Recipes for "grilled vegetables"

Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper together in a large bowl. Add zucchini, eggplants, and bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate about 45 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove vegetables from marinade and shake off excess; reserve marinade.

Grill vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with marinade. Transfer grilled vegetables to a platter; serve with remaining marinade.

Preheat an outdoor grill for high heat.

Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.

Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.

Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

Brush vegetables with oil to coat.

Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.

Preheat grill for high heat.

Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.

Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.

Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.

While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.

Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.

Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.

Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.

Drizzle vinaigrette over the vegetable mixture and toss to coat.

Serve and enjoy.

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.

Preheat grill for medium heat and lightly oil the grate.

Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.

Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.

Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.

Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.

Put black beans in a small pot on the stove over medium heat to heat through.

Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.

Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.