Currently viewing the tag: "Grilled Vegetables"
Marinated Grilled Vegetable Salad

Marinated Grilled Vegetable Salad

This recipe will give you the perfect excuse to purchase a grill basket. Later, use it for grilling fish or even fruit for dessert.

Yield: 6 servings (serving size: 1 cup)



•  1 pound asparagus spears

•  1 red onion, cut into 2-inch pieces

•  1 red bell pepper, cut into 2-inch pieces

•  1 large squash, cut in half lengthwise and sliced into 2-inch pieces

•  1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces

•  1/4 cup white balsamic vinegar

•  2 tablespoons olive oil

•  1 tablespoon honey

•  1/2 teaspoon salt

•  1/2 teaspoon dried basil

•  1/2 teaspoon dried oregano

•  1/4 teaspoon dried thyme

•  1/4 teaspoon pepper

•  1 garlic clove, minced



1.  Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash, and zucchini in a large heavy- duty zip-top plastic bag.

2.  Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.

3.  Prepare grill.

4.  Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium- high heat (350° to 400°) 22 minutes or until slightly charred, turning often.


Oxmoor House Healthy Eating Collection, Oxmoor House



Source: MyRecipes



Grilled Vegetables with Feta

Grilled Vegetables with Feta

Yale students hone their knife skills chopping and slicing vegetables for this recipe. Served with rice, it is a satisfying meatless entrée. To quarter a pepper: Use a knife to slice pepper in half, and pull away stem.

Yield: 8 servings (serving size: 1/2 cup rice, about 2 cups vegetables, and 1 tablespoon cheese)




•  1/4 cup balsamic vinegar

•  2 tablespoons Dijon mustard

•  2 tablespoons olive oil

•  1 teaspoon freshly ground black pepper

•  1/2 teaspoon salt

•  3 garlic cloves, minced



•  2 medium zucchini, halved lengthwise (about 1 pound)

•  1 red bell pepper, quartered

•  1 yellow bell pepper, quartered

•  4 (1/2-inch-thick) slices Vidalia or other sweet onion

•  4 (4-inch) portobello caps

•  Cooking spray

•  Remaining ingredients:

•  4 cups hot cooked basmati rice

•  1/2 cup (2 ounces) feta cheese, crumbled



1.  Prepare grill.

2.  To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

3.  To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice; sprinkle with cheese.


Maureen Clancy, Cooking Light



Source: MyRecipes



Herb-marinated Grilled Vegetables

Herb-marinated Grilled Vegetables

Fresh herbs take these marinated veggies from side dish to center stage. Grilling the vegetables brings out another dimension of flavor and texture.

Yield: Makes 6 to 8 servings



•  3/4 cup olive oil

•  1/4 cup red wine vinegar

•  1 tablespoon minced garlic

•  1 teaspoon chopped fresh rosemary

•  1 teaspoon fresh thyme leaves

•  1 teaspoon chopped fresh basil

•  1 teaspoon chopped fresh oregano

•  1/2 teaspoon salt

•  1/2 teaspoon freshly ground black pepper

•  1 yellow bell pepper

•  1 red bell pepper

•  1 green bell pepper

•  3 zucchini

•  2 large onions

•  1 eggplant



1.  Combine first 9 ingredients in a large bowl.

2.  Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.

3.  Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.


Coastal Living

MAY 2003


Source: MyRecipes



Citrus-Herb Grilled Vegetables

Citrus-Herb Grilled Vegetables

Marinate a medley of summer veggies—yellow squash, zucchini, bell pepper, eggplant, and sweet onion—in olive oil and herbs and then grill until tender.

Yield: Serves 12

Cost per Serving: $1.60



•  1 cup olive oil

•  2 teaspoons salt

•  4 cloves garlic, crushed

•  1 teaspoon dried oregano

•  1 tablespoon chopped fresh rosemary

•  1 tablespoon chopped fresh thyme

•  1 tablespoon chopped fresh parsley

•  1 teaspoon pepper

•  2 teaspoons grated lemon zest

•  6 tablespoons lemon juice

•  3 medium zucchini, each cut lengthwise into 4 pieces

•  3 medium yellow squash, each cut lengthwise into 4 pieces

•  2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces

•  1 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer

•  2 eggplants, each cut lengthwise into 4 pieces

•  3 portobello mushrooms, stems removed



1.  In a bowl, combine oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper, lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag and shake to coat vegetables. Let stand for 3 hours at room temperature. Put eggplant and mushrooms in a separate ziplock bag, add remaining marinade, seal and shake to coat vegetables. Let stand for 1 hour at room temperature.

2.  Preheat grill to medium. When heated, oil grates. Place onions, bell peppers and eggplant on grill and cook for 10 minutes. Add zucchini, squash and mushrooms to grill and cook all vegetables about 15 minutes longer, turning halfway through.

3.  Cut vegetables into smaller sizes for serving, if desired. Arrange on a platter and serve warm, or cover and chill to serve cold.


All You



Source: MyRecipes




Pasta and Grilled Vegetables with Goat Cheese

This vibrant vegetable entrée is light and delicious. To ensure even grilling, cut the vegetables into large, similar-sized pieces. After they’re cooked, they’re chopped into bite-sized pieces. You can substitute yellow squash for zucchini.

Yield: 4 servings (serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons basil)



•  1 large zucchini, quartered lengthwise (about 8 ounces)

•  1 red bell pepper, cut into 4 wedges

•  1 leek, trimmed and halved

•  1 (14-ounce) can artichoke hearts, drained

•  1 head radicchio, quartered

•  1/2 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

•  Cooking spray

•  4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

•  1 cup grape or cherry tomatoes

•  3/4 cup (3 ounces) crumbled goat cheese

•  2 tablespoons chopped fresh basil



1.  Prepare grill.

2.  Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.

3.  Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.


Andrea Chesman, Cooking Light




Source: MyRecipes



  • 1 2/3 cups low-sodium chicken broth
  • 1 (5-ounce) packet saffron rice (recommended: Mahatma)
  • 2 medium sized red bell peppers, cut into 1-inch pieces
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 teaspoon capers
  • 1/4 cup slivered almonds



In a large saucepan, over high heat bring chicken broth to a boil. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.

Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss. Serve warm.


Source:  Food Network (Recipe courtesy: Sandra Lee )




  • 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



  • 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.

Source:  Food Network  ( Recipe courtesy Giada De Laurentiis )