Best 3 Spicy Grilled Veggies Recipes

Embark on a culinary journey of flavors with our tantalizing grilled vegetable recipes, a symphony of colors and tastes that will elevate your summer cookouts. From the smoky allure of grilled corn on the cob, kissed by flames and slathered in a zesty herb butter, to the vibrant medley of grilled veggie skewers, where crisp bell peppers, juicy cherry tomatoes, and tender zucchini dance harmoniously on skewers, each bite is a burst of summer's bounty. For a smoky twist, try the grilled eggplant and zucchini stack, where layers of grilled eggplant and zucchini are stacked and brushed with a piquant tomato sauce, or indulge in the smoky grilled portobello mushrooms, marinated in a savory blend of herbs and spices, perfect for a meatless main course. And don't forget the classic grilled asparagus, simply seasoned with salt and pepper, yet bursting with its natural sweetness. These recipes are a testament to the beauty of fresh, seasonal vegetables, transformed by the magic of the grill into a delightful symphony of flavors and textures.

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

SPICY GRILLED VEGGIES

Spicy Grilled Veggies image

Grilling isn't just for meat! Fire up the grill to add flavor to this fun combination of assorted vegetables; lemon pepper gives them a zesty, spicy kick.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Number Of Ingredients 9

Ingredients

1/4 cup butter or margarine, softened
2 tablespoons lemon pepper
1 large potato, cut lengthwise into fourths
1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
2 large bell peppers, cut lengthwise into fourths and seeded
1 medium onion, cut into 1/2-inch slices
Bibb lettuce, if desired
1/4 cup Italian dressing

Steps:

Heat coals or gas grill for direct heat.
Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

Sweet-and-Spicy Grilled Vegetables With Burrata image

A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1 tablespoon fish sauce or colatura (optional)
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices

Steps:

Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA

Grilled Vegetables With Spicy Italian Neonata image

Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.

Provided by Kay Chun

Categories dinner, lunch, vegetables, appetizer, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Neutral oil, for greasing
4 bell peppers of any color (2 pounds), halved, seeded and sliced into 1-inch strips
3 zucchini (1 1/2 pounds), sliced 1/4-inch thick on the diagonal
3 Italian baby eggplants (1 1/2 pounds), sliced lengthwise 1/4-inch thick
1 1/4 cups extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
3 heads sturdy lettuce, such as romaine or radicchio, quartered through the core
2 tablespoons lemon juice
5 anchovy fillets, minced into a paste
1 garlic clove, minced
1 1/2 ounces sliced salami or soppressata, finely chopped (about ⅓ cup)
1/2 cup jarred sliced hot cherry peppers, finely chopped
1/2 cup pitted manzanilla or Cerignola olives, chopped
2 celery stalks, finely chopped (1 cup)
1/4 cup chopped parsley leaves

Steps:

Heat a grill to medium and oil the grates.
On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.

Tips:

For a smoky flavor, grill the vegetables over medium heat for 10-12 minutes per side, or until tender.
To add a touch of sweetness, brush the vegetables with a mixture of honey and olive oil before grilling.
For a spicy kick, sprinkle the vegetables with chili powder, cumin, and paprika before grilling.
To make the vegetables more flavorful, marinate them in a mixture of olive oil, lemon juice, herbs, and spices for at least 30 minutes before grilling.
Serve the grilled vegetables as a side dish, appetizer, or main course.

Conclusion:

Grilled vegetables are a delicious and healthy way to get your daily dose of fruits and vegetables. They are easy to make and can be enjoyed as a side dish, appetizer, or main course. With a variety of marinades and spices to choose from, you can easily customize grilled vegetables to your own taste. So next time you're looking for a quick and easy meal, try firing up the grill and cooking up some delicious grilled vegetables.