GRILLED VEGETABLES RECIPE
All you need is a simple marinade and a grill pan to make the best Grilled Vegetables Recipe. If you like easy side dishes, this recipe is for you!
Provided by Maria Vannelli RD
Categories Appetizer or Vegetable Side
Time 1h45m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the sliced vegetables with the chopped parsley and the olive oil.
- Allow the flavors to marinate at room temperature for 1 hour.
- Heat a ridged grill pan over medium high heat for about 3-5 minutes.
- Place the vegetables in a single layer and grill for 3 minutes per side or until lightly charred. Season with salt and pepper to taste. Repeat until all vegetables are grilled.
- Transfer vegetables to a large serving dish and garnish with fresh herbs, sea salt and a drizzle of olive oil, if desired.
- Can be served hot or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 145 kcal, Carbohydrate 5 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 12 mg, Fiber 1 g, Sugar 3 g
ITALIAN GRILLED VEGETABLES
Italian Grilled Vegetables is marinaded zucchini, yellow squash, mushroom, onions, and peppers cooked on the grill and finished with grated Parmesan cheese.
Provided by lyuba
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
- Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
- In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
- Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
- Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
- Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
- Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
- Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
- Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.
Nutrition Facts : Calories 220 kcal, Carbohydrate 17 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 123 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
GRILLED ITALIAN VEGETABLES
Make and share this Grilled Italian Vegetables recipe from Food.com.
Provided by BrendaM
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
- Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
- Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
- Prepare grill or preheat broiler.
- Remove vegetables from marinade.
- Reserve marinade remaining in bowl.
- Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
- Brush vegetables with the reserved marinade.
- Place skewers on grill rack or broiler pan.
- Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 150.8, Fat 10.8, SaturatedFat 1.5, Sodium 157.8, Carbohydrate 13.3, Fiber 2.8, Sugar 4.3, Protein 2.9
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.
ITALIAN MARINATED VEGETABLES
Provided by Food Network
Categories side-dish
Time 17m
Yield 12 servings; 6 ounces each
Number Of Ingredients 20
Steps:
- Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
- Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
- In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
- Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.
TRADITIONAL GRILLED ITALIAN VEGETABLES
Steps:
- Preheat the grill on medium-high heat and wash the vegetables under running water.
- Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
- Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
- Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
- Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
- In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
- Tear the basil leaves with your hands to release the aroma and add them to the bowl.
- When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.
Nutrition Facts : Calories 180 kcal, Carbohydrate 12 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 17 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
ZESTY GRILLED VEGGIES
Learn how our Zesty Grilled Vegetables get a flavor boost from Italian dressing and Parm. These Zesty Grilled Vegetables pair perfectly with grilled meat.
Provided by My Food and Family
Categories Peppers
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Place vegetables in grill basket.
- Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
- Add dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
GRILLED ITALIAN CHICKEN & VEGETABLES
You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you'd like). Very simple recipe. Allow 1 hour time to marinate chicken. Served over linguini and topped with parmesan cheese. We love this dish.
Provided by HokiesMom
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
- Spray grill racks with non-stick spray and preheat grill to medium heat.
- Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
- Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
- Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
- Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
- Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
- Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
- Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
- Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.
SICILIAN GRILLED VEGETABLE SALAD
A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.
Provided by impellizzeri kitchen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 8h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
- Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g
More about "italian grilled veggies food"
ITALIAN GRILLED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 32 mins
- Arrange vegetables in 13 x 9-inch glass baking dish or large resealable plastic bag. Add Wish-Bone® Italian Dressing; turn to coat. Cover and marinate in refrigerator 30 minutes.
- Remove vegetables from Dressing, reserve Dressing. Grill or broil vegetables, turning occasionally and brushing with reserved Dressing, until vegetables are tender, about 10 to 12 minutes. Arrange vegetables on serving platter, then sprinkle with parsley.
ITALIAN GRILLED CHICKEN & VEGGIES | PRODUCE FOR KIDS
From healthyfamilyproject.com
ITALIAN PARMESAN SMOKIES WITH GRILLED VEGETABLE RELISH | RECIPES ...
From schneiders.ca
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
10 MOST POPULAR ITALIAN VEGETABLE DISHES - TASTEATLAS
From tasteatlas.com
GRILLED VEGETABLE PASTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
ITALIAN GRILLED TURKEY BREAST AND VEGETABLES - BLACKBERRY BABE
From blackberrybabe.com
ITALIAN GRILLED VEGETABLES | MYRECIPES RECIPE
From crecipe.com
BEST EVER GRILLED VEGETABLES {SO EASY!} - IFOODREAL.COM
From ifoodreal.com
ITALIAN GRILLED VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED ITALIAN VEGETABLES WITH PASTA RECIPE | EAT SMARTER USA
From eatsmarter.com
10 MOST POPULAR ITALIAN VEGETABLES - TASTEATLAS
From tasteatlas.com
EASY GRILLED ITALIAN VEGETABLES - GETHEALTHYU.COM
From gethealthyu.com
ITALIAN GRILLED VEGETABLE MEDLEY RECIPE | HOLLAND HOUSE
From hollandhouseflavors.com
ITALIAN GRILLED VEGETABLES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ITALIAN GRILLED VEGETABLE MARINADE - SIMPLY ORGANIC
From simplyorganic.com
30 BEST GRILLED ITALIAN RECIPES FROM TOP FOOD BLOGGERS
From italianbellavita.com
GRILLED ITALIAN VEGETABLES | REYNOLDS BRANDS
From reynoldsbrands.com
15 OUTSTANDING ITALIAN GRILLING RECIPES - LA BELLA VITA CUCINA
From italianbellavita.com
ITALIAN GRILLED VEGETABLES – MY ROI LIST
From myroilist.com
ITALIAN GRILLED VEGETABLE MARINADE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GRILLED ITALIAN CHICKEN AND VEGGIES - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
3 RECIPES OF TRADITIONAL ITALIAN VEGGIES | ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
ITALIAN SUMMER VEGETABLE CASSEROLE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
GRILLED VEGETABLE ITALIAN PANINI RECIPE - WHITNEYBOND.COM
From whitneybond.com
13 BEST VEGETARIAN ITALIAN RECIPES| EASY ITALIAN VEGETARIAN
From food.ndtv.com
ZESTY ITALIAN GRILLED VEGETABLES | LITEHOUSE FOODS
From litehousefoods.com
GRILLED ITALIAN VEGETABLES WITH PASTA RECIPE | MYRECIPES
From myrecipes.com
EASY GRILLED VEGETABLE MARINADE {ITALIAN BARBECUE VEGETABLES}
From tastesoflizzyt.com
ITALIAN OVEN ROASTED VEGETABLES (W/VIDEO) - THE MEDITERRANEAN …
From themediterraneandish.com
GRILLED VEGETABLES - DINNER AT THE ZOO
From dinneratthezoo.com
MARINATED GRILLED VEGETABLES ITALIAN STYLE - RECIPE | COOKS.COM
From cooks.com
RUSTIC ITALIAN GRILLED POLENTA & VEGETABLES - THE FED UP FOODIE
From thefedupfoodie.com
ITALIAN GRILLED SANDWICHES - SOBEYS INC.
From sobeys.com
ITALIAN SAUSAGE AND GRILLED VEGGIES SANDWICH - MY FOOD AND FAMILY
From myfoodandfamily.com
ITALIAN GRILLED VEGETABLES RECIPE
From crecipe.com
ITALIAN HERB GRILLED VEGETABLES | MCCORMICK GOURMET
From mccormick.com
GRILLED VEGGIES ON AN ITALIAN ROLL - AMOROSOBAKING
From amorosobaking.com
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
Related Search