Grilled Fresh Vegetables Recipes

GRILLED FRESH VEGETABLES

Steps:

• 1. Chop fresh vegetables, creating large bite-sized assorted shapes, sizes and colors. Cut up enough to fill a large gallon zip lock bag, although some veggies are purchases pre sliced (mushrooms, for example). Mix a teaspoon of pepper with 16 ounce bottle of Italian Dressing and drizzle on top of the bag of cut vegetables. Allow to marinate for 1 hour and then drain in a collander. Line the bottom of a grilling basket (I use the type which is used for grilling fish) with aluminum foil. Arrange vegetables in the grill basket. Grill on medium heat for 10 to 15 minutes, stirring and turning the vegetables over every several minutes. It's better to under cook slightly than to over cook the vegetables. Why? You may wish to reheat this dish later because the left overs are so yummy.
• 2. *NOTE* You may choose to grill less vegetables so adjust your amount of dressing and pepper. Grilling half of the above recipe will result in a shorter grilling time of approximately 8 minutes total. Aluminum protects your vegetables from the fire yet your vegetables still have that superior grilled flavor. *Carrots do not cook as fast as the other vegetables so should you include them, you may want to cook them in a microwave until almost tender before adding them to the marinade.

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.

GRILLED VEGETABLES

Steps:

• layer 2 large sheets of heavy duty tin foil.
• add vegetables.
• combine dressing ingredients, drizzle over vegetables.
• fold sides of tin foil, seal tightly.
• grill covered over medium heat for 30 minutes, turning packet once.
• cut foil and serve.