Thyme Grilled Vegetables Food

GRILLED VEGETABLES

Grilled Vegetables image

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

Ingredients

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

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.

THYME-ROASTED VEGETABLES

Thyme-Roasted Vegetables image

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED VEGETABLE KEBABS

Grilled Vegetable Kebabs image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 small cremini mushrooms
1 red or orange bell pepper, cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1/2 red onion, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!

Incredible BBQ Grilled Vegetables - marinated! image

Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.

Provided by Nagi

Categories Mains Side Dish

Time 40m

Number Of Ingredients 18

Ingredients

2 red capsicum/bell peppers
2 yellow capsicum/bell peppers
2 red onions
1 eggplant (, halved lengthwise, then 1.25cm/ 0.5" thick semi circles)
2 zucchini (, 0.7cm / 1/3" thick slices on diagonal)
2 bunches asparagus (, ends trimmed)
200g/ 7oz button mushrooms
1/4 cup (65ml) extra virgin olive oil
1 tsp each salt and pepper
3 cloves garlic (, minced)
1/4 cup parsley (, roughly chopped (or chives))
1/3 cup (85ml) lemon juice
1/3 cup (85ml) extra virgin olive oil
2 tsp white sugar
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
1/2 tsp each dried basil, parsley, oregano, thyme ((Note 2))
1/2 - 1 tsp chilli flakes ((adjust spice to taste, Note 3))

Steps:

Place ingredients in a jar and shake well. Set aside 10 minutes+.
Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
While vegetables are still hot, drizzle over Dressing and toss.
Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

MEDITERRANEAN ROASTED VEGETABLES

Mediterranean Roasted Vegetables image

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish.

Provided by julia

Categories Side Dish

Time 45m

Number Of Ingredients 17

Ingredients

1 zucchini, sliced and quartered
3 carrots, peeled and cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, chopped or sliced
1 yellow squash, sliced and quartered
2 cups of cherry tomatoes
3 Tablespoons olive oil
4 garlic cloves, minced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon za'atar or sumac {optional}
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 of a lemon, juiced {optional}
Fresh parsley, mint, basil or dill, chopped
Lemon slices for serving

Steps:

Preheat the oven to 425 degrees F. Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl. In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine. Toss the vegetables in the olive oil mixture. On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets. Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark. Garnish with fresh herbs and serve warm.

ROASTED VEGETABLES WITH THYME

Roasted Vegetables With Thyme image

Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies.

Provided by Marie

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon black pepper
4 medium red potatoes, scrubbed and chunked
1 lb baby carrots
2 onions, cut into 1/2-inch wedges
2 tablespoons olive oil
2 garlic cloves, minced

Steps:

Heat oven to 400°.
Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
Add olive oil and toss again.
Place on a 15 x10" pan.
Bake uncovered, for 20 minutes.
Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce image

Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 Side-dish servings

Number Of Ingredients 20

Ingredients

Basting Sauce
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
Vegetables
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Grilling And Serving
Fresh herb sprigs
Lemon wedges

Steps:

Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

MARINATED VEGETABLES WITH GARLIC AND THYME

Marinated Vegetables with Garlic and Thyme image

Categories Garlic Tomato Vegetable Side Marinate Thanksgiving Vegetarian Buffet Vinegar Fall Vegan Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli)
2 cups grape tomatoes, halved lengthwise (about 1 pound)
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
2 garlic cloves, pressed
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

Steps:

Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.