Best 5 Simple Grilled Vegetables Recipes
Grilled vegetables are a flavorful and healthy side dish or main course that can be prepared in minutes. By grilling vegetables, you can enhance their natural flavors and create a dish that is both delicious and nutritious. Some of the most popular vegetables to grill include zucchini, squash, eggplant, and bell peppers. But there are many other options such as asparagus, broccoli, and mushrooms. You can also add fruits to your grilled vegetable platter for a sweet and savory combination. No matter what vegetables you choose, you'll be sure to enjoy this easy and delicious dish.
Here are our top 5 tried and tested recipes!
GRILLED VEGETABLES RECIPE
Quick and easy Grilled Vegetables recipe that is packed with flavor and healthy!
Provided by Julie Evink
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Clean and preheat grill to 350 degrees F.
- Mix all ingredients in a bowl.
- Spread vegetables out on a grill pan on grill and grill.
- Stir about ever 15 minutes. Grill until vegetables are cooked through and caramelized about 30-45 minutes.
Nutrition Facts : Calories 124 kcal, Carbohydrate 13 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 595 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
THE BEST EASY GRILLED VEGETABLES
Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling of salt and pepper, this cooking method is simple and lets the vegetables natural goodness shine through.
Provided by Heidi
Categories Side Dish
Number Of Ingredients 10
Steps:
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
- Serve warm or at room temperature.
Nutrition Facts : Calories 162 kcal, Carbohydrate 21 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 1760 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
GRILLED VEGETABLES
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
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.
MARINADE FOR GRILLED VEGETABLES
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
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 & MARINATED SUMMER VEGETABLES
Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues
Provided by Good Food team
Categories Buffet, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
- Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.
Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
Tips:
- Choose the right vegetables: Some vegetables are better suited for grilling than others. Look for vegetables that are firm and have a high water content, such as zucchini, bell peppers, onions, and mushrooms.
- Cut the vegetables into uniform pieces: This will help them cook evenly. For smaller vegetables, such as cherry tomatoes and snap peas, you can leave them whole.
- Marinate the vegetables: Marinating the vegetables in a mixture of olive oil, herbs, and spices will add flavor and help them stay moist while grilling.
- Preheat the grill: Preheat the grill to a medium-high heat before adding the vegetables. This will help prevent them from sticking to the grill grates.
- Grill the vegetables in batches: Don't overcrowd the grill, or the vegetables will not cook evenly. Grill the vegetables in batches, if necessary.
- Flip the vegetables halfway through cooking: This will help them cook evenly on all sides.
- Remove the vegetables from the grill when they are tender: Do not overcook the vegetables, or they will become mushy. Remove them from the grill when they are still slightly firm.
Conclusion:
Grilled vegetables are a healthy and delicious side dish or main course. They are easy to make and can be enjoyed all year long. With a little planning and preparation, you can create a variety of grilled vegetable dishes that will please everyone at your table.
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