Best 3 Grilled Veggie Mix Recipes

**Grilled Veggie Mix: A Symphony of Flavors and Colors**

Indulge in a culinary journey with our grilled veggie mix, a vibrant medley of fresh and flavorful vegetables that will tantalize your taste buds and nourish your body. This delectable dish features an array of colorful ingredients, each carefully selected for its unique texture and taste. From crisp bell peppers and juicy zucchini to earthy mushrooms and tender asparagus, this grilled veggie mix is a symphony of flavors and colors that will elevate any meal. Whether you're a vegetarian seeking a hearty and satisfying main course or a meat-lover looking for a healthy and delicious side dish, this grilled veggie mix is sure to impress. With its vibrant colors and enticing aromas, this dish is a visual and sensory delight that will leave you craving for more. So gather your ingredients, fire up your grill, and let's embark on a culinary adventure with our grilled veggie mix.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 VEGETABLES WITH EIGHT-SPICE SEASONING

Grilled Vegetables with Eight-Spice Seasoning image

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

Ingredients

3 tablespoons salt
3 tablespoons packed golden brown sugar
2 tablespoons paprika
1 1/2 tablespoons chili powder
1 tablespoon ground black pepper
2 1/4 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried basil
Assorted vegetables (such as zucchini, bell peppers, red onions and large mushrooms)
Olive oil

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.

Tips:

Choose the right vegetables: Select vegetables that have a firm texture and are suitable for grilling, such as zucchini, bell peppers, onions, mushrooms, and cherry tomatoes.
Prepare the vegetables properly: Cut the vegetables into uniform sizes to ensure even cooking. Marinate the vegetables in olive oil, herbs, and spices to enhance their flavor.
Use a hot grill: Preheat your grill to a high temperature before adding the vegetables. This will help to create grill marks and prevent the vegetables from sticking.
Grill the vegetables in batches: Do not overcrowd the grill, as this will prevent the vegetables from cooking evenly. Grill the vegetables in batches if necessary.
Flip the vegetables frequently: Use a spatula to flip the vegetables every few minutes to ensure that they cook evenly.
Remove the vegetables from the grill when they are tender: Vegetables should be tender but still slightly firm when cooked. Overcooking will make them mushy.

Conclusion:

Grilled veggie mix is a healthy and delicious side dish that can be enjoyed as part of a main meal or as a snack. It is a great way to get your daily dose of fruits and vegetables. Experiment with different marinades and herbs to create a variety of unique and flavorful grilled veggie mixes.