Best Grilled Veggies That Bite Back Recipes
THE BEST EASY GRILLED VEGETABLES
Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling of salt and pepper, this cooking method is simple and lets the vegetables natural goodness shine through.
Provided by Heidi
Categories Side Dish
Number Of Ingredients 10
Steps:
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
- Serve warm or at room temperature.
Nutrition Facts : Calories 162 kcal, Carbohydrate 21 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 1760 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
EASY GRILLED VEGETABLES
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
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 VEGGIES THAT BITE BACK
I was craving grilled vegetables one day, and as usual all the recipes I found didn't quite fit the bill or what I had in my fridge. So I came up with this. In proper portions it serves 6-8 but it was so yummy I couldn't stop eating and finished it all myself. Veggies are healthy, right? ;) I think it would be nice in a quinoa or couscous salad too. This is actually quite good served cool too. Prep time does not include marinating time.
Provided by Just_Ducky
Categories Onions
Time 30m
Yield 3 cups, approx., 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix first three ingredients well and set aside.
- Cut all the veggies into about 1 - 1 1/2 inch pieces, green beans can just be cut in half.
- Add vegetables to a large bowl and pour sauce over and mix well.
- Marinate veggies at room temperature for 20 - 30 minutes, or more, or less, or not at all if you don't have time :).
- Meanwhile, preheat BBQ to about 350°F and coat grill basket with canola oil (or olive oil or Pam cooking spray).
- Place marinated veg in grill basket and grill until golden, about 6-8 min, then flip and do other side.
- (Do not turn lots, grill should be low enough to not burn. All grills are different, better to turn it down than flip too often).
- Serve with your favourite grilled meat or grilled tofu for the vegetarians ....
- Enjoy!
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