Best 5 Evans Grilled Vegetables Recipes

**Evans Grilled Vegetables: A Medley of Flavors and Textures**

Evans grilled vegetables offer a vibrant and delicious way to enjoy the goodness of fresh produce. This collection of recipes features a variety of grilling methods, from skewers to foil packets, ensuring that each vegetable is cooked to perfection. From the smoky sweetness of grilled corn on the cob to the tender-crisp snap of grilled asparagus, these recipes showcase the natural flavors of vegetables, enhanced by simple yet flavorful marinades and seasonings. Grilled vegetables can be served as a colorful side dish, a hearty main course, or even as a light and refreshing appetizer. Whether you're firing up the grill for a backyard barbecue or looking for a healthy and flavorful weeknight meal, Evans grilled vegetables have something for everyone. With a variety of recipes to choose from, you're sure to find the perfect grilled vegetable dish to tantalize your taste buds.

**Recipes Included:**

* **Grilled Vegetable Skewers:** Colorful skewers of grilled vegetables, marinated in a zesty lemon-herb dressing, are perfect for a summer cookout.

* **Grilled Corn on the Cob:** Grilled corn on the cob, brushed with a mixture of melted butter, garlic, and herbs, is a classic summertime treat.

* **Grilled Asparagus:** Grilled asparagus spears, tossed with olive oil and sprinkled with salt and pepper, are a simple yet elegant side dish.

* **Grilled Zucchini and Squash:** Grilled zucchini and squash slices, marinated in a mixture of olive oil, balsamic vinegar, and fresh herbs, are a delicious and healthy side dish.

* **Grilled Mushrooms:** Grilled mushrooms, marinated in a mixture of soy sauce, honey, and sesame oil, are a savory and flavorful addition to any grilled vegetable platter.

* **Grilled Bell Peppers:** Grilled bell peppers, stuffed with a mixture of rice, beans, and corn, are a hearty and satisfying main course.

* **Grilled Vegetable Foil Packets:** Grilled vegetable foil packets, filled with a variety of vegetables, herbs, and seasonings, are an easy and convenient way to enjoy grilled vegetables.

Let's cook with our recipes!

EVAN'S GRILLED VEGETABLES

Evan's Grilled Vegetables image

I don't know what possessed my husband to throw these together but, boy, am I glad he did. The smokey flavor of the vegetables are out-of-this-world! The prep time includes the 20 minutes of marinading. When we have planned get togethers, we'll prepare the vegetables the day before and marinade overnight.

Provided by Claudia Dawn

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 medium potatoes, cut into quarters
1 cup baby carrots
1 cup broccoli, trimmed
1 cup whole mushroom
1 -2 small zucchini, sliced ¼ inch thick
1 -2 large red onion, quartered
1 cup orange juice
1/2 cup olive oil
3 cloves of minced garlic
4 tablespoons cilantro, chopped

Steps:

Cook vegetables in microwave just to soften.
Cover with marinade; marinade for at least 20 minutes.
Cook in grill basket on high heat until crispy.

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.

EASY GRILLED VEGETABLES

Easy Grilled Vegetables image

Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You'll want this sauce on everything!

Provided by Chungah Rhee

Categories appetizer

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 pound asparagus, trimmed
1 pound cherry tomatoes, stemmed
8 ounces cremini mushrooms, halved
2 ears corn, each cut crosswise into 4 pieces
2 zucchini, quartered lengthwise
Kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
2 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic, chopped
1/3 cup packed fresh basil leaves
3 tablespoons packed fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

Steps:

Preheat grill to medium heat. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini. Serve immediately with basil garlic sauce.

GRILLED VEGETABLE PLATTER

Grilled Vegetable Platter image

The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges

Steps:

In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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

Ingredients

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.

Tips:

Use fresh, seasonal vegetables: This will ensure that your grilled vegetables are packed with flavor.
Cut vegetables into uniform pieces: This will help them cook evenly.
Toss vegetables with olive oil and seasonings: This will help them caramelize and develop a nice flavor.
Preheat your grill to medium-high heat: This will help prevent the vegetables from sticking.
Cook vegetables in batches: This will prevent them from overcrowding the grill and steaming instead of grilling.
Flip vegetables occasionally: This will help them cook evenly.
Remove vegetables from the grill when they are tender-crisp: You don't want them to get mushy.
Serve grilled vegetables immediately: They are best when they are hot off the grill.

Conclusion:

Grilled vegetables are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for a summer cookout or a quick and easy weeknight meal. With a little planning and preparation, you can easily grill vegetables that are packed with flavor and nutrition.