Best Grilled Summer Vegetables Recipes

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

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.

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS

Steps:

• Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
• Mix together all the ingredients

GRILLED & MARINATED SUMMER VEGETABLES

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.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
• Season with salt and pepper.
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
• Preheat the grill.
• Remove the vegetables from the marinade and grill the vegetables until just cooked through.
• Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
• Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
• Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
• Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe.html?oc=linkback

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
• To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
• Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
• Let the vegetables cool.
• Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
• While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
• In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
• Add enough stock to cover the couscous by one inch.
• Bring to a boil. Cook about 10 minutes until al dente.
• Drain couscous and let cool to room temperature.
• Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
• Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
• Garnish with basil sprigs and serve cold or at room temperature.

GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERBED BUTTER

Steps:

• Preheat the grill to high.
• In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
• Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
• While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
• Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.

GRILLED STRIPED BASS WITH SUMMER VEGETABLES AND COUSCOUS VINAIGRETTE

Steps:

• For vegetables and couscous: Preheat oven to 400°F. Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin. Season with salt and pepper and place in baking pan, cut sides down; bake for 30 minutes or until eggplant is browned and cooked through. Remove and let sit until cool enough to handle. Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl. While eggplant is cooking, bring a large pot of salted water to a boil and set up an ice bath by combining 5 cups ice cubes and 7 cups cold water in a large bowl. Blanch green beans in boiling water until bright green, about 3 minutes; remove with a slotted spoon and cool in the ice bath at least 1 minute (until cool in center). Repeat with wax beans. Cook corn for 15 seconds, then cool 1 minute in ice bath. Drain and blot dry all vegetables. Add tomatoes and toss together gently. Season to taste with salt and pepper. Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil. Season to taste with salt and pepper.
• For fish: Preheat grill or broiler. Brush fish on both sides with remaining oil. Season skin side with salt and pepper. Starting with skin side down, grill or broil fish 4 minutes. Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
• To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish. Serve hot.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water, drain well. Transfer to large bowl and toss with 1 tbls oil. Prebare barbecue ( med-high heat). Whisk 2 tbls oil and 2 tbls vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisdk pesto, lime juice remaining 3 1/2 tbls oil, and remaining 2 tbls vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tbls pesto vinagrette, toss to coat. Grill zucchini and bell pepper until crisp-tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper, grill until charred and cooked through, 2 - 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper: add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with and pepper. can be made 2 hours ahead. Cover, chill. Garnish with basil sprigs.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES

Steps:

• Preheat bbq to medium-high heat.
• Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
• Poke holes of disposable aluminum foil pan.
• Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
• Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).

ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• Preheat a grill pan over medium heat. Season zucchini, squash, eggplant, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.
• Place zucchini and squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place eggplant on grill pan and cook, turning once, until nicely caramelized and tender, about 4 minutes per side; transfer to plate with zucchini and squash. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with zucchini, squash, and eggplant.
• Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.
• Cut all vegetables into bite-size pieces; set aside.
• Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add couscous and cook until al dente, 7 to 8 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.
• In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.

ORZO WITH GRILLED SHRIMP AND SUMMER VEGETABLES

Steps:

• Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
• Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
• Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
• Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
• Place shrimp in bowl with orzo.
• Chop zucchini and bell pepper; add to bowl with orzo.
• Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
• Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.

BARBECUED LEG OF PORK WITH GRILLED SUMMER VEGETABLES

Steps:

• Using a pestle and mortar, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Smear the mixture all over the meat to marinate. Can be done up to 24 hrs ahead.
• Set aside the fennel fronds and sliced spring onions, and toss the rest of the vegetables in 1 tbsp of the olive oil and some seasoning. Build your barbecue so that there is a higher pile of coals on one side and a lower pile on the other. Light the barbecue and, when the coals are ashen, grill the vegetables (be careful that the asparagus and spring onions do not fall through the bars) until lightly charred and wilted. Scoop them into a dish and dress with the rest of the olive oil and the lemon juice, then scatter with the fennel fronds and sliced spring onions, and set aside.
• Now cook the pork. It needs to sizzle for 1 hr over a fairly low heat - the coals should be grey but, to ensure they don't go out halfway through cooking, you may need to keep adding occasional coals. Lay the pork on the coolest side of the barbecue, fat-side down, and brown for about 20 mins until well charred (if you have a kettle barbecue, cover with the lid). Use tongs to flip the meat and continue to cook slowly for about 1 hr more, turning and moving the meat occasionally, until the thickest part is very firm when prodded, or when the juices show no sign of pink when pierced with a skewer. If you have a digital cooking thermometer, it should read 65C or more when inserted in the thickest part. (If the pork is organic, it's fine if it's a tiny bit pink, but you certainly don't want it raw.)
• When the pork is cooked, place on a dish, scatter with parsley, drizzle over the rest of the vinegar and leave to rest somewhere warm for 15 mins. Carve the pork into thin slices on a board and serve with the just warm vegetables and vinegary resting juices.

GRILLED SUMMER VEGETABLES

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.

PASTA WITH GRILLED SUMMER VEGETABLES

Steps:

• Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
• Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
• Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.

SUMMER GRILLED CHICKEN AND VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
• Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
• Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

GRILLED SUMMER VEGETABLES WITH HARISSA DRESSING

Steps:

• Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl. Season dressing with salt.
• Prepare barbecue (high heat). Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn). Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill). Pour remaining 3 tablespoons oil onto rimmed baking sheet. Place eggplant rounds and zucchini on prepared sheet; turn to coat. Sprinkle vegetables with salt and pepper. Grill until charred in spots and cooked through, turning occasionally, about 10 minutes. Return vegetables to same sheet. Peel peppers. DO AHEAD: Dressing and vegetables can be made 2 hours ahead. Let stand at room temperature.
• Line platter with lettuce. Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty. Cut bell pepper and zucchini into 1-inch pieces; mound in center. Drizzle some of dressing over. Sprinkle with cilantro. Serve with lemon wedges; pass additional dressing.