Time 40m Number Of Ingredients 18 Steps:
Place ingredients in a jar and shake well. Set aside 10 minutes+. Keep pieces large for easy handling on the BBQ (so you don’t have to turn hundreds of pieces!) and so they don’t fall through the grills. Capsicum/bell peppers - cut the “walls” off, then cut each each on the diagonal into fairly large pieces. Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end. Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!). Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl. Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping) Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min) Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min) While vegetables are still hot, drizzle over Dressing and toss. Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.
Time 40m Yield 6 servings Number Of Ingredients 14 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.
Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a small bowl, combine first 6 ingredients and mix well using a wire whisk. Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes. Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender. Serve immediately.
Time 35m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Peel the tough outer casing from the lemon grass. Finely chop the white bulbous part of the stalk, discarding the fibrous remainder. In a pestle and mortar or electric blender, grind the lemon grass, cilantro roots and chili into a fine paste. Place the mushrooms, red pepper, shallots and new potatoes in a large bowl. Add the lemon grass paste and mix well. Mix in the soy sauce, oyster sauce, turmeric and cumin. Season with freshly ground pepper. Set aside to marinate for at least 1 hour. Thread the vegetables alternately onto bamboo skewers which have been soaked in cold water for 1 hour. Brush the vegetables with oil. Cook the vegetable kebabs on a hot barbecue until tender, browning on all sides.
Time 50m Number Of Ingredients 8 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.
Time 45m Yield 10 servings. Number Of Ingredients 16 Steps:
Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat. , Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender.
More about “barbecued grilled vegetables recipes”
Number Of Ingredients 13 Steps:
Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes. Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.
