Grilling Vegetable Recipes with Directions


Vegetables are a healthy and delicious option for grilling. There are many different ways to grill vegetables, so you can choose the method that best fits your tastes and preferences. Some of the most popular vegetables for grilling include peppers, mushrooms, zucchini, eggplant, and tomatoes. When grilling vegetables, it is important to use high heat so that they cook evenly and do not stick to the grill. Here are some best recipes with directions for grilling Vegetables.

1. Marinated Grilling Vegetables Recipe

A plate of food with a sandwich and a salad

Ingredients:

2 tablespoons olive oil

1/4 cup balsamic vinegar

1 clove of garlic, minced

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 zucchini, cut into 1-inch thick slices

2 yellow squash, cut into 1-inch thick slices

1 eggplant, cut into 1-inch thick slices

1 red bell pepper, stem and seeds removed, cut into quarters

1 green bell pepper, stem and seeds removed, cut into quarters

8 ounces mushrooms, stems removed

Directions:

Preheat the grill to medium-high heat.

To make the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, salt, and pepper.

Place the vegetables in a large resealable bag. Pour the marinade over the vegetables, seal the bag, and shake to coat. Let the vegetables marinate for at least 30 minutes, up to 2 hours.

Remove the vegetables from the bag, and discard the marinade. Grill the vegetables until tender and slightly charred, about 5 minutes per side. Serve immediately.

2. Grilled Vegetable Skewers

A close up of a plate of food with broccoli

Ingredients:

1 zucchini, cut into 1-inch pieces

1 yellow squash, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

1 red bell pepper, stem and seeds removed, cut into 1-inch pieces

1 green bell pepper, stem and seeds removed, cut into 1-inch pieces

8 ounces mushrooms, stems removed

2 tablespoons olive oil

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the grill to medium-high heat.

Thread the vegetables onto skewers. In a small bowl, whisk together olive oil, oregano, salt, and pepper. Brush the mixture over the vegetables.

Grill the skewers for about 5 minutes per side, or until the vegetables are tender and slightly charred. Serve immediately.

3. Grilled Eggplant Parmesan

Ingredients:

1 eggplant, cut into 1/2-inch slices

Salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour

2 eggs, beaten

1/2 cup Italian-seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup olive oil

1/2 cup marinara sauce

1/4 cup shredded mozzarella cheese

Fresh basil leaves, for garnish

Directions:

Preheat the grill to medium heat. Season eggplant slices with salt and pepper, to taste. Place flour in a shallow dish. In another shallow dish, whisk together eggs and bread crumbs.

Dip the eggplant slices in the flour mixture, then the eggs, then the bread crumbs.

Drizzle olive oil over a sheet of aluminum foil. Place eggplant on prepared foil. Grill for about 2 minutes per side, or until eggplant is tender and slightly charred.

Spread marinara sauce over grilled eggplant slices. Sprinkle it with mozzarella cheese and Parmesan cheese. Grill for an additional minute, or until the cheese is melted and bubbly. Garnish with basil leaves, if desired

4. Grilled Vegetable Pizza

Ingredients:

1 prebaked 12-inch pizza crust

1/2 cup prepared pesto

1/2 cup marinara sauce

1 red onion, thinly sliced

1 red bell pepper, stem and seeds removed, thinly sliced

1 green bell pepper, stem and seeds removed, thinly sliced

8 ounces mushrooms, stems removed, thinly sliced

1/4 cup olive oil

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Directions:

Preheat the grill to medium heat.

Brush olive oil over a sheet of aluminum foil. Place the pizza crust on the prepared foil. Spread pesto over the pizza crust. Spread marinara sauce over the pesto.

Top with red onion, red bell pepper, green bell pepper, mushrooms, mozzarella cheese, and Parmesan cheese. Grill for about 10 minutes, or until the cheese is melted and bubbly. Garnish with basil leaves, if desired.

5. Grilled Potato Salad

Ingredients:

2 pounds of baby Yukon gold potatoes, halved

Salt and freshly ground black pepper, to taste

1/4 cup olive oil

1/4 cup white vinegar

1/4 cup Dijon mustard

1 tablespoon honey

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 head romaine lettuce, chopped

Directions:

Preheat the grill to medium heat.

Place potatoes in a large bowl. Add olive oil, vinegar, Dijon mustard, honey, thyme, smoked paprika, garlic powder, and Romaine lettuce. Season with salt and pepper, to taste. Toss until well combined.

Place potato salad on a sheet of aluminum foil. Grill for about 10 minutes, or until potatoes are tender. Serve immediately.

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