GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Provided by Anna Stockwell
Categories Summer Dinner Grill Grill/Barbecue Shrimp Zucchini Tomato Feta Oregano Quick & Easy Quick and Healthy
Yield 2 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
- Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
- Meanwhile, grill pita just until warm and toasted.
- Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.
GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE
Categories Cheese Tomato Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Feta Zucchini Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
- Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.
GRILLED ZUCCHINI WITH ITALIAN TOMATOES AND PARMESAN
Make and share this Grilled Zucchini With Italian Tomatoes and Parmesan recipe from Food.com.
Provided by MsSally
Categories Vegetable
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini lenghtwise.
- Brush with olive oil and sprinkle seasonings.
- equally on all pieces.
- Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
- Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.
GRILLED ZUCCHINI WITH TOMATOES
Make and share this Grilled Zucchini With Tomatoes recipe from Food.com.
Provided by pEa_NuT
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
- Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
- Remove from grill.
- Grill sweet peppers about 15 minutes or until skins are blistered and browned.
- Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
- Peel off skins. Cover and chill vegetables for at least 30 minutes.
- For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
- Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
- Store remaining dressing in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 46.7, Fat 0.4, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 10.9, Fiber 2.5, Sugar 8, Protein 1.8
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
GRILLED ZUCCHINI SALAD WITH PURSLANE AND TOMATO
Categories Salad Leafy Green Tomato Vegetable Vegetarian Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 to 6 first-course or side-dish servings
Number Of Ingredients 11
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
- Make dressing:
- Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
- Grill zucchini:
- Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
- Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
GRILLED ZUCCHINI SALAD WITH TOMATOES AND BASIL
Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry or fish also.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
- When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
- Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
- Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).
Nutrition Facts : Calories 118.5, Fat 9.4, SaturatedFat 1.3, Sodium 21.9, Carbohydrate 8.2, Fiber 2.7, Sugar 4.5, Protein 2.8
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