Barbecuedgrilledvegetables Recipes

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BARBECUED GRILLED VEGETABLES



Barbecued Grilled Vegetables image

Make and share this Barbecued Grilled Vegetables recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup chicken broth, no-salt-added
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 clove garlic, minced
1 teaspoon olive oil
1/4 teaspoon pepper
2 inches sweet onions (thick slices)
2 small sweet red peppers, seeded and cut into small bite-size pieces
2 small zucchini, cut in half lengthwise
1 small eggplant, sliced
to taste vegetable oil cooking spray

Steps:

  • In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
  • Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
  • Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
  • Serve immediately.

GRILLED AUTUMN VEGETABLES



Grilled Autumn Vegetables image

Make and share this Grilled Autumn Vegetables recipe from Food.com.

Provided by Luschka

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 aubergine
2 courgettes
30 ml olive oil
3 sweet peppers
30 ml balsamic vinegar
30 ml chopped fresh thyme
15 ml water
salt and pepper

Steps:

  • Cut aubergine into 1cm thick slices. Steam for 4 minutes.
  • Cut courgettes diagonally into 5 mm thick slices; brush with 5 ml of the oil.
  • Seed and cut peppers lengthways into 8 pieces.
  • Grill vegetables, in batches if necessary, under high heat for 4 - 6 minutes on each side or until tender but firm. Transfer to a serving bowl.
  • Whisk together remaining oil, vinegar, thyme, water and salt and pepper to taste. Pour over hot vegetables and toss to coat.
  • Vegetables can be covered and refrigerated for up to one day. Serve at room temperature.

Nutrition Facts : Calories 83.2, Fat 4.8, SaturatedFat 0.7, Sodium 9.5, Carbohydrate 10.3, Fiber 4.6, Sugar 5.4, Protein 2.2

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