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 VEGGIE MIX
Living on this beautiful Canadian island, we often grill out, so we can eat while enjoying the scenery. This tempting veggie dish is the perfect accompaniment to any barbecue fare. To make the recipe even more satisfying, I often use my homegrown vegetables an herbs in the mix.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 146 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 192mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
GRILLED VEGETABLE HAND ROLLS
Sushi masters train for years to hone their skills, but hand-rolling is an easier way to enjoy some of the traditional ingredients and flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 8 hand rolls
Number Of Ingredients 16
Steps:
- Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
- Preheat a grill pan on medium heat.
- Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
- Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
- To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.
GRILLED VEGETABLES
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
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.
CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
ULTIMATE GRILLED VEGETABLE TRAY
This grilled vegetable tray might look like a crazy amount of work, but it is actually a lot easier to put together than you think! With just a few simple tips, you can make your summer veggie tray look like a work of art! The best part is that you can serve it warm, cold or room temperature.
Provided by Jonathan Melendez
Categories Vegetable
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 26
Steps:
- In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using).
- You can use any combination of these vegetables as you'd like. Use them all or pick and choose your favorites!
- Boil the potatoes until just fork tender. You want them to be slightly underdone because they'll continue to cook on the grill. Drain, allow to cool and cut in half.
- Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.
- Brush the vegetables with the garlic herb oil on both sides.
- Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini. Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it's just vegetables).
- Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you'll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.
- To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using) and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.
- To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!
Nutrition Facts : Calories 212.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 3, Sodium 327.2, Carbohydrate 27.3, Fiber 7.9, Sugar 9.9, Protein 6
GRILLED VEGGIE PACKET
Make and share this Grilled Veggie Packet recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix together all the vegetables in a large bowl.
- Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
- Put the vegetables in the center of the foil.
- Mix together the dressing ingredients; drizzle over the vegetables.
- Fold the foil around and over the vegetables and seal tightly.
- Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.
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4.7/5 (6)Total Time 40 minsCategory VegetableCalories 99 per serving
- Prep the veggies you want. I'm doing small potatoes cut into about 1-inch pieces (30 minutes). Baby carrots (25 minutes). Broccoli, peppers, zucchini, and yellow squash all at 15 minutes.
- Give them all a nice coat of oil and season with some salt and pepper to taste. I used my 7:2:2 seasoning.
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