Best 2 Grilled Garden Veggies Recipes

**Grilled Garden Veggies: A Medley of Flavors and Culinary Delights**

Indulge in a symphony of flavors with our grilled garden veggie recipes, promising a tantalizing journey for your taste buds. From zesty grilled zucchini and cherry tomato skewers to a hearty grilled veggie platter with balsamic glaze, these recipes celebrate the bounty of fresh vegetables. Discover the smoky, charred goodness of grilled bell peppers and onions in a vibrant vegetable kabob, or savor the delectable flavors of grilled portobello mushrooms stuffed with savory fillings. Each recipe offers a unique culinary experience, transforming ordinary vegetables into extraordinary grilled masterpieces. Prepare to embark on a grilling adventure that will leave you craving more.

Let's cook with our recipes!

GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK

Grilled Garden Vegetable Medley Foil Pack image

For a simple, fuss-free side dish, make our grilled potatoes and vegetables in foil. With only ten minutes of prep, this side is best prepared just before you fire up the grill. This keeps your potatoes fresh for a delicious outcome! Consider pairing our grilled potatoes and vegetables in foil with your favorite protein for the ultimate summer meal. Best part? The foil keeps the veggies tender and makes the clean-up a snap!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium Yukon gold potatoes, cut into 1/8-inch slices
1 1/2 cups baby-cut carrots
4 ounces green beans
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic pepper
1/4 teaspoon ground cumin

Steps:

Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 4 g, TransFat 0 g

GRILLED GARDEN VEGGIES

Grilled Garden Veggies image

This nicely seasoned veggies medley offers a wonderful taste of summer. The dish is also on the lighter side, so you can enjoy it guilt-free. -Holly Wilhelm, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary. , Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips for Perfect Grilled Garden Veggies:

- Choose the right vegetables: Not all vegetables are suitable for grilling. Choose firm vegetables that will hold their shape well, such as zucchini, bell peppers, onions, and mushrooms. Avoid delicate vegetables like lettuce and tomatoes, which will wilt and burn easily. - Prepare the vegetables: Before grilling, wash and cut the vegetables into uniform pieces. This will ensure they cook evenly. You can also marinate the 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. Preheat the grill to medium-high heat before adding the vegetables. - Grill the vegetables in batches: Don't overcrowd the grill. Grill the vegetables in batches so that they have enough space to cook evenly. - Flip the vegetables regularly: Flip the vegetables every few minutes so that they cook evenly on all sides. - Remove the vegetables from the grill when they are tender: The vegetables are done when they are tender and slightly charred. Overcooking will make them mushy. - Serve the grilled vegetables immediately: Grilled vegetables are best served hot off the grill. You can drizzle them with olive oil, balsamic vinegar, or your favorite sauce.

Conclusion:

Grilled garden veggies are a healthy and delicious way to enjoy the bounty of summer. By following these tips, you can grill perfect vegetables that are bursting with flavor. So fire up the grill and get grilling!