GRILLED VEGETABLES WITH SALSA VERDE
Great way to use summer's bounty! Serve hot or at room temperature. A wonderful vegetarian entree when paired with crusty bread and a salad or flavorful side to any grilled fare.
Provided by rsarahl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
- Core, seed and quarter the peppers.
- Slice endives in half lengthwise.
- Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
- Sprinkle with salt to taste and toss all to combine.
- Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
- Grill or broil vegetables, turning them once until they are lightly browned on both sides.
- Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.
Nutrition Facts : Calories 244.4, Fat 11.7, SaturatedFat 1.7, Sodium 147.4, Carbohydrate 34.2, Fiber 20.7, Sugar 11.9, Protein 8.8
GRILLED CHICKEN WITH SALSA VERDE
Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.
GRILLED LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
- Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE
Categories Mushroom Onion Potato Side Asparagus Bell Pepper Zucchini Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
- Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.
OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE
Categories Side Roast Easter Vegetarian Artichoke Asparagus Fennel Leek Carrot Spring Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
- Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
- Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.
GRILLED PORTOBELLO TACOS WITH SALSA VERDE
From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
Provided by Enjolinfam
Categories Vegetable
Time 50m
Yield 6 Tacos
Number Of Ingredients 18
Steps:
- Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
- To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
- To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
- Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
More about "grilled vegetables with salsa verde recipes"
SALSA VERDE GRILLED VEGETABLES - PATRICIA BANNAN, MS, RDN
From patriciabannan.com
Servings 8Estimated Reading Time 1 minCategory SidesCalories 170 per serving
GRILLED VEGETABLES WITH SALSA VERDE | CANADIAN LIVING
From canadianliving.com
GRILLED VEGETABLES WITH SALSA VERDE AND FETA · JUST SAVOR IT
From justsavorit.com
Estimated Reading Time 3 mins
GRILLED STEAK WITH SALSA VERDE ITALIAN HERB SAUCE | BACON IS MAGIC
From baconismagic.ca
GRILLED SQUASH AND SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
GRILLED VEGETABLE SALSA RECIPE | MYRECIPES
From myrecipes.com
GRILLED SALSA VERDE CHICKEN - THERESCIPES.INFO
From therecipes.info
GRILLED SHRIMP AND VEGETABLE SKEWERS WITH SALSA VERDE
From foodtalkdaily.com
SALSA VERDE - ANNABEL LANGBEIN – RECIPES
From langbein.com
GRILLED MAHI-MAHI RECIPE WITH SALSA VERDE - EAT THIS NOT THAT
From eatthis.com
GRILLED CHOPPED SUMMER TOMATO SALAD WITH SALSA VERDE
From more.ctv.ca
GRILLED VEGETABLE FLATBREADS WITH RICOTTA AND SALSA VERDE
From strawberryblondiekitchen.com
GRILLED CHICKEN BREASTS WITH SALSA VERDE - MEAL KIT DELIVERY
From makegoodfood.ca
GRILLED CHICKEN BREASTS WITH SALSA VERDE RECIPE - EATINGWELL
From eatingwell.com
GRILLED VEGETABLES WITH SALSA VERDE | CANADIAN LIVING
From pinterest.ca
GRILLED-TOMATILLO SALSA VERDE RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
A MEXICAN FIESTA: VEGETABLE ENCHILADAS WITH ROASTED POBLANO …
From mealswithmel.com
SUYA VEGETABLE MIXED GRILL WITH SALSA VERDE — GWAFUVEGAN
From gwafuvegan.com
GRILLED EGGPLANT AND ZUCCHINI SALAD WITH SALSA VERDE - FOOD & WINE
From foodandwine.com
GRILLED CARROT TOP SALSA VERDE - SAVOR THE KITCHEN
From savorthekitchen.com
GRILLED SALSA VERDE - THE GARLIC DIARIES
From thegarlicdiaries.com
BBQ VEGETABLE SALAD WITH SALSA VERDE
From traeger.com
ROAST VEGETABLES WITH SALSA VERDE RECIPE - THE TELEGRAPH
From telegraph.co.uk
GRILLED SEAFOOD SALAD WITH THAI BASIL SALSA VERDE | RICARDO
From ricardocuisine.com
RECIPES - GRILLED SAUSAGE & VEGGIES WITH SALSA VERDE - APPLEGATE
From applegate.com
GRILLED SALSA VERDE PORK CHOPS WITH ROSEMARY-GARLIC POTATOES
From blueapron.com
ROASTED VEGETABLES WITH SALSA VERDE - GOOD HOUSEKEEPING
From goodhousekeeping.com
GRILLED SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
GRILLED HALIBUT AND VEGETABLES WITH SALSA VERDE RECIPE
From sitkasalmonshares.com
GRILLED BEEF AND SAUTéED VEGETABLES WRAP WITH AVOCADO SALSA VERDE
From avocadosfrommexico.ca
GRILLED VEGETABLE AND HALLOUMI SKEWERS RECIPE - BBC FOOD
From bbc.co.uk
GRILLED CHICKEN WITH SALSA VERDE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
GRILLED VEGETABLE FLATBREADS WITH RICOTTA AND SALSA VERDE
From kingsford.com
GRILLED VEGETABLES WITH SALSA VERDE | CANADIAN LIVING
From pinterest.ca
GRILLED WHOLE FISH WITH SALSA VERDE | CHARLESTON MAGAZINE
From charlestonmag.com
GRILLED SALSA VERDE PORK CHOPS WITH ROSEMARY-GARLIC POTATOES
From blueapron.com
GRILLED SALSA VERDE – TAMMY CIRCEO - CHEZ NOUS
From tammycirceo.com
GRILLED VEGETABLES WITH SALSA VERDE RECIPE | CHAMPSDIET.COM
From champsdiet.com
WORLD BEST DIABETIC FOOD RECIPES : GRILLED VEGETABLES WITH SALSA …
From worldbestrecipesdiabetic.blogspot.com
GRILLED EGGPLANT WITH CILANTRO SALSA VERDE - WHOLE FOODS MARKET
From wholefoodsmarket.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #side-dishes #vegetables #diabetic #vegan #vegetarian #dietary
You'll also love