done.)