Best Grilled Marinated Summer Vegetables Recipes

GRILLED & MARINATED SUMMER VEGETABLES

Grilled & marinated summer vegetables image

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Provided by Good Food team

Time 50m

Number Of Ingredients 8

Ingredients

4 red peppers
3 aubergines , cut into finger thick rounds
3 courgettes , cut diagonally into finger thick slices
4 red onions , cut into finger thick rounds
large bunch flat-leaf parsley , chopped
2 garlic cloves , crushed
5 tbsp sherry vinegar
100ml olive oil

Steps:

Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

GRILLED & MARINATED SUMMER VEGETABLES

GRILLED & MARINATED SUMMER VEGETABLES image

Categories Vegetable Side Quick & Easy Grill/Barbecue

Yield Serves 4.

Number Of Ingredients 7

Ingredients

1 bunch green onions, trimmed, leaving some green.
8 brown Italian mushrooms, washed and trimmed
8 stalks of asparagus
1 zucchini, washed, trimmed, and sliced lengthwise
1/4 Cup best quality Olive Oil
2 cloves garlic, minced
3 tsp. salt (very important!!)

Steps:

Prepare all vegetables. In a small bowl, mix oil, garlic, and salt well. Place vegetables in gallon ziploc-style bag with oil, garlic, and salt. Shake bag, massage vegetables so they are generously covered with oil/garlic/salt marinade. Let sit for several hours, turning and massaging when you think of it, until salt is completely dossoved. Heat grill to medium. Place all vegetables on racks, directly over heat. Turn frequently until slightly charred -- about 5 minutes. Move to indirect heat until finished cooking -- about 10 minutes (this is a great time to turn up the heat and cook a few burgers or steaks to medium rare).