Grilled Vegetable Mixture For Bbq 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.

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!

Steps:

• Place ingredients in a jar and shake well. Set aside 10 minutes+.
• Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
• Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
• Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
• Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
• Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
• Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
• Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
• Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
• Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
• While vegetables are still hot, drizzle over Dressing and toss.
• Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

BARBECUED GRILLED VEGETABLES

Steps:

• In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
• Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
• Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
• Serve immediately.

SPICE MIX FOR GRILLED VEGETABLES

Steps:

• In a spice mill or using a mortar and pestle combine spices and grind until thyme and rosemary are pulverized. Sprinkle a little on prepared vegetables about 1 hour before grilling to marinate them. Grill as usual.

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

GRILLED VEGETABLES WITH EIGHT-SPICE SEASONING

Steps:

• Combine first 8 ingredients in processor. Blend 15 seconds. Transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.)
• Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.