VEGETABLE GRILL RECIPES
GRILLED VEGETABLE PLATTER RECIPE: HOW TO MAKE IT
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
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 VEGETABLE PLATTER RECIPE: HOW TO MAKE IT
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
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
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The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is
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Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 582 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
- Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
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- Spiralise the courgette (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the courgetti and spinach.
- Mix the pesto with 2 tablespoons of oil and drizzle over to serve.
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VEGETABLE BAKE RECIPE | JAMIE OLIVER TRAYBAKE RECIPES
The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is
to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well
as textures. We use a spiraliser to create the vegetable tangles
but a julienne peeler will also do the trick.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 582 calories per serving
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 582 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
- Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
- Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
- Spiralise the courgette (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the courgetti and spinach.
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