Best 2 Thyme Grilled Vegetables Recipes

**Grilled vegetables are a healthy and delicious way to enjoy your favorite produce. Thyme grilled vegetables are especially flavorful, thanks to the herb's aromatic flavor. This article provides three recipes for thyme grilled vegetables: a simple grilled vegetable platter, a grilled vegetable salad, and a grilled vegetable wrap. All of the recipes are easy to make and can be tailored to your own taste preferences.**

**The grilled vegetable platter is a great way to enjoy a variety of grilled vegetables. Simply choose your favorite vegetables, toss them with olive oil, thyme, salt, and pepper, and grill until tender. The grilled vegetable salad is a light and refreshing dish that is perfect for a summer meal. It features grilled vegetables, mixed greens, feta cheese, and a balsamic vinaigrette. The grilled vegetable wrap is a portable and satisfying meal that is perfect for lunch or dinner on the go. It features grilled vegetables, hummus, and your favorite wrap bread.**

**No matter which recipe you choose, you're sure to enjoy the delicious flavor of thyme grilled vegetables. So fire up your grill and get started!**

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

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce image

Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 Side-dish servings

Number Of Ingredients 20

Ingredients

Basting Sauce
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
Vegetables
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Grilling And Serving
Fresh herb sprigs
Lemon wedges

Steps:

Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

THYME GRILLED VEGETABLES

Thyme Grilled Vegetables image

"I love these new, little garden potatoes," writes Christine Wall of Bartlett, Illinois. "This dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

16 small red potatoes (about 2 pounds), halved
1/2 cup chicken broth
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon salt
1 each large green, sweet red and yellow pepper, julienned
1 jar (15 ounces) pearl onions, drained

Steps:

In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes. , Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose firm vegetables. Vegetables that are too soft will fall apart on the grill. Good choices include zucchini, squash, eggplant, bell peppers, onions, and mushrooms.
Cut vegetables into uniform pieces. This will help them cook evenly. Aim for pieces that are about 1-inch thick.
Preheat your grill to medium-high heat. This will help to prevent the vegetables from sticking. If you're using a charcoal grill, let the coals burn until they're white-hot.
Brush the vegetables with olive oil. This will help them to brown and prevent them from drying out.
Season the vegetables with thyme, salt, and pepper. You can also add other herbs and spices, such as rosemary, oregano, or garlic powder.
Grill the vegetables for 5-7 minutes per side. Or until they're tender and slightly charred.
Serve the vegetables immediately. They can be enjoyed as a side dish or as a main course.

Conclusion:

Thyme grilled vegetables are a delicious and healthy way to enjoy your favorite summer produce. They're easy to make and can be customized to your liking. With a little planning and preparation, you can create a flavorful and satisfying meal that the whole family will enjoy.