Grill Veggie Crunch Recipe

No Photo

Have you made this?

 Share your own photo!

Grill Veggie Crunch

Kathy Beith


This is one of my own. I started just grilling veggie but my husband love them fried, and I wanted to make them healthier. So I thought why not grill veggies with a coating and then make a liter dressing to give them a special taste. Once you try this veggie recipe you will fall in love.

★★★★★ 1 vote
30 Min
5 Min


2 medium
2 medium
squash, fresh
1 medium
green bell pepper
1 medium
red bell pepper
1 bunch
white onions
2 c
all purpose flour
2 c
panko bread crumbs
1 1/2 tsp
cayenne pepper
2 tsp
1 tsp
1 1/2 c
3 large
1 c
olive oil, light
1/4 c
rice vinegar
2 Tbsp
1 tsp
crushed red pepper
1/4 bunch
fresh parsley
1/4 bunch
fresh cilantro
2-3 Tbsp
fresh graded parmesan cheese


1Mix the olive Oil, Rice Vinegar, Sugar, Parsley and Cilantro, Crushed Red Pepper together until the sugar is dissolved. Set aside.
2Cut Zucchini, Squash, Bell Peppers lengthwise into sticks. Cut the onions into rings. Cut the bottom of the Asparagus about ¼ inches. Set aside.
3Mix the Flour, Panko Bread Crumbs, Cayenne Pepper, Garlic Powder, Salt and Pepper. Set aside.
4Wisk the Milk and Eggs together.
5Dip the Veggies into the Flour mixture, then into the Milk mixture, and again into the Flour mixture. Shake off any extra coating.
6Heat your Grill to 350 degree. Just before putting the Veggies on the grill sprinkle a small amount (about 1 teaspoon) of olive oil over them so they don’t stick. Once the Veggies are nice and browned, turn the Veggies to brown on all sides. Do not over turn the Veggie or they will lose the coating, you want them nice and crispy.
7Right before serving poor the Olive Oil mixture over the Veggies, then sprinkle with Parmesan Cheese.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #grill, #veggies