grilled vegetables

Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb &amp; Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.

Incredible BBQ Grilled Vegetables - marinated!

red capsicum/bell peppers

yellow capsicum/bell peppers

red onions

eggplant (, halved lengthwise, then 1.25cm/ 0.5" thick semi circles)

zucchini (, 0.7cm / 1/3" thick slices on diagonal)

asparagus (, ends trimmed)

button mushrooms

(65 milliliters) extra virgin olive oil

salt and pepper

garlic (, minced)

parsley (, roughly chopped (or chives))

(85 milliliters) lemon juice

(85 milliliters) extra virgin olive oil

tsp white sugar

tsp each dried basil, parsley, oregano, thyme ((Note 2))

Place ingredients in a jar and shake well. Set aside 10 minutes+.

Marinade:

Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.

Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.

Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.

Cutting Vegetables (see video):

Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.

Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).

Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.&nbsp;

Grilling/Roasting Vegetables:

Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)

Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)

Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)

Cook times:

While vegetables are still hot, drizzle over Dressing and toss.

Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

Marinating:

Veggies are charred to perfection and then drizzled with a bright-and-sunny herby lemon vinaigrette. Bites of creamy, salty blue cheese (or substitute Parmesan) are the finishing touch!

Grilled Vegetable Salad 

medium ears sweet corn, husk and silk removed

yellow squash, ends trimmed, quartered lengthwise

zucchini, ends trimmed, quartered lengthwise

red bell

asparagus,

olive oil

kosher salt

black pepper

lb. cherry or grape tomatoes, sliced in half

lemon vinaigrette

Preheat grill to 400° F. Make sure grates are...

Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)

Place prepared/cut corn, yellow squash, zucchini, bell pepper,...

Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full. Here's my favorite large cutting board and my favorite knife for recipes that involve alot of cutting and chopping. Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables fairly generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill.

Depending on the size of your grill, you...

Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it's just a matter of checking on them regularly and removing them when they're done to your liking - you'll want a good set of tongs for flipping the vegetables. I like the onion to get nicely softened, so that always takes the longest. I prefer the ears of corn to have some char, but to not be completely cooked - so we set the ears on the hottest part of the grill to get some quick char, and then remove them. The asparagus always cooks the fastest. Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.

Once the vegetables have cooled enough to handle,...

Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a large-ish serving vessel - I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.

Vegan BBQ? Oh yes! The whole family can get behind this Israeli-inspired dinner. Serve with Tomato-Garlic Bread that couldn't be simpler. Dress up any roll or slice with a simple and classic Spanish technique.

Shawarma Spiced Grilled Vegetables

cumin

paprika

allspice

turmeric

cardamom

carrots,

red peppers,

red onion,

zucchini

eggplant,

Extra virgin olive oil,

Kosher salt

garlic cloves, grated on a microplane

lemon

Extra virgin olive oil

tomatoes,

garlic cloves, sliced in half

Kosher or sea salt

Recipe video above! Your choice of veggies roasted or BBQ&#039;d, then tossed in a marinade so they absorb the flavour while hot before being tossed through pasta with extra dressing. This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days - see PRO TIP for keeping pasta salads juicy!

Marinated Vegetarian Pasta Salad

feta (, crumbled into big chunks)

capsicum/bell peppers ((1 red, 1 yellow),

red onion (,

zucchini (,

mushrooms

asparagus

Marinade/Dressing:

Preheat oven to 250C/480F (super high heat replicates BBQ charred edges).

Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.

Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.

Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.

BBQ Option: See Marinated BBQ Vegetables for directions.

Roasted Vegetables:

Transfer vegetables into large bowl, pour over 1/2 the Dressing.

Toss, then leave to marinate for 30 minutes to 3 hours.

Cook pasta per packet directions in large pot of salted water. Drain and return pasta into pot.

Add vegetables, including veg juices in the bowl. Add remaining Dressing and parsley, then toss.

Set aside for 15 minutes to cool slightly.

Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.

Pasta salad:

SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.

Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Make ahead PRO TIP (Note 4):

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, this is the easiest and best way to grill corn with or without the husk. 

Grilled Corn on the Cob

corn,

Butter,

Deliciousness and will totally make this again.

This was delicious!  I am an experienced griller with meats but just recently started grilling vegetables.  I needed to know how long and at what temp to grill the corn.  After it was done, I shaved it off the cobs, added a little ancho chili powder and chopped chives along with the salt, pepper and butter.  It was so good!  I'll definitely be doing that again.  Maybe even this week!  😛

Why have I waited so long to grill corn, I ask myself. It was delicious! Thanks for the advice.

I did mine on an open grill it was Great! Thank You!!!

Perfect, used it to add to my fresh peach salsa, needed time and temp Thx!

I don't know why people have to be such jerks. I appreciate the recipe. You can add whatever toppings you want, but I was looking to find out what time and temperature to grill it. This was just what I needed. THANK YOU.

This did not go so well for me. I buttered and seasoned with cumin, chili powder, salt and pepper. The first thing that happened is all the corn started on fire from butter dripping in the grill. The corn was charred and dried out. But, the parts not charred tasted good.

Thank you I've never fixed corn on the cob via the bbq.

https://streaming.hearstdigitalstudios.com/ef7c5458-c8a3-40ce-b883-1681c2334504/video_rover_16x9_1080p_hd_1527201926_14790.mp4

Here's How To Make Grilled Corn 1,000x Better

This simple grilled baby bok choy recipe is an easy summer dish is ready in under ten minutes start to finish. It has a delicious but mild flavor everyone loves. This is the perfect quick healthy summer side dish to pair with marinated chicken or burgers and hot dogs.

Grilled Baby Bok Choy

baby bok choy

t brown sugar

t soy sauce

T rice vinegar

t oil

Preheat grill to just under medium heat.

Add brown sugar, soy sauce, rice vinegar, and...

Add brown sugar, soy sauce, rice vinegar, and oil to a medium size bowl and whisk.

Trim bok choy ends, then slice each bunch...

Trim bok choy ends, then slice each bunch in half vertically. Wash and shake off excess water.

Add bok choy to bowl with sauce and...

Add bok choy to bowl with sauce and toss well to coat.

Lightly oil the grill. Add bok choy, cut...

Lightly oil the grill. Add bok choy, cut side down. Close lid and cook for five minutes.

Optional: Flip and cook for another two minutes.

Use tongs to remove grilled baby bok choy...

Use tongs to remove grilled baby bok choy and serve immediately. Drizzle remaining sauce from original bowl over bok choy if you choose.

https://mediavine-res.cloudinary.com/video/upload/v34za64cpdhel63u4g88.mp4

Simple Grilled Baby Bok Choy Recipe

How to cook grilled asparagus. Perfectly crispy outside and tender inside, it&#039;s a fast, easy, and healthy side you&#039;ll cook all summer long!

Grilled Asparagus

extra virgin olive oil

salt

lemon juice

Parmesan

balsamic

shallots (mix

herbs

Preheat

Preheat the grill to medium heat, 375 degrees F to 400 degrees F (if using a grill pan, preheat it along with the grill). Once the grates are hot, brush them very clean.

Snap

Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place. Discard the stem ends.

Drizzle

Place the asparagus spears on a baking sheet or serving platter. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the asparagus evenly.

Grill

To grill: with tongs, place the asparagus across the grill grates so that the spears are perpendicular to the grates (or place them in an even layer in the pan or grill basket).

Close the lid and grill for 6 to 10 minutes, turning the spears once or twice throughout so that they grill evenly.

Serve

Transfer to a platter (I use the same one I used to drizzle the asparagus). Add any desired toppings and adjust salt and pepper to taste. Enjoy warm or at room temperature.

https://content.jwplatform.com/videos/8kj3GSph.mp4

How to cook grilled asparagus. Perfectly crispy outside and tender inside, it's a fast, easy, and healthy side you'll cook all summer long!

Learn how to grill lettuce and make a simple romaine salad recipe with it!

How to Grill Lettuce + Simple Grilled Romaine Salad Recipe {video}

kosher salt (divided)

parmesan cheese

Make sure grates of grill are clean and turn to medium high.

Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with some salt.

Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for one or 2 more minutes.

Remove from grill. Sprinkle with more salt and pepper, drizzle with remaining olive oil. Squeeze fresh lemon juice over each half. Top with a tablespoon of parmesan on each halve.

https://embed.mediavine.com/videos/iz5ecvatvc41v2p14hu8

A step by step video showing how to grill lettuce, that leads to an easy and delicious Italian Grilled Romaine Salad. An exciting new way to eat lettuce!

How to Grill Lettuce + Simple Italian Grilled Lettuce Salad

Try out Grilled Balsamic Mushrooms from Delish.com on your next grilling day.

Grilled Balsamic Mushrooms

c. balsamic vinegar

tbsp. low-sodium soy sauce

garlic,

lb. cremini mushrooms, sliced 1/2" thick

parsley,

Do you prefer mushrooms as a side dish or a main dish?

These were AMAZING. I saved the leftover marinade and reduced it to a glaze on medium heat to dip the mushrooms in for extra balsamic goodness.

https://streaming.hearstdigitalstudios.com/d3d08e78-e366-47c5-95bd-226fb4b82269/video_rover_16x9_1080p_hd_1558709262_22168.mp4

These Grilled Balsamic Mushrooms Will Be The Star Of Your Next BBQ

Grilled Green Beans is the best way to eat green beans. 

Grilled Green Beans

lb. green beans, ends trimmed

soy sauce

tbsp. chili garlic paste

honey

red pepper flakes

Sesame seeds,

green onions,

Roasted peanuts, chopped (optional)

https://streaming.hearstdigitalstudios.com/04ac4666-4964-461c-b927-d94c1e821511/video_rover_16x9_1080p_hd_1532700542_31102.mp4

Grilled Green Beans Are Seriously Underrated

Learn how to make the best grilled vegetables! Lightly charred and flavorful, this recipe is a delicious cookout side or vegetarian entree.

Top 36 grilled vegetables recipes from across the web

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

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Top 36 grilled vegetables recipes from across the web

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

Top Tags

Incredible BBQ Grilled Vegetables -...

Grilled Vegetable Salad

Shawarma Spiced Grilled Vegetables

Marinated Vegetarian Pasta Salad

Grilled Corn on the Cob

Grilled Baby Bok Choy

Grilled Asparagus

How to Grill Lettuce + Simple Grill...

Grilled Balsamic Mushrooms

Grilled Green Beans

Grilled Vegetables

Grilled Zucchini

Best-Ever Grilled Zucchini

Grilled Cauliflower and Broccoli Wi...

Saucy Grilled Summer Squash With Ch...

Grilled Zucchini Casserole with Mus...

Charred and Raw Corn Salad

Marinated Vegetarian Pasta Salad

Marinated Vegetarian Pasta Salad

5 Easy Mustard Sauces, Dips, and Ma...

30-minute easy grilled chicken and ...

Chicken Skewers (With Chicken Kabob...

Best Grilled Vegetables

Grilled Cauliflower Steaks

Best-Ever Grilled Potatoes

Grilled Summer Vegetable Quesadilla...

Grilled Corn on the Cob Recipe

Grilled Vegetable Kabobs Recipe

Grilled Potatoes and Vegetables in ...

Easy Smoked Green Beans

Easy Grilled Vegetables with Burrat...

Irresistible Grilled Vegetables (Ba...

Grilled Halloumi and Vegetables

Grilled Vegetables

Mediterranean Grilled Vegetables

Grilled Vegetable Garden Pasta Sala...

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