Grilledveggiesontoastedciabattabread Recipes

Steps:

• Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
• Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
• Spread the roasted garlic on one side of the toasted bread.
• Spread your option of Pesto and or giardeniera spread.
• Layer the veggies and cheese.
• Place top on and enjoy.

Steps:

• Drizzle prepared vegetables with olive oil and grill in a very hot grill pan or on an outdoor grill. Mark both sides. Remove to plate and season with salt and pepper. Drizzle with balsamic vinegar. Turn to coat evenly with seasonings.

Steps:

• Combine the wine, oil, garlic, lemon and orange rinds, rosemary and pepper, and divide between 2 large nonaluminum roasting pans.
• Arrange the vegetables in the pans and toss with the marinade. Refrigerate overnight. Stir the vegetables occasionally so that all of them are coated.
• Grill the vegetables at a distance of 6 to 8 inches from the hot coals until tender, turning often and brushing with the marinade. The eggplant will cook in about 20 minutes, the peppers and zucchini in 10 minutes. As the vegetables are cooked, arrange them on serving platters. Cut the eggplant and zucchini in quarters crosswise. Decorate with the sprigs of rosemary and thyme.

Steps:

• In a small bowl, mix first three ingredients well and set aside.
• Cut all the veggies into about 1 - 1 1/2 inch pieces, green beans can just be cut in half.
• Add vegetables to a large bowl and pour sauce over and mix well.
• Marinate veggies at room temperature for 20 - 30 minutes, or more, or less, or not at all if you don't have time :).
• Meanwhile, preheat BBQ to about 350°F and coat grill basket with canola oil (or olive oil or Pam cooking spray).
• Place marinated veg in grill basket and grill until golden, about 6-8 min, then flip and do other side.
• (Do not turn lots, grill should be low enough to not burn. All grills are different, better to turn it down than flip too often).
• Serve with your favourite grilled meat or grilled tofu for the vegetarians
  ....
• Enjoy!

Steps:

• Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
• Put all the vegetables in a bowl. Pour oil on top and toss.
• To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
• Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
• When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.

Steps:

• Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of heavy duty foil with edges folded up to hold in juices.
• Transfer vegetables carefully to the grill. Cover grill and cook for 20 minutes. Add tomatoes to veggie mixture. Cook, stirring occasionally, until vegetables are tender, about 8 more minutes. Carefully slide a large cookie sheet under the foil to remove the vegetables from grill. Add olives to vegetables; season with pepper to taste and set aside.
• Brush naan or pita with olive oil. Grill bread, turning once, 1 minute. Place naan or pita on plates; top with vegetables. Top with Parmesan or goat cheese.

Steps:

• Prepare grill.
• In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste. Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender bell peppers and 10 to 15 minutes for just-tender squash and eggplant. Transfer vegetables to a platter to cool completely. Vegetables may be grilled 1 day ahead and chilled, covered. Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350° F. oven until just heated through. Brush vegetables with additional oil.

Steps:

• Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables.
• Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.

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.