Best 6 Grilled Vegetables With Cilantro Yogurt Dressing Recipes

If you are looking for a flavorful and healthy dish, then grilled vegetables with cilantro yogurt dressing is a great option. This dish can be prepared quickly and easily, and it is a delicious way to enjoy a variety of vegetables. The key to making this dish successful is to choose fresh, seasonal vegetables and to marinate them in a flavorful mixture of olive oil, herbs, and spices before grilling. The cilantro yogurt dressing adds a creamy and tangy flavor to the grilled vegetables, making them even more delicious.

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

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

Ingredients

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
Drizzle vinaigrette over the vegetable mixture and toss to coat.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

Grilled Summer Vegetables With Tahini Dressing image

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Provided by David Tanis

Categories vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
2 medium red onions, peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers, such as Corno di Toro
2 pounds zucchini, yellow summer squash, pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving

Steps:

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

GRILLED-VEGETABLE SALAD WITH CILANTRO DRESSING

Grilled-Vegetable Salad With Cilantro Dressing image

This is just fabulous for the summer! I recently had some people over, just a casual get-together, half of the people, the other half milling around. I BBQ'd chicken and I served this recipe as a salad before eating. They cleaned out the entire big bowl! It's just a nice, refreshing salad.This recipe was one of those jotted down on a piece of paper that I'd gotten out of a magazine.

Provided by FLUFFSTER

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium zucchini, sliced
2 medium yellow squash, sliced
1 medium sweet onion, sliced lenghtwise
1 red bell pepper, sliced lenghtwise
1 yellow bell pepper, sliced lengthwise
1 tablespoon olive oil
1/4 cup olive oil
1/2 cup fresh cilantro leaves, loosely packed
3 tablespoons fresh-squeezed lime juice
2 teaspoons canned chipotle peppers, chopped, in adobo sauce
1 garlic clove, chopped
3/4 teaspoon salt

Steps:

Heat the grill to high. Toss zucchini, squash, onion, bell peppers, and 1 tablespoons of the olive oil together.
Grill veggies until crisp-tender, 3-5 minutes.
Puree cilantro, remaining olive oil, lime juice, chipotle peppers, garlic, and salt in a food proscessor, or blender; toss with veggies.

Nutrition Facts : Calories 147.3, Fat 11.8, SaturatedFat 1.7, Sodium 304.6, Carbohydrate 10, Fiber 2.5, Sugar 5.1, Protein 2.4

CILANTRO LIME DRESSING

Cilantro Lime Dressing image

This creamy and fresh-tasting Cilantro Lime Dressing is made in just under 5 minutes using simple ingredients only!

Provided by Maike

Categories Salad

Time 5m

Number Of Ingredients 6

Ingredients

1 bunch cilantro (fresh)
1 cup yogurt (plain)
2 cloves garlic
2 medium limes (zest and juice)
½ tablespoon sugar
¼ cup extra-virgin olive oil

Steps:

Combine cilantro, yogurt, garlic, lime zest, lime juice, olive oil, and sugar in a blender or food processor.
Blend until smooth and creamy. If desired, season to taste with salt and pepper. Serve and enjoy.

Nutrition Facts : Calories 117 kcal, Carbohydrate 6 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 20 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

BIG GRILLED VEGGIE SALAD

Big Grilled Veggie Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

8 ounces small cremini mushrooms, stems trimmed, halved
1 medium zucchini, cut into 1/2-inch-thick half-moons
1 medium squash, cut into 1/2-inch-thick half-moons
1 orange bell pepper cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small red onion, halved, then cut into sixths
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, or to taste
1/4 cup plus 3 tablespoons olive oil
2 lemons, zested and juiced
6 ounces crumbled feta
1/4 cup fresh oregano
1/4 cup fresh mint
1/4 cup fresh parsley

Steps:

Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

GRILLED VEGETABLES WITH VINAIGRETTE

Grilled Vegetables With Vinaigrette image

I got this from the DIY network website, and I'm saving it here to try soon! It looks like a great way to grill your veggies! Prep time includes time to cut up veggies.

Provided by Kree6528

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon chopped garlic
3 tablespoons coarse grainy mustard
1 tablespoon honey
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 green onions, chopped
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, sliced
salt and pepper, to taste

Steps:

To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
Add oil slowly, whisking constantly.
Season with salt and pepper.
To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

Nutrition Facts : Calories 329.9, Fat 28.1, SaturatedFat 3.9, Sodium 144.2, Carbohydrate 19.5, Fiber 3.4, Sugar 11.2, Protein 3.3

Tips:

Choose firm vegetables: Vegetables like bell peppers, zucchini, and carrots hold up well on the grill and won't fall apart. If you're using softer vegetables like tomatoes or mushrooms, cut them into larger pieces so they don't get too mushy.
Preheat your grill: A hot grill will help your vegetables cook evenly and prevent them from sticking. Aim for a temperature of around 400 degrees Fahrenheit.
Oil your vegetables: Before grilling, toss your vegetables with a little olive oil or cooking spray. This will help them brown nicely and prevent them from drying out.
Season your vegetables: Don't forget to season your vegetables before grilling! You can use a simple combination of salt and pepper, or try a more complex seasoning blend. Some good options include garlic powder, onion powder, paprika, or chili powder.
Grill your vegetables in batches: Don't overcrowd the grill, or your vegetables won't cook evenly. Grill your vegetables in batches, and make sure to give them plenty of space.
Cook your vegetables until they're tender: The cooking time will vary depending on the type of vegetable you're grilling. Cook your vegetables until they're tender, but still have a little bit of a bite to them.
Serve your vegetables immediately: Grilled vegetables are best served immediately, while they're still hot and flavorful. You can serve them as a side dish, or use them in a variety of other dishes.

Conclusion:

Grilled vegetables are a healthy and delicious way to enjoy your favorite veggies. They're perfect for summer cookouts, or you can make them indoors on a grill pan. With a little bit of planning and preparation, you can easily grill vegetables that are tender, flavorful, and full of nutrients.