EASY GRILLED VEGETABLES
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You'll want this sauce on everything!
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini. Serve immediately with basil garlic sauce.
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED VEGETABLES DIJON
This medley of grilled eggplant, zucchini and mushrooms is basted and served with a zesty blend of Dijon mustard and Caesar dressing.
Provided by My Food and Family
Categories Home
Time 16m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat. Beat dressing and mustard with wire whisk until well blended.
- Grill eggplant, zucchini and mushrooms 6 min. or until tender, turning occasionally and brushing with 1/4 cup of the dressing mixture.
- Arrange grilled vegetables and red pepper strips on serving platter; drizzle with the remaining dressing mixture.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
GRILLED DIJON MIXED VEGETABLES
Turn on the grill for tasty Grilled Dijon Mixed Vegetables! Easily turn your favorite farmers' market mixed vegetables into a Healthy Living side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Toss vegetables with 2 Tbsp. dressing in large bowl.
- Grill 8 to 10 min. or until crisp-tender, turning occasionally.
- Mix remaining dressing and mustard in same bowl. Add vegetables; toss to coat.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
GRILLED DIJON SUMMER SQUASH
A niece gave this mustard-seasoned squash recipe to me. My husband, Doug, and our three grandchildren love the zesty flavor and slightly crunchy texture. The kabobs are perfect partners to any grilled meat and reheat easily.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade. , Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender.
Nutrition Facts :
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