Best 5 Grilled Veggie Mix Recipes

Get ready to embark on a culinary journey of flavors and vibrant colors with our exploration of the best recipes for grilled veggie mix! In this comprehensive article, we'll guide you through a world of tantalizing tastes, offering a diverse selection of recipes designed to satisfy every palate. From quick and easy weeknight dinners to impressive spreads for special occasions, our carefully curated collection caters to all levels of cooking expertise. Discover ingenious techniques and unexpected ingredient combinations that transform ordinary vegetables into extraordinary grilled masterpieces. Whether you're a seasoned grill master or just starting out, prepare to be inspired by our mouthwatering recipes that celebrate the beauty and versatility of grilled vegetables.

Here are our top 5 tried and tested recipes!

GRILLED MIXED VEGETABLES

Grilled Mixed Vegetables image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 large eggplant, sliced
2 zucchini, sliced lengthwise about 1/4-inch thick
1 endive, remove any damaged outer leaves and then cut in 1/2 lengthwise
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 garlic clove, lightly crushed
5 tablespoons olive oil
2 tablespoons water
2 anchovies
1 handful fresh flat-leaf parsley, leaves picked and chopped fine
1 tablespoon capers
Kosher salt and freshly ground black pepper

Steps:

Grilled Vegetables:
Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.
Serve the vegetables warm on a large platter, dressed only with acciugata.
Acciugate Di Renato:
In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.
Add the anchovies and remove the garlic.
Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.

GRILLED VEGGIE MIX

Grilled Veggie Mix image

Living on this beautiful Canadian island, we often grill out, so we can eat while enjoying the scenery. This tempting veggie dish is the perfect accompaniment to any barbecue fare. To make the recipe even more satisfying, I often use my homegrown vegetables an herbs in the mix.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

2 medium zucchini, cut into 1/2-inch slices
1 large green pepper, cut into 1/2-inch squares
1 large sweet red pepper, cut into 1/2-inch squares
1 pound fresh mushrooms, halved
1 large onion, cubed
6 medium carrots, cut into 1/4-inch slices
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
DRESSING:
1/4 cup olive oil
1/4 cup butter, melted
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt

Steps:

Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat. , Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender.

Nutrition Facts : Calories 146 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 192mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

SPICE MIX FOR GRILLED VEGETABLES

Spice Mix for Grilled Vegetables image

Provided by Food Network

Time 5m

Yield approximately 4 tablespoons

Number Of Ingredients 6

Ingredients

2 tablespoons Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
2 teaspoons garlic powder
1/2 teaspoon ground chipotle pepper

Steps:

In a spice mill or using a mortar and pestle combine spices and grind until thyme and rosemary are pulverized. Sprinkle a little on prepared vegetables about 1 hour before grilling to marinate them. Grill as usual.

GRILLED MEAT AND VEGGIE BUNDLES RECIPE BY TASTY

Grilled Meat And Veggie Bundles Recipe by Tasty image

A complete foil pack meal! This meat and veggie bundle is quick to prep and easy to clean up at the campsite!

Provided by Hitomi Aihara

Categories Dinner

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 lb 85% lean ground beef
½ cup bread crumbs
4 tablespoons french onion soup mix
1 ½ lb petite marble medley potato
1 lb baby carrot
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 cup BBQ sauce, or ketchup, for glazing

Steps:

Prepare a grill or campfire for medium heat.
In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined.
Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each.
Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients.
Place the packets on the grill over medium heat. Cook for 15-20 minutes, until the potatoes are tender and the beef patties are cooked through.
Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce.
Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 55 grams, Fat 26 grams, Fiber 5 grams, Protein 45 grams, Sugar 20 grams

EGGPLANT MIXED GRILL

Eggplant Mixed Grill image

A super yummy way to grill veggies.

Provided by kelcampbell

Categories Side Dish Vegetables Eggplant

Time 2h30m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed
1 (1 pound) eggplant, sliced into 1/4 inch rounds
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges

Steps:

In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 13.3 g, Fat 4.9 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 340.4 mg, Sugar 5.1 g

Tips for Grilling Vegetables:

- Choose firm vegetables that will hold up well on the grill, such as zucchini, eggplant, peppers, and onions. - Cut vegetables into uniform sizes so that they cook evenly. - Toss vegetables with olive oil, salt, and pepper before grilling. This will help them to caramelize and develop flavor. - Grill vegetables over medium heat for 5-10 minutes per side, or until they are tender and slightly charred. - If you are grilling vegetables in a foil packet, add a little bit of water or broth to the packet to help them steam. - Serve grilled vegetables immediately with your favorite dipping sauce or dressing.

Conclusion:

Grilling vegetables is a healthy and delicious way to enjoy your favorite produce. With a little bit of preparation, you can easily grill vegetables at home that are just as good as the ones you get at a restaurant. So next time you're looking for a healthy and flavorful side dish, give grilled vegetables a try!