Grilled Parmesan Vegetables Recipes

GRILLED PARMESAN VEGETABLES

Grilled Parmesan Vegetables image

Serve these Grilled Parmesan Vegetables at your next cookout! Grilled Parmesan Vegetables is a colorful side dish that's ready in just 20 minutes and pairs perfectly with grilled chicken, fish, steaks or burgers!

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 4

Ingredients

2 each zucchini and yellow squash, cut into 1/2-inch-thick slices
2 each red, green and yellow peppers, cut into 1-1/2-inch-wide strips
1/3 cup KRAFT Lite Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat grill to medium heat.
Grill vegetables 10 min. or until crisp-tender, turning occasionally.
Place in large bowl. Add dressing; toss to coat.
Sprinkle with cheese.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PARMESAN GRILLED VEGETABLES

Parmesan Grilled Vegetables image

I kept wanting to test this recipe on a night that I was planning on having fleishigs for dinner and getting stuck with the six-hours-after-Parmesan rule. Hence, it's perfect for the Nine Days. You'll love that it's light and healthy but dairy at the same time. READ MORE

Provided by Recipe By Chanie Nayman

Categories Sides

Yield 4

Number Of Ingredients 14

Ingredients

2 zucchinis, sliced
1/2 pound (225 grams) button mushrooms (whole or sliced), or 2 portobello mushroom caps, sliced
1 pint cherry tomatoes, whole
2 different colored peppers, sliced
1 red onion, sliced
1/4 cup Bartenura Olive Oil
1 tablespoon Bartenura Balsamic Vinegar
1 teaspoon Gefen Soy Sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup Panko crumbs

Steps:

Preheat oven to 400°F (200°C).
Combine olive oil, vinegar, soy sauce, and seasonings, and toss with the veggies.
Spread in an even layer on a baking sheet. Sprinkle with Parmesan and Panko crumbs. Bake for 20-30 minutes.

VEGETABLE PARMESAN

Vegetable Parmesan image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Butter, for greasing
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs

Steps:

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
Remove from the oven and cool for 10 minutes before serving.
Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

VEGETABLE PARMESAN

Vegetable Parmesan image

Provided by Giada De Laurentiis

Time 58m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Butter, for greasing the baking dish
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 (26-ounce) jar marinara sauce, divided
3 cups shredded mozzarella cheese, divided
1 cup grated Parmesan, divided
1 cup plain bread crumbs

Steps:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

STEAK PARMESAN WITH GRILLED VEGETABLES

STEAK PARMESAN WITH GRILLED VEGETABLES image

Want to impress at your next tailgate? Look no further than this super satisfying meal. We used a gas grill rather than charcoal to prepare this dish, and the flavor was still wonderful. Go team!

Provided by Eddie Jordan

Categories Steaks and Chops

Time 20m

Number Of Ingredients 11

Ingredients

2 well-trimed beef t-bone or porterhouse steaks cut 1 inch
1/4 c grated parmesan cheese
2 Tbsp olive oil, light
2 Tbsp red wine vinegar
1 red bell pepper
1 yellow bell pepper
1 large red onion, cut 1/2 inch slice
SEASONING
1 Tbsp crushed garlic
2 tsp dried basil
1 tsp pepper

Steps:

1. In a small bowl, combine seasoning ingredients: mix well. Remove four teaspoons of the seasoning mix and press into both sides of steak.
2. Add cheese, oil and vinegar to remaining seasoning mixture. Mix well; set aside.
3. Place steak in center of grill - over medium ash-covered coals. Arrange vegetables around steak. Grill steak uncovered 14 to 16 minutes for medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during the last 10 minutes of grilling.
4. Season steaks with salt, as desired. Remove bone and carve steaks crosswise into thick slices. Serve with vegetables.

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