Best 3 Marinated Grilled Vegetables Recipes

Are you looking for a delightful and healthy way to enjoy the flavors of summer? Look no further than marinated grilled vegetables! This vibrant and flavorful dish is a perfect side for grilled meats, fish, or tofu, and it can also be enjoyed as a main course. With an endless array of fresh vegetables to choose from, the possibilities for creating delicious marinades and flavor combinations are endless. Whether you prefer bold and spicy flavors or a more subtle and herbaceous blend, there is a marinade out there to suit your taste buds. So fire up your grill and get ready to experience the amazing flavors of marinated grilled vegetables!

Here are our top 3 tried and tested recipes!

MARINATED GRILLED VEGETABLES

Marinated Grilled Vegetables image

We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

Steps:

In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour. , Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.

Nutrition Facts :

HERB MARINATED GRILLED VEGETABLES

Herb Marinated Grilled Vegetables image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

Steps:

Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.

GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA

Grilled Marinated Vegetables with Fresh Mozzarella image

Categories Cheese Vegetable Summer Grill/Barbecue Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

18 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into 6 strips
2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced

Steps:

Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.

Tips:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
Use a variety of vegetables: This will add color, flavor, and nutrients to your dish.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Marinate the vegetables for at least 30 minutes: This will help them absorb the flavors of the marinade.
Grill the vegetables over medium heat: This will help them cook through without burning.
Baste the vegetables with the marinade while grilling: This will help them stay moist and flavorful.
Serve the vegetables immediately: This is when they are at their best.

Conclusion:

Grilled vegetables are a delicious, healthy, and versatile side dish or main course. They can be served with a variety of dipping sauces, or simply drizzled with olive oil and balsamic vinegar. With a little planning and preparation, you can easily create a delicious grilled vegetable dish that your family and friends will love.