Best 4 Grilled Vegetables With Lemon Thyme And Mustard Basting Sauce Recipes

Grilled vegetables are a healthy and flavorful side dish or main course. They can be cooked on a grill, in a grill pan, or even in the oven. This recipe for grilled vegetables with lemon thyme and mustard basting sauce is a great way to enjoy fresh, seasonal vegetables. The lemon thyme and mustard basting sauce adds a bright and tangy flavor to the vegetables, making them a delicious and refreshing dish.

Let's cook with our recipes!

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.

GARLIC AND LEMON GRILLED VEGETABLES

Garlic and Lemon Grilled Vegetables image

Grilled vegetables are always a special treat. Give the veggies a little time to marinate to soak up lots of extra flavor. From the South Beach Diet Cookbook.

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup chopped flat leaf parsley
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 large roasted red peppers, cut into strips
6 ounces portabella mushrooms, sliced
1 large purple onion, halved and cut into 1 inch thick slices,other vegs may be used such as eggplant,zucchini or summer s

Steps:

Coat a grill rack with cooking spray.
Preheat the grill to medium hot (or use broiler).
In a large bowl, combine the parsley, lemon juice, oil, garlic, Italian seasoning, black pepper, and salt.
Add the roasted peppers, mushrooms, and onion and toss to coat well.
(The mixture can be prepared ahead to this point and refrigerated for up to 2 days.).
Place a vegetable basket or grill screen on the grill rack and place the vegetables on the basket or screen.
Grill, turning often, for 15 minutes, or until very tender and lightly charred.
Enjoy!

Nutrition Facts : Calories 94.7, Fat 6.9, SaturatedFat 1, Sodium 151.9, Carbohydrate 8.1, Fiber 1.4, Sugar 2.7, Protein 1.7

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

GRILLED LEMON-THYME VEGETABLES

Grilled Lemon-Thyme Vegetables image

Make and share this Grilled Lemon-Thyme Vegetables recipe from Food.com.

Provided by Julesong

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons white wine vinegar
1 tablespoon lemon juice
2 tablespoons dijon-style mustard
3 tablespoons olive oil
3 tablespoons cooking oil
1/2 cup chopped green onion, white part only
1/4 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon grated lemon, rind of
1 shallot, finely chopped
salt and pepper
2 medium zucchini, cut lengthwise
2 medium yellow squash, cut lengthwise
1 medium sweet green pepper, cut lengthwise in half,seeded
1 medium sweet red pepper, cut lengthwise in half,seeded
1 medium yellow sweet pepper, cut lengthwise in half,seeded
1 small eggplant, cut into 1 inch thick slices
1 teaspoon salt
3/4 teaspoon coarsely ground pepper

Steps:

Whisk together vinegar, lemon juice and mustard in bowl until smooth.
Whisk in olive oil and cooking oil in slow, steady stream until sauce is blended.
Stir in green onion, parsley, thyme and shallots.
Season with salt and pepper.
Season vegetables with salt and pepper.
Grill vegetables by batches, over medium-hot coals, turning occasionally and basting with sauce until vegetables are tender and golden about 15 minutes.
Serve with any leftover sauce on side with vegetables.

Nutrition Facts : Calories 186.7, Fat 14.2, SaturatedFat 1.9, Sodium 407.5, Carbohydrate 15.2, Fiber 6, Sugar 6, Protein 3.5

Tips:

Choose fresh, seasonal vegetables. This will ensure that your grilled vegetables are packed with flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper before grilling. This will help them caramelize and prevent them from sticking to the grill.
Grill the vegetables over medium-high heat. This will help them cook quickly and evenly.
Flip the vegetables once during grilling. This will ensure that they cook evenly on both sides.
Remove the vegetables from the grill when they are tender-crisp. You don't want to overcook them, or they will become mushy.
Serve the grilled vegetables immediately with your favorite dipping sauce.

Conclusion:

Grilled vegetables are a healthy and delicious side dish that can be enjoyed all summer long. With a little planning and preparation, you can easily create a flavorful and colorful grilled vegetable platter that will be the star of your next cookout.

The key to successful grilled vegetables is to choose fresh, seasonal vegetables and to cook them over medium-high heat. You also want to flip the vegetables once during grilling to ensure that they cook evenly on both sides. Once the vegetables are tender-crisp, remove them from the grill and serve them immediately with your favorite dipping sauce.

Grilled vegetables are a versatile side dish that can be served with a variety of main courses. They are also a great addition to salads, sandwiches, and wraps. So next time you're looking for a healthy and delicious side dish, give grilled vegetables a try.