THE BEST EASY GRILLED VEGETABLES
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 natural goodness shine through.
Provided by Heidi
Categories Side Dish
Number Of Ingredients 10
Steps:
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
- Serve warm or at room temperature.
Nutrition Facts : Calories 162 kcal, Carbohydrate 21 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 1760 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
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.
More about "the best easy grilled vegetables recipes"
63 BEST GRILLED VEGETABLE RECIPES FOR BARBECUES AND
From epicurious.com
Author Sean Kenniff
Published 2018-06-20
Estimated Reading Time 8 mins
- Grilled Whole Cauliflower with Miso Mayo. Basting cauliflower in a spicy butter sauce infuses it with flavor while turning it into one of the best grilled vegetables you'll every experience.
- Grilled Greens and Cheese on Toast. There's a lot to love about grilled cheese. But we're not talking about orange-tinted, buttery sandwiches here. Instead, this vegetarian main (or appetizer, if you prefer) introduces grillable Halloumi to direct flame, add a grilled veggie or two, and lightly charring some toast.
- Elote. Come summertime, corn is king. This handheld fave just requires a few ingredients. But the most important element here comes from the grill: char. Make sure you get your grill to medium-high heat before you brush the husked cobs with oil and place them on the grill grates.
- Grilled Whole Eggplant with Harissa Vinaigrette. Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.
- Grilled Mushroom Antipasto Salad. Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom flavor.
- Grilled Summer Squash and Red Onion with Feta. For maximum flavor without compromising char or texture, marinate zucchini or yellow squash for up to one hour after grilling.
- Charred Leeks With Honey and Vinegar. This recipe will teach you to grill vegetables without fear! Keep these leeks cooking to the point where they almost look burnt.
- Savoy Cabbage Wedges with Buttermilk Dressing. Plenty of char plus a whole lotta tang (from lemon juice, zest, and buttermilk) transforms this humble leafy green.
- Grilled Carrots with Cumin-Serrano Yogurt. If your BBQ vegetables repertoire doesn't include carrots, this summer, you're due for a change. Just note: Carrots love to burn when grilled over direct high heat, so it's better to park them over a cooler spot on the grate and keep the cover closed if possible.
- Grilled Beet Salad with Burrata and Cherries. Beet salad, meet the grill. Here, the beets are roasted whole, directly on the coals, which means they slip out of their skins easily and get a rich, smoky flavor.
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