Grilled Vegetables With Lemon Thyme And Mustard Basting Sauce Food

THYME GRILLED VEGETABLES

Thyme Grilled Vegetables image

"I love these new, little garden potatoes," writes Christine Wall of Bartlett, Illinois. "This dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

16 small red potatoes (about 2 pounds), halved
1/2 cup chicken broth
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon salt
1 each large green, sweet red and yellow pepper, julienned
1 jar (15 ounces) pearl onions, drained

Steps:

In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes. , Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE

Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED LEMON-THYME VEGETABLES

Grilled Lemon-Thyme Vegetables image

Make and share this Grilled Lemon-Thyme Vegetables recipe from Food.com.

Provided by Julesong

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons white wine vinegar
1 tablespoon lemon juice
2 tablespoons dijon-style mustard
3 tablespoons olive oil
3 tablespoons cooking oil
1/2 cup chopped green onion, white part only
1/4 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon grated lemon, rind of
1 shallot, finely chopped
salt and pepper
2 medium zucchini, cut lengthwise
2 medium yellow squash, cut lengthwise
1 medium sweet green pepper, cut lengthwise in half,seeded
1 medium sweet red pepper, cut lengthwise in half,seeded
1 medium yellow sweet pepper, cut lengthwise in half,seeded
1 small eggplant, cut into 1 inch thick slices
1 teaspoon salt
3/4 teaspoon coarsely ground pepper

Steps:

Whisk together vinegar, lemon juice and mustard in bowl until smooth.
Whisk in olive oil and cooking oil in slow, steady stream until sauce is blended.
Stir in green onion, parsley, thyme and shallots.
Season with salt and pepper.
Season vegetables with salt and pepper.
Grill vegetables by batches, over medium-hot coals, turning occasionally and basting with sauce until vegetables are tender and golden about 15 minutes.
Serve with any leftover sauce on side with vegetables.

Nutrition Facts : Calories 186.7, Fat 14.2, SaturatedFat 1.9, Sodium 407.5, Carbohydrate 15.2, Fiber 6, Sugar 6, Protein 3.5

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