Best Italianonion Seasoned Grilled Veggies Recipes

ITALIAN GRILLED VEGETABLES

Italian Grilled Vegetables image

Italian Grilled Vegetables is marinaded zucchini, yellow squash, mushroom, onions, and peppers cooked on the grill and finished with grated Parmesan cheese.

Provided by lyuba

Time 1h30m

Number Of Ingredients 13

Ingredients

1 medium zucchini
1 medium yellow squash
1 red onion
1 large red bell pepper
8 oz baby bella mushrooms
4 garlic cloves
1/4 cup olive oil
1 lemon (juice only)
2 tbsp white Balsamic vinegar (can substitute white wine vinegar)
1 tsp crushed red pepper flakes (more can be used to make it more spicy)
2 tbsp Italian seasoning**
salt
1/4 cup freshly grated Parmesan cheese (to top grilled vegetables)

Steps:

Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.

Nutrition Facts : Calories 220 kcal, Carbohydrate 17 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 123 mg, Fiber 5 g, Sugar 8 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.

GRILLED ITALIAN VEGETABLES

Grilled Italian Vegetables image

Make and share this Grilled Italian Vegetables recipe from Food.com.

Provided by BrendaM

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup chopped fresh basil or 4 teaspoons dried basil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 small zucchini, cut into 1/2 inch rounds
2 large yellow bell peppers or 2 large red bell peppers, cut into 1 1/2 inch chunks
1 medium sweet onion, cut into 1 1/2 inch wedges
8 cherry tomatoes

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.