Easy Grilled Vegetables Recipes
EASY GRILLED VEGETABLES
I absolutely love grilled vegetables! After trying many different variations of flavors, I keep coming back to this combination. I hope you love it, too!
Provided by Aimee Dorrell
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat.
- Combine yellow squash, zucchini, bell peppers, onion, and mushrooms in a large bowl. Toss with 3 tablespoons olive oil, garlic and herb seasoning blend, balsamic vinegar, salt, and pepper.
- Heat 1 teaspoon olive oil in a grill-safe pan on the preheated grill. Add veggies and grill, stirring continuously, until squash and zucchini are opaque and peppers are still slightly crunchy, 8 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 11.2 g, Fat 8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 156.7 mg, Sugar 5.9 g
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
EASY GRILLED VEGETABLES
Learn how to make these Easy Grilled Vegetables. Grill peppers, squash and other veggies you love over medium heat in the Easy Grilled Vegetables recipe.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 2
Steps:
- Pour 1/2 cup dressing over vegetables in shallow dish; stir to evenly coat.
- Refrigerate 1 hour to marinate.
- Heat greased grill to medium heat. Drain vegetables; discard marinade. Grill vegetables 7 to 9 min. on each side or until crisp-tender, turning and brushing occasionally with remaining dressing.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
EASY GRILLED VEGETABLES
Complete your summer supper with the deep caramelized flavors of grilled vegetables you can only get on the grill. In this recipe, patty pan squash (or zucchini), bell peppers and onions get marinated in a zesty Italian dressing and grilled for 10-15 minutes-feel free to use the variety of vegetables of your choosing. With this three-step recipe, cooking your favorite summer-ripe vegetables really is as easy as 1-2-3. Veggies on the grill can't be beat and this super-easy recipe shows you just how simple and versatile it can be!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
- Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
- Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg
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.
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