Currently viewing the tag: "Vegetables"
Marinated Grilled Vegetable Salad

Marinated Grilled Vegetable Salad

This recipe will give you the perfect excuse to purchase a grill basket. Later, use it for grilling fish or even fruit for dessert.

Yield: 6 servings (serving size: 1 cup)

 

Ingredients:

•  1 pound asparagus spears

•  1 red onion, cut into 2-inch pieces

•  1 red bell pepper, cut into 2-inch pieces

•  1 large squash, cut in half lengthwise and sliced into 2-inch pieces

•  1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces

•  1/4 cup white balsamic vinegar

•  2 tablespoons olive oil

•  1 tablespoon honey

•  1/2 teaspoon salt

•  1/2 teaspoon dried basil

•  1/2 teaspoon dried oregano

•  1/4 teaspoon dried thyme

•  1/4 teaspoon pepper

•  1 garlic clove, minced

 

Preparation:

1.  Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash, and zucchini in a large heavy- duty zip-top plastic bag.

2.  Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.

3.  Prepare grill.

4.  Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium- high heat (350° to 400°) 22 minutes or until slightly charred, turning often.

 

Oxmoor House Healthy Eating Collection, Oxmoor House

2004

 

Source: MyRecipes

 

 

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

 

 

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

 

 

 

Pasta and Grilled Vegetables with Goat Cheese

This vibrant vegetable entrée is light and delicious. To ensure even grilling, cut the vegetables into large, similar-sized pieces. After they’re cooked, they’re chopped into bite-sized pieces. You can substitute yellow squash for zucchini.

Yield: 4 servings (serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons basil)

 

Ingredients:

•  1 large zucchini, quartered lengthwise (about 8 ounces)

•  1 red bell pepper, cut into 4 wedges

•  1 leek, trimmed and halved

•  1 (14-ounce) can artichoke hearts, drained

•  1 head radicchio, quartered

•  1/2 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

•  Cooking spray

•  4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

•  1 cup grape or cherry tomatoes

•  3/4 cup (3 ounces) crumbled goat cheese

•  2 tablespoons chopped fresh basil

 

Preparation:

1.  Prepare grill.

2.  Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.

3.  Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

 

Source: MyRecipes

Kebabs are an easy, no-fuss way to serve a hungry crowd in minutes—cutting the meat into small pieces allows it to cook quickly and uniformly. Make it a meal: Serve the skewers with orzo tossed with olive oil, chopped parsley, and grated Parmesan. Recipe by Kate Merker: June, 2010 from the Real Simple

 

Ingredients:

•  3 1/2 pound(s) lamb top round or boneless leg, cut into 1 1⁄2-inch pieces

•  3 tablespoon(s) olive oil

•  1 teaspoon(s) dried oregano

•  Kosher salt and black pepper

•  4 bell peppers, seeded and cut into 2-inch-wide strips

•  2 medium red onions, each cut into 6 wedges (root ends left intact)

•  1/3 cup(s) fresh lemon juice, plus lemon wedges for serving

 

Preparation:

1.  Soak 16 wooden skewers in water. Heat grill to medium-high.

2.  Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.

3.  In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.

4.  Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.

 

June 2012

 

Source: Cooking Light

 

 

The vegetables can be grilled up to 4 hours in advance and served at room temperature.

Recipe by Charlyne Mattox: June, 2011 from the Real Simple

 

Ingredients:

• 2 cup(s) couscous

• 6 zucchini and/or yellow squash (about 2 1⁄2 pounds total), sliced 1⁄4 inch thick

• 1 large eggplant (about 1 pound), sliced

• 1 quart(s) cherry tomatoes (preferably on the vine)

• 2 bunch(es) scallions, trimmed

• 1/2 cup(s) olive oil

• Kosher salt and black pepper

• Spiced Chili Oil or store-bought harissa (North African chili sauce)

 

Preparation:

1.  Prepare the couscous according to the package directions. Meanwhile, heat grill to medium. In a large bowl, toss the zucchini, squash, eggplant, tomatoes, and scallions with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.

2.  Working in batches if necessary, grill the vegetables, covered, turning occasionally, until tender, 4 to 6 minutes for the eggplant and squash and 1 to 2 minutes for the tomatoes and scallions. Serve with the couscous and Spiced Chili Oil, for drizzling.

 

June 2012

 

Source: Cooking Light

 

 

 

These grilled Italian vegetables are delicious over either pasta or on an appetizer platter with goat cheese and bread.

 

Ingredients:

• 1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices

• 1 teaspoon salt, divided

• 3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices

• 1 red bell pepper, seeded and quartered

• Cooking spray

• 4 plum tomatoes, halved

• 4 cups (3-inch) sliced green onions (about 2 bunches)

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon grated lemon rind

• 1/2 cup thinly sliced fresh basil

• 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)

• 1/4 cup (1 ounce) grated fresh Parmesan cheese

 

Preparation:

1.  Place eggplant in a colander; sprinkle with 3/4 teaspoon salt. Toss gently to coat. Cover and let stand 30 minutes. Rinse eggplant with cold water, and drain well.

2.  Prepare grill.

3.  Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning once. Add tomatoes and onions; cook 5 minutes, turning often. Remove the vegetables from grill; cut all into 1-inch pieces except tomato. Cut tomato halves in half lengthwise.

4.  Combine 1/4 teaspoon salt, oil, rind, and basil in a large bowl. Add vegetable mixture, pasta, and cheese; toss well.

 

Note:

Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work.

 

Cooking Light

JUNE 2000

 

Source: Cooking Light