Grilled Greek Vegetables Recipes

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

Steps:

• Combine olive oil, lemon juice, garlic and oregano; set aside.
• Cut vegetables into chunks. Toss vegetables with garlic oil to coat.
• Preheat grill.
• Place vegetables in a single layer or on a grilling rack in a covered grill over medium heat. Turn once and baste with any remaining oil. Remove vegetables as they become done and keep warm.

Steps:

• To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.
• In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
• To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.
• While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.
• To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.
• To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
• For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
• Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
• Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
• While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
• When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.