GRILLED VEGETABLE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
- In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.
GRILLED VEGETABLES
This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish.
Provided by Vicki in CT
Categories Onions
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables.
- Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.
Nutrition Facts : Calories 58.5, Fat 0.5, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 13.2, Fiber 3.6, Sugar 6.9, Protein 2.9
GRILLED VEGETABLES
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly dish is perfect to serve at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces.
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes.
- Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.
GRILLED VEGETABLE SALAD
Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006
Provided by Annisette
Categories Greens
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
- Season with salt and pepper if desired.
- Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
- Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
- Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
- Place the spinach leaves in a large bowl and set aside.
- Drain the asparagus mixture, reserving the marinade.
- Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
- Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
- Add the grilled vegetables to the spinach.
- Transfer the marinade to a saucepan and bring it to a boil.
- Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
- Test for seasoning, adding salt and pepper as desired.
- Serve immediately.
Nutrition Facts : Calories 242.2, Fat 20.8, SaturatedFat 2.9, Sodium 57.8, Carbohydrate 12.3, Fiber 4.5, Sugar 3.7, Protein 5.6
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