25 Great Grilled Vegetable Recipes
Grilled zucchini recipes
Caprese (left) Bias-slice zucchini and grill for 4 to 6 minutes; turn once. Toss on platter with fresh mozzarella. Drizzle with olive oil, red wine vinegar and snipped fresh basil.
Kabobs Thread zucchini slices, summer squash pieces and onion wedges on skewers. Brush with olive oil mixed with salt, pepper and lemon peel. Grill 8 to 10 minutes.
Packets Drizzle sliced zucchini with Italian or balsamic salad dressing and wrap in foil packets. Grill packet 6 to 8 minutes.
Ribbons Slice zucchini lengthwise; brush with olive oil. Sprinkle with salt and pepper. Grill 3 to 4 minutes per side until softened and charred. Sprinkle with crumbled feta cheese and snipped fresh dill.
Grilled Tomato Melts
Gooey Monterey Jack cheese bubbles inside fresh tomatoes, while chopped sweet peppers and toasted sliced almonds add crunch.
Grilled Asparagus & Arugula Salad with Shaved Parmesan
Warm asparagus wilts the peppery arugula and melds all the flavors in this grilled salad. Use Parmigiano-Reggiano from Italy and fresh squeezed lemon juice for the best flavor.
Vegging Out Grilled Mushrooms
Smoky cheese holds grilled eggplant, onions and pepper together, and portobellos form "bread" for this hefty meatless sandwich.
Grilled Green Beans with Shallots
Grilled Green Tomatoes with Garden Herb Salad
This recipe is perfect just before the beginning of tomato season and just as it ends. Grilling the tomatoes gives them a smokiness that complements their natural tanginess.
Grilled Potato Packets
Slice russet potatoes and combine with sweet peppers, onion and fresh parsley for Grilled Potato Packets. Foil packets trap steam that cooks the potatoes.
Grilled Sweet Onions
Onions wrapped in foil steam to juicy perfection when cooked on your grill. The recipe comes from a Naperville, Illinois, reader, who says the onions turn out tender and sweet.
Veggie Bread Salad
Quarter red, yellow or green sweet peppers; remove stems, seeds and membranes. Thread small tomatoes on skewers. Slice Italian bread. Brush all with olive oil. Place on grill rack over medium coals. Grill peppers 8 to 10 minutes or until tender and browned; grill tomato skewers and bread slices 2 minutes or until tomatoes are softened and bread is toasted, turning all once during grilling. Cut peppers into bite-size pieces and bread into cubes. Toss veggies and bread with torn romaine, some Parmesan cheese and Italian dressing.
Fire-Roasted Dilled Potato Medley
Make this colorful potato medley with yellow-fleshed potatoes, carrots and onions. Roasting-pan cooking gives grilled potatoes a rich, nutty flavor.
Grilled Squash and More
Brush Italian dressing on squash, onion and mushrooms for a zesty herbed-vinegar coating.
Pesto Rosemary Skewered Baby Potatoes and Carrots
Veggie kabobs are a fun way to serve summer vegetables. Rosemary makes a fancy skewer for baby potatoes and carrots, but you can use metal or wooden skewers, if you prefer.
In our picture, veggie kabobs are on the left and center of platter. To the right of the veggies is a skewer of Grilled Pork Tenderloin Spiedini, an oregano-and fennel-marinated main dish. (Spiedini is Italian for skewers.)
Grilled Ham and Corn Kabobs
Fresh apricots make a surprise appearance in this skewered main dish -- perfect for a barbecue. Brush a mixture of apricot nectar, honey, lemon juice and mustard on the grilling kabobs.