Grilled Vegetables!?!?

Question

I am just wondering how to grill vegetables. Do you use oil or seasoning? What kinds are the best to grill? Do you eat them on their own or in a salad or with dip or anything?

Answer 1

12 pattypan squash, about 1 inch in diameter
2 red or green bell peppers, each cut into 6 pieces
1 large red onion, cut into 1/2-inch slices
1/3 cup Italian dressing
Freshly ground pepper, if desired


1 . Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
2 . Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
3 . Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper

Answer 2

There are as many ways to grill vegetables as there are people to try them! They can be grilled on an actual grill, in a skillet, on an electric grill plate. Grilled/Roasted ears of "in-the-husk" sweetcorn are a very tasty treat best prepared on either a grill or a campfire. Summer vegetables like zucchini and summer squash are excellent sliced into pieces and sauteed with a small amount of olive oil in a skillet. Roasted (fire-grilled) red (sweet) bell peppers are excellent on salads and in a variety of main dishes. I enjoy sautee'ing red bell peppers and chicken together, with a touch of oil, for an easy to fix main dish. I havent found that they work real well for eating with a dip because - since they lack breading - they are usually somewhat limp and not very good fingerfoods. There are more grilled recipes than I could ever do justice sharing, but I'm going to include a link to my quick search of google for grilled recipies that turned up a lot of great ideas. Enjoy!

Answer 3

You can use indoor or outdoor grills. I use a little extra virgin olive oil and yes use seasonings too. You could brush them with butter instead.

Squash, potatoes, carrots, just about any "firm" vegetable is great grilled.

I eat them as a side dish to a meat. I like them without a dip.

Answer 4

You can grill alot of different vegetables... I love grilled corn on the cob, asparagus (use skewers to hold pieces together so they don't fall through the slats) zucchini, yellow squash, eggplant... I just use a little olive oil and salt and pepper. I generally serve them as a side, but leftovers are great on a salad.

Answer 5

I like to grill zucchini. It's very easy. Peel the green skin, cut into 1/2 inch slices (length or width, doesn't matter) brush with olive oil (or if you have it flavoured olive oil) and place on grill. Cook for about 5-7 minutes. Don't overcook. It will go mushy on the BBQ.
Enjoy.

Answer 6

There are as many uncomplicated the final thank you to grill vegetables as there are people to objective them! they're in a position to be grilled on an rather grill, in a skillet, on an electric powered grill plate. Grilled/Roasted ears of "in-the-husk" sweetcorn are an relatively tasty cope with appropriate arranged on the two a grill or a campfire. summer season vegetables like zucchini and summer season squash are magnificent sliced into products and sauteed with a small volume of olive oil in a skillet. Roasted (fire-grilled) pink (candy) bell peppers are magnificent on salads and in one among those considerable dishes. I savour sautee'ing pink bell peppers and hen at an identical time, with a sprint of oil, for an uncomplicated to repair considerable dish. I havent have been given right here for the time of that they artwork definitely suitable for ingesting with a dip subsequently of certainty - subsequently of certainty they lack breading - they're many situations extremely limp and not appropriate fingerfoods. There are greater effective grilled recipes than i might want to ever do justice sharing, yet i'll contain a link to my rapid seek for of google for grilled recipies that grew to become up an incredible variety of vast strategies. savour!

Answer 7

you just put them on the grill no need for any special seasoning a little salt and pepper that all.yeah you could put them in your salad or just eat right off the grill as i do.

Answer 8

red bell pepper, green bell pepper, sliced squash, and sliced red onion. take a long piece of heavy duty foil and make like a bowl. spray heavy duty aluminum foil with butter . add vegetables then season with cavendar's greek seasonin then lightly spray butter. enclose but not to tight. place on opposite end of grill from the fire. cook for 20 minutes or until the vegetables are tender but not mushy. you can add mushrooms if you like. grill corn and potato's are good as well.
go to allrecipes.com!

Answer 9

Grilled Vegetables with Balsamic Vinaigrette
From: Favorite Brand Name Best-Loved Receipes of All Time
Makes 6 servings

Ingredients
1 medium eggplant (about 1-1/4 pounds)
2 medium zucchini
2 to 3 medium yellow squash
2 medium red bell peppers
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
2 to 3 tablespoons finely chopped mixed fresh herbs

Medthods:
1. Trim, then slice eggplant, zucchini, and yellow squash lengthwise into 1/4- to 1/2-inch-thick slices. Core, seed, and cut red peppers into 1-inch-wide strips. Place vegetables in deep serving platter or wide shallow casserole.

2. Combine oil, vinegar, salt, pepper, garlic, and herbs in small bowl. Pour vinaigrette over vegetables, turn to coat. Let stand 30 minutes or longer. Lift vegetables from vinaigrette, leaving vinaigrette that doesn't cling to vegetables in dish.

3. Oil hot grid to help prevent sticking. Grill vegetables, on coved grill, over medium KINGSFORD® briquets, 8 to 16 minutes or until fork-tender, turning once or twice. (Time will depend on the vegetable; eggplant takes the longest.) As vegetables are done, return them to platter, then turn to coat with vinaigrette. (Or, cut eggplant, zucchini, and yellow squash into cubes, then toss with red peppers and vinaigrette.) Serve warm or at room temperature.

Answer 10

It really depends on what vegetables you like. I like grilled zuchini and corn. I've seen people grill bell peppers, onions and broccoli. No seasoning or oil required, unless you like the taste better.