Best 2 Grilled Fresh Vegetables Recipes

**Grilled Fresh Vegetables: A Symphony of Flavors and Colors**

Savor the vibrant flavors and colors of summer with a delightful array of grilled fresh vegetables. This versatile cooking method brings out the natural sweetness and smoky goodness of your favorite veggies, creating a symphony of flavors on your plate. From tender zucchini and bell peppers to juicy tomatoes and crisp corn on the cob, each vegetable shines through with its unique texture and taste. Whether you prefer a simple marinade or a flavorful herb butter, these recipes offer a range of options to suit your palate. Prepare yourself for a culinary journey that celebrates the bounty of the season and brings a healthy twist to your grilling repertoire. Dive into these recipes and discover how easy it is to create a colorful and delicious grilled vegetable feast that will impress your family and friends.

Here are our top 2 tried and tested recipes!

GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA

Grilled Marinated Vegetables with Fresh Mozzarella image

Categories Cheese Vegetable Summer Grill/Barbecue Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

18 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into 6 strips
2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced

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 FRESH VEGETABLES

Grilled Fresh Vegetables image

This easy to make recipe is one of my family's favorite vegetable dishes. Prepping and cooking is a breeze so dont be deceived by the prep time. Marinating the vegetables is 1 hour of the prep time.

Provided by Kay Skipper

Categories Vegetables

Time 1h30m

Number Of Ingredients 3

Ingredients

fresh assorted vegetables, in large bite size pieces, varying colors and shapes
1 bottle italian dressing (16 ounces)
1 tsp pepper

Steps:

1. Chop fresh vegetables, creating large bite-sized assorted shapes, sizes and colors. Cut up enough to fill a large gallon zip lock bag, although some veggies are purchases pre sliced (mushrooms, for example). Mix a teaspoon of pepper with 16 ounce bottle of Italian Dressing and drizzle on top of the bag of cut vegetables. Allow to marinate for 1 hour and then drain in a collander. Line the bottom of a grilling basket (I use the type which is used for grilling fish) with aluminum foil. Arrange vegetables in the grill basket. Grill on medium heat for 10 to 15 minutes, stirring and turning the vegetables over every several minutes. It's better to under cook slightly than to over cook the vegetables. Why? You may wish to reheat this dish later because the left overs are so yummy.
2. *NOTE* You may choose to grill less vegetables so adjust your amount of dressing and pepper. Grilling half of the above recipe will result in a shorter grilling time of approximately 8 minutes total. Aluminum protects your vegetables from the fire yet your vegetables still have that superior grilled flavor. *Carrots do not cook as fast as the other vegetables so should you include them, you may want to cook them in a microwave until almost tender before adding them to the marinade.

Tips:

Choose the right vegetables: Not all vegetables are created equal when it comes to grilling. Look for vegetables that are firm and have a good amount of moisture, such as zucchini, eggplant, mushrooms, and bell peppers.
Prepare your vegetables properly: Before grilling, cut your vegetables into uniform pieces so that they cook evenly. You can also marinate your vegetables in a mixture of olive oil, herbs, and spices to add flavor.
Use a hot grill: A hot grill will help to sear the vegetables and prevent them from sticking. If you're using a charcoal grill, let the coals burn until they are white-hot. If you're using a gas grill, preheat the grill to high heat.
Don't overcrowd the grill: When grilling vegetables, it's important not to overcrowd the grill. This will prevent the vegetables from cooking evenly and will make them more likely to stick.
Flip your vegetables regularly: To ensure that your vegetables cook evenly, flip them regularly with a spatula. This will help to prevent them from burning on one side.
Remove the vegetables from the grill when they are tender: You'll know that your vegetables are done grilling when they are tender and slightly charred. Be careful not to overcook them, as this will make them mushy.

Conclusion:

Grilling fresh vegetables is a delicious and healthy way to enjoy your favorite produce. By following these tips, you can ensure that your grilled vegetables are cooked to perfection and full of flavor. So fire up your grill and get ready to enjoy a delicious and healthy meal!