MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH
I saw Giada De Laurentis of Everyday Italian on the Food Network make this the other day and it looks wonderful. I just bought the ingredients today and can't wait to make it.
Provided by Marie
Categories Vegetable
Time 28m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
- Season with salt and pepper and gradually whisk in the olive oil.
- Slice both of the squash diagonally into 1/4" thick slices.
- Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
- Add all the squash to the remaining marinade in the large bowl and toss to coat.
- Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
- Can also be refrigerated for up to one day to marinate.
- Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
- Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
- Serve hot or at room temperature.
ZUCCHINI MISO
Thin slices of fresh zucchini are tossed with a fragrant Asian-style dressing in this delicious summer salad.
Provided by Amy Brolsma
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
- In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 12.7 g, Fat 3.2 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 647 mg, Sugar 5.9 g
GRILLED ZUCCHINI
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE
Categories Cheese Tomato Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Feta Zucchini Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
- Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.
GRILLED ZUCCHINI WITH MISO
A hearty, healthy summer side of thick-sliced zucchini brushed with a miso-soy glaze, then grilled. The result is deep umami richness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- In a bowl, whisk together miso, soy sauce, vinegar, oil, and 1/4 teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve.
GRILLED ZUCCHINI WITH MISO GLAZE
This dish plays on the sweetness and fruitiness of plump zucchini. Scoring the flesh in a crisscross pattern creates crevices for the miso glaze to seep into while also allowing the heat to penetrate the zucchini. Cooked quickly on high heat, the squash maintains its shape and heft, with flesh that is just tender enough. Covering the zucchini with a lid during cooking locks in all the moisture, ensuring that it becomes juicy. A grill pan is ideal for achieving smoky char marks, but you could also use a regular skillet or cook it on an outdoor grill (see Tip). If you are cooking for a group, count on one zucchini per person. Serve this as a side dish or with rice for a simple, quick and flavorful meal.
Provided by Hetty McKinnon
Categories weeknight, vegetables, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through.
- Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined.
- Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.
- Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you're using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred.
- Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready.
- Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.
LISA'S GRILLED ZUCCHINI
The extra-virgin olive oil from Countess Lisa-Contini Bonacossi's estate is a favorite of mine and an important element in Lisa 's great cooking. She has an easy going style, changing recipes according to what's in the garden and larder, and is hard to pin down about quantities. Lisa slices her zucchini with an electric meat slicer. I use the 3-mm. blade of my food processor to slice by hand, not with the machine. Can be prepared in 45 minutes or less.
Provided by Faith Willinger
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Slice zucchini lengthwise 1/8 inch thick with a mandoline or other hand-held slicing device. Heat a lightly oiled well seasoned cast-iron ridged grill pan over moderately high heat until hot and grill zucchini slices in batches until grill marks appear, 2 to 3 minutes on each side. Arrange zucchini slices as grilled in one layer on a platter and sprinkle with garlic and parsley. Season zucchini with salt and pepper and drizzle with oil.
MISO GRILLED VEGETABLES
Make and share this Miso Grilled Vegetables recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to high heat.
- Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining miso mixture.
- Place vegetables on a grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender.
- Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.
Nutrition Facts : Calories 170, Fat 11.3, SaturatedFat 1.6, Sodium 321.8, Carbohydrate 16.1, Fiber 5.6, Sugar 8.2, Protein 3.9
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