Imen Dridi Giada De Laurentiis’ Grilled Vegetables are made of red bell peppers, squash, zucchini, Japanese eggplant, mushrooms, asparagus, and green onions, seasoned and grilled with herbs and balsamic vinegar. This recipe serves 6 and takes about 40 minutes to be ready.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Potato Salad
- Giada De Laurentiis Cherry Tomato Pasta
- Giada De Laurentiis Bechamel Sauce
💗 Why You’ll Love This Grilled Vegetables Recipe:
- Healthful Choice: Grilling retains the veggies’ nutrients and enhances their natural flavors.
- Simple Ingredients: Made with readily available vegetables and common seasonings.
- Quick Preparation: Ready in about 30 minutes, ideal for busy weeknight meals.
- Great for BBQs: A fantastic addition to any grill-out or barbecue party.
- Charred Flavor: Grilling imparts a delightful smoky flavor and appealing grill marks.
- Suits All Diets: Vegetarian, vegan, and gluten-free, making it suitable for various dietary preferences.
❓ What Is Giada De Laurentiis Grilled Vegetables Recipe?
Giada De Laurentiis’ Grilled Vegetables A medley of red bell peppers, squash, zucchini, Japanese eggplant, mushrooms, asparagus, and green onions, grilled with olive oil, salt, pepper, and a balsamic herb mix a vibrant and flavorful side dish.
🍆 Giada De Laurentiis Grilled Vegetables Ingredients
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
🥙 How To Make Giada De Laurentiis Grilled Vegetables
- Set the grill pan over medium-high heat or get the grill ready for medium-high heat. Brush a little over 1/4 cup of the oil on the vegetables to coat them. Some salt and pepper should be added to the veggies.
- Grill the veggies in groups until they are soft all over and lightly charred. For bell peppers, this will take 8 to 10 minutes for zucchini, eggplant, mushrooms, 7 minutes; and for asparagus and green onions, 4 minutes.
- Put the veggies on a plate. Once the veggies are on the hot grill, don’t move them around too much. This will help you get great grill marks.
- In a small bowl, mix the garlic, parsley, basil, rosemary, and the last two tablespoons of oil with balsamic vinegar. To taste, add salt and pepper.
- Spread the herb mix over the vegetables. Feel free to serve the vegetables hot or cold.
💭 Recipe Tips
- Prepare Evenly: Slice the vegetables to a consistent thickness to ensure they cook evenly on the grill.
- Use High Heat: Preheat the grill or grill pan to medium-high heat for the best grilling results and beautiful grill marks.
- Brush with Oil: Coat the vegetables with olive oil to prevent sticking and help achieve a nice char when grilling.
- Grilling Times: Grill each type of vegetable separately in groups as specified in the recipe to ensure they are cooked to perfection. Overcooking can lead to mushiness.
- Avoid Excessive Movement: While grilling, avoid moving the vegetables around too much. Let them sit to develop those appealing grill marks.
🍕 What To Serve With Grilled Vegetables?
Serve Grilled Vegetables with grilled chicken, steak, or fish for a complete and balanced meal they also pair wonderfully with pasta, couscous, or as a topping for pizza.
🎚 How To Store Leftovers Grilled Vegetables?
- Refrigeration: Place Leftovers Grilled Vegetables in an airtight container and refrigerate for up to 3-4 days this preserves freshness.
- Freezing (for later use): While the texture may change slightly, you can freeze Leftovers Grilled Vegetables in an airtight container for up to 2-3 months.
🥵 How To Reheat Leftovers Grilled Vegetables?
- In The Stovetop: Place the vegetables in a skillet over medium heat with a little olive oil stir occasionally until they are heated through, which should take about 5-7 minutes.
- In The Oven: Preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet, drizzle with a bit of olive oil, and cover with foil heat for about 10-15 minutes until hot, stirring once or twice during reheating.
FAQs
Can I use different vegetables for grilling?
Absolutely you can choose your favorite veggies or use what’s in season bell peppers, zucchini, eggplant, and asparagus are great choices.
Do I need to marinate the vegetables before grilling?
Marinating is optional while it can add flavor, a simple brush of olive oil, salt, and pepper works well too.
What’s the best way to prevent vegetables from sticking to the grill?
Ensure the grill grates are clean and well-oiled coating the veggies with oil also helps prevent sticking.
Can I grill vegetables alongside meat or poultry?
Yes, you can grill veggies alongside proteins just ensure they have similar cooking times or use separate grill zones.
Should I grill vegetables in a grill basket or directly on the grates?
Both methods work a grill basket prevents smaller pieces from falling through, while grilling directly on grates gives distinct grill marks.
Giada De Laurentiis Grilled Vegetables Nutrition Facts
Amount Per Serving
- Calories: 372kcal
- Carbohydrates: 4g
- Protein: 24g
- Fat: 28g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 12g
- Trans Fat: 2g
- Cholesterol: 98mg
- Sodium: 661mg
- Potassium: 428mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 21IU
- Vitamin C: 1mg
- Calcium: 55mg
- Iron: 3mg
Giada De Laurentiis Grilled Vegetables
Description
Giada De Laurentiis’ Grilled Vegetables are made of red bell peppers, squash, zucchini, Japanese eggplant, mushrooms, asparagus, and green onions, seasoned and grilled with herbs and balsamic vinegar. This recipe serves 6 and takes about 40 minutes to be ready.
Ingredients
Instructions
- Set the grill pan over medium-high heat or get the grill ready for medium-high heat. Brush a little over 1/4 cup of the oil on the vegetables to coat them. Some salt and pepper should be added to the veggies.
- Grill the veggies in groups until they are soft all over and lightly charred. For bell peppers, this will take 8 to 10 minutes for zucchini, eggplant, mushrooms, 7 minutes; and for asparagus and green onions, 4 minutes.
- Put the veggies on a plate. Once the veggies are on the hot grill, don’t move them around too much. This will help you get great grill marks.
- In a small bowl, mix the garlic, parsley, basil, rosemary, and the last two tablespoons of oil with balsamic vinegar. To taste, add salt and pepper.
- Spread the herb mix over the vegetables. Feel free to serve the vegetables hot or cold.
Notes
- Prepare Evenly: Slice the vegetables to a consistent thickness to ensure they cook evenly on the grill.
- Use High Heat: Preheat the grill or grill pan to medium-high heat for the best grilling results and beautiful grill marks.
- Brush with Oil: Coat the vegetables with olive oil to prevent sticking and help achieve a nice char when grilling.
- Grilling Times: Grill each type of vegetable separately in groups as specified in the recipe to ensure they are cooked to perfection. Overcooking can lead to mushiness.
- Avoid Excessive Movement: While grilling, avoid moving the vegetables around too much. Let them sit to develop those appealing grill marks.
