GRILL BASKET FOR VEGGIES RECIPES

Name: Veggies from the Grill
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
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

VEGGIES FROM THE GRILL RECIPE: HOW TO MAKE IT

Veggies from the Grill Recipe: How to Make It 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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

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, FatContent 6g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 258mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 vegetable

GRILL BASKET STIR-FRY BEEF AND VEGGIES RECIPE - FOOD.COM

Grill Basket Stir-Fry Beef and Veggies Recipe - Food.com image

This is an easy dish to throw together to make in a grill basket on your outdoor barbecue!! You can slice your own beef but purchasing the pre-cut stir-fry beef strips from the grocery store makes it so much faster and easier! Feel free to use your own favorite stir-fry sauce in place of the soy sauce/oyster sauce mixture. Serve this on hot cooked rice.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup low sodium soy sauce
2 tablespoons oyster sauce
1/2 teaspoon black pepper (or to taste)
1 -2 tablespoon fresh minced garlic
1 lb boneless beef roast (cut into strips or slices)
1 (8 ounce) package fresh mushrooms, sliced
1 onion, cut into 1/2-inch wedges
1 (7 ounce) can baby corn

Steps:

In a small bowl combine the soy sauce, oyster sauce, garlic and black pepper; set aside.
When the grill is heated, place an oiled grill basket on the grill over medium heat; add in the steak, mushrooms, onions and corn, cook annd stir frequentely for about 10-15 minutes or until meat is desired doneness.
During the last 5-6 minutes of cooking add in a couple tablespoons at a time of the sauce mixture while stirring.
Serve oven rice.

Nutrition Facts : Calories 502.1, FatContent 11.8, SaturatedFatContent 3.9, CholesterolContent 136.1, SodiumContent 2794.2, CarbohydrateContent 43.5, FiberContent 5.5, SugarContent 8.6, ProteinContent 59.6

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VEGGIES FROM THE GRILL RECIPE: HOW TO MAKE IT

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.
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Side Dishes
Calories 81 calories per serving

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.

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