Grilled Parmesan Vegetables Recipes

GRILLED PARMESAN VEGETABLES

Steps:

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

GRILLED GARLIC PARMESAN ZUCCHINI

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
• Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
• Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

PARMESAN GRILLED VEGETABLES

Steps:

• Preheat oven to 400°F (200°C).
• Combine olive oil, vinegar, soy sauce, and seasonings, and toss with the veggies.
• Spread in an even layer on a baking sheet. Sprinkle with Parmesan and Panko crumbs. Bake for 20-30 minutes.

STEAK PARMESAN WITH GRILLED VEGETABLES

Steps:

• 1. In a small bowl, combine seasoning ingredients: mix well. Remove four teaspoons of the seasoning mix and press into both sides of steak.
• 2. Add cheese, oil and vinegar to remaining seasoning mixture. Mix well; set aside.
• 3. Place steak in center of grill - over medium ash-covered coals. Arrange vegetables around steak. Grill steak uncovered 14 to 16 minutes for medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during the last 10 minutes of grilling.
• 4. Season steaks with salt, as desired. Remove bone and carve steaks crosswise into thick slices. Serve with vegetables.

GRILLED CHICKEN & VEGETABLES PARMESAN

Steps:

• Heat grill to medium heat.
• Place chicken and vegetables on grill; brush with 2 Tbsp. dressing
• Grill 12 min., turning chicken after 6 min and turning vegetables frequently. Brush with remaining dressing; grill 1 to 2 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning occasionally.
• Serve topped with cheese.

GARLIC PARMESAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
• In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
• Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
• Spread in a single layer on the baking sheets.
• Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
• Immediately drizzle with the melted butter.
• Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.

GARLIC PARMESAN GRILLED VEGGIE SKEWERS

Steps:

• Mix olive oil, garlic, salt, and pepper in a medium sized bowl; let set for about an hour to let all flavors blend.
• Cut all vegetables into bite-size pieces (appx 1").
• Toss veggies in the olive oil/garlic mix and coat evenly.
• Slide veggie's onto skewers one-by-one leaving a small space in between each - group onions to lessen chance of burning.
• Add additional salt and pepper if desired, and then sprinkle with parmesean cheese, turning skewers to ensure even coating.
• Place on top rack over medium flame in a preheated grill. Cook for about 15 - 20 minutes turning occasionally to prevent charring.
• Remove from grill when veggies start to brown and become tender. Sprinkle with additional parmesean cheese if desired, and serve.

VEGETABLE PARMESAN

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

ITALIAN GRILLED VEGETABLES

Steps:

• Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
• Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
• In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
• Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
• Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
• Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
• Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
• Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
• Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.

VEGETABLE PARMESAN

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
• Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
• Remove from the oven and cool for 10 minutes before serving.
• Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.