Best Grilled Vegetable Poboys Recipes

GRILLED VEGETABLE KABOBS

Grilled Vegetable Kabobs image

These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.

Provided by Suzy Karadsheh

Time 30m

Number Of Ingredients 12

Ingredients

1 yellow squash or zucchini, cut into half moons
8 ounces baby bella mushrooms, trimmed
1 cup grape tomatoes
6 ounces brussels sprouts, halved,
1 medium onion, cut into chunks
3-4 garlic cloves, minced
1/2 cup chopped fresh parsley
kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon Aleppo pepper ((or 1/2 to 1 teaspoon red pepperflakes))
1/3 cup extra virgin olive oil
juice of two lemons

Steps:

Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

Nutrition Facts : Calories 146.3 kcal, Carbohydrate 8.4 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 17.8 mg, Fiber 2.6 g, Sugar 3.5 g, ServingSize 1 serving

GRILLED VEGETABLES

Grilled Vegetables image

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

Ingredients

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

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.

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.

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

GRILLED VEGETABLE PO'BOYS

Grilled Vegetable Po'boys image

I recently came across this recipe and thought it would be a great way to use garden (or farmer's market) vegetables for a simple summer meal. Recipe source: local newspaper (reprinted from Crescent City Farmers Market)

Provided by ellie_

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces Japanese eggplants, half peeled (striped)
8 ounces red onions, sliced 1/2 inch thick
8 ounces zucchini, sliced 1/4 inch thick
8 ounces bell peppers (red or green)
1/3 cup vegetable oil
1 1/2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon fresh rosemary, chopped
1 1/2 teaspoons garlic, chopped
1/2 cup roasted garlic
3 tablespoons mayonnaise
1/2 teaspoon salt
pepper
4 (6 ounce) French rolls (or po' boy loaves)
6 ounces Fontina cheese
sliced tomatoes
lettuce, cut into thin strips

Steps:

Combine marinade ingredients in a blender and puree. Set aside.
In a blender combine spread ingredients and puree. Set aside.
In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.
Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.
To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.

Nutrition Facts : Calories 926.1, Fat 42.9, SaturatedFat 12.8, Cholesterol 52.2, Sodium 1904, Carbohydrate 108.5, Fiber 10.2, Sugar 8.3, Protein 29.1

MARINATED GRILLED VEGETABLES

Marinated Grilled Vegetables image

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

Steps:

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.