Best 4 Grilled Vegetables With Eight Spice Seasoning Recipes
**Grilled Vegetables with Eight-Spice Seasoning: A Journey of Flavors**
Embark on a culinary adventure with our grilled vegetables seasoned with an aromatic eight-spice blend. This delectable dish combines the natural sweetness of fresh vegetables with a symphony of spices, creating a harmonious balance of flavors. From succulent bell peppers and tender zucchini to earthy eggplant and crisp asparagus, each vegetable is carefully selected for its unique texture and flavor profile. Marinated in a fragrant blend of cumin, coriander, paprika, ginger, garlic, turmeric, and chili powder, these vegetables are grilled to perfection, resulting in a delightful smoky char and a burst of flavors in every bite. Served with a refreshing mint-cilantro chutney, this dish is a symphony of colors, textures, and tastes that will tantalize your palate and leave you craving more.
**Additional Recipes to Elevate Your Grilled Vegetable Experience:**
1. **Grilled Vegetable Skewers with Harissa Yogurt Sauce:** Colorful vegetable skewers are marinated in a vibrant harissa paste and grilled until tender. Served with a creamy and tangy yogurt sauce, this dish is a delightful appetizer or side dish.
2. **Grilled Vegetable Salad with Feta and Mint:** A refreshing and flavorful salad showcasing grilled vegetables tossed with crumbled feta cheese, fresh mint, and a tangy lemon-olive oil dressing. Perfect for a light lunch or as a side dish.
3. **Grilled Vegetable Wrap with Avocado and Tahini Sauce:** Tender grilled vegetables are wrapped in a soft tortilla with creamy avocado, crunchy lettuce, and a drizzle of tangy tahini sauce. A satisfying and portable meal that's perfect for picnics or on-the-go lunches.
4. **Vegetable Pakoras with Tamarind Chutney:** Crispy vegetable fritters made with a batter of chickpea flour and aromatic spices. Served with a sweet and tangy tamarind chutney, these pakoras are a delightful snack or appetizer.
5. **Grilled Vegetable Pizza with Pesto and Goat Cheese:** A flavorful twist on classic pizza, featuring a crispy crust topped with grilled vegetables, a creamy pesto sauce, and tangy goat cheese. A vegetarian delight that's perfect for a casual dinner or party.
6. **Grilled Vegetable Pasta with Sun-Dried Tomatoes and Olives:** A vibrant pasta dish combining grilled vegetables, sun-dried tomatoes, and briny olives tossed in a garlicky olive oil sauce. A satisfying and flavorful meal that's easy to prepare.
GRILLED VEGETABLES
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
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 VEGETABLES WITH EIGHT-SPICE SEASONING
Provided by Lisa Ferro
Categories Food Processor Vegetable Side Wheat/Gluten-Free Backyard BBQ Grill Grill/Barbecue Bon Appétit Houston Texas Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield MAKES ABOUT 3/4 CUP
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in processor. Blend 15 seconds. Transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.)
- Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.
SPICE MIX FOR GRILLED VEGETABLES
Provided by Food Network
Time 5m
Yield approximately 4 tablespoons
Number Of Ingredients 6
Steps:
- In a spice mill or using a mortar and pestle combine spices and grind until thyme and rosemary are pulverized. Sprinkle a little on prepared vegetables about 1 hour before grilling to marinate them. Grill as usual.
GRILLED VEGETABLE PLATTER
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
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
Tips:
- Choose firm vegetables: Vegetables like zucchini, bell peppers, and carrots hold up well on the grill and get beautiful grill marks.
- Slice vegetables evenly: This will help them cook evenly on the grill.
- Toss vegetables with oil and seasoning: This will help them caramelize and develop flavor on the grill.
- Use a hot grill: This will help the vegetables cook quickly and prevent them from sticking.
- Don't overcrowd the grill: Give the vegetables enough space so that they can cook evenly.
- Cook vegetables until tender: But not mushy. The vegetables should still have a little bit of a bite to them.
- Serve grilled vegetables immediately: They're best when they're hot off the grill!
Conclusion:
Grilled vegetables are a delicious and healthy way to enjoy your favorite vegetables. They're perfect for summer cookouts or as a side dish for any meal. With a little planning and preparation, you can easily grill vegetables that are tender, flavorful, and full of nutrients. So next time you're firing up the grill, don't forget to add some vegetables!
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