Grilled Mixed Vegetables

Grilled Mixed Vegetables

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • MEDITERRANEAN GRILLED VEGETABLES

  • Makes four servings

  • 2

    zucchinis, halved and cut on the bias

  • 2

    medium onions, sliced between the root and stem end into ½-inch slices

  • 1

    red pepper, cut into fourths; seeds, ribs, and stem removed

  • 1

    yellow pepper, cut into fourths; seeds, ribs, and stem removed

  • 8

    new potatoes, parboiled and halved

  • 1

    bunch asparagus stalks, peeled

  • ½

    cup olive oil

  • 1

    tablespoon minced garlic

  • ¼

    teaspoon kosher salt

  • Pepper, as needed

  • Juice from 1 lemon

  • Marinate the vegetables in olive oil, garlic, salt and pepper, and allow the vegetables to sit in the marinade for 30 minutes while you prepare your grill. Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.

  • Grill the vegetables, beginning with those that take the longest to cook and finishing with those that cook quickly; we recommend following the order the vegetables are listed above. Cook the vegetables until they begin to take on color and are cooked through. Arrange the cooked vegetables on a platter, season with fresh lemon juice and serve while still hot or at room temperature.

  • Per serving: 476 CALORIES, 11 g PROTEIN, 73 g CARBOHYDRATES, 10.5 g FIBER, 16 g TOTAL FAT (2 g saturated fat), 102 mg SODIUM, 0 mg CHOLESTEROL

  • =========================================

  • VARIATION: Italian-style with pesto, mozzarella and cherry tomatoes

  • Pesto Vinaigrette

  • ¼

    cup white wine vinegar

  • ¼

    cup olive oil

  • Pesto (recipe follows)

  • 8

    slices fresh mozzarella

  • 16

    cherry tomatoes, cut in half

  • Slowly pour vinegar and olive oil into the pesto while whisking. Garnish grilled vegetables with fresh mozzarella and cherry tomatoes. Drizzle 2 tablespoons of pesto vinaigrette over the top.

  • Pesto Makes one cup

  • 1

    cup lightly packed basil leaves

  • ¼

    cup finely grated Parmigiano-Reggiano cheese

  • ¼

    cup toasted pine nuts

  • 1

    garlic clove, minced

  • 3

    tablespoons extra virgin olive oil

  • ½ to 1

    teaspoon lemon juice

  • ¼

    teaspoon kosher salt

  • Put the basil in a food processor and process until evenly chopped. Add the cheese, pine nuts and garlic. With the processor running, gradually add the olive oil until a thick paste forms. Season with lemon juice and salt.

  • Per serving, with mozzarella and tomatoes: 386 CALORIES, 11 g PROTEIN, 52 g CARBOHYDRATES, 8 g FIBER, 15 g TOTAL FAT (4 g saturated fat), 92.5 mg SODIUM, 15 mg CHOLESTEROL

  • Per 2 tablespoons of pesto vinaigrette: 100 CALORIES, 1 g PROTEIN, 0.5 g CARBOHYDRATES, 0 g FIBER, 11 g FAT (2 g saturated fat), 49 mg SODIUM, 2 mg CHOLESTEROL

  • =========================================

  • VARIATION: Greek-style

  • ½

    cup crumbled feta cheese

  • 3

    tablespoons chopped dill

  • 2

    tablespoons olive oil

  • 2

    tablespoons lemon juice

  • ¼

    teaspoon kosher salt

  • Cracked black pepper, as needed

  • Top the grilled vegetables with the feta cheese and dill. Drizzle with olive oil. Season with lemon juice, salt and cracked black pepper to taste.

  • Per serving: 106 CALORIES, 4 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 10 g TOTAL FAT (3 g saturated fat), 326 mg SODIUM, 7 mg CHOLESTEROL

  • =========================================

  • VARIATION: North African-style

  • Charmoula

  • ½

    cup chopped parsley

  • ½

    cup chopped cilantro

  • ½

    cup olive oil

  • 1

    tablespoon lemon juice

  • 1

    heaping teaspoon preserved lemon, chopped (optional)

  • 1

    teaspoon minced garlic

  • ¾

    teaspoon paprika

  • ½

    teaspoon ground cumin

  • Pinch of cayenne pepper

  • Kosher salt to taste if you don't use preserved lemon

  • Black pepper, as needed

  • Combine the chopped parsley and cilantro in a medium bowl.

  • Add the olive oil, lemon juice, preserved lemon (if using), garlic, paprika, cumin and cayenne, and stir to combine. Add additional olive oil if needed. Season to taste with salt and black pepper.

  • Drizzle the charmoula over your grilled vegetables and serve either hot or at room temperature.

  • Per ¼ cup serving, without preserved lemon and with ¼ teaspoon kosher salt: 142 CALORIES, 0 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 16 g TOTAL FAT (2 g saturated fat), 45 mg SODIUM, 0 mg CHOLESTEROL

  • =========================================

  • VARIATION: French-style with Tarragon-Mustard Dressing

  • Makes 4 servings

  • ¼

    cup heavy cream

  • ¼

    cup lemon juice

  • 1 to 2

    tablespoons chopped tarragon

  • 2

    tablespoons whole-grain mustard

  • ¼

    teaspoon kosher salt

  • Black pepper, as needed

  • Place the heavy cream into a medium-sized bowl. Add the lemon juice and stir to combine. The cream should start to thicken.

  • Add tarragon and stir to combine. Add mustard and stir until combined. Season to taste with salt and pepper

  • Per serving: 61 CALORIES, 0 g PROTEIN,2.5g CARBOHYDRATES, 0 g FIBER, 5.5 g TOTAL FAT (3.5 g saturated fat), 256 mg SODIUM, 20.5 mg CHOLESTEROL

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Directions

See Above


Nutrition

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