Best 3 Grilled Vegetable Towers Recipes

Grilled vegetable towers are a delightful and visually stunning dish that combines the flavors of various grilled vegetables into a stackable tower. This article will provide you with the guidance you need to create a flavorful and impressive grilled vegetable tower that will be the star of your next barbecue or gathering. Learn how to select the best vegetables, marinate them to perfection, and grill them to achieve the perfect tender-crisp texture. Discover tips for stacking the vegetables into a stable and visually appealing tower, and explore various sauces and garnishes to elevate the flavors even further. Whether you're a seasoned griller or a beginner, this article will help you master the art of creating grilled vegetable towers that will impress your family and friends.

Let's cook with our recipes!

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

Ingredients

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.

VEGETABLE TOWER

Vegetable tower image

A quick and easy ratatouille that sets to impress

Provided by pm07jwgb

Time 30m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Prepare tin moulds if not bought by cleaning and drying thoroughly, and removing top and bottom of the cans. Place these on a baking tray and preheat the oven to 180 degrees Celsius.
Wash and dry vegetables, and thickly slice the aubergine to 1-2cm thick rounds. Trim these to the diameter of the moulds. Slice the courgettes in thick rounds also and slice the other vegetables to your choice.
Now start stacking the tower. Begin with a thick aubergine slice at the bottom of the tower (tight to the mould on the inside to reduce leaking of contents throughout cooking time). assemble the tower in whichever way you prefer, I like aubergine then tomato past and cheese, courgettes, tomato paste and cheese, mushrooms and peppers, tomato paste and then more aubergine/courgette and top with cheese.
season to taste and put in the preheated oven for approximately 20 minutes for 'steamed vegetables' or 30 minutes for well cooked (fan assisted oven).
Once ready, remove towers from the oven, and carefully (using oven gloves) slide each tower across onto the serving plate. Then, gently remove the tin mould to reveal your vegetable tower. garnish with salad or green beans.

GRILLED VEGETABLE PESTO SANDWICHES

Grilled Vegetable Pesto Sandwiches image

Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 medium zucchini
1 yellow summer squash
1 medium sweet red pepper, quartered
1 medium onion, cut into 1/2-inch slices
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, softened
2 ciabatta rolls, split
2 tablespoons prepared pesto
4 slices Asiago cheese
1/2 cup spring mix salad greens
6 large fresh basil leaves

Steps:

Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.

Tips:

Choose your vegetables carefully: Select vegetables that are firm and colorful, with no signs of wilting or bruising. Avoid vegetables that are too soft or watery, as they will not hold up well on the grill.
Cut the vegetables into uniform pieces: This will help them cook evenly. If the vegetables are too large, they may not cook through properly, and if they are too small, they may fall through the grill grates.
Marinate the vegetables: Marinating the vegetables in a flavorful mixture of olive oil, herbs, and spices will help them develop a delicious, smoky flavor on the grill.
Preheat the grill: Make sure the grill is hot before you start cooking the vegetables. This will help them sear quickly and prevent them from sticking to the grates.
Cook the vegetables in batches: If you are grilling a large quantity of vegetables, cook them in batches to avoid overcrowding the grill. This will help them cook evenly and prevent them from steaming.
Flip the vegetables frequently: This will help them cook evenly and prevent them from burning.
Remove the vegetables from the grill when they are tender: Overcooked vegetables will become mushy and lose their flavor.

Conclusion:

Grilled vegetable towers are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for a summer cookout, a potluck, or a simple weeknight meal. With a little planning and preparation, you can easily create a beautiful and flavorful grilled vegetable tower that will impress your family and friends.