Simple Grilled Vegetables Food
SIMPLE GRILLED VEGETABLES
Veggies with the simple additions of kosher salt, freshly ground black pepper, and extra virgin olive oil taste incredible when grilled. They'll probably need more salt than you think, so don't be shy! You can use any combination of the following veggies and even cook them in a frying pan instead of grilling if you want.
Provided by The Bunny Chef
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Combine zucchinis, green bell peppers, mushrooms, tomatoes, and onion in a large bowl. Pour olive oil over vegetables and toss to evenly coat. Season with salt and pepper.
- Grill vegetables on preheated grill until lightly charred, 3 to 5 minutes per side.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 8.8 g, Fat 19.1 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 80.5 mg, Sugar 3.5 g
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.
GRILLED BABY VEGETABLES
Make and share this Grilled Baby Vegetables recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 13m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a grill pan, indoor or outdoor grill to medium high-high heat.
- Place the vegetables in a large plastic food storage bag.
- Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.
- Pour dressing into the food storage bag and seal bag.
- Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender.
- Arrange on a small platter.
Nutrition Facts : Calories 456.1, Fat 23.7, SaturatedFat 3.4, Sodium 206.3, Carbohydrate 57.6, Fiber 26.6, Sugar 29.5, Protein 17.9
GRILLED VEGETABLES
This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish.
Provided by Vicki in CT
Categories Onions
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables.
- Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.
Nutrition Facts : Calories 58.5, Fat 0.5, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 13.2, Fiber 3.6, Sugar 6.9, Protein 2.9
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