Veggies From The Grill Food

VEGGIES FROM THE GRILL

Steps:

• In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat. , Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently., Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.

BEST GRILLED VEGETABLES

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Cut the vegetables. Toss them with 2 tablespoon olive oils and 1 teaspoon kosher salt. Add the vegetables directly to the grates and cook for 14 to 17 minutes, turning every few minutes as grill marks appear. When vegetables are tender, remove them to a bowl (if any pieces start to char early, remove to a bowl while remaining cook).
• Meanwhile, in a small bowl mix together 1 tablespoon olive oil and 1/4 teaspoon salt with the balsamic vinegar, grated garlic and fresh rosemary. Once all the vegetables are cooked, pour the sauce onto the vegetables and toss. Serve immediately.

GRILLED VEGGIES THAT BITE BACK

Steps:

• In a small bowl, mix first three ingredients well and set aside.
• Cut all the veggies into about 1 - 1 1/2 inch pieces, green beans can just be cut in half.
• Add vegetables to a large bowl and pour sauce over and mix well.
• Marinate veggies at room temperature for 20 - 30 minutes, or more, or less, or not at all if you don't have time :).
• Meanwhile, preheat BBQ to about 350°F and coat grill basket with canola oil (or olive oil or Pam cooking spray).
• Place marinated veg in grill basket and grill until golden, about 6-8 min, then flip and do other side.
• (Do not turn lots, grill should be low enough to not burn. All grills are different, better to turn it down than flip too often).
• Serve with your favourite grilled meat or grilled tofu for the vegetarians
  ....
• Enjoy!

ROASTED VEGETABLES ON THE GRILL

Steps:

• Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of heavy duty foil with edges folded up to hold in juices.
• Transfer vegetables carefully to the grill. Cover grill and cook for 20 minutes. Add tomatoes to veggie mixture. Cook, stirring occasionally, until vegetables are tender, about 8 more minutes. Carefully slide a large cookie sheet under the foil to remove the vegetables from grill. Add olives to vegetables; season with pepper to taste and set aside.
• Brush naan or pita with olive oil. Grill bread, turning once, 1 minute. Place naan or pita on plates; top with vegetables. Top with Parmesan or goat cheese.