Best Easy Cajun Grilled Veggies Recipes

CAJUN SUMMER VEGETABLES

Cajun Summer Vegetables image

Put your garden-fresh summertime veggies to good use in a colorful side dish that gets a little heat from Cajun seasoning. It pairs well with any entree, and it's quick and easy to prepare. -Nancy Dentler, Greensboro, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1-3/4 cups sliced fresh mushrooms
1/2 medium onion, sliced and separated into rings
1/2 medium red onion, sliced and separated into rings
1 cup cherry tomatoes
1/4 cup sliced fresh carrots
1 teaspoon Cajun seasoning

Steps:

Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Transfer to a large bowl. Sprinkle with Cajun seasoning; toss to coat.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CAJUN VEGGIES AND GRITS

Cajun Veggies and Grits image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

5 cups low-sodium vegetable broth
3/4 cup quick grits
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated sharp Cheddar
4 ounces cream cheese
4 tablespoons salted butter
1 tablespoon olive oil
4 ounces button mushrooms, halved
1 large zucchini, cut into bite-size chunks
1 ear corn, kernels removed
1 red onion, cut into bite-size chunks
1 red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 tablespoons Cajun seasoning, plus more as needed
1 tablespoon tomato paste
Hot sauce, as needed
Freshly ground black pepper
Juice of 1/2 lemon
3 scallions, sliced, for garnish

Steps:

Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
Heat the remaining 2 cups broth in a separate saucepan until hot.
Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.