Grilled Vegetable Recipes

These juicy grilled vegetable kabobs rely on a flavorful marinade for their herby flavor and on the grill itself for the fact they are so succulent and mouthwatering. The marinade for these vegetable kabobs is a combination of cilantro, onion, garlic and more, and the vegetables are left to marinate for a few hours and then grilled until they are tender. Keep the marinade for basting the vegetable kebabs with as they cook. Not only does this add more flavor but also it stops them from drying out, locking in the juices.

The combination of zucchini, mushrooms, and cherry tomatoes gives you different flavors and tastes, as well as different colors. These vegetables are naturally juicy and they grill very nicely. You could use eggplant instead of the zucchini if you fancy it, or maybe add some chopped bell pepper for additional color. The key to great grilled vegetable kabobs is to use vegetables with a similar cooking time. You can grill carrots but they will take about forty minutes to soften, compared to seven or eight minutes for mushrooms. This is important if you are using skewers, unless you have different ingredients on different skewers, unless you parboil the ones that take a long time.

Serve these vegetable kabobs alongside any meat or fish dish or even just as they are, perhaps with a mayonnaise-based dipping sauce on the side. If you are making these for vegetarians, they will really appreciate the clever marinade. Serve them with rice or noodles for a complete meal. If you are using wooden skewers do not forget to soak them in water for half an hour before threading the vegetables on, unless you want them to catch fire on the grill! Metal ones get really hot so be careful when handling these and tell your guests not to touch the metal skewers for a while, until they have cooled down a bit. This recipe serves 6.

Ingredients -

1 package button mushrooms
1 sliced zucchini
1 package cherry tomatoes
1 teaspoon minced garlic
1/3 cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped cilantro
¼ cup minced onion
Balsamic vinegar

Preparation:

Stir together the garlic, oil, salt, pepper, cilantro and onion with a splash of balsamic vinegar.

Slice the bottoms off the mushrooms and toss them with the zucchini slices and cherry tomatoes in the marinade.

Let the vegetables marinate for 2 hours, then thread them on to skewers.

Keep the marinade.

You will need to stir the vegetables a few times during the marinating time, to ensure they are covered all over.

Grill the vegetables, turning the skewers occasionally and basting them with the marinade.

This is one of the nicest potato soups to make if you like rich and hearty soup recipes. Carrots, celery, and broccoli also feature in this recipe and the potatoes, carrots, onion, and celery are grilled in foil packets before going into the soup. This soup is simply seasoned with garlic, salt and black pepper but throw in curry powder, mixed herbs or anything else you fancy if you want a different flavor. This soup is warming and healthy and cooking the majority of the vegetables together on the grill means you do not have to have lots of pots boiling on the stove, making the cleanup afterwards quicker and simpler too.

Some vegetables get really juicy when you grill them, as the juices flow to the surface. Think of carrots and zucchini doing this. Potatoes grill in a slightly different way and rather than become juicy as such, they take on a nice smoky taste if you use a charcoal grill. In the following recipe, the potatoes are grilled with the carrots in foil packets so if you want a smoky flavor you can cook them over the smoke for the final five minutes instead of in the foil the whole time. If you are using a gas grill, it makes no difference which way you do it.

This mixed vegetable soup is pureed before you serve it, which combines all the different vegetable flavors nicely. The milk adds a creaminess and the garlic and bay leaves add a hint of flavor. Most of the flavor though actually comes from the grilled vegetables themselves.

The Best Potato Soup

Ingredients -

2 carrots, peeled and diced
2 cloves garlic, minced
1 head broccoli, chopped
2 potatoes, peeled and diced
½ onion, chopped
3 tablespoons butter
1 cup chicken or vegetable bouillon
3 bay leaves
2 ribs celery, chopped
2 cups milk
Salt and black pepper

Preparation:

Divide the potatoes and carrots between 2 squares of heavy duty foil or double layered regular foil.

Top with the butter, celery, and onions and wrap tightly.

Cook on a medium hot grill for about 30 minutes or until the potatoes and carrots are soft.

Be careful when you open the packets because of the hot steam which will come out.

Sauté the broccoli and garlic in some butter in a saucepan for a few minutes and add the bay leaves and bouillon.

Bring to a boil and then reduce to a simmer and cook until the broccoli is soft.

Add the grilled vegetables to the soup and mix well.

Use a hand blender or potato masher to puree the soup.

Add the milk and gently warm it up.

Season to taste and divide between 2 serving bowls.

If you love mushrooms, you will love this recipe. So, what are Portobello mushrooms exactly? They are meaty mushrooms which are about 5 inches across. To prepare them, you need to remove and discard the dark gills from underneath the mushroom with a spoon.

Grilling portobello mushrooms or grilled portabella mushrooms is simple to make and the garlic and onion powder used in this grilled portobello mushrooms recipe really brings out their earthy flavor. Mushrooms don't usually require a lot of cooking time but grilling these mushrooms ensures they are soft and very juicy by the time they are served. This portobello mushrooms recipe is perfect served with a good steak and perhaps some onion rings or French fries.

Grilling Portobello Mushrooms

Ingredients -

4 portobello mushrooms
½ cup red bell pepper, finely chopped
¼ cup olive oil
¼ teaspoon onion powder
1 minced clove garlic
½ teaspoon black pepper
1 teaspoon salt

Preparation:

Preheat the grill to a moderate heat.

Combine the bell pepper, onion powder, garlic, oil and black pepper in a bowl, and then spread this mixture over the underside of the mushroom caps.

Oil the grill surface and cook the stuffed portobello mushrooms covered over an indirect heat for about 18 minutes.

This recipe serves 4.