Try This Grilled Vegetable Recipe!
And give an exotic appearance to your veggie dish...
I got this easy preparing grilled vegetable recipes a bit earlier than the information to caution it.
It is said that chemical stuff contained in the grilling charcoal will likely evaporate and be absorbed by the
veggie and that could be a dangerous thing for our health, therefore should be avoided.
However, if you are so in love with such a food, try to find a recipe that allow you not to grill it overdone,
other way you can bleach the veggie first and grill it bit later for only to get the veggie browned, or you can
try to oven roasting it instead.
Click here to find another way to prepare your veggie dish.
The following recipe wants you grill the vegetable inside foil wrap, this could be another option instead of
grilling it directly on charcoal.
Vegetable Barbecue
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Ingredients:
- 2 portabello mushrooms
- 1 eggplant, diced 1/2 inch thick
- 1 red onion, sliced
- 1 tomato, sliced
- 1 red pepper, fire roasted
- 1/4 cup low fat mozzarella cheese
- 1 pita bread
- 1 ear white corn
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Directions:
Spray with olive oil spray. Sprinkle with balsamic vinegar and spices of
your choice. Marinate until ready. Wrap the veggies with foil or put inside foil
pouch. Grill on BBQ. For 1 serving.
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If you are new in this method and want to try some easy recipes, this Grilled Potatoes can be your
perfect choice.
You may have known potato quite well, however, did you know how long the journey have been trough by potatoes to
reach your dining table? Click here to review interesting article
about the ingredient we use for this easy grilled recipe.
Potato has special sweet taste when its water content is evaporated, so Grilled
Potatoes will need only
few seasoning to impress your family for the special taste.
Grilled Potatoes
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Ingredients:
- Potatoes, diced
- Onion, chopped
- Margarine, amount will depend on potatoes used
- Garlic Salt to taste
Directions:
Pile diced potatoes in a piece of heavy-duty foil. Add chopped
onion, margarine and garlic salt.
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Cover with another piece of heavy-duty foil and fold around ends and put
on grill. Flip over frequently so as not to burn. Grilling time usually takes about 1/2 hour, you can spend more if you
want the crunchier potatoes.
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Another choice is this Eggplant On Grill, it delicious and quite easy to prepare.
Eggplant On Grill
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Ingredients:
- Eggplant, sliced in 1/2 inch
- Olive oil, or local salad dressing
- Garlic seasoning
- Dried vegetable seasoning
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Directions:
Mix oil and seasonings in bowl. Brush on sliced eggplant. Sprinkle with extra seasoning if desired Bake in hot barbecue until grill marks showed, then turn over, about
2 minutes each side.
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You can also have grilled vegetable recipe on your side dish. You can toss it with pasta or have it alone when
you not too hungry.
The following need some longer time to prepare since most ingredients used are bulb vegetables which needs
to be grilled alone for the best result.
Colorful Veggie on Grill
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Ingredients:
- 1 head garlic
- 1 each red, green and yellow bell peppers
- 1 regular egg plant, cut in 1/4 inch slices
- 3-4 small zucchini, cut lengthwise in 1/4 inch slices
- 6 medium-size tomatoes
- Olive oil
- Salt and pepper
For Seasoning:
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fresh basil
- Salt and pepper, to taste
Directions:
Ensure your charcoal or gas grill is ready. Cut the top off the head of garlic, drizzle it with olive oil and wrap in aluminum foil. Put it on the grill. Grill for about 30 minutes Turn it periodically. Brush the bell peppers with oil. Grill them until they are charred on all surfaces. Remove to a brown paper bag.
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Brush eggplant, zucchini and tomatoes with olive oil, sprinkle with salt and pepper and grill until lightly browned and tender while tomatoes need to be charred. As vegetables are grilled, remove to a platter to cool. Cut up the eggplant and zucchini coarsely and put into a large bowl as they are warm enough to handle. Remove pepper skin and seed, cut into strips. Add into the bowl. Remove tomatoes skin and chop coarsely; add to bowl. Squeeze the garlic from the bulb into a small dish and smash lightly; add to bowl. Add olive oil, red wine vinegar and salt and pepper, to taste. Note: To prepare this variation, it's wise to make all vegetable ready in cut. Grilling wants you to keep focus on the heat, unless you want them burn.
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For searching deeper information about this topic, please feel free
to visit our Grilled Vegetable Recipe resources.
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