Best 5 Grilled Vegetable Medley Recipes

Welcome to the realm of culinary artistry, where vegetables take center stage as we embark on a delectable journey to discover the best grilled vegetable medley recipe. In this article, we'll guide you through a symphony of flavors, textures, and colors, providing you with the knowledge and inspiration to create a grilled vegetable masterpiece that will tantalize your taste buds and leave you craving more. Whether you're a seasoned grill master or just starting to explore the world of outdoor cooking, this article will equip you with everything you need to know to craft a vegetable medley that is bursting with vibrant flavors and perfect for any occasion. Get ready to unlock the secrets of perfectly grilled vegetables and embark on a culinary adventure that celebrates the beauty of fresh, seasonal produce.

Here are our top 5 tried and tested recipes!

GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK

Grilled Garden Vegetable Medley Foil Pack image

For a simple, fuss-free side dish, make our grilled potatoes and vegetables in foil. With only ten minutes of prep, this side is best prepared just before you fire up the grill. This keeps your potatoes fresh for a delicious outcome! Consider pairing our grilled potatoes and vegetables in foil with your favorite protein for the ultimate summer meal. Best part? The foil keeps the veggies tender and makes the clean-up a snap!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium Yukon gold potatoes, cut into 1/8-inch slices
1 1/2 cups baby-cut carrots
4 ounces green beans
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic pepper
1/4 teaspoon ground cumin

Steps:

Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 4 g, TransFat 0 g

GRILLED SUMMER VEGETABLE MEDLEY

Grilled Summer Vegetable Medley image

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter

Steps:

In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

GRILLED VEGETABLE MEDLEY

Grilled Vegetable Medley image

Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

12 small red potatoes, halved
1 medium sweet potato, peeled and cut into chunks
4 tablespoons butter, melted, divided
4 to 6 garlic cloves, minced, divided
2 tablespoons minced fresh parsley, divided
1-1/2 teaspoons salt, divided
1/2 teaspoon lemon-pepper seasoning, divided
3/4 pound whole fresh mushrooms
1 large onion, sliced
1 medium green pepper, cut into 1/4-inch slices
1 small zucchini, cut into chunks
1 medium yellow summer squash, cut into chunks
1 cup shredded part-skim mozzarella cheese or shredded Swiss cheese
Sour cream, optional

Steps:

Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.

Nutrition Facts :

MARINATED GRILLED VEGETABLE MEDLEY

Marinated Grilled Vegetable Medley image

A simple-to-make marinade flavors a blend of vegetables in this recipe from our home economists.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence
1/4 teaspoon pepper
3 baby eggplants or 1 medium eggplant, cut lengthwise into 1/2-inch slices
3 small yellow summer squash, cut lengthwise into 1/2-inch slices
2 cups fresh sugar snap peas

Steps:

In a large resealable plastic bag, combine the first five ingredients; add eggplant, squash and peas. Seal bag and turn to coat; refrigerate for 2 hours, turning once. , Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium heat for 5-7 minutes or until tender, stirring once.

Nutrition Facts :

GRILLED VEGETABLE MEDLEY WITH BLUE CHEESE BUTTER

Grilled Vegetable Medley With Blue Cheese Butter image

Make and share this Grilled Vegetable Medley With Blue Cheese Butter recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup blue cheese, crumbled
6 tablespoons unsalted butter, softened
1 teaspoon fresh lemon juice
salt and pepper
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
3 garlic cloves, roasted and mashed
2 lbs vegetables (asparagus, zucchini, yellow squash, carrots, and eggplants, peeled, trimmed and sliced)

Steps:

In a small bowl, blend blue cheese, butter and lemon juice thoroughly. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
In a blender, combine olive oil, basil and roasted garlic and blend until smooth. Pour over the vegetables. Season with salt and pepper and marinate for 20 minutes. Grill the vegetables over medium-high heat and create grill marks on all sides, approximately 4 minutes each.
Remove to a serving dish and top with the prepared butter. (Prep time includes marinating time for vegetables).

Tips:

Choose the right vegetables. Not all vegetables are created equal for grilling. Some, like asparagus, bell peppers, and zucchini, hold up well to high heat and retain their crispness. Others, like tomatoes and mushrooms, are more delicate and can easily overcook. Choose a variety of vegetables that will grill well together.
Prepare your vegetables properly. Before grilling, cut your vegetables into uniform pieces so that they cook evenly. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Season your vegetables. Grilled vegetables are delicious on their own, but they're even better when they're seasoned. Use a variety of herbs, spices, and marinades to flavor your vegetables before grilling. Some popular options include olive oil, balsamic vinegar, garlic, rosemary, thyme, and lemon.
Grill your vegetables over medium heat. High heat can easily overcook vegetables, so it's best to grill them over medium heat. This will allow them to cook through evenly without burning.
Don't overcrowd the grill. When grilling vegetables, it's important not to overcrowd the grill. This will prevent them from cooking evenly and will make them more likely to stick to the grill.
Flip your vegetables regularly. To ensure that your vegetables cook evenly, flip them regularly with a spatula. This will help them to brown on all sides.
Remove your vegetables from the grill when they're done. Don't overcook your vegetables. They should be tender-crisp, not mushy. Remove them from the grill when they're done and enjoy them immediately.

Conclusion:

Grilled vegetables are a delicious and healthy side dish or main course. They're easy to make and can be enjoyed all year round. By following these tips, you can grill vegetables perfectly every time.