Roasted veggies are the perfect summer recipe. Use any combination of your favorite seasonal vegetables in this fusion of herbs and spices.
- smell: BBQ gives the vegetables a smoky sweet taste with a slightly burnt edge. The seasoning is lightweight, Herby, and it pairs well with almost all vegetables.
- Preparation tips: Cut the vegetables into large pieces and don’t slide across the grill. If you want them to be smaller pieces, you can cut them after cooking.
- Zucchni: Cut on the diagonal.
- mushroom: Leave the whole
- Bell pepper: Cut the top into most or one-third.
- asparagus: Break the wooden bottom by bent each spear.
- tomato: Roast smaller tomatoes; larger tomatoes can be cut in half.
- onion: Trigger the roots and cut into wedges.
- Recommended tools: A grill basket prevents smaller vegetables from falling into the grate and they still cook perfectly.
- Tips for saving time: Double the recipe and enjoy heat or refrigerate throughout the week.
Seasonings and marinades
This marinade has oil that can help grill and help with seasonings, and a little butter to add some extra flavor and char. Garlic and lemon add flavor. Make sure to have a lot of salt.
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- In addition to what is in the recipe, consider large chunks of eggplant, baby red potatoes or carrots (boiled).
- Match seasonings to menu! Go make zeesty’s cajun, savory Italian or Texas taco mixture.
- Before serving, sprinkle a little Parmesan or chopped feta on top to give it a rich flavor.
Barbecue tips and tricks
- Be sure to shake the extra marinade from the vegetables before grilling to avoid dripping into the coal, which may cause flame bursts.
- Vegetables cook fast, some cook faster than others, so be careful and turn them frequently.
- Smaller vegetables, such as cherry tomatoes and button mushroom cabs, will sew the rides onto Kabob style. If using wooden skewers, make sure to soak them for about 30 minutes to avoid burning on the grill.
Store remaining vegetables
Place the remaining roasted vegetables in a zipper bag in the refrigerator for up to 4 days, then add a little sea salt to the microwave, stovetop or under the broiler to refresh the flavor. Freeze leftovers in zippered bags for up to a month.
More Roasted Vegetable Recipes
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Roasted vegetables
This roasted veggie recipe perfectly seasons a wide variety of brightly colored veggies, roasted until tender.
Prevent the screen from becoming dark
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Preheat the barbecue to medium heat, about 375°F-400°F.
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Place the prepared vegetables on a large bowl or framed baking tray.
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Add seasonings and toss onto the coat.
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Remove the vegetables from the bowl and place them on a preheated grill (or on a barbecue basket or grill mat).
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Grill for 8-12 minutes (turn halfway), or until cooked until desired flavor, removing vegetables when cooked.
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Garment with extra fresh herbs if needed. warmth.
Store the remaining vegetables in the refrigerator and store them in the refrigerator in an airtight container for 3-4 days. Reheat on broiler, grill or in the microwave.
Calories: 164 | carbohydrate: 15g | protein: 6g | Fatty: 11g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 6g | Trans fat: 0.1g | cholesterol: 8mg | sodium: 183mg | Potassium: 802mg | fiber: 5g | sugar: 9g | Vitamin A: 2569IU | Vitamin C: 68mg | calcium: 56mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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