Zesty Grilled Veggies Food

ZESTY GRILLED VEGGIES

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.

FOIL-PACK ZESTY GRILLED VEGGIES

Steps:

• Heat grill to medium heat.
• Combine vegetables; place half on each of 2 large sheets heavy-duty foil. Drizzle with dressing. Fold to make 2 packets.
• Grill 10 min. or until vegetables are crisp-tender, turning and gently shaking packets after 5 min.
• Cut slits in foil to release steam before opening packets. Sprinkle vegetables with cheese.

ZESTY GRILLED VEGGIES

Steps:

• Preheat grill to medium-heat.
• Grill vegetables 10 minutes or until crisp tender, turning occasionally.
• Place vegetables in large bowl.
• Add dressing; toss to coat.
• Sprinkle with cheese.

ZESTY HERB GRILLED VEGETABLES

Steps:

• Mix Marinade Mix, water, oil and vinegar in small bowl. Place vegetables in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade.
• Grill vegetables over medium-high heat 2 to 4 minutes per side or until tender-crisp, brushing with reserved marinade halfway through cooking. (Grill tomatoes about 2 to 3 minutes per side.) If desired, drizzle vegetables with remaining marinade.

ZESTY GRILLED SANDWICHES

Steps:

• On four slices of bread, layer the ham, provolone cheese, coleslaw and cheddar cheese. Top with remaining bread slices. Spread oil on outsides of sandwiches., On a griddle, toast sandwiches until bread is lightly browned on both sides.

ZESTY GRILLED VEGGIES

Steps:

• Preheat 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.

GRILLED GARDEN VEGGIES

Steps:

• Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary. , Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.

SPECIAL GRILLED VEGGIES

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once., Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender.

SPICY GRILLED VEGGIES

Steps:

• Heat coals or gas grill for direct heat.
• Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
• Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
• Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

Steps:

• Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
• Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
• Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
• To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
• Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

GRILLED VEGGIES

Steps:

• Cut assorted vegetable and prepare for the grill.
• If marinading, place vegetables in a covered container or plastic bag for at least an hour.
• Grill as desired.

ZESTY GRILLED VEGGIES

Steps:

• Preheat grill to medium heat. Place veggies in grill basket.
• Grill 10 min or until crisp-tender, turning occasionally,.
• Place in large bowl. Add dressing, toss to coat; sprinkle with cheese.

GRILLED ZESTY VEGETABLE KABOBS

Steps:

• Soak wooden skewers in water for about 20-30 minutes.
• Mash garlic clove with salt in a small bowl. Add next 4 ingredients, mixing well.
• Stack 1 of each vegetable onto 8 skewers, lay in shallow pan and pour marinade over veggies. Let sit for about 15 to 30 minutes.
• Grill 10-15 minutes over medium heat, turning frequently, until vegetables are just tender but firm.
• Serve 2 skewers on each plate over warm rice.