THE BEST GRILLED VEGETABLES MARINADE
This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!
Provided by Sommer Collier
Categories Main Main Course Side Dish
Time 57m
Number Of Ingredients 13
Steps:
- Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
- Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
- Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
- Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
- Meanwhile, preheat the grill to medium heat, about 350 degrees F.
- Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.
Nutrition Facts : ServingSize 5 oz, Calories 137 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 322 mg, Fiber 4 g, Sugar 12 g
GRILLED VEGETABLES WITH A TANGY SAUCE
These vegetables were fresh and flavorful without the sauce. But, that sauce! The sauce takes these up a level or two. I would suggest marinating the vegetables in the sauce to allow the flavors to meld together a little more. Delicious!!!
Provided by Susan Feliciano
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix together the vinegar, sorghum, olive oil, red pepper, and ground coriander; a blender makes this very quick. Set aside.
- 2. Thread the vegetables alternately on skewers, filling skewer as full as practical. Place skewers in a dish to catch drips, and baste well on all sides with the sauce.
- 3. Heat grill or broiler. Grill vegetables, turning and basting occasionally with more sauce. Cook until done to your liking. Test thick vegetables for doneness with the tines of a fork - the tines should pierce through easily.
- 4. Serve vegetables with additional sauce, if desired.
BEST GRILLED VEGETABLES
Here's how to make the best grilled vegetables! It's the perfect easy side dish for grilled dinners.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 10
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 WITH SPICY ITALIAN NEONATA
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Provided by Kay Chun
Categories dinner, lunch, vegetables, appetizer, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium and oil the grates.
- On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
- Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
- Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
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
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.
More about "grilled vegetables with a tangy sauce food"
GRILLED VEGETABLES WITH CHIMICHURRI SAUCE
From foodiecrush.com
4.5/5 (26)Total Time 45 minsCategory Side DishCalories 215 per serving
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
BEST GRILLED VEGETABLES | THE MEDITERRANEAN DISH
From themediterraneandish.com
63 BEST GRILLED VEGETABLE RECIPES FOR BARBECUES AND
From epicurious.com
TANGY MARINATED GRILLED VEGGIES: A RECIPE YOUR KIDS WILL …
From angrybbq.com
GRILLED MIXED VEGETABLES WITH BASIL VINAIGRETTE - AVERIE …
From averiecooks.com
GRILLED VEGETABLES WITH SMOKY HONEY MUSTARD DIPPING …
From averiecooks.com
GRILLED CHICKEN RECIPES: 50 OF OUR BEST IDEAS [WITH VIDEO]
From tasteofhome.com
GRILLED VEGETABLES SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 GRILLED VEGETABLE RECIPES – HOW TO GRILL VEGETABLES LIKE A PRO
From goodhousekeeping.com
GRILLED SHRIMP WITH SPICY SLAW RECIPE - NYT COOKING
From cooking.nytimes.com
GRILLED CHICKEN LEGS RECIPE
From southernliving.com
GRILLED VEGETABLES WITH HONEY MUSTARD DIPPING SAUCE - SIMPLY …
From simplylakita.com
THE BEST GRILLED VEGETABLE RECIPES - TASTE OF HOME
From tasteofhome.com
GRILLED PORK TENDERLOIN AND ASPARAGUS WITH MUSTARD-HERB SAUCE
From epicurious.com
GRILLED VEGETABLES WITH A TANGY SAUCE | RECIPE | RECIPES, GRILLING ...
From pinterest.ca
CRAB CAKES & ROASTED VEGETABLES & TANGY BUTTER SAUCE RECIPE
From myrecipes.com
GRILLED VEGETABLE RECIPES - SERIOUS EATS
From seriouseats.com
19 CONDIMENT RECIPES PERFECT FOR SUMMER GRILLING - SERIOUS EATS
From seriouseats.com
10 VEGETABLES THAT GO WELL WITH MARINARA SAUCE RECIPES
From findsimplyrecipes.com
GRILLED SWEET AND SPICY BASIL CHICKEN - AVERIE COOKS
From averiecooks.com
RECIPE: GRILLED VEGETABLES WITH TAHINI SAUCE AND SPICY PANKO
From globalnews.ca
CARROTS, BROCCOLINI AND RHUBARB: YOTAM OTTOLENGHI’S GRILLED …
From theguardian.com
GRILLED CHICKEN RECIPES EVERYONE WILL LOVE - REAL SIMPLE
From realsimple.com
THE BEST SAUCES FOR YOUR GRILLED VEGETABLES - FOOD & WINE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love