GRILLED VEGETABLES RECIPE
All you need is a simple marinade and a grill pan to make the best Grilled Vegetables Recipe. If you like easy side dishes, this recipe is for you!
Provided by Maria Vannelli RD
Categories Appetizer or Vegetable Side
Time 1h45m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the sliced vegetables with the chopped parsley and the olive oil.
- Allow the flavors to marinate at room temperature for 1 hour.
- Heat a ridged grill pan over medium high heat for about 3-5 minutes.
- Place the vegetables in a single layer and grill for 3 minutes per side or until lightly charred. Season with salt and pepper to taste. Repeat until all vegetables are grilled.
- Transfer vegetables to a large serving dish and garnish with fresh herbs, sea salt and a drizzle of olive oil, if desired.
- Can be served hot or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 145 kcal, Carbohydrate 5 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 12 mg, Fiber 1 g, Sugar 3 g
ITALIAN GRILLED VEGETABLES
Italian Grilled Vegetables is marinaded zucchini, yellow squash, mushroom, onions, and peppers cooked on the grill and finished with grated Parmesan cheese.
Provided by lyuba
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
- Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
- In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
- Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
- Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
- Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
- Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
- Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
- Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.
Nutrition Facts : Calories 220 kcal, Carbohydrate 17 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 123 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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.
TRADITIONAL GRILLED ITALIAN VEGETABLES
Steps:
- Preheat the grill on medium-high heat and wash the vegetables under running water.
- Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
- Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
- Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
- Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
- In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
- Tear the basil leaves with your hands to release the aroma and add them to the bowl.
- When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.
Nutrition Facts : Calories 180 kcal, Carbohydrate 12 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 17 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
GRILLED ITALIAN VEGETABLES
Make and share this Grilled Italian Vegetables recipe from Food.com.
Provided by BrendaM
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
- Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
- Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
- Prepare grill or preheat broiler.
- Remove vegetables from marinade.
- Reserve marinade remaining in bowl.
- Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
- Brush vegetables with the reserved marinade.
- Place skewers on grill rack or broiler pan.
- Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 150.8, Fat 10.8, SaturatedFat 1.5, Sodium 157.8, Carbohydrate 13.3, Fiber 2.8, Sugar 4.3, Protein 2.9
GRILLED ITALIAN CHICKEN & VEGETABLES
You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you'd like). Very simple recipe. Allow 1 hour time to marinate chicken. Served over linguini and topped with parmesan cheese. We love this dish.
Provided by HokiesMom
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
- Spray grill racks with non-stick spray and preheat grill to medium heat.
- Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
- Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
- Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
- Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
- Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
- Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
- Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
- Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.
GRILLED ITALIAN STEAK AND VEGETABLES
Balsamic vinaigrette, fresh basil and peppered seasoned salt impart zesty flavor to grilled strip steaks and colorful vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Mix 2 tablespoons of the dressing, 2 tablespoons of the basil and 3/4 teaspoon of the peppered seasoned salt in large bowl; set aside for vegetables. Mix remaining dressing, basil and peppered seasoned salt in shallow glass or plastic dish or resealable plastic food-storage bag; add beef. Cover dish or seal bag and refrigerate 15 minutes.
- Heat coals or gas grill for direct heat. Add asparagus, onion and bell pepper to reserved dressing mixture; toss to coat. Place in disposable 8-inch square foil pan or grill basket (grill "wok"). Reserve dressing in bowl.
- Remove beef from marinade; reserve marinade. Cover and grill pan of vegetables 4 to 6 inches from medium heat 5 minutes. Add beef to grill next to pan. Cover and grill beef and vegetables 10 to 12 minutes, turning beef once and stirring vegetables occasionally, until beef is desired doneness and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of cooking.
- Add vegetables to bowl with reserved dressing; toss to coat. Cut beef into thin slices. Discard any remaining marinade. Serve vegetables with beef. Drizzle with additional dressing if desired.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Provided by Kay Chun
Categories dinner, lunch, vegetables, appetizer, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium and oil the grates.
- On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
- Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
- Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
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