Best 4 Grilled Herbed Vegetables Recipes

**Grilled Herbed Vegetables: A Medley of Flavors and Colors**

Savor the symphony of flavors and vibrant colors with grilled herb vegetables. This delectable dish offers a delightful combination of tender-crisp vegetables infused with aromatic herbs and a hint of smokiness. Whether you're hosting a backyard barbecue or seeking a healthy and flavorful side dish, grilled herb vegetables are sure to impress. From classic favorites like zucchini and bell peppers to unique options such as baby artichokes and fennel, this versatile recipe offers endless possibilities for customization. Prepare to embark on a culinary journey where fresh produce meets the magic of grilling, resulting in a symphony of flavors that will tantalize your taste buds. Discover the art of perfectly grilled vegetables, secrets to achieving that irresistible char, and explore a collection of delightful recipes that showcase the beauty and versatility of grilled herb vegetables.

Let's cook with our recipes!

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.

GRILLED HERBED VEGETABLES

Grilled Herbed Vegetables image

Choose your favorite vegetables, cut into bite-size pieces, season with herbs and grill. If you'd rather cook indoors, there is also baking directions.

Provided by Jess Scefing

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon dried rosemary or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant,summer squash or zucchini,green beans,red onion,and red,green,or yellow sweet peppe

Steps:

In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.
Add the vegetables to oil mixture, tossing to coat.
Spoon vegetable mixture onto a 24x12-inch piece of heavy foil.
Bring opposite edges of foil together; seal tightly with a double fold.
Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.
Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time.
(Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.
Makes 4 side-dish servings.

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

HERB MARINATED GRILLED VEGETABLES

Herb Marinated Grilled Vegetables image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

Steps:

Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.

Tips:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
Cut vegetables into uniform pieces: This will help them cook evenly.
Toss vegetables with olive oil, herbs, and spices: This will help them develop a delicious flavor.
Grill vegetables over medium heat: This will prevent them from burning.
Cook vegetables until they are tender-crisp: You don't want them to become mushy.
Serve grilled vegetables immediately: They are best when they are hot off the grill.

Conclusion:

Grilled vegetables are a healthy and delicious way to enjoy your favorite veggies. They are perfect for a summer cookout or a quick and easy weeknight meal. With so many different ways to prepare them, you're sure to find a recipe that you love. So fire up your grill and get grilling!

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