Grilled Vegetable Recipes

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Grilled Marinated VegetablesIngredients: 1/2 cup thickly sliced zucchini1 cup sliced red, yellow or green bell pepper (or mixed)1/2 cup sliced yellow squash1/2 cup sliced red onion16-20 large fresh button mushrooms16-20 cherry tomatoes1/2 cup olive oil1/2 cup garlic soy sauce1/2 cup lemon juicePlace the zucchini, bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl. In a small bowl, mix together olive oil, soy sauce, and lemon juice. Pour over the vegetables. Placein a covered container and marinate in the refrigerator for 30 minutes to an hour. Preheat grill, then turn down to medium heat.Remove vegetables from marinade, and place on the grill. Cook for 12 to 15 minutes, brushing with marinade, until tender.Grilled Summer VegetablesIngredients:Marinade--1/2 cup balsamic vinegar1 1/2 cups olive or vegetable oil2 cloves fresh garlic, minced1 tbsp. fresh rosemary, minced1 tbsp. fresh oregano, chopped1 tbsp. fresh basil, chopped1 tbsp. fresh parsley, minced1 tbsp. sugar salt and fresh ground black pepper to taste2-3 thinner zucchini, sliced 3/4 inch thick2-3 thinner yellow squash, sliced 3/4 inch thick1-2 young eggplant, sliced 3/4 inch thick1 large sweet (Vidalia if possible) onion, sliced 3/4 inch thick2 large tomatoes, sliced an inch thick or soCombine all ingredients for marinade and pour over sliced vegetables in a covered container, marinate for 30-60minutes. Cook on a medium hot, preheated grill for 2-5minutes on each side, until tender. Baste as you turn. Serves 4-6Grilled VegetablesIngredients:2 small zucchini2 small yellow squash1 sweet onion, medium1 red pepper or green pepper2 cups small mushrooms6 Roma tomatoes, halvedSeasonings:1 tablespoon ground black pepper2 tablespoons fresh minced garlic2 tablespoons fresh chopped basil1 teaspoon saltOlive OilPreheat grill. Rinse and pat dry vegetables. Combine the seasonings in a small bowl. Core the tomatoes and halve. Thinly slice the onion. Place both on a platter and drizzle with olive oil. Sprinkle with some of the mixed seasonings. Slice the squash and pepper. Place in a bowl with the mushrooms. Drizzle with oil and season. You should have used all the seasonings. If not divide between all the vegetables. Set the grill to medium and place everything but the tomatoes on the grate. Turn after 2-3 minutes. Add the tomatoes to the grill, and cook for 2 minutes or so. Remove all and place in a serving bowl. Toss together and add more salt and pepper if needed. Serves 4-6Grilled Potato SkinsIngredients6 baking potatoes (about 8 ounces each)2 Tbsp vegan margarine, melted2 cups soy cheddar cheese flavor - shredded

3 slices veggie bacon, crisp-cooked and crumbled or vegan bacon bits Garnish: Chopped tomato and green onion(optional)1/2 cup vegan sour cream

Microwave or bake the potatoes ahead of time until tender. Cut the potatoes in half lengthwise. Scoop out the pulp. (you can also do this the night before and serve the potatoes for dinner). The potato skin shell should be about 1/4 inch thick. Chill until you are ready to make the skins. Brush the inside of each shell with the melted margarine. Divide shredded soy cheese between the shells, sprinkle with vegan bacon/bacon bits. Grill the skins (skin side down) on a medium heat grill for 10-12 minutes until the skins are crisp. Close the top for part of the time to help with melting the cheese. Remove and top with the vegan sour cream. Serve the green onion and tomato as a garnish. Grilled New PotatoesIngredients:3 pounds small red potatoes, scrubbed1 cup green onions, sliced thinly4 tablespoons olive oil3 tablespoons vegan parmesan cheese

salt and ground black pepperCook potatoes in boiling water (salt) until tender. Drain and cool. (this can be done ahead of time or night before) Preheat grill. Cut the potatoes in half and place in a large bowl. Add 2 tablespoons of the olive oil and toss. At this point you can use a grill bowl or other pan with smaller holes, or make a double foil basket with holes poked in the bottom. Add the potatoes, season with salt and pepper. Grill 5 minutes-flip-and grill 5 more minutes. Transfer to a bowl or a platter and toss with the remainder of the ingredients.