4 Grilled Summer Vegetable Side Dishes

Summer is arriving and it is time to take our cooking outside to the grill. 24/7 MOMS will begin a series of weekly grilling recipes during the month of June. Stop in each Monday for your new Summer recipes.

Today we are featuring 4 easy to grill vegetable recipes.

Grilled Lemon Carrots from: Recipe Tips

Ingredients:

1 1/2 pounds carrots – cut into 1/2 inch slices
1/3 cup lemon juice
3 tablespoons unsalted butter – melted
2 tablespoons sugar
1 tablespoon fresh lemon thyme – chopped
salt and pepper to taste
lemon zest for garnish

Directions:

  • Spray foil with a nonstick cooking spray.
  • Place the cut carrots on the foil.
  • Sprinkle with olive oil.
  • Mix the lemon juice, butter, sugar, and thyme. Pour over the carrots; then fold the foil to make a packet.
  • Place on the grill over medium heat.
  • Cook for 10-15 minutes, just until the carrots are crisp tender.
  • Open the packet and stir occasionally and check for doneness.
  • Garnish with lemon zest if desired. Serve immediately.

Grilled Asparagus
from: Taste of Home

Ingredients

  • 1 cup water
  • 1 pound fresh asparagus, trimmed
  • 1/4 cup barbecue sauce

Directions

  • In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until almost tender; drain and pat dry. Cool slightly.
  • Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once. Yield: 4 servings.

Grilled Corn On The Cob
from: Cooks Recipes
Ingredients:
6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Directions:

  1. Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.
  2. Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings.
  3. Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving.


Zesty Herb Grilled Vegetables
from: McCormick Seasonings

Grilled summer vegetables, marinated with Grill Mates® Zesty Herb Marinade, is a perfect accompaniment to any grilled meat or seafood.

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INGREDIENTS

1 package McCormick® Grill Mates® Zesty Herb Marinade

1/3 cup water
1/4 cup olive or vegetable oil
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon liquid smoke (optional)
2 large ripe tomatoes, such as Beefsteak, cut into 1/2-inch slices
1 medium red or yellow bell pepper, cut lengthwise into 2-inch strips
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium yellow squash, cut lengthwise into 1/4-inch slices

DIRECTIONS

1. Mix Marinade Mix, water, oil, vinegar, sugar and liquid smoke in small bowl. Place vegetables in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade.
3. Grill vegetables over medium-high heat 2 to 4 minutes per side or until tender-crisp, brushing with reserved marinade halfway through cooking. (Grill tomatoes about 2 to 3 minutes per side.) If desired, drizzle vegetables with remaining marinade.

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