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.
STEAMED VEGGIE BUNDLES
"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.
Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
GRILLED VEGGIE PORK BUNDLES
"We enjoy these colorful bundles on the deck along with rice and a tall glass of iced tea," Linda Turner Ludwig says from Columbiana, Ohio. For variety, try it with provolone cheese or red sweet peppers...or a substitute chicken breast for the pork chops.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cross two bacon strips to form an "X"; repeat. Sprinkle pork chops with salt and pepper; place over bacon strips. Layer with onion, tomato and green pepper. Wrap bacon strips over vegetables and secure with a toothpick., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat, using a drip pan. Place pork bundles over the drip pan. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°. , Place cheese slices over bundles; cover and grill 1 minute longer or until cheese is melted. Discard toothpicks.
Nutrition Facts : Calories 590 calories, Fat 42g fat (18g saturated fat), Cholesterol 146mg cholesterol, Sodium 595mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
GRILLED VEGGIE BUNDLES
We have so many garden vegetables right now and this is a nice way to use up some of them. This would make a nice appetizer or a side dish for a cook out. The sauce makes these little bundles. You may also have some left over zucchini and squash depending on how small they are.
Provided by Nimz_
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce combine the last 5 ingredients and set aside.
- In medium saucepan bring 2 cups of water to a boil.
- Add carrots and boil for 2 minutes.
- Add onion and boil another minute.
- Add zucchini and squash and boil for 30 seconds.
- Remove from stove and drain and rinse with cold water.
- On a work surface place 1/2 piece of ham and in the center add 2 zucchini strips, 2 squash strips 1 onion strip and 1 carrot strip. Fold the lower end over the vegetables and then the other end.
- Place bundle on metal skewers with the folded side first and repeat until you have all the ham used up.
- Place them touching each other slightly on the skewers.
- Preheat your grill to medium heat.
- Coat the cooking grate with oil.
- Brush each bundle with the sauce and place on grill.
- Cook with lid open for 15-20 minutes until the ham turns slightly brown, basting with the sauce every 5 minutes and turning gently 4 times.
- Remove from the grill and enjoy.
Nutrition Facts : Calories 168.7, Fat 6.3, SaturatedFat 2.1, Cholesterol 39.9, Sodium 1938.1, Carbohydrate 11.1, Fiber 2.4, Sugar 5.3, Protein 14.6
GRILLED VEGGIE AND STEAK APPETIZER
Beef bites and three kinds of vegetables quickly cook in a grill basket for a hot and hearty appetizer in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill "wok").
- Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
- Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.
Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 2 g, TransFat 0 g
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