Grilled Vegetable Medley With Blue Cheese Butter Recipes

GRILLED VEGETABLE MEDLEY

Grilled Vegetable Medley image

Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

12 small red potatoes, halved
1 medium sweet potato, peeled and cut into chunks
4 tablespoons butter, melted, divided
4 to 6 garlic cloves, minced, divided
2 tablespoons minced fresh parsley, divided
1-1/2 teaspoons salt, divided
1/2 teaspoon lemon-pepper seasoning, divided
3/4 pound whole fresh mushrooms
1 large onion, sliced
1 medium green pepper, cut into 1/4-inch slices
1 small zucchini, cut into chunks
1 medium yellow summer squash, cut into chunks
1 cup shredded part-skim mozzarella cheese or shredded Swiss cheese
Sour cream, optional

Steps:

Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.

Nutrition Facts :

GRILLED SUMMER VEGETABLE MEDLEY

Grilled Summer Vegetable Medley image

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter

Steps:

In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

GRILLED VEGETABLE MEDLEY WITH BLUE CHEESE BUTTER

Grilled Vegetable Medley With Blue Cheese Butter image

Make and share this Grilled Vegetable Medley With Blue Cheese Butter recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup blue cheese, crumbled
6 tablespoons unsalted butter, softened
1 teaspoon fresh lemon juice
salt and pepper
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
3 garlic cloves, roasted and mashed
2 lbs vegetables (asparagus, zucchini, yellow squash, carrots, and eggplants, peeled, trimmed and sliced)

Steps:

In a small bowl, blend blue cheese, butter and lemon juice thoroughly. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
In a blender, combine olive oil, basil and roasted garlic and blend until smooth. Pour over the vegetables. Season with salt and pepper and marinate for 20 minutes. Grill the vegetables over medium-high heat and create grill marks on all sides, approximately 4 minutes each.
Remove to a serving dish and top with the prepared butter. (Prep time includes marinating time for vegetables).

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