Best Grilled Italian Vegetables Recipes

GRILLED ITALIAN STEAK AND VEGETABLES

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.

GRILLED ITALIAN CHICKEN & VEGETABLES

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 SAUSAGES WITH PASTA AND VEGETABLES

Steps:

• Heat coals or gas grill for direct heat. Grill sausages 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until no longer pink in center.
• Brush bell pepper pieces with about 2 tablespoons of the dressing. Add to grill for last 10 minutes of cooking time, turning frequently, until crisp-tender.
• Meanwhile, cook and drain pasta as directed on package.
• Cut sausages into 1/2-inch slices; cut bell peppers into 1 1/2-inch pieces. Toss pasta, sausages, bell peppers, tomatoes and remaining dressing. Sprinkle with basil.

GRILLED ITALIAN VEGETABLES

Steps:

• Preheat grill to medium-high.
• Place 1/2 of vegetables in center of one sheet of Reynolds Wrap® Heavy Duty Aluminum Foil; repeat with remaining vegetables on 2 sheet of foil. Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables.
• Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Place packets on baking sheet with 1-inch sides.
• Slide packets off of baking sheet onto preheated grill.
• Grill 10 to 12 minutes on medium-high in covered grill.
• Slide packets off of grill onto baking sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.
• Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.

GRILLED ITALIAN CHUCK ROAST WITH VEGETABLES

Steps:

• Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
• Refrigerate for at least 6 hours.
• Prepare the grill for medium heat.
• Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
• Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
• Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
• Place the seared meat into that foil container, sprinkle with the salt and pepper.
• Pierce the potatoes.
• Arrange potatoes, second onion, and carrots around meat.
• In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
• Cover all with foil.
• Grill covered at MEDIUM heat until roast is tender, possibly up to 1 1/2 hours. Recently, made a 2 1/4 pound roast and it only took 1 hour and 15 minutes after the initial searing. Use your meat thermometer to gauge doneness level I would start checking after 1 hour and 15 minutes.
• Allow resting time of 10 minutes.

GRILLED ITALIAN VEGETABLES

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.