GRILLED BALSAMIC TOMATOES AND ASPARAGUS
In search of a fresh vegetable side-dish recipe? Our Grilled Balsamic Tomatoes and Asparagus is both delicious and easy to prepare. And it's sure to be a welcome addition to your next outdoor barbecue.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill on medium heat.
- Place vegetables on greased grill pan; place on grill grate.
- Grill 10 min. or until asparagus is crisp-tender and tomatoes are blistered, turning after 7 min.
- Microwave dressing in microwaveable bowl on HIGH 15 sec.
- Transfer vegetables to platter; drizzle with dressing.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BALSAMIC GRILLED ASPARAGUS
Steps:
- Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
- Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
- Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.
ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES
This simple vegetarian side dish can be served with meat, fish and veggie mains alike
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.
Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
GRILLED BALSAMIC ASPARAGUS
This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.
Provided by GaylaJ
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
- Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
- Preheat grill on high heat.
- Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
- Grill 5 minutes on each side or until asparagus is done.
GRILLED TOMATOES AND ASPARAGUS WITH PESTO GARNISH
Lots of flavor! This recipe was made for the RSC contest so that is why different ingredients are used like the soy and Ricotta. I myself would like my pesto Recipe #49909 better. And as for the 1/2 teaspoon light soy you don't even know it's there. But if you like go ahead and use salt or just skip it! For the pesto is strong and the veggies need nothing extra.
Provided by Rita1652
Categories Cheese
Time 21m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat grill.
- For pesto place all ingredients into a food processor pulse till smooth.
- Keep cool.
- Mix olive oil and soy place in storage bag.
- Add tomatoes and asparagus.
- Toss to cover then place on hot grill turning till just blistered.
- Remove from grill.
- Season with salt and pepper.
- Cut tomatoes in half.
- Arrange on plate with aparagus.
- Topping with pesto.
GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
Provided by Rita1652
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
- Reduce the heat to a simmer, stirring frequently with a wooden spoon.
- When the polenta becomes too thick, add the remaining water a little at a time.
- Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
- Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
- To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.
Nutrition Facts : Calories 208.1, Fat 8.1, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 31.9, Fiber 4.1, Sugar 5.8, Protein 4.4
GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE
I put together this recipe after looking at several others and combining them. We had never had asparagus on the grill before and it was fantastic.
Provided by B-B-Q Man
Categories Vegetable
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- add vinegars, shallot, and garlic to a non-reactive bowl.
- while whisking, slowly drizzle in olive oil to make an emulsion.
- add salt and pepper.
- let sit for 1/2 hour to allow flavors to meld.
- add asparagus and lightly toss to coat evenly.
- let sit for a few minutes.
- place on medium-high preheated grill and let cook for 8-10 minutes.
- right before you remove from grill squeeze lemon over the asparagus and then serve.
GRILLED OR ROASTED ASPARAGUS WITH BALSAMIC
These asparagus can be grilled or roasted in the oven. A simple balsamic reduction tops them off. From the tag off the asparagus.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toss the asparagus with shallot, oil, 1/8 tsp salt and pepper. Roast or grill turning twice, until tender and browned, 8 to 10 minutes.
- Bring vinegar and the remaining 1/8 teaspoons salt to a simmer in a small skillet over medium-high heat until slightly syrupy and toss the asparagus with the reduced vinegar.
GRILLED ASPARAGUS WITH BALSAMIC SYRUP
I made this tonight for dinner and it was wonderful. Original recipe is from my Webber Cookbook and I've changed it up for us.
Provided by Nimz_
Categories Vegetable
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan bring the vinegar to a simmer over medium heat.
- Reduce the heat until just a few bubbles break through the surface.
- Add the smashed garlic.
- Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
- If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
- Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
- Heat grill to medium heat.
- Remove and discard all tough, woody ends from the asparagus spears.
- Wash and pat dry.
- Lightly coat the asparagus with the Hot Pepper Oil.
- Season evenly with the salt and pepper.
- Brush the cooking grate clean.
- Lay the asparagus perpendicular to the bars on the grate.
- Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
- Arrange the asparagus on a platter or individual plates.
- Remove the garlic from the syrup.
- If the syrup is stiff, warm it briefly over medium heat.
- Drizzle some of the syrup over the spears (you may not need all of it.).
- Season with more salt, if desired.
- Serve warm or at room temperature.
Nutrition Facts : Calories 83.7, Fat 0.3, SaturatedFat 0.1, Sodium 248.8, Carbohydrate 16.1, Fiber 2.3, Sugar 11, Protein 3.1
GRILLED SALMON AND ASPARAGUS WITH BALSAMIC BUTTER
A balsamic reduction is mixed with a bit of butter and drizzled over grilled salmon and grilled asparagus.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat outdoor grill or indoor grill pan to medium high.
- In a small saucepan, bring vinegar and honey to a boil and cook until reduced by half, whisking occasionally, about 3 minutes.
- Remove from heat, whisk in butter and season with salt and pepper.
- Toss the asparagus with 1 1/2 tablespoon olive oil and season with salt and pepper; grill, turning, until tender, about 9 minutes.
- Meanwhile, rub remaining oil on the salmon and season with salt and pepper; grill, turning once, about 6 minutes for medium rare.
- Place salmon and asparagus on a serving plate and drizzle with balsamic sauce.
Nutrition Facts : Calories 587.8, Fat 27.2, SaturatedFat 5.8, Cholesterol 153.9, Sodium 287.5, Carbohydrate 14.4, Fiber 2.3, Sugar 10.6, Protein 68.1
GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA
This complete side is made directly on the grill. Prep everything and let the cook/griller do the rest. Pretty and a wowzer. It will become the centerpiece of your meal. Recipe by Jamie Purviance. (Don't feel like making the vinaigrette, use a good-quality bottled brand.)
Provided by gailanng
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
- In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
- Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
- Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
- Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
- Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.
Nutrition Facts : Calories 392.1, Fat 32.3, SaturatedFat 6.8, Cholesterol 16.7, Sodium 484.8, Carbohydrate 20.5, Fiber 4.9, Sugar 5.8, Protein 9.1
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4.5/5 (106)Total Time 25 minsCategory Side DishCalories 80 per serving
- Preheat oven to 400 F degrees. Spray a baking dish, I used a 9x13 inch, with cooking spray and set aside.
- Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
- In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
- Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.
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- Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
- Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
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