Best Marinated Grilled Vegetables Recipes

MARINATED GRILLED VEGETABLES

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.

GRILLED & MARINATED SUMMER VEGETABLES

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.

MARINATED GRILLED VEGETABLES

Steps:

• In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour. , Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.

HERB MARINATED GRILLED VEGETABLES

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 MARINATED VEGETABLES WITH FRESH MOZZARELLA

Steps:

• Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
• Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
• Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.

GRILLED MARINATED BEEF WITH VEGETABLES IN RICE PAPER

Steps:

• Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
• Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
• Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.

MARINATED GRILLED VEGETABLES

Steps:

• Mix oil, vinegar, juice and dressing mix in cruet or small bowl as directed on package. Reserve 1/4 cup dressing; refrigerate until ready to use.
• Pour remaining dressing over vegetables in shallow glass dish. Refrigerate 1 hour to marinate, stirring after 30 min. Drain vegetables; discard marinade.
• Heat greased grill to medium-high heat. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with reserved dressing.

CHEESE AND ONION-STUFFED BURGER WITH GRILLED TOMATO CHUTNEY AND MARINATED VEGETABLES

Steps:

• For the chutney: Preheat the grill to medium heat. Brush the tomato halves with grapeseed oil and place on the grill. Grill for just 1 minute to get a char and soften the tomatoes. Chop the tomatoes and add to a bowl. Stir in the shallot, thyme, parsley, and garlic. Drizzle in just enough olive oil to moisten the mixture. Season with salt.
• For the burger: In a bowl, blend the onions and beef and season with salt. Do not over-mix, this will cause the burgers to be too tightly bound. Next, portion into 2 balls, create a pocket in the center of each ball, and fill each ball with half the cheese. Season the outside of the balls and allow to rest for 5 to 10 minutes.
• For the vegetables: In a bowl, mix the oil, vinegar, herbs, and garlic and add the vegetables. Allow the vegetables to marinate for 10 minutes. Grill over medium heat for 2 to 3 minutes each side. Increase the heat to medium-high.
• After resting the burgers, pat each burger flat into a 1 by 6-inch patty. Grill over medium-high heat about 6 minutes on each side. The cheese should be still intact but not beginning to leak out.
• Grill the brioche buns for just 1 minute. Stir the lemon juice into the mayonnaise.
• Spread the lemon mayo on the bottom half of the buns, top with the burgers, some chutney, shredded romaine, and then the top of the buns. (Spoon the chutney onto the burger, leaving the liquid in the bowl.)
• Serve alongside the grilled vegetables.

GRILLED & MARINATED SUMMER VEGETABLES

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).

MARINATED GRILLED VEGETABLES

Steps:

• Combine first 6 ingredients in a bowl. Add vinaigrette, herbs, salt and pepper; mix well. Marinate for 1 hour or overnight in refrigerator. Prepare a medium-hot fire in grill. Place vegetables in grill basket (reserve marinade) and grill for 15 minutes, stirring 2 or 3 times. Place veggies on a platter and serve with extra marinade. If you don't have a grill basket, the vegetables may be cooked directly on the grill. Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.