Best Garlic Parmesan Grilled Veggies Recipe By Tasty Recipes

GARLIC ROASTED VEGGIES

Garlic Roasted Veggies image

These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.

Provided by Kimber

Number Of Ingredients 10

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
1 yellow squash (cut into 1/2 in slices)
1 zucchini squash (cut into 1/2 in slices)
3 cloves garlic (minced)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

Steps:

Preheat oven to 425˚F.
Chop vegetables and place in a large bowl.
Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
Remove from oven and serve warm. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY

Garlic Parmesan Grilled Corn Recipe by Tasty image

Here's what you need: corn, olive oil, salt, pepper, butter, garlic, grated parmesan cheese

Provided by Matthew Johnson

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 ears corn
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons butter
1 tablespoon garlic, minced
½ cup grated parmesan cheese

Steps:

Preheat a grill or grill plate to medium heat.
Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
Remove the corn from the heat and set aside.
Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams

GARLIC PARMESAN GRILLED VEGGIES RECIPE BY TASTY

Garlic Parmesan Grilled Veggies Recipe by Tasty image

This simple side dish gets a huge flavor boost from one simple ingredient: a garlic and Parmesan cheese seasoning packet. We're using potatoes and string beans but feel free to mix it up with whatever veggies you love!

Provided by Katie Aubin

Categories Sides

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large idaho potatoes, peeled
8 oz green beans, trimmed
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons garlic parmesan seasoning
2 tablespoons olive oil
lemon juice, for serving

Steps:

Preheat the grill to medium heat, about 375°F (190°C).
Cut the potatoes into thin wedges. Add to a large bowl.
Add the green beans to a separate large bowl.
Season the potatoes and green beans with salt, pepper, the garlic Parmesan seasoning, and olive oil. Toss well to coat.
Add the potato wedges to the grill and cook for 5 to 7 minutes per side, until tender and grill marks appear
Add the green beans and cook for about 5 minutes, turning occasionally, until grill marks appear.
Transfer the potatoes and green beans from the grill to a serving bowl and squeeze lemon juice on top. Garnish with more lemon wedges.
Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 31 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, Sugar 3 grams

GRILLED VEGETABLE PLATTER

Grilled Vegetable Platter image

The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges

Steps:

In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

EASY GRILLED VEGETABLES

Easy Grilled Vegetables image

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

Ingredients

3 tablespoons olive oil
1 pound asparagus, trimmed
1 pound cherry tomatoes, stemmed
8 ounces cremini mushrooms, halved
2 ears corn, each cut crosswise into 4 pieces
2 zucchini, quartered lengthwise
Kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
2 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic, chopped
1/3 cup packed fresh basil leaves
3 tablespoons packed fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

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.