INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!
Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.
Provided by Nagi
Time 40m
Number Of Ingredients 18
Steps:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
- Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
- Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
- Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
- Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
- Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
- Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
- Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
- Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
- Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
- While vegetables are still hot, drizzle over Dressing and toss.
- Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.
Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
GRILLED VEGETABLE KABOBS
These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.
Provided by Suzy Karadsheh
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
- Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
- Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
Nutrition Facts : Calories 146.3 kcal, Carbohydrate 8.4 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 17.8 mg, Fiber 2.6 g, Sugar 3.5 g, ServingSize 1 serving
GRILLED VEGETABLE ROLL-UPS
Make and share this Grilled Vegetable Roll-Ups recipe from Food.com.
Provided by dianegrapegrower
Categories Vegetable
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- After grilling (or broiling) vegetables, let cool enough to handle.
- Chop into 1/4" pieces and combine in a bowl with all remaining ingredients, except tortillas.
- Divide between tortillas, spreading filling to within 1/2" of edge.
- Roll up pinwheel style.
- Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
- Remove plastic wrap and slice in 1" slices and serve. (do not serve ragged looking slices).
Nutrition Facts : Calories 22, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 3.9, Fiber 1.4, Sugar 1.8, Protein 0.8
HUMMUS AND GRILLED VEGETABLE WRAP
Provided by Ellie Krieger
Categories main-dish
Time 23m
Yield 4 servings, serving size - 1 wrap
Number Of Ingredients 11
Steps:
- Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
- Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
- Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
- Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc
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HOMEMADE ROLLS ON THE GRILL - HEY GRILL, HEY
From heygrillhey.com
Reviews 9Servings 12Cuisine AmericanCategory Side Dish
- Make the dough. In a large mixing bowl, combine the warm water, yeast, honey, 1/4 cup of the melted butter, egg, and salt. Mix gently to combine.
- Finish mixing the dough. Stir the flour into the yeast mixture, one cup at a time, mixing until the flour is completely incorporated and the dough pulls away from the sides of your mixing bowl.
- Form the dough into rolls. Divide the dough into 12 equal portions and roll each into a smooth ball. Use the remaining 2 Tablespoons of melted butter to lightly coat the inside of a 12 inch cast iron skillet. Place the rolls into the buttered skillet, spacing them evenly to allow room to rise.
- Allow the dough to rise. Cover the skillet with a clean dish towel and set in a warm area (close to 90 degrees F) and rise for 30 minutes.
GRILLED VEGGIE WRAP (VEGETARIAN) - HANNAH MAGEE RD
From hannahmageerd.com
5/5 (1)Category Lunch, Main CourseCuisine Vegetarian
- Whisk the balsamic marinade ingredients together in a small bowl. Wash and chop/slice the vegetables for grilling. In a large bowl, toss vegetables with the marinade until coated. Place in the fridge to marinate for 30 minutes up to 8 hours.
- In a grill pan, grill mat, or directly on the grill over medium-high heat, grill the vegetables for 8-12 minutes or until desired doneness. *See notes
- Once veggies are cooked, assemble the wraps. To the centre of each tortilla, spread on hummus, sprinkle with goat cheese, followed by the chopped lettuce, and finally the grilled vegetables.
- To fold each tortilla, fold the bottom and top edges over, rotate the tortilla so an open end is directly facing you, then roll up from the bottom. Slice the tortilla in half, and enjoy.
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