Time 35m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.
Time 50m Yield 8-10 servings. Number Of Ingredients 14 Steps:
Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.
Time 55m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket. Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.
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.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem. Thinly slice mushroom stems and caps. Combine mushrooms, bell pepper, zucchini and squash in a large bowl. Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl. Pour over vegetables and toss to coat well. Transfer to a 20x14 inch sheet of heavy duty foil. Wrap into a packet sealing edges well, leaving space for heat to circulate. Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.
Time 1h55m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Time 35m Yield 4 Number Of Ingredients 8 Steps:
Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray. Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Rinse and wash all vegetables under cold water. Cut the ends off of the zucchini and squash, then down the center lengthwise. Using knife, cut into 1/4 inch bias half moons. Slice red pepper in half and remove the stem, core and remove seeds. Cut each half in half, then slice lengthwise into 1/4" julienne strips. Slice both ends of red onion off, remove peel and core. Slice lengthwise for a 1/4 inch julienne cut. Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks. Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch. Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender. When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley. Mix thoroughly and serve.
