SLIGHTLY SPICY GRILLED VEGETABLE PIE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h15m
Yield Eight servings
Number Of Ingredients 18
Steps:
- To make the crust, combine the flour, cornmeal, sugar, salt and cayenne in a bowl. Rub in the butter. Take out 1/4 cup of the mixture and set aside. Add the ice water and stir just until mixture forms into a ball. Wrap in plastic and chill for 30 minutes.
- Preheat the oven to 350 degrees. Roll out the crust between 2 layers of plastic wrap. Remove the top layer of plastic and invert into a 9-inch pie plate. Peel off the plastic, fit the dough into the plate and trim the edges. Line the pie plate with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Carefully lift out the foil and set the crust aside.
- To make the beans, place all of the ingredients in a food processor and process until smooth. Set aside. To make the vegetables, season the zucchini with salt and pepper. In a bowl, toss together the roasted peppers and grilled corn. Season with salt and pepper.
- To assemble, spread half of the bean puree over the crust. Top with half of the zucchini, pressing it into the bean puree. Top with half of the pepper mixture. Spread the remaining bean puree over the pepper mixture. Top with the remaining pepper mixture and then the zucchini, pressing each layer down. Sprinkle the top with the reserved crumb mixture. Bake for 45 minutes. Let stand for 15 minutes. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 742 milligrams, Sugar 6 grams, TransFat 0 grams
SPICED GRILLED VEGETABLES
Steps:
- Preheat the grill to medium-high heat.
- Put the fenugreek, oil, garam masala, cumin, salt and pepper in a small bowl and stir. Brush the spice oil onto the mushrooms, corn and peppers and grill until they are tender-crisp and slightly charred around the edges, brushing more spice oil onto them as they grill. Cut into bite-size pieces and serve on a platter or as a side dish.
GRILLED VEGETABLES WITH EIGHT-SPICE SEASONING
Provided by Lisa Ferro
Categories Food Processor Vegetable Side Wheat/Gluten-Free Backyard BBQ Grill Grill/Barbecue Bon Appétit Houston Texas Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield MAKES ABOUT 3/4 CUP
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in processor. Blend 15 seconds. Transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.)
- Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.
LITTLE SPICY VEGGIE PIES
Each individual potato-topped pie provides four of your 5-a-day, and is healthy, vegan, low calorie and gluten-free too. Get ahead and freeze for another day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- To make the topping, boil the potatoes for 15-20 mins until tender then drain, reserving the water, and mash with the ground and fresh coriander and yogurt until creamy.
- While the potatoes are boiling, heat the oil in a large pan, add the ginger and fry briefly, tip in the curry powder and garlic, stirring quickly as you don't want it to burn, then tip in a can of chickpeas with the water from the can. Stir well, then mash in the pan to smash them up a bit, then tip in the second can of chickpeas, again with the water from the can, along with the carrots, corn, bouillon and tomato purée. Simmer for 5-10 mins, adding some of the potato water, if needed, to loosen.
- Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes (each about 10cm wide, 8cm deep) and top with the mash, smoothing it to seal round the edges of the dishes. If you're following our Healthy Diet Plan, bake two for 25 mins until golden, and cook half the spinach, saving the rest of the bag for another day. Cover and chill the remaining two pies to eat another day. Will keep in the fridge for four days - if following the Healthy Diet Plan pop the extra two pies in the freezer for the end of the week. If freezing, to reheat, bake from frozen for 40-45 mins until golden and piping hot.
Nutrition Facts : Calories 478 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
- Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
- Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
- To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
- Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
SPICY GRILLED VEGGIES
Grilling isn't just for meat! Fire up the grill to add flavor to this fun combination of assorted vegetables; lemon pepper gives them a zesty, spicy kick.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Heat coals or gas grill for direct heat.
- Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
- Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
- Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.
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