Best 6 Italian Onion Seasoned Grilled Veggies Recipes

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**Savor the symphony of grilled vegetables infused with the rustic charm of Italy!** This culinary journey takes you to a vibrant world of colors, textures, and flavors. From the tantalizing aroma of grilled onions to the sweet crunch of bell peppers and the earthy elegance of zucchini, each veggie sings its own melody. Allow your taste buds to dance with delight as you explore a trio of delectable recipes that showcase the versatility of grilled vegetables. Embark on an Italian escapade with our grilled vegetable skewers, a vibrant platter of grilled veggie pasta, and a refreshing grilled vegetable salad. Each dish is a testament to the beauty of fresh, seasonal produce, lovingly grilled to perfection and seasoned with a symphony of Italian herbs and spices. Prepare to be captivated by the magic of grilled vegetables, transformed into culinary masterpieces that will leave you craving for more.

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

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

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.

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!



Incredible BBQ Grilled Vegetables - marinated! image

Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.

Provided by Nagi

Categories     Mains     Side Dish

Time 40m

Number Of Ingredients 18

2 red capsicum/bell peppers
2 yellow capsicum/bell peppers
2 red onions
1 eggplant (, halved lengthwise, then 1.25cm/ 0.5" thick semi circles)
2 zucchini (, 0.7cm / 1/3" thick slices on diagonal)
2 bunches asparagus (, ends trimmed)
200g/ 7oz button mushrooms
1/4 cup (65ml) extra virgin olive oil
1 tsp each salt and pepper
3 cloves garlic (, minced)
1/4 cup parsley (, roughly chopped (or chives))
1/3 cup (85ml) lemon juice
1/3 cup (85ml) extra virgin olive oil
2 tsp white sugar
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
1/2 tsp each dried basil, parsley, oregano, thyme ((Note 2))
1/2 - 1 tsp chilli flakes ((adjust spice to taste, Note 3))

Steps:

  • Place ingredients in a jar and shake well. Set aside 10 minutes+.
  • Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
  • Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
  • Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
  • Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
  • Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
  • Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
  • Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
  • Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
  • Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
  • While vegetables are still hot, drizzle over Dressing and toss.
  • Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ITALIAN GRILLED VEGETABLES



Italian Grilled Vegetables image

Italian Grilled Vegetables is marinaded zucchini, yellow squash, mushroom, onions, and peppers cooked on the grill and finished with grated Parmesan cheese.

Provided by lyuba

Categories     Side Dish

Time 1h30m

Number Of Ingredients 13

1 medium zucchini
1 medium yellow squash
1 red onion
1 large red bell pepper
8 oz baby bella mushrooms
4 garlic cloves
1/4 cup olive oil
1 lemon (juice only)
2 tbsp white Balsamic vinegar (can substitute white wine vinegar)
1 tsp crushed red pepper flakes (more can be used to make it more spicy)
2 tbsp Italian seasoning**
salt
1/4 cup freshly grated Parmesan cheese (to top grilled vegetables)

Steps:

  • Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
  • Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
  • In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
  • Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
  • Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
  • Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
  • Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
  • Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
  • Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.

Nutrition Facts : Calories 220 kcal, Carbohydrate 17 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 123 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

TRADITIONAL GRILLED ITALIAN VEGETABLES



Traditional Grilled Italian Vegetables image

Provided by Giorgia Fontana

Categories     Appetizer     Side Dish

Time 25m

Number Of Ingredients 10

1 small eggplant
2 small zucchini
1 red onion (preferably torpedo variety)
1 bell pepper
1/2 head radicchio
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tbsp dried, oregano
10 leaves fresh basil
salt and pepper, to taste

Steps:

  • Preheat the grill on medium-high heat and wash the vegetables under running water.
  • Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
  • Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
  • Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
  • Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
  • In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
  • Tear the basil leaves with your hands to release the aroma and add them to the bowl.
  • When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.

Nutrition Facts : Calories 180 kcal, Carbohydrate 12 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 17 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

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

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

BALSAMIC GRILLED ZUCCHINI



Balsamic Grilled Zucchini image

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Provided by LashGal

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

Steps:

  • Preheat grill for medium-low heat and lightly oil the grate.
  • Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
  • Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g

Tips:

  • Select firm and fresh vegetables: Choose vegetables that are firm to the touch and free from bruises or blemishes. Fresh vegetables will have a more vibrant color and better flavor.
  • Cut vegetables evenly: Cut the vegetables into uniform pieces so that they cook evenly. This will also help them to hold their shape better on the grill.
  • Marinate the vegetables: Marinating the vegetables in a flavorful mixture of olive oil, herbs, and spices helps to enhance their flavor and prevent them from drying out on the grill.
  • Grill the vegetables over medium heat: Grilling the vegetables over medium heat helps to prevent them from burning and allows them to cook evenly throughout.
  • Turn the vegetables frequently: Turn the vegetables frequently with a spatula to ensure that they cook evenly on all sides.
  • Season the vegetables after grilling: Season the vegetables with salt, pepper, and additional herbs or spices after grilling to taste.
  • Serve the vegetables immediately: Grilled vegetables are best enjoyed immediately after cooking, while they are still warm and tender.

Conclusion:

Grilling vegetables is a healthy and delicious way to enjoy your favorite produce. By following these tips, you can create perfectly grilled vegetables that are packed with flavor. Whether you are grilling for a weeknight dinner or a backyard barbecue, these grilled vegetables are sure to be a hit.

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