Best 2 Pickled Grilled Vegetables Recipes

**Explore the vibrant flavors of pickled grilled vegetables with our curated collection of delicious recipes!**

From tangy and zesty to sweet and smoky, our diverse selection offers a symphony of flavors that will tantalize your taste buds. Discover the perfect balance of tangy vinegar, savory herbs, and aromatic spices in our classic pickled grilled vegetable recipe. If you prefer a spicy kick, our spicy pickled grilled vegetable recipe is sure to satisfy your craving for heat. For those who love a sweet and smoky twist, our honey-balsamic pickled grilled vegetable recipe combines the sweetness of honey with the richness of balsamic vinegar, creating a delightful harmony of flavors.

For a unique and refreshing take on pickled vegetables, try our pickled grilled vegetable salad recipe. This vibrant salad showcases the crisp texture of grilled vegetables, complemented by a zesty dressing made with fresh herbs and tangy vinegar. And for those who love the convenience of a quick and easy meal, our pickled grilled vegetable wrap recipe is the perfect choice. Simply fill a tortilla with your favorite grilled vegetables, pickled onions, and a creamy sauce for a satisfying and flavorful lunch or dinner.

Here are our top 2 tried and tested recipes!

GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES

Grilled Snapper Sandwich with Pickled Vegetables image

Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 12

Ingredients

2 carrots, peeled into ribbons (about 2 cups)
1 small cucumber, such as Persian, thinly sliced (about 1 cup)
4 radishes, very thinly sliced (about 1 cup)
1/4 cup unseasoned rice-wine vinegar
2 teaspoons sugar
Coarse salt and freshly ground pepper
1/3 cup mayonnaise
1 1/2 teaspoons Sriracha, plus more for serving (optional)
2 skinless red-snapper fillets (each about 8 ounces)
Extra-virgin olive oil, for brushing
4 Portuguese rolls, halved
1/2 cup lightly packed fresh cilantro leaves

Steps:

Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

PICKLED GRILLED VEGETABLES

Pickled Grilled Vegetables image

I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect complement to a platter of barbecued pork, or grilled chicken. These tasted great after just one day, and even better after three.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT2h15m

Yield 2

Number Of Ingredients 10

Ingredients

6 pickling cucumbers, sliced in half lengthwise
1 red bell pepper, sliced
1 cup water
1 cup white vinegar
1 cup white sugar
2 ½ tablespoons kosher salt
2 cloves garlic, peeled
12 black peppercorns
¼ teaspoon dried dill
1 pinch crushed red pepper flakes

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate.
Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.
Combine water, vinegar, sugar, kosher salt, garlic, black peppercorns, dill, and red pepper flakes in a saucepan over medium heat. Bring to a simmer and remove from heat.
Pack cucumbers and peppers evenly between two 16-ounce mason jars. Pour hot pickling liquid into jars, leaving 1/4-inch headspace. Screw on lids and let cool to room temperature. Refrigerate for 24 hours before serving.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 130.6 g, Fat 1.1 g, Fiber 6 g, Protein 5.4 g, SaturatedFat 0.3 g, Sodium 7221.5 mg, Sugar 112.4 g

Tips:

Choose the right vegetables: Vegetables with a firm texture, such as carrots, zucchini, bell peppers, and onions, are best for grilling. Avoid vegetables that are too delicate, such as tomatoes or leafy greens.
Cut the vegetables into uniform pieces: This will help them cook evenly. For best results, cut the vegetables into 1-inch cubes or slices.
Marinate the vegetables before grilling: Marinating helps to infuse the vegetables with flavor and prevent them from drying out. You can use a simple marinade made with olive oil, vinegar, herbs, and spices.
Grill the vegetables over medium heat: This will help them to cook through without burning. Cook the vegetables for 5-7 minutes per side, or until they are tender and slightly charred.
Make the pickling solution: While the vegetables are grilling, make the pickling solution. Combine vinegar, water, sugar, salt, and spices in a saucepan and bring to a boil. Then, remove from heat and let cool.
Pickle the vegetables: Once the vegetables are grilled and cooled, place them in a jar or container. Pour the pickling solution over the vegetables and cover tightly. Refrigerate the vegetables for at least 24 hours before serving.

Conclusion:

Pickled grilled vegetables are a delicious and healthy snack or side dish. They are perfect for summer cookouts and potlucks. With a little planning, you can easily make your own pickled grilled vegetables at home. Follow these tips and you'll be sure to impress your friends and family with your culinary skills.