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.
GRILLED VEGETABLES
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly dish is perfect to serve at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces.
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes.
- Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.
GRILLED AUTUMN VEGETABLES
Make and share this Grilled Autumn Vegetables recipe from Food.com.
Provided by Luschka
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut aubergine into 1cm thick slices. Steam for 4 minutes.
- Cut courgettes diagonally into 5 mm thick slices; brush with 5 ml of the oil.
- Seed and cut peppers lengthways into 8 pieces.
- Grill vegetables, in batches if necessary, under high heat for 4 - 6 minutes on each side or until tender but firm. Transfer to a serving bowl.
- Whisk together remaining oil, vinegar, thyme, water and salt and pepper to taste. Pour over hot vegetables and toss to coat.
- Vegetables can be covered and refrigerated for up to one day. Serve at room temperature.
Nutrition Facts : Calories 83.2, Fat 4.8, SaturatedFat 0.7, Sodium 9.5, Carbohydrate 10.3, Fiber 4.6, Sugar 5.4, Protein 2.2
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OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES
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- Grilled Asparagus. This simple recipe allows you to enjoy the natural flavor of asparagus. "The simpler the better, and you can't get much simpler or better than this," says reviewer Not quite Julia.
- Grilled Corn on the Cob. "I used this recipe for my cookout during the 4th of July weekend... Cooked them on the grill for about 30 minutes, and had some of the most delicious grilled corn I'd ever prepared," says reviewer PMGILL.
- Grilled Garlic Parmesan Zucchini. "This is a great way to grill zucchini. We've always added a little olive oil to the butter, garlic, parsley mixture.
- Mexican Corn on the Cob (Elote) "I couldn't find cotija cheese so I used grated Parmesan. It turned out great," says reviewer mitz. " I have also used this recipe with corn cut off the cob.
- Grilled Garlic Artichokes. "No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce," says recipe creator rosiella. "
- Grilled Zucchini II. Use up all that summer zucchini with this 10-minute, two-ingredient recipe. Reviewer Karen T. says, "I gave this a try----it is so simple, easy and delicious!
- Zucchini Boats on the Grill. Zucchini is stuffed with savory ingredients and finished off on the grill. "They are spicy and super easy. As a bonus, they actually get my husband to eat vegetables.
- Tasty BBQ Corn on the Cob. "What a great combination of spices and seasonings! Very tasty, made as written and will definitely be making again," says reviewer Dixie'sMom.
- Garlic Corn on the Cob. Garlic lovers will appreciate this simple corn on the cob that is seasoned with butter and garlic powder.
- Grilled Yellow Squash. "Quick, easy and delicious, this is just as tasty prepared on an indoor grill," says reviewer naples34102. "I used zucchini as well as yellow squash, which was a nice color contrast on the plate."
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