Grilled Marinated Beef Veggies In Rice Paper Food

10 BEST WAYS TO COOK WITH RICE PAPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious rice paper recipe in 30 minutes or less!

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!

Steps:

• Place ingredients in a jar and shake well. Set aside 10 minutes+.
• Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
• Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
• Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
• Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
• Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
• Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
• Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
• Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
• Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
• While vegetables are still hot, drizzle over Dressing and toss.
• Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

VEGGIE KABOBS WITH HERB AND GARLIC MARINADE

Steps:

• Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill to medium heat.
• Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
• Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

GRILLED MARINATED BEEF WITH VEGETABLES IN RICE PAPER

Steps:

• Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
• Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
• Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.

MARINATED VEGGIES

Steps:

• Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
• Preheat grill for medium heat.
• Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

MARINATED VEGGIE BEEF KABOBS

Steps:

• In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
• Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
• Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
• Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.

GRILLED MARINATED BEEF & VEGGIES IN RICE PAPER

Steps:

• 1. Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight. 2. Prepare bbq (med-hi) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 mins each side. 3. Dip rice paper in warm water to soften. Pat dry with paper towel. Place rice paper on work surface. Arrange meat and other ingredients down centre of paper, dividing equally. Fold sides over filling. Arrange seam side down on a platter. 4. Whisk fish sauce, vinegar and onions in a bowl. Serve rice paper rolls with sauce.

GRILLED & MARINATED SUMMER VEGETABLES

Steps:

• Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
• Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

MARINATED GRILLED VEGETABLES

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
• While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
• When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

MARINADE FOR GRILLED VEGETABLES

Steps:

• Combine all ingredients and mix well.
• Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
• Yield 1 cup marinade.