Italian Onion Seasoned Grilled Veggies Recipes

BEST GRILLED VEGETABLES WITH ITALIAN MARINADE

Steps:

• Place all the vegetables in large bowl with the olive oil and Italian seasoning. Toss to combine.
• Preheat grill to medium high heat. Spray the grill pan with vegetable spray oil.
• Pour the vegetables into the grill pan and place pan on baking sheet for easy transport.
• Place the basket on the grill and close the lid. Cook for about 15 minutes stirring with the wooden spoon occasionally. Don't overcook. You want the veggies crisp tender.
• Take the grill basket off of the grill with oven mitts and place on the baking sheet.
• Pour the veggies into a serving bowl and sprinkle lightly with salt and pepper.
• Pour the marinade over the veggies and mix well. Taste and add salt and pepper if necessary.
• Sprinkle with the fresh basil and serve immediately.
• Whisk the oil, lemon juice, garlic, salt and pepper together.
• Pour over the grilled vegetables and mix well.

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.

GRILLED VEGETABLES

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.