From the monthly archives: "February 2013"
Herb-marinated Grilled Vegetables

Herb-marinated Grilled Vegetables

Fresh herbs take these marinated veggies from side dish to center stage. Grilling the vegetables brings out another dimension of flavor and texture.

Yield: Makes 6 to 8 servings

 

Ingredients:

•  3/4 cup olive oil

•  1/4 cup red wine vinegar

•  1 tablespoon minced garlic

•  1 teaspoon chopped fresh rosemary

•  1 teaspoon fresh thyme leaves

•  1 teaspoon chopped fresh basil

•  1 teaspoon chopped fresh oregano

•  1/2 teaspoon salt

•  1/2 teaspoon freshly ground black pepper

•  1 yellow bell pepper

•  1 red bell pepper

•  1 green bell pepper

•  3 zucchini

•  2 large onions

•  1 eggplant

 

Preparation:

1.  Combine first 9 ingredients in a large bowl.

2.  Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.

3.  Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.

 

Coastal Living

MAY 2003

 

Source: MyRecipes

 

 

Grilled Antipasto Vegetables

Grilled Antipasto Vegetables

This colorful recipe appears with tenderloin one night and in pasta salad the next.

This recipe goes with Tenderloin with Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad

Yield: 11 cups (serving size: 1 cup)

 

Ingredients:

•  4 red bell peppers, halved and seeded

•  4 red onions, each peeled and cut into 6 wedges

•  Cooking spray

•  2 teaspoons olive oil

•  6 (4-inch) portobello caps

•  2 pounds asparagus

•  1/3 cup Chile-Garlic Vinaigrette

 

Preparation:

1.  Prepare grill.

2.  Coat bell peppers and onions with cooking spray. Place bell peppers and onions on grill rack coated with cooking spray; grill 15 minutes or until peppers are blackened, turning occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes.

3.  Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions.

4.  Combine the oil, mushrooms, and asparagus; toss well to coat. Place mushrooms and asparagus on grill rack; grill 3 minutes on each side or until tender.

5.  Chop mushrooms into 1-inch pieces; add to onion mixture. Slice asparagus diagonally into 1 1/2-inch pieces; add to onion mixture. Drizzle 1/3 cup Chile-Garlic Vinaigrette over mixture; toss to coat.

 

Note: Store cooked vegetables in refrigerator for up to 3 days.

 

Cooking Light

AUGUST 2002

 

 

Source:  MyRecipes

 

 

Grilled Eggplant with Caramelized Onion and Fennel

Grilled Eggplant with Caramelized Onion and Fennel

To prepare this appetizer indoors, simply broil the eggplant rounds until browned, and continue the recipe as instructed. White balsamic vinegar offers the sweetness of regular balsamic but won’t discolor the salad. You can use regular balsamic vinegar if white isn’t available.

Yield: 8 servings

 

Ingredients:

•  1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled

•  Cooking spray

•  1/4 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper, divided

•  2 3/4 cups chopped fennel bulb (about 1 large bulb)

•  2 cups finely chopped yellow onion

•  2 cups trimmed arugula

•  1 teaspoon white balsamic vinegar

•  1 teaspoon extravirgin olive oil

•  1 cup quartered cherry tomatoes

•  1/2 cup (2 ounces) crumbled goat cheese

•  2 tablespoons chopped fresh basil

•  1 tablespoon chopped fresh thyme

 

Preparation:

1.  Prepare grill to medium heat.

2.  Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.

3.  Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.

4.  Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.

 

Billy Strynkowski, Cooking Light

SEPTEMBER 2004

 

Source: MyRecipes

 

 

Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing

Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing

Make the most of the bounty of summer produce and cook summer squash on the grill. Marinate the squash and onion wedges in a mixture of orange and lime juices, olive oil, honey, and a dash of hot red pepper, then serve the veggies with a drizzle of the remaining marinade for over-the-top flavor.

Yield: 4 servings (serving size: 2 zucchini halves, 2 squash halves, 2 onion wedges, and 3 tablespoon citrus dressing)

 

Ingredients:

•  2 tablespoons grated orange rind

•  3/4 cup fresh orange juice (about 3 oranges)

•  1/2 cup fresh lime juice (about 3 limes)

•  3 tablespoons honey

•  2 teaspoons olive oil

•  1/2 teaspoon salt

•  1/4 teaspoon crushed red pepper

•  2 red onions

•  4 zucchini, each halved lengthwise (about 1 1/4 pounds)

•  4 yellow squash, each halved lengthwise (about 1 pound)

•  Cooking spray

•  3 tablespoons thinly sliced fresh basil

 

Preparation:

1.  Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

2.  Prepare grill.

3.  Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with the remaining marinade.

 

Cooking Light

JUNE 2000

 

Source: MyRecipes

 

 

Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms

This recipe works well as an appetizer or impressive side dish. Portobello mushrooms are stuffed with cheese, tomatoes, and fresh herbs, then grilled to perfection.

Yield: 4 servings (serving size: 1 mushroom)

 

Ingredients:

•  2/3 cup chopped plum tomato

•  1/4 cup (1 ounce) shredded part-skim mozzarella cheese

•  1 teaspoon olive oil, divided

•  1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary

•  1/8 teaspoon coarsely ground black pepper

•  1 garlic clove, crushed

•  4 (5-inch) portobello mushroom caps

•  2 tablespoons fresh lemon juice

•  2 teaspoons low-sodium soy sauce

•  Cooking spray

•  2 teaspoons minced fresh parsley

 

Preparation:

1.  Prepare grill.

2.  Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

3.  Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

4.  Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

 

Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

 

Cooking Light

JUNE 2001

 

Source: MyRecipes

 

 

Barbecued Cabbage with Santa Fe Seasonings

Barbecued Cabbage with Santa Fe Seasonings

 

To illustrate grilling’s versatility, Raichlen prepares a richly flavored whole head of cabbage that cooks slowly over moderate heat while covered. This preparation is a showpiece.

Yield: 4 servings (serving size: 1 wedge and about 1/2 cup sausage mixture)

 

Ingredients:

•  2 cups hickory wood chips

•  1 (2-pound) head green cabbage

•  1/4 teaspoon black pepper

•  1/8 teaspoon salt

•  2 links hot turkey Italian sausage (about 6 ounces)

•  1 1/2 cups chopped onion

•  2 garlic cloves, minced

•  2 jalapeño peppers, seeded and minced

•  1/4 cup barbecue sauce (such as Stubbs)

 

Preparation:

1.  Soak wood chips in water 1 hour.

2.  To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Crumple a 12-inch-long piece of aluminum foil with your hands to form a 3-inch ring. Place foil ring on grill rack over foil pan.

3.  Cut core from cabbage to create a cone-shaped cavity about 4 inches wide and 3 inches deep. Discard core. Place cabbage, cavity side up, in foil ring. Sprinkle cavity with pepper and salt.

4.  Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, garlic, and jalapeño to pan; sauté 3 minutes or until lightly browned. Stir in barbecue sauce. Spoon sausage mixture into cavity in cabbage. Tent cabbage loosely with additional aluminum foil.

5.  Arrange half of wood chips over coals. Cover grill, and grill 40 minutes or until tender when pierced with a skewer. Add additional wood chips and charcoal as needed. Remove foil from top of cabbage, and grill an additional 50 minutes or until browned. Remove any dried or charred leaves. Present stuffed cabbage whole, then cut into wedges.

 

Steven Raichlen, Recipes adapted from Steven Raichlen’s books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light

AUGUST 2003

 

Source: MyRecipes

 

 

Grilled Sweet Potato Fingers with Curry Dip

Grilled Sweet Potato Fingers with Curry Dip

 

Whether you serve them as a yummy appetizer or a zesty side, these potato fingers are guaranteed to be a hit with all the guests at your barbecue. Save the dip for the adults at the party–it packs a nice bite.

Yield: 8 Servings

Cost per Serving: $.65

 

Ingredients:

•  1 1/2 cups light mayonnaise

•  2 tablespoons lemon juice

•  1/2 small onion, grated

•  2 teaspoons mild curry powder

•  Salt and pepper

•  4 sweet potatoes (about 10 oz. each), peeled

•  2 tablespoons olive oil

•  1/4 teaspoon cayenne pepper

 

Preparation:

1.  Mix mayonnaise, lemon juice, onion and curry powder in a bowl and season with salt and pepper. Cover and chill until ready to serve. (Dip can be made up to 2 days in advance.)

2.  Prepare a charcoal fire, let burn to a gray ash and set grill 8 to 10 inches from coals. (Or preheat a broiler and set broiling rack 8 inches from heat source.)

3.  Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers. Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.

4.  Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes. Remove to a plate and season with salt and pepper. Serve warm with curry dip.

 

All You

JULY 2008

 

Source: MyRecipes

 

Grilled Asparagus Rafts

Grilled Asparagus Rafts

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

Yield: 4 servings (serving size: 1 asparagus raft)

 

Ingredients:

•  16 thick asparagus spears (about 1 pound)

•  1 tablespoon low-sodium soy sauce

•  1 teaspoon dark sesame oil

•  1 garlic clove, minced

•  2 teaspoons sesame seeds, toasted

•  1/4 teaspoon black pepper

•  Dash of salt

 

Preparation:

1.  Prepare grill to high heat.

2. Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.

3.  Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

 

Steven Raichlen, Recipes adapted from Steven Raichlen’s books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light

AUGUST 2003

 

Source: MyRecipes

 

 

Fire-Roasted Vegetable Salad

Fire-Roasted Vegetable Salad

Russell Moore of Camino in Oakland, cooks some of the vegetables for this dish right in the fire, infusing the salad with smokiness. Serve it with fried eggs or any type of grilled meat or fish.

Yield: Serves 6 (makes 10 cups)

Total: 2 Hours

 

Ingredients:

•  1 garlic clove

•  2 tablespoons high-quality red wine vinegar

•  4 medium zucchini, sliced lengthwise 1/2 in. thick

•  3 ears corn, husks and silks removed

•  2 ripe tomatoes, cored

•  1/2 cup extra-virgin olive oil, divided

•  About 3/4 tsp. kosher salt, divided

•  About 1/2 tsp. pepper, divided

•  2 whole onions, unpeeled

•  2 red bell peppers

•  2 yellow bell peppers

•  1 cup lightly packed fresh mint leaves, torn into pieces

 

Preparation:

1.  Build a wood fire* in a camp grill or fire ring, using about 4 logs and some kindling; let burn to medium (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), about 1 hour. Adjust fire so there’s a thick area of embers and smaller logs in the middle and larger logs to the sides.

2.  Smash garlic, put in a small bowl with vinegar, and set aside. In a large bowl, toss zucchini, corn, and tomatoes with 2 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

3.  Place onions in embers between some smaller logs and cook, turning every 10 minutes or so, until completely black and soft when squeezed with tongs, 25 to 40 minutes. Meanwhile, set peppers on embers and cook, turning every few minutes, until completely charred, about 20 minutes. Transfer vegetables to a board and let cool.

4.  Set cooking grate in place, if using a portable one. Grill zucchini, corn, and tomatoes (in batches, if needed), turning occasionally, until grill marks appear, 5 to 35 minutes, depending on distance from fire.

5.  Pull off blackened outsides from onions and peppers. Cut corn kernels from cobs into large bowl. Cut remaining vegetables into slices or strips, discarding seeds; add to bowl.

6.  Stir remaining 6 tbsp. oil into vinegar with remaining 1/4 tsp. each salt and pepper. Toss gently with vegetables, add mint, and more salt and pepper if you like.

 

*Or cook all the vegetables over (but not in) a medium (350° to 450°) charcoal fire, adding 8 briquets every 30 minutes.

 

Note: Nutritional analysis is per 1 1/2-cup serving.

 

Russell Moore, Camino, Oakland, CA, Sunset

AUGUST 2011

 

Source: MyRecipes

 

 

 

Citrus-Herb Grilled Vegetables

Citrus-Herb Grilled Vegetables

Marinate a medley of summer veggies—yellow squash, zucchini, bell pepper, eggplant, and sweet onion—in olive oil and herbs and then grill until tender.

Yield: Serves 12

Cost per Serving: $1.60

 

Ingredients:

•  1 cup olive oil

•  2 teaspoons salt

•  4 cloves garlic, crushed

•  1 teaspoon dried oregano

•  1 tablespoon chopped fresh rosemary

•  1 tablespoon chopped fresh thyme

•  1 tablespoon chopped fresh parsley

•  1 teaspoon pepper

•  2 teaspoons grated lemon zest

•  6 tablespoons lemon juice

•  3 medium zucchini, each cut lengthwise into 4 pieces

•  3 medium yellow squash, each cut lengthwise into 4 pieces

•  2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces

•  1 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer

•  2 eggplants, each cut lengthwise into 4 pieces

•  3 portobello mushrooms, stems removed

 

Preparation:

1.  In a bowl, combine oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper, lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag and shake to coat vegetables. Let stand for 3 hours at room temperature. Put eggplant and mushrooms in a separate ziplock bag, add remaining marinade, seal and shake to coat vegetables. Let stand for 1 hour at room temperature.

2.  Preheat grill to medium. When heated, oil grates. Place onions, bell peppers and eggplant on grill and cook for 10 minutes. Add zucchini, squash and mushrooms to grill and cook all vegetables about 15 minutes longer, turning halfway through.

3.  Cut vegetables into smaller sizes for serving, if desired. Arrange on a platter and serve warm, or cover and chill to serve cold.

 

All You

AUGUST 2011

 

Source: MyRecipes