Grilledvegetablesaladdownhomewtheneelys Recipes
GRILLED VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a grill. Cut vegetables into 1/2-inch thick slices. Mix vegetables with a generous amount of garlic and herbes de Provence. Drizzle vegetables with olive oil. Grill vegetables on a hot grill until tender and slightly charred.
WHOLE GRILLED VEGETABLES
Whole vegetables slowly transformed when cooked over a grill. Low and slow heat allows them to tenderize and develop a smoky rich flavor. It's a simple dish where time makes all the difference.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
- When the grill registers 375˚ F to 400˚ F, brush the zucchini, bell peppers, cabbage and eggplant all over with olive oil and season generously with kosher salt and pepper. Place the vegetables on the cooler side of the grill (indirect heat) with the larger end of the eggplant closest to the direct heat. Cover the grill and cook for 40 minutes. Flip the vegetables, then continue to cook, covered, until you can insert a skewer into the center of each vegetable with little to no resistance (start checking for doneness after 30 more minutes - it may take longer, depending on your grill). Remove the vegetables to a board or platter as they are ready and let rest 15 to 20 minutes.
- Slice the vegetables, drizzle with olive oil and vinegar and top with herbs, chiles and flaky sea salt.
GRILLED VEGETABLES
This is a great way to make your vegetables on a hot day when you don't want to turn on the stove. My family asks for these, they're so good! Easy to alter the quantities for more people or to fit your preferences.
Provided by Whisper
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
- Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).
- Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
- Fold the ends tightly to seal.
- Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.
Nutrition Facts : Calories 286.9, Fat 14, SaturatedFat 1.9, Sodium 59.9, Carbohydrate 38, Fiber 5.6, Sugar 6.4, Protein 4.5
GRILLED VEGETABLE SALAD
Another one of Southern Living's top 10 favorites. This salad can be eaten immediately after grilling or chilled. Either way is delicious. Note: This recipe works exclusively for grillling. Oven roasting doesn't produce the same results.
Provided by gailanng
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186.5, Fat 7.8, SaturatedFat 1.2, Sodium 211, Carbohydrate 27, Fiber 5.3, Sugar 15, Protein 4.4
GRILLED VEGETABLE SALAD - DOWN HOME W/ THE NEELYS
Make and share this Grilled Vegetable Salad - Down Home W/ the Neelys recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 17m
Yield 3 , 3 serving(s)
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.
Nutrition Facts : Calories 458.9, Fat 40.2, SaturatedFat 10.2, Cholesterol 33.8, Sodium 443.4, Carbohydrate 19.2, Fiber 4.8, Sugar 8.5, Protein 9.7
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