Best Parmesan Grilled Vegetables Recipes

GRILLED PARMESAN VEGETABLES

Steps:

• Heat grill to medium heat.
• Grill vegetables 10 min. or until crisp-tender, turning occasionally.
• Place in large bowl. Add dressing; toss to coat.
• Sprinkle with cheese.

STEAK PARMESAN WITH GRILLED VEGETABLES

Steps:

• 1. In a small bowl, combine seasoning ingredients: mix well. Remove four teaspoons of the seasoning mix and press into both sides of steak.
• 2. Add cheese, oil and vinegar to remaining seasoning mixture. Mix well; set aside.
• 3. Place steak in center of grill - over medium ash-covered coals. Arrange vegetables around steak. Grill steak uncovered 14 to 16 minutes for medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during the last 10 minutes of grilling.
• 4. Season steaks with salt, as desired. Remove bone and carve steaks crosswise into thick slices. Serve with vegetables.

FLAT IRON STEAKS WITH PARMESAN GRILLED VEGETABLES

Steps:

• Combine seasoning ingredients.
• Remove 4 teaspoons; press onto beef steaks.
• Add cheese, oil and vinegar to remaining seasoning; mix well.
• Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks.
• Grill flat iron steaks, covered, 10 to 14 minutes.
• Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
• Brush vegetables with cheese mixture during last 10 minutes.
• To broil, place steaks and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
• Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.
• Brush vegetables with cheese mixture during last 3 to 4 minutes.

GRILLED CHICKEN & VEGETABLES PARMESAN

Steps:

• Heat grill to medium heat.
• Place chicken and vegetables on grill; brush with 2 Tbsp. dressing
• Grill 12 min., turning chicken after 6 min and turning vegetables frequently. Brush with remaining dressing; grill 1 to 2 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning occasionally.
• Serve topped with cheese.

BOW-TIE PASTA WITH GRILLED VEGETABLES AND PARMESAN

Steps:

• Blend 2/3 cup oil, herbs and garlic in a large shallow dish. Add eggplant slices, onion and bell peppers. Toss to coat. Season vegetables with salt and pepper. Cover and let stand 2 hours. Prepare barbecue (medium heat). Drain excess marinade from vegetables and reserve. Grill vegetables until tender, about 5 minutes per side. Cool. Cut vegetables into 1/2-inch pieces. Cook pasta in large pot of boiling salted water until just tender. Drain. Transfer to large bowl. Add vegetables, reserved marinade and 2/3 cup cheese; toss to combine. Season with salt and pepper. Sprinkle with nuts. Add more oil if necessary to coat pasta. Serve, passing remaining cheese separately.

PARMESAN GRILLED VEGETABLES

Steps:

• PREHEAT grill to medium heat. Arrange vegetables on grate of grill. GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl. ADD dressing; toss to coat. Sprinkle with cheese.