grilled vegetable

How to Grill Asparagus, The Ultimate Recipe

asparagus

olive oil

teaspoon Morton’s coarse kosher salt (read

Simon & Garfunkel Rub

real Italian

Parmigiano-Reggiano

cheese

extra virgin olive oil

quality

balsamic vinegar

Sweet And Smoky Grilled Honey Butter Cabbage

unsalted butter (8 tablespoons or 1/2 cup)

honey

Morton's kosher salt

cabbage (about 1 pound)

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Dijon mustard

garlic,

Salt and pepper

green zucchinis, quartered lengthwise

yellow zucchinis, quartered lengthwise

asparagus,

cherry tomatoes

red bell pepper,

yellow bell pepper,

basil chiffonade (stack leaves, roll

parsley

Israeli couscous

vegetable stock, heated

water,

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

We are trying to eat better/healthier  This is delicious!  I get why you don't want to use all broth since it goes down the drain afterwards; I just heated them together.   I chopped up all the veggies into bite size pieces as to save time, and put them in my grilling basket; decreased the couscous to 3/4lb.  It worked out great for the 4 of us.  Only change was using rice vinegar w/1T balsamic due to intollerance to fermentation and in place of bell pepers I used portabella mushrooms.   Thanks so much!  

Easy recipe that was tasty! I added grilled shrimp that I brushed with basil infused olive oil, a little crushed red pepper flake and salt, to make a meal out of it. Next time I will half the recipe as it did make a lot of leftovers. 

This salad is so easy to make and so flavorful. My outdoor grill was out of propane, therefore I used my panini grill. Perfect summer salad but to be honest, we will have all year round. Thank you Bobby Flay for this amazing recipe! 

great recipe.  Used a broiler since i do not have a grill for the veggies.  Didnt use mustard bc I dont like it.  Portion is large; great for a party.  I added kalamata olives.  Easy to make.

Good, easy and fast, it was ready to eat in 10 minutes. Next time I'll borrow Dorothy's suggestion and some red onions as they grill up nice.

Actually, Allia, it IS Israeli couscous, which is different from the one found in Northern Africa and some of the Middle East. Israeli couscous is quite a bit larger than the other couscous and resembles little balls, being perfectly round, unlike the other couscous.  For a good photo, see Bobby's recipe for "Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette". I sure wish people would educate themselves before leaving erronious comments!   
Anyway, this is delicious and can be made just as successfully with orzo.

Delicious! I chopped up the vegetables and mixed in the marinade then roasted them in the oven. I also used half the amount of couscous so there would be a greater ratio of veggies to couscous. Served with Middle Eastern Chicken Burgers. Yummy dinner!

Delicious and easy to make. Loved the combination of roasted veggies and couscous. Made half the recipe as a side dish and it was the perfect amount for four adults with just a little left over.

Delicious and easy to make.  I added mozzarella cheese to it and it's a meal by itself and it tastes like caprese salad.  My family loves it.  Will definitely make this again.

Grilled Stuffed Poblanos

poblanos, roasted, seeded, skins removed

butter

onion, onion

red bell pepper, diced

pepita seeds

tomato,

Rice,

salt

black pepper

cilantro leaves

Monterey jack cheese

sour cream

water

yellow rice

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.

Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

I added cheese to  the rice mixture too.  It makes a big difference

My family loved this receipt.  We added some grilled pollo asado to the filling and could have used six peppers.  The leftover filling is good by itself as well.  Home run at our house!

Loved this 'recipe" .  .  . I found that last night's leftover Chinese takeout  was a great substitute for making rice and veggies.  I ADDED onion and garlic to a little olive oil in the pan..some leftover veggies and seafood and rice (from last night) and added chopped tomatiilo and chili flakes!  Followed the rest of the recipe and  YUMMIE!!!  we loved it!  Enjoy!

These were wonderful.  The only change I made was to use a little of the grated cheese mixed with the yellow rice.  It helped hold the stuffing together and made it very tasty!  My guests raved about them.

These were so yummy.  I kind of removed the top of the peppers, which made them totally break apart, so I put on a cookie sheet and layered the rice with the cheese on them and put on grill to reheat.  I added some fresh garlic with the onions, i put garlic in everything!!  also crushed the pepita seeds, which I won't do again, could hardly taste them but knew they were in there....  excellent....

After I saw the show last Saturday, I knew I had to make it for Sunday dinner. Unfortunately, the recipe was not available on the website. I went ahead and made it anyway, hoping that I remembered all the ingredients. After finally seeing the recipe, it looks like I only forgot the cilantro. The  modifications I made was some added roasted chicken (since it was an entree), 1 tsp of hot pepper paste for added heat while the onions and peppers were cooking, and I put in some shredded cheese into the pepper before I filled them with the rice and chicken mixture(I love cheese!). I'm in Texas where most of the tomatoes are now recalled. I believe I got the last tomatoes on the vine that Kroger had in the store.  The meal was a hit. They were delicious. I plan on making them again very soon.

Hummus and Grilled Vegetable Wrap

zucchini,

store-bought hummus

bread

pine nuts, toasted

red bell pepper, thinly sliced

baby spinach leaves (2 cups lightly packed)

red onion

mint leaves

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein

Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

So easy and delicious! Would add some olives next time. 

Quick and delicious, even better with home made hummus. It will become a staple lunch in our house!

Love this wrap recipe. I'll tried this recipe yesterday and it was really delicious. This was my first ever homemade wraps and it is made properly. Thanks for this post. Here is another grilled veggie wrap recipe. Check it out here: https://www.recipespack.com/how-to-make-grilled-veggie-and-hummus-wraps/

Great easy recipe, I added chicken and olives, the whole family loved it!

I used mini sweet peppers instead of a red bell pepper and cashews. Delicious!!

So easy to prep and make. I substituted pine nuts for sesame and pumpkin seeds. Mint puts it over the top!

So easy and so good! I skipped the mint and it was still delicious

This was a very delicious recipe, and one that I will make again and again for sure! I added a few extra veggies then called for, like cucumber and grilled beets. The hummus I used was roasted red pepper too. My favorite part of the whole wrap has got to me the mint! I did not scimp on that ingredient and I’m sure glad I didn’t! WOW! When you took a bite with some mint leaf it was so fresh and really heightened all the ingredients! I highly recommend you give this yummy and healthy recipe a try! You will not be disappointed!

Very very nice. I fancied a vegetarian meal for dinner. I added my own little twist by adding salsa and fresh coriander to the wraps. Absolutely lovely. Great recipe

https://www.foodnetwork.com/videos/hummus-and-vegetable-wrap-0231412

Ellie makes a deliciously healthy Hummus and Grilled Vegetable Wrap.

Hummus and Vegetable Wrap

Garlic and Herb Grilled Sweet Potato Fries

sweet potatoes

Salt

thyme leaves

red chili flakes

flat-leaf parsley

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.

While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.

Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

Delicious!  Will definitely make many times again but will use  Smaller potatoes next time. 

So good and good for you! Oh and I forgot to mention it's so easy! I will be making this often

So easy and delicious.  Not sure why people think boiling first is an issue.  This just makes the meal easier since you can do all the prep ahead and then timing the meal is a breeze.  The herbed oil is key.  I served this with herb and mustard crusted pork tenderloin and grilled peppers and onions with fresh rosemary sprigs 

This was so yummy. Because I was tailgating, I wasn't able to take the herb sauce to put over the potatoes. I just are them with the olive oil, salt, and pepper. They are great as is. And the skin didn't seem weird at all. I think the boiling was the key. I can't wait to grill the other potato I boiled and put in the fridge. I even liked some of the potatoes that weren't fully cooked. Being slightly firm was a pleasant texture in my mouth. I can't wait to eat them with the garlic herb sauce. I bet it'd be more than 5 stars

https://www.foodnetwork.com/videos/grilled-sweet-potato-fries-0162776

The secret to this dish: parboiling the sweet potatoes before grilling.

Grilled Sweet Potato Fries

Grilled Sweet Potato Wedges

sweet potatoes, cooked through,

Canola oil,

Bobby Flay Poultry Rub

Kosher salt and black pepper

maple syrup

Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.

Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

The maple syrup and mustard glaze makes this dish like candy. Super good! All of my guests are always surprised, even if they don’t like sweet potatoes. 

I'm part of a local veggie and fruit co-op and have received sweet potatoes the last few times.  Never cared for them much, because I had in mind they were the sticky, sweet, marshmallow side dish at Thanksgiving (don't mean to offend anyone who likes it: just wasn't my thing.)  So I was intrigued with this recipe b/c I'm a big fan of bold spices.  This was terrific.  I'm making it for the 3rd time this evening.  I've actually made it ahead of time, (parboil sweet potatoes) and let it sit in the spice rub marinade for several hours before taking them out on the grill.  They turned out great.  Love the glaze.  The spice rub takes some time, but so worth it, and you'll have enough to use on chicken and veggies for many meals.  Not a super fan of fennel, so left it out and didn't miss it.  Awesome recipe Bobby..thanks for making a new convert to sweet potatoes!

Easy, make ahead and delicious.  Win, win, win.

I love this recipe!  I use it when I have friends over for a cookout.  It's a great alternative to just plain old "steak and potatoes".

Easy and delicious. I cut the potatoes raw, then nuke them til almost done before seasoning and grilling. Making it for the 2nd time in 10 days!!

MAKE THESE...They are fantastic! The poultry rub recipe is also known as "16 Spice Rub for Poultry". You can buy it pre-made or find this recipe (below) on Bobby's website (www . bobbyflay . com). I always have a batch on hand and use it for several recipes. If you aren't a fennel lover, just leave it out for a 15 spice rub :)! 16 Spice Rub For Poultry 3 tablespoons ancho chile powder 3 tablespoons pasilla chile powder 3 tablespoons ground cumin 3 tablespoons ground coriander 3 tablespoons ground ginger 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon allspice 1 tablespoon cinnamon 1 tablespoon ground cloves 1 tablespoon ground fennel seed 1 teaspoon chile de arbol 3 tablespoon brown sugar 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 1 teaspoon cayenne pepper Whisk together all spices in a bowl.

This is one of the best sweet potatos that are family ever eaten.

So yummy! My whole family loved them.  I had big sweet potatoes so I just sliced them into 1/2" thick  rounds and boiled them for under 5 mins. Then right to the grill. No trying to cut cooked potatoes. And err on the side of underdone. They were great! 

These were GREAT on the grill the only thing is that they got stuck to the grates due to olive oil burning at a lower temperature. I wish they would put at what temperature to cook it at. Nonetheless, it was perfect for the night and boiling them before made them real tender. The mustard sauce added the right amount sweetness to it! In one word:DELICIOUS!

https://www.foodnetwork.com/videos/grilled-sweet-potato-wedges-0137610

Bobby's Sweet Potato Wedges are glazed with maple syrup and Dijon mustard.

Grilled Ratatouille Salad

eggplant

Kosher salt

tomatoes

zucchini

red bell pepper

pepper

red wine vinegar

basil

Food Stylist: Stephana Bottom
Prop Stylist: Pam Morris

Slice the eggplant into 1/2-inch-thick rounds. Soak in a bowl of lightly salted water, 15 to 20 minutes; drain and squeeze out the excess moisture.

Meanwhile, slice the tomatoes and zucchini into 1/2-inch-thick rounds. Stem and seed the bell pepper; slice the pepper and onion into 1/2-inch-thick rings.

Heat a grill or grill pan to medium high. Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste. Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant. Let cool.

Drizzle the vegetables with the vinegar. Divide the zucchini and eggplant among plates and arrange in a circle, overlapping slightly. Top with the bell pepper, tomato and onion. Sprinkle with the basil.

It really needs something. I added fresh garlic, grated cheese. Be creative! Just a plain recipe in need of creatively.

I made this by the recipe except that I added some chopped up roasted Chicken Thigh meat (cold).  Pros are that it is exceptionally healthy and easy to make.  Negative is that it is just not that great.  It's not bad, just so-so.  If I try it again, I would add some cheese, maybe grated Parmesan.  Maybe also I would add a dressing with more to it than red wine vinegar.

This was outstanding. See my entire review at: http://themomchef.blogspot.com/2010/08/grilled-ratatouille-salad-from-food.html

Grilled Romaine

romaine,

Parmesan

Vegetable spray,

Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.

Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

Amazing flavor and so easy.  A definite crowd pleaser and conversation starter

I've been meaning to try this and after reading the reviews here I think I will try to grill the lettuce with just olive oil. Then add the cheese and throw it under to broiler for a few minutes to brown the cheese a little. Thanks for all the helpful reviews. See if it works out :-)

Alton, I love you and I've never had anything but good results with your recipes, but this one was a total flop.

Delicious and quick.  Great combination  of flavors.  I picked mine up and ate it like a hotdog.  The cheese stuck to the pan so I scraped it off and put on the grilled lettuce.  Not a big deal.  Also didn't want to wait for vinegar to freeze so I sprinkled liquid vinegar.  It's easy to see more toppings on grilled Romaine as well.

I found this great. It was easy and everything came together very nice.

I made mine slightly different from the recipe.  I brushed the romaine with oil, pressed the cheese onto it, then dabbed a little extra oil on the cheese.  It turned out great!  A little cheese stuck to the pan, but I think that is to be expected.  I waited to add my shaved red wine vinegar till we were at the table and ready to dig in.   I added a little of it at a time.  It may seem like a lot of work, but adding the vinegar a little at a time makes the experience amazing.  We served it with honey-dijon salmon and the pairing was terrific.

I love Alton and think he is the best tv personality out there.  I made this after reading the reviews.  The cheese stuck ok (more in the pan then on the lettuce).  My main issue was that the frozen vinegar melted pretty much right away when I put it on the lettuce.  I froze it for over 4 hours (2 was recommended) and by the time I served it, it was a liquid.  Did anyone else have this issue?

This recipe is a wonderful harmony of different flavors, textures, and temperatures. Like many others I had issues with the cheese sticking to the pan more than the lettuce, so it ended up tasting better than it looked.  Next time I'm going to try torching it like a creme brulee.  Scraping the frozen vinegar with a fork is for the birds.  I put it in a freezer bag and whacked it with a meat tenderizer.  Two hits and it was snow!

First, the cheese stuck more on the pan that the Romaine when pressing. Had to shove it in the crevases. Then all cheese fell off and burned to grill even on low. i had a burned no flavored lettuce with a freezer that smells of vinegar now!!!

https://www.foodnetwork.com/videos/easy-salad-with-frozen-vinegar-64535

Make this cooked Romaine salad, with cheese and a frozen vinegar dressing.

Easy Salad with Frozen Vinegar

Grilled Baby Artichoke, Gigante Beans and Feta Salad

Gigante beans, cooked

baby artichoke halves,

garlic vinaigrette

roasted red pepper, torn into 3 pieces

basil leaves

French Feta cheese

arugula

garlic and red wine vinaigrette

basil oil

canola oil

garlic

oregano

shallots

Salt, pepper,

sugar

First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade.

Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty.

Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.

Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.

Garnish the edge of the salad with basil oil.

Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar.

Fried Goat Cheese Salad with Grilled Sweet Corn

corn,

goat cheese, softened

lemon, zested

parsley leaves

Vegetable oil,

eggs panko crumbs Salt

baby greens 1/2 lemon, juiced

Freshly ground black pepper Preheat grill to medium-high. Brush corn with 1 tablespoon olive oil and grill, turning often, until charred and tender, about 4 minutes. Set aside. In a medium bowl combine goat cheese, zest and parsley. Roll into 16 (1-inch) sized balls and put on a parchment-lined baking sheet. Freeze until firm, about 20 minutes.

In a large heavy-bottomed pot, add enough oil to reach 1/3 of the way up the sides. Heat oil to 360 degrees F. Whisk eggs in a small bowl and place panko crumbs on a plate. Dip cheese balls in the egg wash, then roll in the panko crumbs. In batches, carefully transfer balls into the hot oil and fry until golden, about 1 minute. Transfer to a paper-towel lined plate and season with salt immediately. Slice corn from cob and add to a serving bowl along with the baby greens. Dress with lemon juice, oil and salt and pepper, to taste. Toss to coat and serve, topped with warm cheese balls.

The fried goat cheese was really good, but I agree with other viewers, cut down on the lemon.  If you let them cool down to room temp. the lemon is quite overpowering.

Corn is a brilliant addition to any salad for a sweet crunch.  It is very, very important to buy a GOOD goat cheese.  Many are tart and chalky, and some are so dry that they crumble and refuse to stay in a ball or disk.  Frying them doesn't make it any better.  If you have a farmers' market or cheese shop nearby, ask for a taste.  A local product usually beats out the stuff in the little pyramid box.  If you ended up with a poor cheese, mix it with some cream cheese.

I give it a 10. To whoever in Greensboro, Ga. - I have often been irritated with cooks on TV that DON'T but their hands in their food! Tongs belong out on a hot grill - not in the kitchen. Get a life and play with your food.

it was delicious! i love goat cheese and the zest and and the parsley made the goat cheese balls taste light and luscious. i did my own little thing with the salad. i left out the corm because corn on the cob looks very sad in february and grilled a filet mignon. then i drizzled the whole plate with pomegranite balsamic reduction. it was out of control! ate it? i INHALED it!

You have to know that you like goat cheese before making this recipe.... I thought I did, but after taking my first bite, I realized not so much.  The presentation of the fried goat cheese is awesome, but both my husband and I couldn't finish the 1st one.  Next time I might try to make it with a ricotta cheese mix instead..... it is a great idea, but goat cheese is definitely an acquired taste for some.

I make the fried goat cheese balls all the time with any meal.  We love them!  I would eat them everyday if I would allow myself to.

I HAD BEEN ANXIOUS TO MAKE THIS RECIPE AND FINALLY GOT DOWN TO IT TODAY. I BELEIVE IT HAS TO MUCH LEMON BUT A LITTLE LESS WOULD KNOCK THIS ONE RIGHT OUT OF THE BALL PARK.

VeryVeryVERY good!  Be sure to refreeze the goat cheese balls righ before frying...and don't over cook them or the cheeze will ooze out before you can eat it.  I was too lazy to make the dressing, so I served it with storebought citrus dressing.

Top 24 grilled vegetable recipes from across the web

The most viewed grilled vegetable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 24 grilled vegetable recipes from across the web

The most viewed grilled vegetable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Grill Asparagus, The Ultimat...

Sweet And Smoky Grilled Honey Butte...

Toasted Israeli Couscous Salad with...

Grilled Stuffed Poblanos

Hummus and Grilled Vegetable Wrap

Garlic and Herb Grilled Sweet Potat...

Grilled Sweet Potato Wedges

Grilled Ratatouille Salad

Grilled Romaine

Grilled Baby Artichoke, Gigante Bea...

Fried Goat Cheese Salad with Grille...

Grilled Eggplant Pizza

Grilled Panzanella Salad

Grilled Ratatouille Salad

Grilled Vegetable Salad with Feta a...

Grilled Vegetable Panini

Grilled Vegetable Panini

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Grilled Zucchini Rolls with Herbs a...

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The most viewed grilled vegetable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine