Easy Cajun Grilled Veggies Recipes

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

Steps:

• Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Transfer to a large bowl. Sprinkle with Cajun seasoning; toss to coat.

Steps:

• Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
• Heat the remaining 2 cups broth in a separate saucepan until hot.
• Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
• To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

Steps:

• Heat oil in 12-inch nonstick skillet or wok over medium-high heat.
• Add okra, frozen corn, onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender.
• Add remaining ingredients; stir-fry about 5 minutes or until hot.

Steps:

• Place vegetables on a double thickness of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

Steps:

• Combine the dry spices in a small bowl. In a shallow glass dish (large enough to hold the chicken in a single layer), or a gallon size zip lock bag, place the lemon juice and oil. add half of the spice mix; stir to combine.
• Add the chicken breasts, turning to coat both sides. Marinate for 30 to 60 minutes at room temperature or at least 2 hours to overnight in the refrigerator, covered.
• Drain the chicken and sprinkle both sides with the remaining seasoning mix. Place the breasts on a hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on the heat intensity and the thickness of the meat.