Grilled Zucchini And Other Vegetables Food

GRILLED ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

GRILLED ZUCCHINI (AND OTHER VEGETABLES)

Steps:

• Slice zucchini lengthwise into planks.
• Place in bowl.
• Toss with dressing.
• Place on vegetable/fish grate.
• Grill on medium heat, turning several times for 8-10 minutes.
• Serve with a side of ranch dressing (if you have kids).

GRILLED ZUCCHINI

Steps:

• Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
• Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
• Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
• Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
• Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

GRILLED ZUCCHINI WITH ONIONS, CORN, AND CHERRY TOMATOES

Steps:

• Prepare a hot grill.
• Place the zucchini, onions, and corn on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt. Toss the vegetables to ensure that they are well coated.
• Place the vegetables on the hot grill. As they begin to brown, turn them carefully so that they brown fully on all sides but stay intact, about 3 minutes per side. Remove the vegetables from the grill and let cool slightly.
• Cut the grilled corn kernels from the cobs and place in a bowl. Add the cherry tomatoes, the remaining 1 tablespoon olive oil and 1 teaspoon salt, the parsley, and garlic. Squeeze the lemon into the bowl and stir to combine.
• Arrange the grilled zucchini on a serving platter. Cut the onion rings in half and drape them over the zucchini. Spoon the tomato and corn mixture over the zucchini and onions. Finish with a grind of pepper and serve warm. Alternatively, make the dish ahead and serve at room temperature.
• GRILLING TIPS
• We like to cut our veggies on the larger side for grilling so they don't burn quickly. We turn them a few times to keep the insides tender while the outside takes on that ideal smoky char. It's important to remember that your meat and veggies continue to cook after you've pulled them off the grill, so be sure to let the meat rest for 5 minutes before serving and take care to remove the vegetables before they overcook.

JAMIE OLIVER'S GRILLED VEGETABLES

Steps:

• Wash your vegetables.
• Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
• While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
• Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
• Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
• Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
• Cut the eggplant across into slices 1/2" thick.
• Grill the slices, turning 4 times to get the nice grill marks.
• Remove to the towel.
• Boil the baby leeks in salted water until they're just cooked.
• Drain and rub with a little olive oil, and grill until lightly marked.
• Peel the peppers and cut into strips.
• Put all the grilled vegetables into a big bowl.
• Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
• Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
• Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
• Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
• Mix everything together, and serve on a large plate at room temperature.