Grilledvegetableandwhitebeansalad Recipes

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.

Steps:

• Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
• Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
• Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
• Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
• Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
• Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
• Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

Steps:

• In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside.
• Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

Steps:

• Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
• Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
• Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.

Steps:

• Combine first 7 ingredients in large plastic zip lock bag.
• Set aside. Cut carrots and remaining vegetables into large pieces.
• Add vegetables to vinegar mixture; seal bag and rotate to coat.
• Let stand 30 minutes, tossing occasionally.
• Drain vegetables, reserving marinade mixture.
• Salt and pepper vegetables to taste then arrange vegetables in grill basket.
• Cook, covered with grill lid, 15-20 minutes.
• Return cooked vegetables to reserved vinegar mixture, tossing gently.
• Eat immediately or refrigerate overnight.