Grilled Summer Veggies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED VEGETABLES



Grilled Vegetables image

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

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

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.

GRILLED SUMMER VEGETABLES



Grilled Summer Vegetables image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces green beans
12 green onions
2 red bell peppers, seeded and quartered
2 yellow squash, cut into 1/4-inch-thick rounds
2 zucchini, cut into 1/4-inch-thick rounds
1/4 cup plus 2 tablespoons olive oil
Salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced

Steps:

  • Preheat a grill to medium-high heat.
  • Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (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.) Arrange the cooked vegetables on a platter.
  • Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.

MARINATED GRILLED VEGETABLES



Marinated Grilled Vegetables image

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
  • While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
  • When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING



Grilled Summer Vegetables With Tahini Dressing image

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Provided by David Tanis

Categories     vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

1/4 cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
2 medium red onions, peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers, such as Corno di Toro
2 pounds zucchini, yellow summer squash, pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving

Steps:

  • Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
  • Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
  • Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
  • Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
  • Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
  • Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

More about "grilled summer veggies recipes"

GRILLED SUMMER VEGETABLES - SLENDER KITCHEN
grilled-summer-vegetables-slender-kitchen image
Aug 31, 2015 Grilled Summer Vegetables By Kristen McCaffrey Updated on May 11, 2022 These Grilled Summer Vegetables with zucchini, summer …
From slenderkitchen.com
Cuisine American
Total Time 30 mins
Category Side Dish
Calories 139 per serving


FLAVORFUL SUMMER VEGGIE RECIPES - FOOD & WINE
flavorful-summer-veggie-recipes-food-wine image
Jan 6, 2023 Grilled summer produce meets a chile-spiked herb dressing in this bright dish. Using a blender or food processor to prepare the chutney safeguards the color by instantly cutting and coating the...
From foodandwine.com


THE BEST EASY GRILLED VEGETABLES - FOODIECRUSH.COM
the-best-easy-grilled-vegetables-foodiecrushcom image
Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling of salt and pepper, this cooking method is simple and lets the vegetables …
From foodiecrush.com


INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!
incredible-bbq-grilled-vegetables-marinated image
Jun 30, 2020 Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better …
From recipetineats.com


SUMMER GRILLED VEGETABLES RECIPE | EATINGWELL
Feb 18, 2021 Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their …
From eatingwell.com
Category Healthy Grilled Vegetable Recipes
Calories 223 per serving
Total Time 40 mins
  • Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
  • Brush bell peppers, zucchini, squash, onion, eggplant and asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.


50 GRILLED VEGETABLE RECIPES | MYRECIPES
Apr 26, 2019 Marinate a medley of summer veggies—yellow squash, zucchini, bell pepper, eggplant, and sweet onion—in olive oil and herbs and then grill until tender. For tips on …
From myrecipes.com
Estimated Reading Time 8 mins


GRILLED SUMMER VEGGIES | MRFOOD.COM
Jun 27, 2018 Preheat grill to high heat. In a large bowl, combine all ingredients; mix well and place in a grill basket. Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp.
From mrfood.com


15 VEGETARIAN GRILL RECIPES - SELECTED RECIPES
Grilled Vegetable Focaccia Sandwiches. … Homemade Veggie Burgers. … Grilled Summer Veggie Foil Packs. What can I put on the grill besides meat? From savory to sweet, here are …
From selectedrecipe.com


THE BEST GRILLED VEGETABLES MARINADE RECIPE - A SPICY PERSPECTIVE
Jun 24, 2022 1. First, prep the veggies. Trim and slice all of the vegetables into long strips as shown. This makes them less likely to fall through the grill grates. 2. Place the vegetables on …
From aspicyperspective.com


GRILLED SUMMER VEGETABLES | RECIPES | WW USA - WEIGHT WATCHERS
Grill the vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Place the cooked vegetables back on the cutting board r work surface. Cut the zucchini and bell …
From weightwatchers.com


GRILLING AND SUMMER HOW-TOS - FOOD NETWORK
For a charcoal grill, spread the hot coals evenly in the cook box. Close the lid and preheat for 15 minutes. This will burn off the oil and make the grill nonstick and very hot, about 500...
From foodnetwork.com


18 GRILLED VEGETABLE RECIPES FOR THE BEST WAY TO EAT YOUR VEGGIES
Mar 10, 2021 Lemon-Veggie Foil Grill Pack. View Recipe. Andy Lyons. Cauliflower, broccoli rabe, and baby carrots are delightful grilled vegetables. Just wrap them in a foil pack with …
From bhg.com


GRILLED SUMMER VEGETABLE PLATTER RECIPE | MYRECIPES
1 pound fresh asparagus 4 small zucchini or yellow squash (about 1 lb.), cut lengthwise into 1/2-inch slices 2 small sweet potatoes (about 1/2 lb.), peeled and cut into 1/2-inch wedges 5 sweet …
From myrecipes.com


30 BEST SUMMER‌ ‌VEGETABLE‌ ‌RECIPES‌ - INSANELY GOOD RECIPES
Jul 26, 2022 It’s summer perfection in a bowl! 3. Summer Vegetable Stew Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable …
From insanelygoodrecipes.com


THE BEST GRILLED VEGETABLE RECIPES - TASTE OF HOME

From tasteofhome.com


GRILLED MARINATED SUMMER VEGETABLES - MEDITERRANEAN LIVING
Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Servings 6 Calories 132 kcal Ingredients 1x 2x 3x 2 zucchini 2 summer squash 3 colored bell peppers 1/2 package baby …
From mediterraneanliving.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #side-dishes     #vegetables     #canadian     #oven     #barbecue     #easy     #dinner-party     #summer     #vegan     #vegetarian     #broil     #dietary     #seasonal     #british-columbian     #equipment     #grilling

Related Search