EASY GRILLED NECTARINES
Nectarines taste great grilled - all you need is some butter and brown sugar. Serve with vanilla ice cream and you have a quick dessert for a hot day.
Provided by barbara
Categories Desserts
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
- Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 4.6 mg, Sugar 23.9 g
GRILLED CHERRY TOMATOES
This tasty side dish is seasoned with herbs and butter. Just tuck the foil packet beside any meat you happen to be grilling.-Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly., Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
- Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
- Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.
GRILLED CHERRY TOMATOES WITH CURRY AND GOLDEN RAISINS
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly soft and a bit blistered. The tomatoes are then dressed in cool yogurt with mint and golden raisins and spiced with curry powder.
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, side dish
Time 30m
Yield 4 side-dish servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Meanwhile, toss the cherry tomatoes with the oil, sprinkle them generously with the salt and pepper and thread them onto skewers loosely enough so they are just touching. Prepare the remaining ingredients but keep them separate.
- Put the tomato skewers on the grill directly over the coals and cook, rolling around a few times, just until they are slightly soft and a bit blistered, 3 to 4 minutes. Slide the tomatoes off the skewers into a large bowl, add the yogurt, raisins, mint and curry powder one after another, toss, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 9 grams
GRILLED LITTLE GEMS WITH CHERRY TOMATOES, NECTARINES, AND CREAMY DILL DRESSING RECIPE
Char tender, crunchy, irresistible mini heads of romaine lettuce on the campfire, then smother them in dilly buttermilk dressing.
Provided by Marnie Hanel
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the dressing: In a food processor, combine the buttermilk, mayonnaise, mustard, lemon juice, garlic, dill, green onions, salt, and pepper and pulse until the dressing is smooth. Transfer to a tall 8-ounce Mason jar and refrigerate.
- Prepare a campfire and fit it with a grill grate. Remove the dressing from the cooler and let it come to room temperature.
- To make the salad: Once the flames die down, heat a 12-inch cast-iron skillet on the grate until hot but not smoking and roast the cherry tomatoes until blistered, about 3 minutes. Remove the tomatoes from the heat and grill the corn directly on the campfire grate, then cut the kernels from the cobs. Halve the nectarine and lightly grill it cut-side down on the campfire grate, then cut each half into 8 slices (for 16 slices total).
- Cut the lettuces in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt and pepper. Grill on the campfire grate until soft and slightly singed, about 3 minutes per side. Plate the lettuce halves on a platter and drizzle with the dressing (give it a good shake first). Sprinkle the corn, tomatoes, and nectarine slices evenly over the top and serve with extra dressing on the side.
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