Grilled Zucchini And Mushrooms Recipes

Steps:

• Heat grill to medium heat.
• Spoon rice onto centers of 4 large sheets heavy-duty foil with sides folded up slightly; pour 1/3 cup water over each. Top with remaining ingredients.
• Fold foil to make 4 packets.
• Grill 15 min. or until rice is tender. Cut slits in foil to release steam before opening packets.

Steps:

• Preheat grill for medium-high heat.
• Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
• Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

Steps:

• Preheat your grill to med/high (400˚F).
• 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 and 3 Tbsp balsamic vinegar.
• Drizzle your dressing over sliced veggies and toss/ mix to evenly coat all of your veggies. Sprinkle with salt & pepper to taste and let sit 10 minutes while your grill heats up.
• Place all of your vegetables in a grilling basket and barbecue at 400˚F for about 12 minutes or until veggies are tender and cooked through, tossing every few times to ensure even cooking and caramelizing.
• Add more salt to taste. Remove from heat and serve right away and garnish with fresh parsley, chives, or even basil.

Steps:

• Mix spices (salt, paprika, pepper, and other spices you prefer) together. Heat olive oil in saute pan over medium heat. Add vegetables (zucchini, green beans, and mushrooms). Add spices. Toss vegetables and spices in the oil. Cover and let saute for 5-10 minutes, stirring every minute or so.

Steps:

• Cut four 8x14 pieces of foil.
• .Preheat barbecue to medium.
• Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
• Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.

Steps:

• Heat grill to medium heat.
• Grill vegetables 5 to 7 min. or until onions are crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut sides down, 1 to 2 min. or until lightly toasted.
• Remove vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings.
• Spread rolls with reduced-fat cream cheese; fill with arugula, grilled vegetables, tomatoes and cheese.

Steps:

• Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
• Thinly slice mushroom stems and caps.
• Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
• Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
• Pour over vegetables and toss to coat well.
• Transfer to a 20x14 inch sheet of heavy duty foil.
• Wrap into a packet sealing edges well, leaving space for heat to circulate.
• Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.

Steps:

• Slice zucchini lengthwise into planks.
• Place in bowl.
• Toss with dressing.
• Place on vegetable/fish grate.
• Grill on medium heat, turning several times for 8-10 minutes.
• Serve with a side of ranch dressing (if you have kids).

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.