Grilled Veggie And Pineapple Salad Recipe 465

Steps:

• Heat a large frying pan with the olive oil. Add the onions to sauté until slightly golden. Add the bell pepper slices and the garlic to sauté on a low heat. While the peppers are sautéing; heat a separate frying pan with a drizzle of olive oil and add the eggplant cubes. Do not over crowd the pan. Let the eggplant become a beautiful golden color then transfer to the frying pan with the peppers and onions to continue to sauté on low. Add the pineapple to the pan and toss. Sauté for another minute or two. Season the pan with salt, pepper and red pepper flakes; add the basil and toss. Place on a bed of Romaine lettuce leaves and garnish with fresh croutons and the balsamic glaze.

Steps:

• Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
• Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.
• Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8-10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
• Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
• Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

Steps:

• Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
• Preheat outdoor grill for medium-high heat and lightly oil the grate.
• Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
• Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
• Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

Steps:

• Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
• Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
• Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
• Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

Steps:

• Either buy a whole pineapple at the store and clean it, or buy it pre-cleaned in spears. Sprinkle with salt before grilling.
• Grill the pineapple on direct heat for 2-3 minutes per side. You want it to have grill marks and be a bit soft, but not go squishy or black.
• Chop the pineapple into small bite-sized pieces. Add the chopped cilantro and green onions. Squeeze the lime juice over the salad. Toss.

Steps:

• Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoroughly, then drain all liquids.
• Grilled:.
• Option 1 -- place vegetables in grill-safe roasting pan and place on grill. Med high heat. Stir every 5-10 minutes until tender.
• Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill. Med heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done).
• Oven: Place vegetables in roasting pan. Bake at 350°F Stir every 10 minutes until tender.

Steps:

• Heat a large frying pan with the olive oil. Add the onions to sauté until slightly golden. Add the bell pepper slices and the garlic to sauté on a low heat. While the peppers are sautéing; heat a separate frying pan with a drizzle of olive oil and add the eggplant cubes. Do not over crowd the pan. Let the eggplant become a beautiful golden color then transfer to the frying pan with the peppers and onions to continue to sauté on low. Add the pineapple to the pan and toss. Sauté for another minute or two. Season the pan with salt, pepper and red pepper flakes; add the basil and toss. Place on a bed of Romaine lettuce leaves and garnish with fresh croutons and the balsamic glaze.