Grilled Vegetables With Sun Dried Tomato Vinaigrette Recipes

Steps:

• In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
• In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
• Transfer the vegetables to a serving bowl. Serve immediately.

Steps:

• Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve.
• Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
• Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.

Steps:

• Cook the pasta according to the package directions. Drain and transfer to a large bowl.
• Meanwhile, in a blender or food processor, combine the tomatoes, broth, vinegar, garlic, and oregano and process until smooth. Add this to the pasta and toss to combine. Stir in the giardiniera and basil and toss to combine. Season with salt and pepper.
• Serve warm, at room temperature, or chilled.

Steps:

• Heat grill to medium heat.
• Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
• Place pan on grill grate; cover grill with lid.
• Grill 15 min. or until tomatoes are softened and cheese is lightly browned.

Steps:

• Heat grill to medium-high heat.
• Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min. Remove chicken and peppers from dressing; discard dressing.
• Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
• Serve chicken mixture over rice.

Steps:

• Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
• Drizzle with olive oil; shake pan back and forth to coat asparagus.
• Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
• Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.