Best Herbed Grilled Summer Veggies Recipes

HERB GRILLED VEGETABLES

Herb Grilled Vegetables image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced (about 1 cup)
1 large red or green pepper, cut into wide strips (about 2 cups)
1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
2 cups large mushrooms

Steps:

Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture.
Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.

HERBED GRILLED SUMMER VEGGIES

Herbed Grilled Summer Veggies image

These veggies are easy to prepare and a great way to use an abundance of summer squash, etc. Pouring the sauce over the cooked veggies allows the veggies to absorb the flavors. These are equally as good served warm or cold. Great leftovers!

Provided by Helen Sturgeon

Categories Vegetables

Time 25m

Number Of Ingredients 10

Ingredients

1 large eggplant
2 medium yellow squash
2 medium zucchini
2 medium red peppers
2 Tbsp olive oil, extra virgin
1/4 c olive oil, extra virgin
2 Tbsp balsamic vinegar
2 clove garlic, minced
1/4 c fresh parsley, minced
1/4 c fresh basil, chopped

Steps:

1. Slice eggplant crosswise into 1/2-inch thick slices. Sprinkle with salt on both sides and set aside for 30 minutes. Rinse salt from eggplant; pat dry with paper towels.
2. Cut squash and zucchini in half lengthwise. Cut pepper into 1-inch wide strips. Brush all vegetables lightly with 2 tablespoons olive oil. Place on grill over medium heat. Grill for 8 minutes on each side or until fork tender and brown. Remove from heat, place in a serving dish with sides. Mix 1/4 cup olive oil, balsamic vinegar, garlic, parsley and basil. Pour over cooked vegetables. Let stand for at least 15 minutes. Serve warm or room temperature. Refrigerate leftovers.

HERB MARINATED GRILLED VEGETABLES

Herb Marinated Grilled Vegetables image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

Steps:

Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.

GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERBED BUTTER

Grilled Lobster and Summer Vegetables with Spicy Herbed Butter image

Provided by Food Network

Categories main-dish

Time 1h2m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound unsalted butter, room temperature
3 cloves garlic, coarsely chopped
1 red jalapeno, seeds and white membranes removed, chopped coarsely
1/4 cup coarsely chopped Italian parsley leaves
1 lemon, juiced
3 tablespoons chopped chives
Salt and freshly ground black pepper
2 (1 1/4 pound) lobsters
1 yellow squash, sliced lengthwise into 1/4-inch slices
1 zucchini, sliced lengthwise into 1/4-inch slices
1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4's
1 lemon, cut into 6 wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

Preheat the grill to high.
In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.

GRILLED HERBED VEGETABLES

Grilled Herbed Vegetables image

Choose your favorite vegetables, cut into bite-size pieces, season with herbs and grill. If you'd rather cook indoors, there is also baking directions.

Provided by Jess Scefing

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon dried rosemary or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant,summer squash or zucchini,green beans,red onion,and red,green,or yellow sweet peppe

Steps:

In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.
Add the vegetables to oil mixture, tossing to coat.
Spoon vegetable mixture onto a 24x12-inch piece of heavy foil.
Bring opposite edges of foil together; seal tightly with a double fold.
Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.
Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time.
(Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.
Makes 4 side-dish servings.