Best 5 Canyon Ranch Marinated Grilled Veggies Recipes

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**Indulge in a Symphony of Grilled Vegetables: A Culinary Journey Inspired by Canyon Ranch**

Immerse yourself in a delightful culinary experience with Canyon Ranch's marinated grilled vegetables, a symphony of flavors that captures the essence of healthy and flavorful cooking. This collection of recipes takes you on a journey through a variety of grilled vegetable dishes, each offering a unique blend of textures, colors, and tastes. From the vibrant and tangy Lemon-Herb Marinated Grilled Vegetables to the savory and smoky Grilled Vegetables with Chipotle-Honey Glaze, this article presents a diverse range of options to suit every palate. Whether you're a seasoned grill master or just starting your grilling adventure, these recipes will guide you in creating delectable grilled vegetable dishes that are not only delicious but also incredibly good for you. So, prepare to fire up your grill and embark on a culinary adventure that celebrates the goodness of fresh vegetables, all while nourishing your body and soul.

Here are our top 5 tried and tested recipes!

GRILLED VEGGIE SALAD WITH AVOCADO RANCH



Grilled Veggie Salad with Avocado Ranch image

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 large avocado
1/4 cup buttermilk
1/4 cup mayonnaise
Juice of 1 lemon (about 1/4 cup juice)
1/4 cup roughly chopped fresh chives, plus more for garnish
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup fresh parsley leaves, plus more for garnish
4 ears corn
1 orange (or red or yellow) bell pepper, cut into planks
8 ounces fresh green beans, ends trimmed and snapped in half
5 teaspoons olive oil
Kosher salt and freshly ground black pepper
2 romaine hearts, roughly chopped
8 cherry tomatoes, quartered
1/4 small red onion, thinly sliced

Steps:

  • For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
  • For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
  • Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.

CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS



Canyon Ranch Grilled Portobello Sandwich with Roasted Peppers image

Categories     Sandwich     Cheese     Mushroom     Bake     Low Fat     Yogurt     Blue Cheese     Bell Pepper     Self

Yield Makes 4 servings

Number Of Ingredients 11

Olive- or canola-oil cooking spray
2 tsp olive oil
4 large portobello mushrooms, stems removed
1/2 tsp salt
1/2 tsp pepper
1 large red onion, peeled and cut into 1/2-inch-thick slices
2 medium roasted red bell peppers (jarred), seeded and cut into 1/2-inch-thick slices
1/4 cup nonfat plain yogurt
1/2 cup crumbled blue cheese
4 large arugula leaves
4 multigrain rolls (about 2 oz each), lightly grilled and split

Steps:

  • Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.

CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS



Canyon Ranch Grilled Chicken Enchiladas and Calabacitas image

Categories     Chicken     Garlic     Tomato     Low Fat     Cheddar     Corn     Squash     Summer     Tortillas     Self

Number Of Ingredients 28

Sauce
1 tbsp olive oil
16 Roma tomatoes, quartered
1 medium onion, sliced
6 cloves garlic, peeled
2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Enchiladas
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp olive oil
4 boneless, skinless chicken breast halves (about 3 oz each), fat trimmed
4 medium (about 6-inch) whole-wheat flour tortillas
1/2 cup shredded cheddar
1/2 cup diced green chile (Anaheim chile, fresh or canned)
Calabacitas
1 tbsp plus 2 tsp canola oil
1 small zucchini, sliced 1/2 inch thick in half-moon shapes
1 small yellow squash, sliced 1/2 inch in half-moon shapes
1 Roma tomato, diced
1 small onion, diced
1/2 cup frozen or fresh corn
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
  • For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
  • While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.

MARINATED GRILLED VEGETABLES



Marinated Grilled Vegetables image

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

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.

MARINATED VEGGIES



Marinated Veggies image

A healthy way to grill veggies! Makes a great sandwich too!

Provided by HJR

Categories     Appetizers and Snacks

Time 1h

Yield 8

Number Of Ingredients 11

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

Steps:

  • Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
  • In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
  • Preheat grill for medium heat.
  • Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g

Tips:

  • Choose fresh, seasonal vegetables: Fresh vegetables have a better flavor and texture than vegetables that have been stored for a long time. Seasonal vegetables are also more likely to be at their peak ripeness, which means they will have more nutrients.
  • Use a variety of vegetables: Different vegetables have different flavors and textures, so using a variety will create a more interesting dish. Some good choices for grilled vegetables include zucchini, squash, bell peppers, onions, mushrooms, and asparagus.
  • Marinate the vegetables before grilling: Marinating the vegetables in a flavorful mixture of oil, herbs, and spices will help them to develop a delicious flavor. You can marinate the vegetables for as little as 30 minutes or up to overnight.
  • Grill the vegetables over medium heat: Medium heat will help to cook the vegetables evenly without burning them. If you are grilling the vegetables on a grill pan, preheat the pan over medium heat before adding the vegetables.
  • Turn the vegetables frequently: Turning the vegetables frequently will help them to cook evenly and prevent them from sticking to the grill. Use a spatula to gently turn the vegetables every few minutes.
  • Serve the vegetables immediately: Grilled vegetables are best served immediately after they are cooked. You can serve them as a side dish or as a main course. Grilled vegetables can also be used in salads, wraps, and sandwiches.

Conclusion:

Grilled vegetables are a healthy and delicious way to enjoy your favorite vegetables. They are easy to make and can be customized to your own taste. Experiment with different marinades, vegetables, and grilling techniques to find your perfect grilled vegetable recipe.

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