Pats Grilled Vegetable Hero Recipes

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GRILLED VEGETABLES

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 6



Grilled Vegetables image

Steps:

  • Drizzle prepared vegetables with olive oil and grill in a very hot grill pan or on an outdoor grill. Mark both sides. Remove to plate and season with salt and pepper. Drizzle with balsamic vinegar. Turn to coat evenly with seasonings.

1 zucchini, sliced
1 onion, sliced
1 red pepper, halved and seeds removed
Olive oil
Salt and pepper
Balsamic vinegar

GRILLED VEGETABLE PANZANELLA

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 0



Grilled Vegetable Panzanella image

Steps:

  • Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.

GRILLED VEGGIE AND ORZO SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16



Grilled Veggie and Orzo Salad image

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

PAT'S BEER CAN GRILLED CHICKEN

Make and share this Pat's Beer Can Grilled Chicken recipe from Food.com.

Provided by ElizabethKnicely

Categories     Whole Chicken

Time 1h50m

Yield 1 whole chicken, 4 serving(s)

Number Of Ingredients 12



Pat's Beer Can Grilled Chicken image

Steps:

  • FOR THE CHICKEN RUB:.
  • In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
  • FOR THE CHICKEN:.
  • Preheat your grill to medium-high heat.
  • Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165°F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Nutrition Facts : Calories 713.7, Fat 47.6, SaturatedFat 13.5, Cholesterol 213.9, Sodium 3700.4, Carbohydrate 11.8, Fiber 3.1, Sugar 0.8, Protein 52.4

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
4 lbs whole chickens, washed and dried
vegetable oil
1 (12 ounce) can beer, any kind

GRILLED VEGETABLE HERO

Categories     Sandwich     Kid-Friendly     Quick & Easy     Back to School     Backyard BBQ     Lunch     Basil     Bell Pepper     Zucchini     Summer     Grill     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 2; can be doubled

Number Of Ingredients 7



Grilled Vegetable Hero image

Steps:

  • Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
  • Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.

2 large zucchini, sliced lengthwise
1 large red bell pepper, quartered lengthwise, seeded
1 large firm tomato, cut horizontally into 4 slices
6 tablespoons bottled Italian salad dressing
2 tablespoons chopped fresh basil plus 8 large whole basil leaves
2 Italian sandwich rolls with seeds, split lengthwise
4 thin slices Provolone cheese

GRILLED VEGETABLE HERO

My spin on a Pat Neely recipe. Almost any combination of veggies work, even adding mushrooms, but the Lemon Mayonnaise puts it over the top.

Provided by gailanng

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18



Grilled Vegetable Hero image

Steps:

  • To make the Lemon Mayonnaise: Combine together the mayonnaise, garlic, lemon zest, lemon juice, hot sauce if using, salt and pepper, to a small bowl. Cover with plastic wrap and refrigerate until needed.
  • To make the Sandwich: Preheat the grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
  • Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill. Remove the bread and evenly spread Lemon Mayonnaise on both sides.
  • Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella (or cheese of choice) and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.

Nutrition Facts : Calories 566, Fat 41.6, SaturatedFat 11.6, Cholesterol 56.3, Sodium 678.5, Carbohydrate 36.2, Fiber 4.5, Sugar 18.2, Protein 16.4

3/4 cup mayonnaise
3 garlic cloves, minced
1/2 lemon, zested
1 teaspoon lemon juice
1 dash hot sauce (optional)
kosher salt & freshly ground black pepper
1 pint cherries or 1 pint grape tomatoes, cut in half
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, remove seeds and ribs
1 red bell pepper, quartered, remove seeds and ribs
1 summer squash, sliced on the bias into 1/2-inch pieces
1 zucchini, sliced on the bias into 1/2-inch pieces
1/4 cup extra-virgin olive oil
kosher salt & freshly ground black pepper
1 teaspoon red pepper flakes (or to taste)
12 inches loaf italian bread with sesame seeds (can sub ciabatta)
1 (8 ounce) fresh mozzarella cheese, sliced (can sub Muenster, provolone, etc.)
1 handfull basil leaves

GRILLED VEGETABLE HERO WITH PICKLED PEPPERS AND PROVOLONE

This is as hearty as a meat sandwich! Lightly charred vegetables, oil and vinegar dressing, a nice black olive tapanede with basil and provolone cheese served on a yummy roll to soak up all the delicious dressing-I'm in veggie heaven! From Down Home with the Neely's Cookbook.

Provided by Sharon123

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Grilled Vegetable Hero With Pickled Peppers and Provolone image

Steps:

  • Heat the grill or a grill pan to medium high. Arrange the zucchini, squash, bell peppers, and onion on a rimmed baking sheet. Whisk the vinegar and olive oil together in a bowl to blend. Brush the cut side of each roll with a small amount of the dressing mixture, then toss the vegetables with the remaining dressing. Season with salt and pepper. Grill the cut side of the rolls until toasted, about 1 minute. Place the rolls cut side up on plates.
  • Grill the veggies until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on the baking sheet, about 10 minutes.
  • Spread the bottom half of each roll with 1 1/2 tbls. tapenade, and top with warm vegetables. Cover the veggies in each sandwich with 2 slices of cheese, and a quarter of the banana peppers and basil. Finish with an additional drizzle of olive oil and a pinch of salt and pepper.
  • Cover each sandwich with the top of roll, and press down gently to marry the flavors. Enjoy!

Nutrition Facts : Calories 309.1, Fat 27.8, SaturatedFat 3.9, Sodium 16.4, Carbohydrate 15.4, Fiber 5, Sugar 8.7, Protein 4

2 zucchini, sliced lengthwise into 1/4-inch strips
2 summer squash, sliced lengthwise into 1/4-inch strips
2 large red bell peppers, quartered lengthwise, seeded (or orange or yellow)
1 medum red onion, sliced into 1/4-inch strips
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil, plus extra for drizzling
4 (8 inch) italian sandwich buns, split lengthwise (preferably with seeds)
kosher salt
fresh ground black pepper
6 tablespoons tapenade (or other black olive spread)
8 thin slices provolone cheese
1/4 cup pickled banana pepper, thinly sliced
24 basil leaves

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