Mediterranean Grilled Vegetables Food

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Preheat grill or grill pan to medium-high heat.
• Toss the zucchini, squash, tomatoes, onion, and bell pepper with the olive oil, salt, oregano, garlic powder, and thyme in a large mixing bowl.
• Thread the vegetables onto skewers.
• Place them on the grill and cook them for 3 to 5 minutes or until grill lines have formed. Flip them over and grill for another 3 to 5 minutes until charred. Remove immediately and place on a large plate or cutting board. Allow vegetables to cool for 1 to 2 minutes.
• Remove the vegetables from the skewers. Drizzle the lemon juice over the top. Top with optional parsley, if using.
• Serve immediately.

MARVELOUS MEDITERRANEAN VEGETABLES

Steps:

• In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes., Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Mix all ingredients in a large zip-loc plastic food bag.
• Refrigerate 1 hour to marinate.
• Drain, reserving dressing.
• Place vegetables on grill over medium-hot coals.
• Grill 8-10 minutes or until tender, turning and brushing with a little of the reserved dressing.
• Serve immediately.
• (Discard any remaining dressing).

GRILLED VEGGIE AND ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
• Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
• Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
• To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
• Serve immediately or keep at room temperature until ready to serve.

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Pour dressing over vegetables in shallow dish. Refrigerate 1 hour to marinate.
• Remove vegetables from marinade; discard marinade.
• Grill vegetables 8 to 10 min. or until crisp-tender, turning occasionally.

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Whisk together marinade ingredients.
• In large bowl, toss vegetables and marinade; marinate 1 hour.
• Drain vegetables, reserving marinade. Put vegetables in grilling basket or on skewers; grill, brushing with marinade and turning several times, about 15 - 20 minutes (may reserve tomatoes and add for last 5 minutes of grilling, if desired).