HERB GRILLED VEGETABLES
Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
- Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during grilling and brushing often with the broth mixture.
Nutrition Facts : Calories 32 calories, Carbohydrate 6.3 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 1.7 g, Protein 2 g, Sodium 87 mg, Sugar 3.3 g
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 GINGER AND SESAME
Grilling adds such wonderful depth of flavor to vegetables. Marinating vegetables is so easy and a flavorful marinade like this Asian inspired one really ramps up the taste.
Provided by Karen Ciancio
Categories Side Dish
Time 2h8m
Number Of Ingredients 11
Steps:
- Take the seeds out of the red peppers, then cut each pepper into quarters or large wedges. Slice the zucchini and eggplant crosswise into round slices.
- Mix together the white wine vinegar, soy sauce, ginger, olive oil, sesame oil, garlic and hot sauce in a non metallic baking dish to create the marinade. Place the vegetable pieces into the mixture and stir to mix everything together well. Cover the bowl and place it into the refrigerator.
- Refrigerate the vegetables and allow them to marinate for at least 2 hours before cooking them, turning them occasionally to make sure they are well coated by the marinade. You can refrigerate the vegetables for up to 24 hours before you grill them.
- When you are ready to cook the vegetables, take them out of the marinade and place them on a grilling rack on your barbecue. Grill the vegetables for about 8 minutes, turning them once and brushing with the marinade occasionally.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 768 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SPICE MIX FOR GRILLED VEGETABLES
Provided by Food Network
Time 5m
Yield approximately 4 tablespoons
Number Of Ingredients 6
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.
INDIAN-STYLE GRILLED VEGETABLES
Garam masala is a blend of ground spices commonly used in Indian and Pakistani cuisine. Pungent but not hot, traditional garam masala includes cinnamon, cumin, cloves, nutmeg and cardamon seed. Dried chiles, garlic and other spices are often added as well. Recipe is from Better Homes and Gardens.
Provided by CookingONTheSide
Categories Onions
Time 1h38m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
- Cover and chill for at least 1 hour to blend flavors.
- In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
- On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
- For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
- Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
- For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
- Cover and grill as above.
- Serve grilled vegetables with sauce.
Nutrition Facts : Calories 148.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 345.4, Carbohydrate 15.6, Fiber 4.6, Sugar 9.7, Protein 5.6
GRILLED VEGETABLES WITH EIGHT-SPICE SEASONING
Provided by Lisa Ferro
Categories Food Processor Vegetable Side Wheat/Gluten-Free Backyard BBQ Grill Grill/Barbecue Bon Appétit Houston Texas Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield MAKES ABOUT 3/4 CUP
Number Of Ingredients 10
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.
EASY GRILLED VEGETABLES
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You'll want this sauce on everything!
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini. Serve immediately with basil garlic sauce.
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EASY MEDITERRANEAN GRILLED VEGETABLES - THE …
From themediterraneandish.com
5/5 (23)Total Time 30 minsCategory Side DishCalories 163 per serving
- (Optional) If you have the time, sprinkle eggplant slices with kosher salt and place in a colander for 20 minutes. This will allow the eggplant to sweat out its bitterness. Pat dry with a paper towel.
- Heat an outdoor grill over medium-high heat (make sure the grates are oiled.) Or prepare an indoor griddle over medium-high heat.
- Place the vegetables on a large tray or sheetpan. Drizzle generously with extra virgin olive oil. Sprinkle with kosher salt. Give the vegetables a quick toss to make sure they are well coated with the oil. (Note: if you’ve already salted the eggplant in optional step #1, do not salt again)
- Place vegetables on heated grill and cook until tender. Vegetables will be ready at different points, so watch accordingly or cook in batches: about 15 minutes for whole baby bell peppers; 8 to 9 minutes for yellow squash and eggplant; and 5 to 6 minutes for Campari tomatoes and asparagus. Shift/turn the vegetables occasionally but not too often.
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From slenderkitchen.com
Cuisine AmericanTotal Time 25 minsCategory Appetizer, Salad, Side DishCalories 71 per serving
- Wash, dry, and prepare the vegetables. If you are cooking the vegetables on the grill, you will want to keep chop them into larger pieces (or leave whole for items like mini bell peppers or mushrooms) so they don't fall through the grill grates. If you are using a grill basket, you can slice smaller.
- Whisk together the olive oil, balsamic vinegar, garlic cloves, Italian seasoning, onion powder, salt, pepper, and parsley if using. Brush the mixture on the vegetables or toss them together in a large bowl.
- Place in a grill basket or directly on the grill. If grilling directly, slice the veggies into larger pieces to make for easier flipping. Grill for about 5 minutes and either shake the grill basket or flip the veggies. Grill 4-5 minutes longer until tender. Season with additional salt and pepper if needed. Garnish with a drizzle of olive oil, fresh herbs, or cheese.
GRILLED VEGETABLES - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (14)Calories 138 per servingCategory Side
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
GRILLED VEGETABLE KABOBS WITH FAJITA BUTTER - A SPICY ...
From aspicyperspective.com
5/5 (8)Total Time 30 minsCategory Healthy, Main Course, Side DishCalories 155 per serving
- If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
- Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
- If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
JAMAICAN JERK GRILLED VEGETABLES
From cravingsomethinghealthy.com
4.7/5 (3)Category Side DishCuisine CaribbeanCalories 82 per serving
- Wash and prepare vegetables as directed. Place vegetables in a very large mixing bowl and drizzle with olive oil. Toss gently to coat with oil.
- Sprinkle spice mix over vegetables and gently toss and rub spice mix into vegetables. Let coated vegetables sit for 10-15 minutes.
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- Black Pepper. The resinous flavor and piercing heat of black pepper make it THE essential spice to pair with the smoky and charred flavors that only come with grilling.
- Onion. Sweet onion is the perfect spice pairing for grilled everything. It lends a deep flavor and satisfying sweetness when its sugars caramelize in the juices and heat of the grill.
- Ground Cumin. Think of cumin seed as a heat-free version of black pepper. Earthy and super savory, cumin brings a gravy-like, almost meaty richness that mingles spectacularly with the smoky, charred flavors of grilling.
- Garlic Powder. Garlic enhances meats and proteins wonderfully. It also makes veggies more intense and tasty. When grilling with garlic, reconstitute dried garlic powder in your basting liquid and brush onto your food.
- Smoked Paprika. A sweet pepper with a warm, but not-too-hot spiciness. Use smoked paprika to season quick-grilling items that don’t have a lot of time to pick up flavor from the flames.
- Oregano. Filled with savory, peppery volatile oils, oregano cuts through the richness of grilled meats and proteins while infusing grilled vegetables with complex flavor and depth.
- Crushed Red Pepper. Adding texture and fruity heat, chili flakes are a must for pre-grilling brines, marinades and finishing sauces. Try basting skewers of beef, chicken, shrimp and broccoli with a marinade of oil, garlic and chili flakes.
- Rosemary. The savory-herbal notes of rosemary penetrate thick-cut grilled meats, adding deep, herbaceous flavors that’ll leave you drooling for more. Use whole rosemary leaves in grilling brines and marinades and apply to classic steaks, lamb kebabs or Mediterranean-inspired chicken.
- Turmeric. Can you grill with turmeric? You betcha! Its earthy, spicy nuances make for an excellent choice to bust out at the grill — and a colorful one to boot.
- Thyme. A classic seasoning — and for good reason: thyme combines bold, savory flavor with delicate, almost flowery nuances. Enchantingly aromatic, thyme works well as a grilling season for substantial cuts of beef and whole spatchcocked poultry.
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