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| Easy Balsamic Grilled Vegetables with Feta Via Neighbor Food Blog |
Vegetables in the summertime are the absolute best! Whether you buy at the grocery store or from local farmers market, everything is fresh and in season. Simply delicious! How do you like your vegetables prepared? We've found some great recipes for grilled veggies that you will love. Enjoy!
Easy Balsamic Grilled Vegetables with Feta
Author: Courtney
Prep Time: 15 min
Cook Time: 20 min
Serves: 6
Ingredients:
For the marinade:
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon dijon mustard
Kosher salt, to taste
A few turns of fresh cracked pepper
The veggies:
2 sweet bell peppers (red, orange, or yellow)
2 yellow squash
2 zucchini
1 small onion (I prefer red, but anything works)
1 lb. asparagus stalks
4 ounces goat cheese
2 additional Tablespoons high quality balsamic vinegar or balsamic reduction
Instructions:
In a measuring cup, whisk together all of the marinade ingredients until well combined. Season to taste with salt and pepper. Pour the marinade over the vegetables and allow to sit for at least 15 minutes or place in the fridge and marinate several hours.
Heat the grill over medium high heat. Spread the vegetables out over a vegetable basket, cast iron griddle, or heavy duty foil on the grill. Grill for 4-5 minutes or until veggies are starting to brown and caramelize on one side. Flip and grill an additional 5 minutes or until vegetables are softened. Remove from the grill. Drizzle with a few more Tablespoons of high quality balsamic and chunks of goat cheese.
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| Rainbow Vegetable Skewers Via Pure Wow |
Rainbow Vegetable Skewers
Author: Erin McDowell
Photo Liz Andrew Styling: Erin McDowell
Serves: 4-6
Start to finish 45 minutes
Ingredients:
Lemon-Parsley Dressing:
1/3 cup freshly squeezed lemon juice
Zest of 1 lemon
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh parsley
3/4 teaspoon garlic powder
1 pinch cayenne pepper
Salt and freshly ground black pepper
Skewers:
3 red onions, cut into large pieces
2 summer squash, sliced
4 orange bell peppers, cut into squares
2 pints cherry tomatoes
2 zucchini, sliced
1 eggplant, cut into large cubes
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
Directions:
Make the dressing: In a medium bowl, whisk the lemon juice with the lemon zest and Dijon mustard to combine. Gradually add the olive oil, whisking well to combine. Add the parsley, garlic powder and cayenne; season with salt and pepper.
Arrange the red onions tightly onto two skewers. Repeat with the other veggies.
Brush the skewers with the dressing on both sides and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred, 3 to 5 minutes per side.
Garnish with parsley. Serve immediately with extra dressing on the side.
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| Grilled Vegetables in Foil Packets Via My Recipe |
Grilled Vegetables in Foil Packets
Author: Jennifer Koolstra
Photo: Ryan Benyi Styling: Gerri Williams for James Reps
Ingredients
1/2 cup canola oil
1/4 cup cider vinegar
1 clove garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 red bell pepper, seeded, cut into 1/2-inch strips
1 yellow bell pepper, seeded, cut into 1/2-inch strips
1 zucchini, trimmed, cut into 1/4-inch rounds
1 summer squash, trimmed, cut into 1/4-inch rounds
Directions:
Preheat grill to medium. Cut 6 12-by-18-inch pieces of heavy-duty foil.
In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper. Add vegetables; toss to coat. Divide vegetables evenly among foil pieces. Drizzle with any remaining dressing.
Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet.
Place packets, seam side up, on grill. Close grill and cook for 20 minutes. To check for doneness, remove one packet from grill, open carefully and taste a vegetable: It should be crisp-tender. Carefully open packets and serve.
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