Best 8 Spicy Grilled Veggies Recipes

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In the culinary realm, where flavors dance on the palate, spicy grilled veggies emerge as a tantalizing symphony of taste and texture. Whether you seek a vibrant side dish to complement your main course or a delectable vegetarian entrée, this culinary adventure promises a delightful fusion of heat and flavor. As you embark on this culinary journey, let us guide you through the secrets of selecting the freshest vegetables, choosing the right spices to ignite your taste buds, and mastering the art of grilling to perfection. Prepare to delve into a world of sizzling aromas, vibrant colors, and tantalizing textures that will leave you craving more.

Here are our top 8 tried and tested recipes!

THE BEST GRILLED VEGETABLES MARINADE



The Best Grilled Vegetables Marinade image

This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!

Provided by Sommer Collier

Categories     Main     Main Course     Side Dish

Time 57m

Number Of Ingredients 13

1/3 cup olive oil
¼ cup balsamic vinegar
3 tablespoons dijon mustard
3 tablespoons honey
1 ½ teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 pound carrots (halved or quartered)
1 pound asparagus (trimmed)
2 zucchini (cut into sixths)
2 yellow squash (cut into sixths)
1 large red bell pepper (cut into ½ inch strips)

Steps:

  • Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
  • Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
  • Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
  • Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
  • Meanwhile, preheat the grill to medium heat, about 350 degrees F.
  • Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.

Nutrition Facts : ServingSize 5 oz, Calories 137 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 322 mg, Fiber 4 g, Sugar 12 g

SPICED GRILLED VEGETABLES



Spiced Grilled Vegetables image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup dried fenugreek leaves, crushed
1/4 cup grapeseed oil
1 tablespoon garam masala
1 teaspoon ground cumin
A pinch of salt
A pinch of pepper
4 portabello mushrooms, stems and gills removed
2 ears of corn, husked
1 red pepper, seeds removed and cut in half
1 yellow pepper, seeds removed and cut in half

Steps:

  • Preheat the grill to medium-high heat.
  • Put the fenugreek, oil, garam masala, cumin, salt and pepper in a small bowl and stir. Brush the spice oil onto the mushrooms, corn and peppers and grill until they are tender-crisp and slightly charred around the edges, brushing more spice oil onto them as they grill. Cut into bite-size pieces and serve on a platter or as a side dish.

SPICY GRILLED VEGGIES



Spicy Grilled Veggies image

Grilling isn't just for meat! Fire up the grill to add flavor to this fun combination of assorted vegetables; lemon pepper gives them a zesty, spicy kick.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Number Of Ingredients 9

1/4 cup butter or margarine, softened
2 tablespoons lemon pepper
1 large potato, cut lengthwise into fourths
1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
2 large bell peppers, cut lengthwise into fourths and seeded
1 medium onion, cut into 1/2-inch slices
Bibb lettuce, if desired
1/4 cup Italian dressing

Steps:

  • Heat coals or gas grill for direct heat.
  • Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
  • Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
  • Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

SPICY HERB GRILLED WINGS WITH VEGGIE CHIPS



Spicy Herb Grilled Wings with Veggie Chips image

Try a lightened-up take on two classic game day snacks. Colorful and crisp, these air-fried chips made from purple potatoes, sweet potatoes and beets taste great alongside fragrant herb-and-spice-rubbed chicken wings. And since both are made without frying, there's less mess to clean up.

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 sweet potato (about 4 ounces), scrubbed
1 purple potato (about 4 ounces), scrubbed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 red beet (about 6 ounces), scrubbed
1 golden beet (about 6 ounces), scrubbed
3 tablespoons finely grated Parmesan
1 sprig fresh rosemary, leaves removed and finely chopped
Olive oil, for frying
2 sprigs fresh rosemary
8 fresh sage leaves
2 teaspoons whole cumin seeds
2 teaspoons red pepper flakes
1 teaspoon whole black peppercorns
2 teaspoons garlic powder
Kosher salt
2 pounds chicken wings, separated
Serving suggestion: blue cheese dressing

Steps:

  • For the chips: Thinly slice both potatoes using a mandoline or vegetable slicer, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Drain the potatoes well and pat very dry with paper towels. Dry the bowl as well.
  • Return the dry potatoes to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
  • Preheat the air fryer of a smart countertop grill to 315 degrees F. Shingle the potato slices in the bottom of the basket; it's OK if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs to evenly cook, 20 to 25 minutes. If you notice a few chips are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining slices. (Do not cook longer than 25 minutes, they will continue to crisp as they cool.)
  • Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
  • Return the air fryer to 320 degrees F. Shingle the beet slices in the bottom of the basket; it's OK if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes with tongs to cook evenly, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before the others, remove to a bowl and continue air frying the remaining pieces. (Do not cook longer than 30 minutes, they will continue to crisp as they cool.)
  • Combine the beet chips and potato chips in a large bowl, season with the Parmesan, rosemary and a pinch of salt and toss to combine.
  • For the wings: Pour about 1 inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
  • Combine the cumin, red pepper flakes, peppercorns and garlic powder in a dry medium skillet over low heat. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
  • Remove the rosemary leaves from their stems. Put the rosemary leaves, sage leaves, toasted spice mixture and 2 teaspoons salt in a spice grinder and pulse until finely chopped and combined.
  • Massage the wings with the herb rub and place them on a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the grill of a large indoor grill with air fryer to high.
  • Transfer the wings to the grill and cover. Cook until golden and completely cooked, flipping halfway through, about 15 minutes total. Serve warm with the chips and blue cheese dressing for dipping.

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

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

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.

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA



Sweet-and-Spicy Grilled Vegetables With Burrata image

A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1 tablespoon fish sauce or colatura (optional)
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices

Steps:

  • Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
  • Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
  • Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
  • To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
  • Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

SLIGHTLY SPICY GRILLED VEGETABLE PIE



Slightly Spicy Grilled Vegetable Pie image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h15m

Yield Eight servings

Number Of Ingredients 18

3/4 cup flour
1/2 cup cornmeal
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon cayenne
6 tablespoons cold unsalted butter, cut in pieces
2 tablespoons ice water
1 1/2 cups canned cannellini beans, drained and rinsed
1 clove garlic, peeled
1/4 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper to taste
1 teaspoon olive oil
4 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices, grilled until tender but not soft and cut across into 1/2-inch pieces
Salt and freshly ground pepper to taste
3 red bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
3 yellow bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
1 cup grilled corn

Steps:

  • To make the crust, combine the flour, cornmeal, sugar, salt and cayenne in a bowl. Rub in the butter. Take out 1/4 cup of the mixture and set aside. Add the ice water and stir just until mixture forms into a ball. Wrap in plastic and chill for 30 minutes.
  • Preheat the oven to 350 degrees. Roll out the crust between 2 layers of plastic wrap. Remove the top layer of plastic and invert into a 9-inch pie plate. Peel off the plastic, fit the dough into the plate and trim the edges. Line the pie plate with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Carefully lift out the foil and set the crust aside.
  • To make the beans, place all of the ingredients in a food processor and process until smooth. Set aside. To make the vegetables, season the zucchini with salt and pepper. In a bowl, toss together the roasted peppers and grilled corn. Season with salt and pepper.
  • To assemble, spread half of the bean puree over the crust. Top with half of the zucchini, pressing it into the bean puree. Top with half of the pepper mixture. Spread the remaining bean puree over the pepper mixture. Top with the remaining pepper mixture and then the zucchini, pressing each layer down. Sprinkle the top with the reserved crumb mixture. Bake for 45 minutes. Let stand for 15 minutes. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 742 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose the Right Veggies: Select vegetables that can withstand grilling's heat, such as bell peppers, zucchini, mushrooms, and onions.
  • Cut Veggies Evenly: Ensure uniform cooking by cutting vegetables into similar sizes and shapes.
  • Marinate Veggies: Enhance flavors by marinating veggies in a mixture of olive oil, herbs, and spices before grilling.
  • Preheat Your Grill: Prepare your grill for success by preheating it to the desired temperature before adding vegetables.
  • Grill in Batches: Avoid overcrowding the grill to prevent uneven cooking. Grill vegetables in batches if necessary.
  • Flip Veggies Regularly: Ensure even cooking by flipping vegetables every few minutes to create beautiful grill marks.
  • Don't Overcook: Keep an eye on the vegetables to prevent overcooking. Remove them from the grill when they are tender but still have a slight crunch.

Conclusion:

Follow these tips and enjoy a delicious and healthy meal with grilled vegetables that are bursting with flavor. Experiment with different marinades, seasonings, and grilling techniques to create a variety of tasty dishes. Grilled vegetables are a versatile addition to any meal, whether served as a main course, side dish, or topping. They are a great way to add color, flavor, and nutrition to your diet. So fire up your grill and enjoy the smoky goodness of grilled vegetables!

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