Bowtiesurprisewithgrilledgardenveggies Recipes

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).
• Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing.
• Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges. Thread 1/2" apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.
• Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.
• Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.
• Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.

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.

Steps:

• Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary. , Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.

Steps:

• Mix together the beans, 2 tablespoons.
• olive oil, and vinegar, and refrigerate for several hours or overnight.
• Cook the pasta, drain it, and rinse until cool.
• Toss the pasta with the bean mixture.
• Stir in the parsley, salt and pepper, and enough vinaigrette to moisten.
• Refrigerate until needed.
• Parboil the onion.
• Cut the onion and tomatoes into quarters and cut the zucchini into 1-inch chunks.
• Brush the vegetables with olive oil and place on skewers.
• Grill, turning often, until lightly charred.
• Chop the vegetables, toss them into the pasta salad, add the basil, and serve.

Steps:

• Cut assorted vegetable and prepare for the grill.
• If marinading, place vegetables in a covered container or plastic bag for at least an hour.
• Grill as desired.

Steps:

• Heat grill to medium heat.
• Place vegetables in grill basket.
• Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
• Add dressing; toss to coat. Sprinkle with cheese.