GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
MARIO BATALI'S CAPRI-STYLE GRILLED VEGETABLE SALAD
This is a typical Italian way of preparing vegetables, but Mario first had it in a little restaurant called La Capannina on the Isle of Capri, and so he thinks of it as Capri-style. The vegetables listed here are merely guidelines, use whatever is fresher and seasonal. Recipe is from Mario Batali's cookbook, "Italian Grill".
Provided by blucoat
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a gas grill or prepare a fire in a charcoal grill.
- In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside.
- Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks.
- Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets.
- Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.
Nutrition Facts : Calories 362.2, Fat 20.4, SaturatedFat 3, Sodium 60.7, Carbohydrate 41.8, Fiber 15.3, Sugar 18.6, Protein 11.5
BIG GRILLED VEGGIE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
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.
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