Grilled vegetables or tasty and healthy recipes that you will love!

You don’t just need to grill meat!

Why not try peppers, eggplants or asparagus prepared in such a way that you won’t even remember the meat?

For inspiration, we have prepared 5 great recipes for grilled vegetables.

You will lick yourselves!

Grilled vegetables with Chimichurri sauce

A light Argentinian Chimichurri sauce adds a delicate flavor of garlic and herbs to smoky grilled vegetables. Choose any vegetable you like, simply season with olive oil, salt and pepper, then add a spoonful of Chimichurri sauce. Enjoy your meal!

Ingredients

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 1/3 cup coarsely chopped red onion or shallot
• 3 pressed garlic cloves
• 1/2 teaspoon red chili flakes
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons of fresh lemon juice
• 1 teaspoon of salt

For the grilled vegetables:

• 2 Portobello mushrooms
• 1 eggplant
• 1 zucchini
• 1 yellow zucchini
• 1 red onion
• 1 bunch of asparagus
• 1 red pepper
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of salt
• 1 tablespoon ground black pepper

Method

1. Add the parsley, oregano, cilantro, onion and garlic to the blender and blend.
2. Add chili flakes, olive oil, vinegar and lemon juice and mix lightly 2-3 times.
3. Season with salt and season to taste.
4. Or finely chop all ingredients with a sharp knife, then whisk together with olive oil, vinegar and lemon juice in a bowl or shake in a covered glass container.
5. Store in the fridge and let it sit.
6. Prepare the grill and preheat it to medium heat.
7. Trim the ends of the vegetables and cut into slices.
8. Cut the red pepper into quarters.
9. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
10. Grill with the lid closed until the vegetables are soft and slightly charred – about 8 to 10 minutes for peppers, onions and mushrooms, 5 to 7 minutes for courgettes, eggplant and asparagus.
11. Serve warm with sauce.

Grilled root vegetables with goat cheese

Grilled root vegetables are also great! In combination with goat cheese, you will never have enough and you won’t even remember the meat.

INGREDIENTS

• 350 g of carrots
• 350 g parsnips
• 350 g of beetroot
• 2 tablespoons of olive oil
• 2 tablespoons of red wine vinegar
• salt
• freshly ground pepper
• 8 sprigs of thyme
• 2 tablespoons of cane sugar
• 200 g of goat cheese

METHOD

1. First, wash and peel all the vegetables.
2. Cut the carrots and parsnips lengthwise, if they are too large, cut the beetroot in half and place in a bowl.
3. Mix oil, vinegar, salt and pepper in a bowl to make a dressing, add it to the chopped vegetables and mix everything well.
4. Put on a baking sheet, spread the thyme, sprinkle with sugar and top with goat cheese.
5. Place in a hot oven and grill at 200°C for about 25 minutes until the vegetables are soft and golden.

Grilled vegetables with balsamic

There is nothing better than the sweet smell of grilled vegetables wafting through the garden. The recipe for Balsamic Grilled Zucchini with Mushrooms is easy and takes only 10 minutes to prepare.

Ingredients

• 1 medium green zucchini cut into rounds
• 1 medium yellow zucchini cut into rounds
• 250 g of champignons, halved or quartered if they are large
• 230 g of pea pods
• 1/2 large onion, sliced
• 1/4 cup olive oil
• 3 tablespoons of balsamic vinegar
• 1 teaspoon sea salt or to taste
• 1/2 tsp black pepper or to taste

Method

1. Preheat the grill.
2. Place all the chopped vegetables in a large bowl.
3. In a small bowl, whisk together: 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Pour the marinade over the vegetable pieces and mix.
5. Marinate for 10 minutes at room temperature.
6. Place all the vegetables on the grill and grill until the vegetables are tender, stirring a few times to ensure even grilling and caramelization.
7. Transfer to a plate and garnish with fresh parsley, chives or basil as needed.

Grilled Tuscan vegetables with Parmesan cheese

Zucchini and peppers are popular vegetables, and with the addition of great parmesan and herbs, you will find a real delicacy on your table!

INGREDIENTS

• 4 young zucchini
• 3 red and yellow peppers
• 2 tablespoons of olive oil
• 100 g of Parmesan cheese
• you can add fresh herbs – parsley, basil

METHOD

1. Preheat the oven with grill to a temperature of 180°C.
2. Wash the courgettes and cut them into rounds.
3. Wash, clean and cut the peppers into medium thin strips.
4. Mix the vegetables with olive oil.
5. Place the vegetable mixture on foil and wrap in a packet.
6. Grill in the oven at a temperature of 220°C for about 20 minutes.
7. Release the foil and cook on the grill for another 10 minutes.
8. Sprinkle the grilled vegetables with finely grated parmesan cheese.

Grilled vegetables with lemon-basil dressing

This vegetable is simple, tasty and a welcome and healthy side dish at any party. How about lemon and basil dressing? Bon apetite!

Ingredients

For the dressing:

• ¼ cup fresh lemon juice
• 2-3 teaspoons Dijon mustard
• ¾ teaspoon of sea salt
• 2 small cloves of garlic
• ¾ cup basil leaves
• ½ cup extra virgin olive oil

For the grilled vegetables:

• extra virgin olive oil
• sea salt
• ground black pepper to taste
• 2 sweet peppers, halved, cored and halved again
• 2 medium zucchini, cut lengthwise into halves or thirds
• 1 medium eggplant, sliced
• 1 red onion, sliced crosswise

Method

1. Preheat the grill.
2. Place all dressing ingredients in a blender and puree.
3. Set aside.
4. Brush the vegetables lightly with olive oil.
5. Sprinkle with sea salt and black pepper to taste.
6. Grill the vegetables.
7. Each vegetable requires a different time, but it will be about 2-5 minutes on each side.
8. Put the vegetables on a plate and serve with the dressing.

4 tips for the best grilled vegetables

1. Cut the vegetables to the same thickness so that they grill at the same speed. If you cut the vegetables too thin, they will be very soft and fall apart on the grill.
   
2. Follow the golden rule of grilling: oil what you’re grilling, not the grill itself .
   
3. Root simply . Sprinkle the vegetables generously with salt and ground black pepper. When grilling, it absorbs salt, which will increase its natural sweetness. If you want, you can add dried herbs such as oregano, mint, tarragon or basil.
   
4. Grill under a closed lid . This will create the same environment as in the oven.

If we do not serve vegetables as a side dish to grilled meats, but as a separate grilled dish, then we usually only add a piece of bread to it.

It is definitely better if it is also grilled for a while. The taste of grilled vegetables will definitely be improved by some of the cold sauces made from yogurt or mayonnaise or popular dips made from different ingredients and thus also the different flavors in which we dip the vegetables.