Best 2 Thyme Grilled Vegetables Recipes

If you are looking for a delicious and easy-to-make dish that is packed with flavor, then thyme grilled vegetables are the perfect choice. This culinary delight combines the aromatic and earthy flavors of thyme with the natural sweetness of grilled vegetables, resulting in a dish that is both flavorful and satisfying. Whether you are a seasoned grill master or a novice cook, this article will provide you with all the information you need to create a mouthwatering thyme grilled vegetable dish that will impress your friends and family.

Let's cook with our recipes!

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce image

Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 Side-dish servings

Number Of Ingredients 20

Ingredients

Basting Sauce
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
Vegetables
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Grilling And Serving
Fresh herb sprigs
Lemon wedges

Steps:

Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

THYME GRILLED VEGETABLES

Thyme Grilled Vegetables image

"I love these new, little garden potatoes," writes Christine Wall of Bartlett, Illinois. "This dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

16 small red potatoes (about 2 pounds), halved
1/2 cup chicken broth
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon salt
1 each large green, sweet red and yellow pepper, julienned
1 jar (15 ounces) pearl onions, drained

Steps:

In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes. , Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose the right vegetables: Different vegetables have different cooking times, so it is important to choose ones that will cook evenly. Some good options include zucchini, bell peppers, onions, and mushrooms.
Cut the vegetables into evenly sized pieces: This will help them cook evenly. Avoid cutting vegetables of different sizes or shapes, as this can result in uneven results.
Marinate the vegetables before grilling: Marinating the vegetables in a mixture of olive oil, herbs, and spices will help to enhance their flavor. You can use a variety of different marinades, depending on your taste preferences.
Grill the vegetables on high heat: Grilling the vegetables on high heat will help to create a nice char on the outside and keep them tender on the inside.
Flip the vegetables frequently: This will help to prevent them from burning. Aim to flip the vegetables every 2-3 minutes, or until they are cooked through.
Season the vegetables to taste: Once the vegetables are cooked, season them with salt and pepper, or other seasonings of your choice.
Serve the vegetables immediately: Grilled vegetables are best served immediately, while they are still hot and flavorful.

Conclusion:

Grilling vegetables is a great way to enjoy them as part of a healthy and delicious meal. By following these tips, you can grill vegetables perfectly every time. So fire up your grill and get started!