Best 4 Mixed Grilled Vegetables Recipes

Are you looking for a healthy and delicious way to enjoy your vegetables? Look no further than mixed grilled vegetables! This versatile dish is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you prefer your vegetables tender-crisp or slightly charred, there's a perfect mixed grilled vegetable recipe out there for you. So get ready to fire up the grill and enjoy this summertime favorite!

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

GRILLED VEGETABLES WITH MIXED GREENS AND BLUE CHEESE DRESSING

Grilled Vegetables with Mixed Greens and Blue Cheese Dressing image

Provided by Bon Appétit Test Kitchen

Categories Salad Mushroom Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Lunch Blue Cheese Fennel Beet Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 main-course servings

Number Of Ingredients 12

Ingredients

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
9 tablespoons extra-virgin olive oil, divided, plus more for brushing
1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
2 medium zucchini, halved lengthwise
2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
1 fennel bulb, trimmed, cut through core into 8 wedges
8 fresh shiitake mushrooms, stemmed
10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
1 large red onion, cut into 1/3-inch-thick slices
1 5-ounce package mixed baby greens

Steps:

Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.

MIXED GRILLED VEGETABLES

Mixed Grilled Vegetables image

Grilling these vegetables brings out their natural sweetness.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 35m

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons olive oil, plus more for grates
2 red onions, cut into 3/4-inch-thick rounds
2 yellow squash (1 1/2 pounds total), cut into 1/2-inch-thick slices on the diagonal
2 red bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
2 yellow bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
Coarse salt and ground pepper

Steps:

Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

Nutrition Facts : Calories 71 g, Fat 2 g, Protein 2 g

MIXED GRILLED VEGETABLES

Mixed Grilled Vegetables image

Make and share this Mixed Grilled Vegetables recipe from Food.com.

Provided by scarley

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons olive oil, plus more for grates
2 red onions, cut into 3/4-inch-thick rounds
2 yellow squash, cut into 1/2-inch-thick slices on the diagonal (1 1/2 pounds total)
2 red bell peppers, cut into 2-inch-wide pieces (ribs and seeds removed)
2 yellow bell peppers, cut into 2-inch-wide pieces (ribs and seeds removed)
coarse salt and pepper

Steps:

Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

MIXED GRILLED VEGETABLES

Mixed Grilled Vegetables image

Categories Onion Side Vegetarian Quick & Easy Low Cal Backyard BBQ Bell Pepper Grill Grill/Barbecue Vegan Yellow Squash Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

3 small yellow squash (about 3/4 pound)
6 baby Vidalia onions or large scallions, trimmed
4 yellow and/or red bell peppers, seeded and each cut into 6 pieces
2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends intact
2 tablespoons olive oil

Steps:

In a large bowl toss vegetables with oil and salt and pepper to taste. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 to 15 minutes, or until tender, transferring them to a platter as done.

Tips:

Choose the right vegetables: Not all vegetables are created equal for grilling. Some, like zucchini and cherry tomatoes, grill quickly and easily, while others, like potatoes and carrots, take longer and may need to be parboiled before grilling.
Cut the vegetables uniformly: This will help them cook evenly. If you have vegetables of different sizes, aim to cut them into pieces that are about the same thickness.
Toss the vegetables in oil and seasonings: This will help them to brown and caramelize on the grill. You can use olive oil, vegetable oil, or melted butter. Season the vegetables with salt, pepper, and any other desired spices or herbs.
Preheat the grill: This is essential for getting those perfect grill marks. If you are using a charcoal grill, let the coals heat up until they are white-hot. If you are using a gas grill, preheat it to medium-high heat.
Grill the vegetables in batches: Don't overcrowd the grill, or the vegetables will steam instead of grill. Cook the vegetables in batches, working in batches if necessary.
Flip the vegetables frequently: This will help them to cook evenly and prevent them from burning. Use a spatula to gently flip the vegetables every few minutes.
Cook the vegetables until they are tender-crisp: You don't want to overcook the vegetables, or they will become mushy. Cook them until they are tender-crisp, with a slight crunch.

Conclusion:

Grilled vegetables are a healthy and delicious side dish that can be enjoyed all summer long. With a little preparation and care, you can grill vegetables that are perfectly tender-crisp and bursting with flavor. So fire up the grill and get cooking!

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