Time 45m Number Of Ingredients 10 Steps:
Clean and preheat grill to 350 degrees F. Mix all ingredients in a bowl. Spread vegetables out on a grill pan on grill and grill. Stir about ever 15 minutes. Grill until vegetables are cooked through and caramelized about 30-45 minutes.
Number Of Ingredients 10 Steps:
Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F. Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus. Serve warm or at room temperature.
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 10m Yield 1 Cup Marinade Number Of Ingredients 7 Steps:
Combine all ingredients and mix well. Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill. Yield 1 cup marinade.
More about “simple grilled vegetables recipes”
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.
