GRILLED SUMMER VEGETABLES
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium-high heat.
- Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.) Arrange the cooked vegetables on a platter.
- Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.
GRILLED VEGETABLES
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
GRILLED SUMMER VEGETABLE MEDLEY
This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.
Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING
Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.
Provided by David Tanis
Categories vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
- Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
- Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
- Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
- Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
- Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.
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