Best 3 Easy Grilled Vegetables Recipes
**Savor the symphony of flavors with our grilled vegetable extravaganza!**
Embark on a culinary journey with our grilled vegetable recipes, a vibrant tapestry of colors and tastes that will tantalize your palate. From succulent zucchini and bell peppers to earthy eggplant and aromatic mushrooms, each vegetable brings its unique charm to the plate. Grilled to perfection, they retain their crisp texture while developing a smoky, charred flavor that adds depth and complexity to every bite. Whether you prefer a simple drizzle of olive oil and herbs or a more elaborate marinade, our recipes offer a variety of options to suit your taste buds. Prepare to indulge in a symphony of flavors that will leave you craving more.
EASY GRILLED VEGETABLES
I absolutely love grilled vegetables! After trying many different variations of flavors, I keep coming back to this combination. I hope you love it, too!
Provided by Aimee Dorrell
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat.
- Combine yellow squash, zucchini, bell peppers, onion, and mushrooms in a large bowl. Toss with 3 tablespoons olive oil, garlic and herb seasoning blend, balsamic vinegar, salt, and pepper.
- Heat 1 teaspoon olive oil in a grill-safe pan on the preheated grill. Add veggies and grill, stirring continuously, until squash and zucchini are opaque and peppers are still slightly crunchy, 8 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 11.2 g, Fat 8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 156.7 mg, Sugar 5.9 g
GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Provided by Amy Finley
Categories Tomato Backyard BBQ Dinner Seafood Tuna Eggplant Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
- Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
EASY GRILLED VEGETABLES
Complete your summer supper with the deep caramelized flavors of grilled vegetables you can only get on the grill. In this recipe, patty pan squash (or zucchini), bell peppers and onions get marinated in a zesty Italian dressing and grilled for 10-15 minutes-feel free to use the variety of vegetables of your choosing. With this three-step recipe, cooking your favorite summer-ripe vegetables really is as easy as 1-2-3. Veggies on the grill can't be beat and this super-easy recipe shows you just how simple and versatile it can be!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
- Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
- Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg
Tips:
- Choose the right vegetables: For grilling, choose vegetables that are firm and have a high water content, such as zucchini, eggplant, bell peppers, and mushrooms.
- Cut the vegetables evenly: This will help them cook evenly on the grill.
- Marinate the vegetables: Marinating the vegetables in a mixture of olive oil, herbs, and spices will help them to stay moist and flavorful while grilling.
- Preheat the grill: Before you start grilling, preheat the grill to medium-high heat.
- Grill the vegetables in batches: Do not overcrowd the grill, or the vegetables will not cook evenly.
- Turn the vegetables frequently: This will help them to cook evenly and prevent them from burning.
- Remove the vegetables from the grill when they are tender: Do not overcook the vegetables, or they will become mushy.
- Serve the vegetables immediately: Grilled vegetables are best served hot off the grill.
Conclusion:
Grilled vegetables are a healthy and delicious side dish or main course. They are easy to make and can be enjoyed by people of all ages. By following these tips, you can make sure that your grilled vegetables are flavorful and cooked to perfection. So fire up the grill and enjoy this versatile and delicious dish!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
