Best Veggies From The Grill Recipes

VEGGIES FROM THE GRILL

Veggies from the Grill image

Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
1 cup quartered fresh mushrooms
2 tablespoons red wine vinegar
2 tablespoons minced fresh basil
1/4 cup shredded Parmesan cheese

Steps:

In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat. , Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently., Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 258mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MARINATED GRILLED VEGETABLES

Marinated Grilled Vegetables image

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

Ingredients

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

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.