Best 6 Marinated Grilled Vegetable Medley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for the perfect veggie recipe that's bursting with flavor? Look no further than the marinated grilled vegetable medley! This delectable dish combines an array of fresh vegetables, allowing you to enjoy a variety of textures and tastes. Marinated in a zesty blend of herbs, spices, and oil, the veggies become infused with mouthwatering flavors. When grilled, they acquire a slightly charred exterior and remain tender and juicy on the inside. Serve as a standalone dish or pair it with your favorite protein for a complete meal. With its vibrant colors and succulent flavors, the marinated grilled vegetable medley is sure to be a hit at your next gathering.

Let's cook with our recipes!

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

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.

MARINATED VEGETABLE MEDLEY



Marinated Vegetable Medley image

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Provided by Paula

Categories     Salad     Vegetable Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 13

⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

Steps:

  • In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
  • In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g

MARINADE FOR GRILLED VEGETABLES



Marinade for Grilled Vegetables image

Make and share this Marinade for Grilled Vegetables recipe from Food.com.

Provided by Barb G.

Categories     Low Protein

Time 10m

Yield 1 Cup Marinade

Number Of Ingredients 7

2/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup minced onion
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients and mix well.
  • Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
  • Yield 1 cup marinade.

Nutrition Facts : Calories 1376.3, Fat 144.8, SaturatedFat 20, Sodium 1187.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.4, Protein 1.2

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

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.

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

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 VEGETABLES



Grilled Vegetables image

Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly dish is perfect to serve at your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

3 red or yellow bell peppers
Coarse salt and freshly ground pepper
12 medium, thin carrots (about 5 inches long), trimmed and peeled
2 medium yellow squash, trimmed, cut into 2-inch chunks, and cut diagonally in half
2 medium zucchini, trimmed, cut into 2-inch chunks, and cut diagonally in half
3 small fennel bulbs, trimmed and cut into 3/4-inch wedges or 1/2-inch-thick slices
2 small celery roots (about 12 ounces each), peeled, halved lengthwise, and cut crosswise into 3/4-inch-thick pieces
2 tablespoons coarsely chopped fresh thyme leaves
1/4 cup coarsely chopped fresh basil leaves
2 cloves garlic, finely chopped
1 cup extra-virgin olive oil
2 heads radicchio, halved through the stem if small, quartered if large, stem end left intact to hold leaves together
4 small tomatoes, halved crosswise

Steps:

  • Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces.
  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes.
  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that your medley is packed with flavor and nutrients.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Marinate the vegetables for at least 30 minutes. This will allow the flavors to penetrate the vegetables and make them more flavorful.
  • Use a variety of herbs and spices in your marinade. This will add depth and complexity to the flavor of the vegetables.
  • Grill the vegetables over medium heat. This will prevent them from burning.
  • Cook the vegetables until they are tender but still have a slight crunch. This will ensure that they retain their nutrients and flavor.
  • Serve the vegetables immediately. This will allow you to enjoy them at their best.

Conclusion:

Marinated grilled vegetable medley is a delicious and healthy dish that is perfect for summer gatherings. The vegetables are packed with flavor and nutrients, and the marinade adds an extra layer of flavor. This dish is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious side dish, give this marinated grilled vegetable medley a try.

Related Topics