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grilled veggies?

I love grilled veggies whenever I have them at a restaurant - - how do I make them at home? Do I just stick 'em on the grill or do they needed to be prepped? And what are the best veggies to use?

Here's what I'd do if you weren't all here to give me advice. Please let me know if I'm far off the mark:

I'd cut up zucchini & green peppers and skewer them with some cherry tomatoes, and then roast the shish kabobs on the grill as is.

What other veggies are good when grilled?

Thanks in advance!


Sat. Jun 2, 9:52am

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I cut up zucchini and squash and wrap them in foil with a little butter, maybe some pepper to taste, and throw them on the grill in the foil.

Saturday, June 02, 2007, 10:01 AM

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what kind of squash?

will I miss the butter if I don't add it? I'd like to keep it as healthy as possible, but I don't really want to sacrifice taste.

Saturday, June 02, 2007, 10:07 AM

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I put cut-up veggies in tin foil on the grill; instead of butter I use extra virgin olive oil spray (either buy a sprayer or purchase in a can from Trader Joe's)

Saturday, June 02, 2007, 10:10 AM

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Mushrooms are great when grilled - either get the big portabellos and just stick them right on, or get the little button mushrooms and put them on a skewer. Just marinate with a little Italian dressing or olive oil.

As the other posters said, yellow squash and zucchini squash are awesome when cooked on the grill You can cut slices lengthwise and stick them right on, or cut them into chunks and put on a skewer.

I've heard you can cook corn on the cob right on the grill, but I've never tried it.

We've also grilled red peppers, green peppers and onions. We cut these into chunks and stick them on a skewer. The onions get so sweet and yummy.

Saturday, June 02, 2007, 10:43 AM

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grilled veggies

I make mine on the grill all the time, but you can bake them too.
I slice up Zucchini, Squash, eggplant, red or yellow peppers and even add some red potatoes in the mix. In a separate bowl, I put olive oil and italian seasoning or lawry's seasoning salt in a bowl, then use a food brush and lightly coat the veggies and stick them on the grill (in a grill basket if you have one) if not, no biggie. Turns out great everytime. If you want to bake them 350 or 400 degrees for about 40 mins or so..that way they don't come out soggy.
Buon Appetito!!

Saturday, June 02, 2007, 10:51 AM

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You can also buy a grilling basket if you don't feel like skewering them. My parents do it all the time because they can cook more of them at once, and it's easier to shake the basket than it is to turn a dozen kebabs (they love grilling, but the open flame makes them a little nervous).

Saturday, June 02, 2007, 10:55 AM

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op here

my mouth is watering thinking of all these yummy veggies!
I hate onions, so those don't appeal to me, but the mushrooms and red peppers hadn't occurred to me. Yum!!
I had planned on just buying skewers, but I'll look into a basket. That sounds easier - and I love easy! : )

Oh, and I've had grilled corn on the cob. I thought it was AWFUL! There was not one bit of moisture left in the corn. It was dry and chewy. But if you like that sort of thing - go for it! : )

Saturday, June 02, 2007, 12:37 PM

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roasted veggies

Inthe winter when I don't have acess to the grill. I roast them in the oven at 450 degrees. i coast them with olive oil and cook for 45mins i think. Iuse peppers, brocolli, zuchinni, eggplant, summer squash, mushrooms...

Saturday, June 02, 2007, 12:52 PM

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I use a grilling basket when cooking lots of different vegetables. It's easier to add things at different times so something doesn't get mushy. Foil pouches are great for cooking the same types of veggies together...also good for cooking fish on the grill.

A small of amount of light italian dressing or olive oil mixed in. you can also use plain water in the foil.

Corn is great on the grill when it's FRESH. We made some last weekend and it was dry and gross. The key is to soak it in water before putting it on the grill, husks and all, of course.

Saturday, June 02, 2007, 1:07 PM

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Yum....all the above sounds great. I love a little grilled fresh pineapple added to the mix...know it isn't a veggie but it tastes great grilled.

Sunday, June 03, 2007, 10:03 AM

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Soak the ears of corn (still in their husks) in water for 10 minutes or so and then throw them on the grill just like that. The husk will blacken and look burned, but inside the corn steams. It takes longer than you would think (20 min or so), but it tastes sooo good!

I also generally do some mixture of zuchinni, yllw squash, red, orange, yellow or green pepper, tomatoes, mushrooms, onions (you'd be surprised at how sweet they get) and the little eggplant you get at the asian markets. Bok choy works well on the grill too. I pretty much always make skewers and use a variety of marinades, but lately olive oil, garlic and lemon (maybe with a bit of dill) has been a fave - it doesn't take much marinade either. However after reading this thread you guys have me all set on purchasing a grill basket this afternoon! I like to use hickory or mesquite chips for some smokey flavor.

I like to throw my veggies on a pita with a bit of grilled chicken and tzatziki sauce - mmm! I often take the same combo for lunch with a low carb wrap. Also, grilled veggies and some pomodoro sauce make a wonderful combination over a bit of pasta - it's my husband's fave meal. So I often make a big batch of skewers and use the grilled vaggies in various recipes for the remainder of the week. Happy grilling!

Sunday, June 03, 2007, 11:54 AM

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2 tsp Worchestershire Sauce
2 tsp basalmic vinegar
2 T olive oil

Mix and brush on portabello mushrooms before grilling for a fabulous dinner!

Sunday, June 03, 2007, 1:14 PM

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potatoes, onion, carrots, zucchini, squash, peppers, mushrooms, just cut up any fresh vegetable, spray w/ olive oil cooking spray and wrap in foil. The potatoes usually take longer so you might want to start them earlier in a separate pack.

Also, chop up some fresh garlic and add it to a big bowl of fresh veggies. I combine the garlic, veggies, and spray, then cover the bowl, shake it up, and it's ready to put in foil. Skewers takes too much time.

Also, light italian dressing is awesome for a quick 10 min marinade.

Sunday, June 03, 2007, 1:44 PM

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These are all great! Try marinating portobello mushrooms in a balsamic vinagrette before grilling. These are awesome!

Sunday, June 03, 2007, 1:53 PM

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I tend to skewer my veggies, and then "paint" them with teriyaki or soy sauce, or something to give them a little extra flavor, and then just toss on the grill. I think it uses less sauce (and so, less calories) than marinating, but that could just be in my head. I don't think they need much sauce at all to taste good.

My combinations are often - chicken or shrimp, skewered with pineapple, cherry tomatoes, mushrooms, and green peppers. I hadn't thought about zucchini and squash, but that sounds good too. I'm also intrigued by the basket, but I think our grill is too small for that...

Monday, June 04, 2007, 2:42 PM

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We have grilled veggies 2 -3 / week. Favorites are - Zuchini (cut lengthwise,) portabello mushrooms, squash, red onion on skewers, of course peppers - red, green, yellow.

Savoury Marinade:
Juice from 2 lemons
Crushed garlic 1-2 (if you like light garlic) I go nuts and put about 4 cloves in.
Sea salt and pepper
Tbl olive oil.
Oregano (couple of shakes)**
Fresh basil**

**optional
Throw vegiies in a ziploc bag and marinate for the day, shake around every few hours.

Sweet marinade (awesome on portabellos)
2 tbl olive oil
juice from 1 lemon
1 garlic clove crushed
1 tsp worchester sauce
1 tbl maple syrup or any type of syrup (pancake)

Yum Yum

Monday, June 04, 2007, 2:49 PM

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OP here again

I cut up the veggies (green peppers, red peppers, baby portabella mushrooms, yellow squash, zucchini, and cherry tomatoes) and sprayed them with olive oil, then sprinkled them with salt and pepper. I used a grilling basket (I didn't even know we owned one!) and they came out EXCELLENT!!
Thanks everyone!

Monday, June 04, 2007, 3:43 PM

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Cherry tomatoes are great mixed in on the skewers

Monday, June 04, 2007, 4:15 PM

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Grilled veggies

Asparagus! They are best w/ olive oil painted on with a bit of salt and pepper to taste. Let them get crunchy for a bit of a change in texture!

Monday, June 04, 2007, 4:26 PM

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I make them on the grill (and in the oven in winter) by making a pouch out of heavy-duty foil, putting the vegetables in, sprinkling a little meat rub and 1-2 TB of FF Italian dressing on them.

I put the packet on the grill for about 30 minutes if they are fresh and/or thawed, a little longer if they're frozen. I put them in the oven at 350 for about 40 minutes and check them at that point.

Monday, June 04, 2007, 11:01 PM

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No Prep Veggies

Slice leeks, zucchini or yellow squash once lengthwise, or eggplant in 3/4 inch circles, brush both sides with olive oil, and sprinkle with salt and a pinch of pepper. Grill.

Wednesday, July 15, 2009, 1:24 PM

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Marinated Portabella

Can be done with whole caps, but is better with 1/2 inch slices. Mix balsamic 4:1 with powdered sugar (or regular) till it dissolves. Marinate for 30 min-2 hours. Grill for a few minutes.

Wednesday, July 15, 2009, 1:26 PM

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I went to a party this weekend where there was grilled FRUIT... it sounds weird but it was awesome!! The hostess grilled pineapple and peaches, and it was wonderful!! It was so good, and was a wonderful dessert!

Tuesday, July 21, 2009, 4:32 PM

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grilled vegatables

green beans and onions wrapped in foil are good too as well as frozen wok vegatables, I add a little olive oil.

Tuesday, July 21, 2009, 6:13 PM

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We love asparagus grilled. foil on the grill, then asparagus, spray with olive oil spray, sprinkle with Red Robin seasoning, rotate until grilled.
We use a basket or skewers for onions, mushrooms, red, green and yellow peppers. We've gound that potatoes have to be half-baked before grilling.
For corn on the cob, we wrap in foil and then grill... GREAT!

Tuesday, July 21, 2009, 8:45 PM

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Grilled Veggies

I also like grilled asparagus, but no foil. I like the grill marks and flavor that comes with roasting over the flames.

Just take several aparagus sprigs and spray them with low-calorie cooking spray. Season with salt, pepper, and onion powder.

Get the grill nice and hot, then place them on the grill in the opposite direction of the actual grills. Turn once and gill until heated through (the skin will start to blister)

Remove from grill and serve immediately.

Link

Tuesday, July 21, 2009, 11:49 PM

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