Best 3 Grilled Marinated Vegetables With Fresh Mozzarella Recipes
**Grilled Marinated Vegetables with Fresh Mozzarella**
Fire up your grill and get ready to indulge in a symphony of flavors with our grilled marinated vegetables and fresh mozzarella. This tantalizing dish combines the smoky char of grilled vegetables with the creamy richness of fresh mozzarella, creating a delightful balance of textures and tastes. Our collection of recipes offers a variety of marinades, from classic Italian herb blends to zesty lemon-garlic mixtures, ensuring that every bite is a burst of flavor. Whether you prefer succulent bell peppers, hearty zucchini, or tender asparagus, our selection of vegetables guarantees a colorful and nutritious spread. Served as an appetizer, main course, or vibrant side dish, grilled marinated vegetables with fresh mozzarella are sure to impress your taste buds and leave you craving more.
THE BEST GRILLED VEGETABLES MARINADE
This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!
Provided by Sommer Collier
Categories Main Main Course Side Dish
Time 57m
Number Of Ingredients 13
Steps:
- Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
- Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
- Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
- Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
- Meanwhile, preheat the grill to medium heat, about 350 degrees F.
- Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.
Nutrition Facts : ServingSize 5 oz, Calories 137 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 322 mg, Fiber 4 g, Sugar 12 g
HERB MARINATED GRILLED VEGETABLES
Provided by Food Network
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
MARINATED GRILLED VEGETABLES
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
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:
- Choose fresh, seasonal vegetables. This will ensure that your grilled vegetables are packed with flavor.
- Marinate the vegetables for at least 30 minutes. This will help them to absorb the flavors of the marinade.
- Use a variety of vegetables. This will add color and flavor to your dish.
- Don't overcrowd the grill. This will prevent the vegetables from cooking evenly.
- Cook the vegetables until they are tender but still slightly crunchy. You don't want them to be mushy.
- Serve the grilled vegetables immediately with fresh mozzarella cheese. You can also add a drizzle of olive oil and a sprinkle of herbs.
Conclusion:
Grilled marinated vegetables with fresh mozzarella is a delicious and easy-to-make dish that is perfect for summer gatherings. The vegetables are grilled to perfection and the fresh mozzarella cheese adds a creamy, flavorful touch. This dish is sure to be a hit with everyone who tries it.
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