Grilled Summer Veggies Recipes

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GRILLED SUMMER VEGETABLES

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11



Grilled Summer Vegetables image

Steps:

  • Preheat a grill to medium-high heat.
  • Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (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.) Arrange the cooked vegetables on a platter.
  • Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.

8 ounces green beans
12 green onions
2 red bell peppers, seeded and quartered
2 yellow squash, cut into 1/4-inch-thick rounds
2 zucchini, cut into 1/4-inch-thick rounds
1/4 cup plus 2 tablespoons olive oil
Salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced

GRILLED SUMMER VEGGIES

Make and share this Grilled Summer Veggies recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11



Grilled Summer Veggies image

Steps:

  • Preheat grill to high.
  • Prepare fennel, cut off stalks with fronds and set aside.
  • Peel bulbs and cut vertically into 1/2 inch slices.
  • Coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper.
  • Grill veggies until tender and evenly browned, about 4 minutes on each side, turning once.
  • Transfer to serving platter and sprinkle with orange juice.
  • Finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest.
  • Sprinkle over veggies.
  • Serve veggies warm or at room temperature.

2 (8 ounce) fennel bulbs, cleaned
1 (1 lb) eggplant, cut lengthwise into 2 slices, 1/2 inch thick
4 plum tomatoes, halved
1 large green bell pepper, cut into strips 1/2 inch wide
1 red bell peppers or 1 yellow bell pepper, cut into strips 1/2 inch wide
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons orange juice
8 basil leaves, slivered
1 garlic clove, smashed
1 teaspoon grated orange zest

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

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Provided by David Tanis

Categories     vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17



Grilled Summer Vegetables With Tahini Dressing image

Steps:

  • Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
  • Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
  • Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
  • Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
  • Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
  • Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

1/4 cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
2 medium red onions, peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers, such as Corno di Toro
2 pounds zucchini, yellow summer squash, pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving

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