Grilled Summer Vegetable Recipes

As summer is round the corner, many people have started planning their summer vacations. When talking about the summer season, we cannot skip the idea of enjoying outdoors, be it playing in the beach or just enjoying a backyard barbecue party. One major concern is the food menu. How about trying some new recipes from the usual menu, like grilled vegetable salads! Grilled vegetables are very healthy and easy to digest as well. Here are some tasty grilled summer vegetable recipes.

Grilled Vegetable Salad

Ingredients (for eight servings)

1 medium-sized fennel bulb (cut in ½-inch slices)
1 eggplant (cut in ½-inch slices)
1 corn ear (shucked)
1 small zucchini (cut lengthwise into ½-inch slices)
1 red pepper (cut into half)
1 yellow pepper (cut into half)
1 jalapeño (roasted and peeled)
1 cup cherry tomatoes (cut into half)
1 medium-sized onion (cut into 13-inch slices)
⅓ cup cilantro leaves
2 teaspoons cumin (ground)
½ cup lemon juice
Olive oil
Salt and pepper to taste

Procedure

Before you prepare the grill, toss the vegetables lightly in olive oil. In a hot grill, arrange the cut vegetables in a layer form. Turn the vegetables after a few minutes and make sure they are not burnt. Grill them for about 15 minutes or until the vegetables become soft and tender. Instead of grilling the vegetables, you can broil them lightly. When they are tender enough, remove the vegetables and let them cool down. Chop the vegetables coarsely.

In a mixer, combine lime juice, jalapeño, half of cilantro and cumin. Blend the mixture for about 5 minutes, until it becomes smooth. Take a large bowl and mix together the grilled chopped vegetables, cilantro and cumin, tomatoes and 2-3 spoons of olive oil. In this bowl, pour the blended mixture and mix properly by tossing. Add salt and pepper to taste and serve.

Grilled Vegetable Medley

Ingredients

2 small-sized eggplants (cut into half, lengthwise)
2 small-sized zucchini (cut into half)
1 yellow crookneck squash (cut into half)
1 onion (cut into ½-inch thick slices)
1 red pepper (cut into half)
2 garlic cloves (ground)
1½ tablespoons fresh sage (chopped)
1½ tablespoons fresh rosemary (chopped)
1½ tablespoons fresh thyme (chopped)
3 tablespoons olive oil
Salt and pepper to taste

Procedure

In a bowl, mix well the ingredients - sage, thyme, rosemary, garlic and olive oil. Marinate the mixture for about an hour. You can add the salt and pepper prior to grilling for better taste. Prepare the grill (medium heat). Grill the marinated vegetables, turn occasionally, until they become tender. Remove the grilled vegetables in a platter and serve them hot.

Grilled Vegetables on Skewers

Ingredients

2 small-sized zucchini (cut into half, lengthwise)
2 medium-sized onions (cut into ½-inch thick slices)
2 medium-sized yellow peppers (cut into half)
2 medium-sized tomatoes (cut into half)
3 tablespoons fresh chives (cut into ½-inch pieces)
2 tablespoons olive oil
Salt and pepper to taste
Wooden or metal skewers

Procedure

First, lightly toss the cut vegetables with olive oil. Then, thread the vegetables onto the skewers. You can thread the vegetables alternatively, according to your taste. Season with salt and pepper. Grill the vegetables in medium heat, until they are cooked. In order to make the vegetables more tasty, sprinkle the seasonings while grilling.

You can include your favorite vegetables like mushrooms while preparing grilled vegetable recipes and I am sure you will really enjoy your summer outings and parties.