HOW TO MAKE GRILLED VEGETABLES RECIPES

Name: Grilled Vegetable Platter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1/4 cup olive oil; 2 tablespoons honey; 4 teaspoons balsamic vinegar; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/8 teaspoon pepper; Dash salt; 1 pound fresh asparagus, trimmed; 3 small carrots, cut in half lengthwise; 1 large sweet red pepper, cut into 1-inch strips; 1 medium yellow summer squash, cut into 1/2-inch slices; 1 medium red onion, cut into wedges

GRILLED VEGETABLE PLATTER RECIPE: HOW TO MAKE IT

Grilled Vegetable Platter Recipe: How to Make It image

The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. —Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges

Steps:

In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

Nutrition Facts : Calories 144 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable

GRILLED VEGETABLES RECIPE | GIADA DE LAURENTIIS | FOOD NET…

Grilled Vegetables Recipe | Giada De Laurentiis | Food Net… image

Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories side-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. 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.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

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EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
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Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 94 calories per serving

1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
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4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
8. You can also make this ahead of time and eat it cold – it’s just as delicious!

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Calories 239 calories per serving

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