Grilled Marinated Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARINATED VEGGIES

A healthy way to grill veggies! Makes a great sandwich too!

Provided by HJR

Categories     Appetizers and Snacks

Time 1h

Yield 8

Number Of Ingredients 11



Marinated Veggies image

Steps:

  • Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
  • In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
  • Preheat grill for medium heat.
  • Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

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



Marinade for Grilled Vegetables image

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

2/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup minced onion
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

MARINATED GRILLED VEGETABLES

We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10



Marinated Grilled Vegetables image

Steps:

  • In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour. , Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.

Nutrition Facts :

6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

MARINATED GRILLED VEGETABLES

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6



Marinated Grilled Vegetables image

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
  • While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
  • When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

HERB MARINATED GRILLED VEGETABLES

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10



Herb Marinated Grilled Vegetables image

Steps:

  • Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
  • Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

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



Grilled Vegetables image

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.

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

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



Grilled & marinated summer vegetables image

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

4 red peppers
3 aubergines , cut into finger thick rounds
3 courgettes , cut diagonally into finger thick slices
4 red onions , cut into finger thick rounds
large bunch flat-leaf parsley , chopped
2 garlic cloves , crushed
5 tbsp sherry vinegar
100ml olive oil

MARINATED GRILLED VEGETABLES

Enjoy the zesty flavor of these Marinated Grilled Vegetables. Grill these Marinated Grilled Vegetables for 8 to 10 minutes for great, smoky flavor.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield 6 servings, 1 cup each

Number Of Ingredients 5



Marinated Grilled Vegetables image

Steps:

  • Mix oil, vinegar, juice and dressing mix in cruet or small bowl as directed on package. Reserve 1/4 cup dressing; refrigerate until ready to use.
  • Pour remaining dressing over vegetables in shallow glass dish. Refrigerate 1 hour to marinate, stirring after 30 min. Drain vegetables; discard marinade.
  • Heat greased grill to medium-high heat. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with reserved dressing.

Nutrition Facts : Calories 220, Fat 19 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

1/2 cup extra virgin olive oil
1/4 cup HEINZ Distilled White Vinegar
3 Tbsp. lemon juice
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 lb. mixed fresh vegetables (red, yellow and green peppers; new potatoes; zucchini; yellow squash), cut up

GRILLED VEGETABLES MARINATED WITH OIL AND VINEGAR

Make and share this Grilled Vegetables Marinated With Oil and Vinegar recipe from Food.com.

Provided by Oxford

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9



Grilled Vegetables Marinated With Oil and Vinegar image

Steps:

  • Cut eggplant into lengthwise slices about 1/2 inch.
  • Place in a bowl and cover with water measuring the amount used.
  • Add 1/4 cup of salt for every 2 quarts.
  • Set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours.
  • Meanwhile rinse the peppers and cut them in half lengthwise.
  • Rinse seeds and white membrane.
  • Cut zucchini on diagonal into slices 1/2 inch thick.
  • Prepare grill.
  • Remove eggplant slices from brine and pat dry.
  • Brush all veggies with olive oil and grill them on each side for 10 to 18 minutes.
  • Place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.
  • Don't cook peppers on both sides.
  • Mix marinade together and pour the marinade over the vegetables.
  • Cover with aluminum foil and set aside at room temperature to marinade for several hours or overnight.
  • Serve at room temperature.
  • Serves 8.

Nutrition Facts : Calories 120.6, Fat 7.3, SaturatedFat 1, Sodium 11.6, Carbohydrate 14, Fiber 5.8, Sugar 5.2, Protein 2.9

2 eggplants
2 red bell peppers
2 yellow bell peppers
3 long slender zucchini
olive oil, for brushing
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, chopped
1 tablespoon thyme or 1 tablespoon oregano

GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA

Categories     Cheese     Vegetable     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9



Grilled Marinated Vegetables with Fresh Mozzarella image

Steps:

  • Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
  • Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
  • Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.

18 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into 6 strips
2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced

FAVORITE MARINATED VEGETABLES

Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7



Favorite Marinated Vegetables image

Steps:

  • In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 medium cucumber, halved and thinly sliced
1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/3 cup finely chopped red onion
1/2 cup fat-free Italian salad dressing

More about "grilled marinated vegetables recipes"

OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES | ALLRECIPES
this link opens in a new tab. This simple recipe allows you to enjoy the natural flavor of asparagus. "The simpler the better, and you can't get much simpler or better than this," says reviewer Not quite Julia. Asparagus is tossed …
From allrecipes.com
our-20-most-popular-grilled-vegetable-recipes-allrecipes image


THE SPECIAL-FLAVOR GRILL FOR KITCHENS: NO-MARINADE, NO ...
With their streamlined approach, you’re just three quick steps from a fantastic grilled dinner: Prep Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up). Grill When your fire is ready, simply grill according to the super-basic recipes.
From amazon.ca
Author LUCILLE ROWE
Format Kindle Edition


MARINATED GRILLED VEGETABLES WITH AVOCADO WHIPPED FETA ...
Instructions. In a bowl, whisk together the oil, soy sauce, brown sugar, garlic, paprika and pepper. Place the zucchini, mushrooms, eggplant, onion and radish pieces in a large baking dish. Cover with the marinade and stick the dish in the fridge for at least 30 minutes. In the meantime, I like par boil the sweet potato so once grilled, it’s ...
From howsweeteats.com


THE BEST GRILLED VEGETABLES MARINADE - THE SCHMIDTY WIFE
Instructions for Marinading & Grilling Vegetables. In a small bowl whisk together the olive oil, vinegar, garlic, sugar, basil, and salt to make the marinade. Slice up vegetables to be grilled. For the vegtables like zucchini and similar, I recommend making large slices into wheel or oblong shapes so that they can be laid out on the grill.
From theschmidtywife.com


FAVORITE SUMMER VEGETABLE RECIPES: ASIAN FLAVORED GRILLED ...
Just preheat your oven broiler, then place the vegetables on a grill pan or baking sheet and pop them into the preheated oven broiler. Place the pan 5 to 6 inches below the broiler heating element. Cook the vegetables for 4 minutes, turning …
From cookingnook.com


BALSAMIC GRILLED VEGETABLES (VIDEO) - NATASHASKITCHEN.COM
Preheat your grill to med/high (400˚F). Oil a grilling basket. Place all of your sliced veggies into a large mixing bowl. In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper. Drizzle marinade over sliced veggies and toss to evenly coat.
From natashaskitchen.com


GRILLED MARINATED SUMMER VEGETABLES - MEDITERRANEAN LIVING
Using a damp paper towel, remove the dirt on the mushrooms and add them to the bowl, whole. Cut the tomatoes in half and add to the bowl. Pour on the extra virgin olive oil, red wine vinegar, and dried oregano. Season with a generous amount of salt and pepper. Toss well and let sit for at least 30 minutes to marinate.
From mediterraneanliving.com


MARINATED GRILLED VEGGIES - LODGE CAST IRON
Add veggies to marinade and shake well. Refrigerate for 30 minutes. Preheat the grill over medium-high heat for 10 minutes with the lid closed. Add the grill basket to the grill and close to heat the basket for 5 minutes. After preheating, add the marinated veggies to the hot grill basket. Cook undisturbed for 5 minutes.
From lodgecastiron.com


GRILLED VEGETABLES - DINNER AT THE ZOO
Instructions. Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine. Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours. Preheat a grill or grill pan to medium high heat.
From dinneratthezoo.com


MARINATED GRILLED VEGETABLES - DOMESTICALLY BLISSFUL
Instructions. In a small bowl whisk together the 1/2 cup Mazola® Corn Oil, 1 juiced lemon, 1 tablespoon honey, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Place the vegetables in a baking dish and pour the marinade on top.
From domesticallyblissful.com


BEST GRILLED VEGETABLES RECIPE | THE RECIPE CRITIC
Pour on top of the veggies and toss. Preheat the grill to medium high heat. Add the veggies to the grill. You can also use a basket for the grill. Cook the mushrooms, asparagus, for about 3-4 minutes and the rest of the veggies for 5-7 minutes until they start to …
From therecipecritic.com


BEST GRILLED VEGETABLE WITH MARINADE - VALENTINA'S CORNER
Instructions. Cut the zucchini, red pepper and red onion. Prepare marinade by whisking together the oil, salt, pepper, garlic, onion, and paprika. Add the vegetables into a large bowl and pour the marinade over the vegetables. Allow to marinade for at least 30 minutes. Preheat the grill to medium/high heat.
From valentinascorner.com


BALSAMIC MARINATED GRILLED VEGETABLES - LIVELY TABLE
Make the marinade. Whisk together the balsamic, olive oil, honey, garlic, basil, oregano, salt and pepper. If you're making the dip, reserve 3 tablespoon of the marinade. Cut any veggies that need to be cut. Slice them all the same thickness for the most even cooking. Place prepared vegetables in a large bowl or dish.
From livelytable.com


ROASTED MARINATED VEGETABLES RECIPE | THIS MAMA COOKS! ON ...
Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes. Heat oven to 375 degrees F. Place vegetables in a large oven-safe pan, place in oven and cook for 20 minutes. Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more. Serve and enjoy.
From thismamacooks.com


GRILLED MARINATED VEGETABLES RECIPE | EAT SMARTER USA
The Grilled Marinated Vegetables recipe out of our category marinade! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


GRILLED VEGETABLES RECIPE [VIDEO] - SWEET AND SAVORY MEALS
Prepare the veggies: First, rinse, and after that trim and cut the vegetables into two-inch chunks. Combine: Then, use a large bowl to combine the oil, soy sauce, lemon juice, lemon zest, garlic, Italian seasoning, and other seasonings. Toss: Next, put the vegetables into the bowl and toss them to coat them in the oil.
From sweetandsavorymeals.com


MARINATED GRILLED VEGETABLES - GLUTEN FREE RECIPES
In a deep dish (at least 4-cup capacity), layer vegetables with herb marinade (using all the marinade) and salt and pepper to taste. Cover and let stand 30 minutes to 4 hours, or cover and chill up to 2 days.
From fooddiez.com


BEST EVER GRILLED VEGETABLES {SO EASY!} - IFOODREAL.COM
In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat and spray with cooking spray. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.*.
From ifoodreal.com


MARINATED GRILLED VEGETABLES - PLAIN CHICKEN
Yield: 8 people. Prep Time 30 mins. Cook Time 15 mins. Total Time 45 mins. Marinated Grilled Vegetables – Zucchini, squash, mushrooms, tomatoes, red bell pepper, yellow bell pepper and red onion marinated in olive oil, soy sauce, lemon juice and garlic. Marinate veggies for 30 minutes and grill. Ready in about 15 minutes! SO easy and SO ...
From plainchicken.com


THE BEST GRILLED VEGETABLES MARINADE RECIPE - A SPICY ...
1. First, prep the veggies. Trim and slice all of the vegetables into long strips as shown. This makes them less likely to fall through the grill grates. 2. Place the vegetables on a large rimmed baking sheet, and pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade. 3.
From aspicyperspective.com


GRILLED MARINATED VEGETABLES RECIPE | MYRECIPES
Diagonally slice squash and zucchini; cut bell peppers and onion into 1-inch strips. Place vegetables in a large zip-top plastic freezer bag. Whisk together oil and next 5 ingredients until blended. Pour over vegetables. Chill at least 30 minutes. Remove vegetables from marinade, reserving marinade.
From myrecipes.com


CHARGRILLED VEGETABLES | VEGETABLES RECIPES - JAMIE OLIVER
Wash all your vegetables. Heat the barbecue or a griddle pan, put your whole peppers on it, and get them really black on all sides. While still hot, put them in a bowl, cover with cling film and leave to cool. Slice your courgettes lengthways about 0.5cm thick and do the same with your fennel, reserving the herby tops.
From jamieoliver.com


MEDITERRANEAN GRILLED MARINATED VEGETABLES
A selection of classic Mediterranean vegetables coated in a herb and olive oil marinade then grilled until sweet, smoky and tender. PLACE the olive oil, balsamic vinegar, rosemary, oregano, garlic, salt and pepper in a jar with screw-top lid and shake to combine. ADD the vegetables to a large bowl and pour over the marinade.
From mediterrasian.com


ALL THE GRILLED VEGETABLE RECIPES YOU CAN HANDLE AND THEN ...
Grilled Cobb Salad. For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes ...
From bonappetit.com


MARINATED GRILLED VEGETABLES RECIPE | MYRECIPES
Lift vegetables from marinade and place in a wire grilling basket or thread vegetables onto thin metal skewers; leave marinade in bowl. Step 6 Lay vegetables on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at …
From myrecipes.com


MARINATED & GRILLED VEGETABLE SALAD SIDE DISH RECIPE ...
Whisk in the 2 to 3 tablespoons oil to make the marinade. Add the vegetables to the marinade and let stand while the grill pan heats up. Place the vegetables on the grill. Turn the vegetables once until they are all slightly charred and cooked through, about 20 minutes. Place the vegetables back into a large bowl with any leftover marinade.
From pauladeen.com


GRILLED VEGETABLE RECIPE | ROASTED VEGETABLE RECIPE
Preheat the broiler to 450ºF. (Or use a barbecue or indoor grill to cook the vegetables.) Cut the peppers and mushrooms into quarters and cut the eggplant and zucchini into fairly thick slices. Spread the vegetables on a baking tray and broil them for 10 to 15 minutes, then turn them and broil the other side for an additional 10 to 15 minutes.
From cookingnook.com


25 BEST GRILLED VEGETABLES – A COUPLE COOKS
Instructions. Preheat a grill to medium-high heat (375 to 450 degrees). Mix the vegetables with enough olive oil to coat, and sprinkle with kosher salt and fresh ground pepper. For the portobello mushrooms, coat liberally with olive oil and sprinkle with balsamic vinegar.
From acouplecooks.com


MARINATED GRILLED VEGETABLES - READER'S DIGEST
Remove vegetables from the bag and reserve the marinade. Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals–about 12.5 cm (5 in) from the heat–and grill, turning and brushing occasionally with marinade. Nutritional information: Imported on 2011-01-20 20:26:46 — Original ID:2648
From readersdigest.ca


BALSAMIC MARINADE FOR GRILLED VEGETABLES BEST RECIPES
Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess. Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a ...
From cookingtoday.net


GRILLED BALSAMIC VEGETABLES - CANADIAN LIVING
Balsamic Marinade: In bowl, combine vinegar, garlic, honey, salt and pepper; slowly whisk in oil until emulsified. Cut each zucchini in half crosswise; cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds; add to dish. Core and seed sweet peppers; cut into large chunks and add to dish.
From canadianliving.com


BALSAMIC MARINATED GRILLED VEGETABLES - PHOTOS & FOOD
Pour the coated vegetables over the flat onion slices. Seal the dish with plastic wrap and place it in the fridge for at least 4 hours or over night. Heat up the BBQ to medium high. Brush the grates with vegetable or grapeseed oil to keep the veggies from sticking. Carefully move the …
From photosandfood.ca


GRILLED MARINATED VEGETABLE PLATTER THAT IS SURE TO WOW
Place the squash and eggplant in a 13x9-inch glass baking dish and toss with one-third of the marinade. Place the mushrooms and peppers together in a large bowl and toss with one-third of the marinade. Blanch the green beans and the asparagus. Fill a large pot with water and 1 tablespoon of salt. Bring the water to a boil.
From justonedonna.com


GRILLED VEGETABLE PLATTER - DAMN DELICIOUS
Directions: Preheat grill to medium high heat. In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage and parsley; season with salt and pepper, to taste. Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.
From damndelicious.net


ZESTY BALSAMIC MARINATED GRILLED VEGETABLES - MODERN ...
How to roast vegetables in the oven: Preheat the oven to 400 degrees F. Toss the vegetables with olive oil, salt and pepper then spread into a single layer on a baking sheet. Bake for about 20-25 minutes, or until crisp-tender.
From modernfarmhouseeats.com


ITALIAN GRILLED VEGETABLES - WILL COOK FOR SMILES
In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined. Pour the marinade mixture all over the veggies and mix to coat the veggies evenly. Cover the mixing bowl with plastic wrap and refrigerate for at least an hour.
From willcookforsmiles.com


GRILLED VEGETABLES PLATTER - RECIPETIN EATS
Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat. Drizzle olive oil on the hot plate / fry pan. Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). Turn over then cook the other side until charred (about 1 1/2 minutes).
From recipetineats.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #very-low-carbs     #condiments-etc     #vegetables     #american     #barbecue     #easy     #finger-food     #vegetarian     #marinades-and-rubs     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #equipment     #grilling     #number-of-servings     #presentation

Related Search