Grilled Peppers With Garlic Herb Oil Food

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

GRILLED PEPPERS

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

GRILLED PEPPERS WITH GARLIC YOGURT

Steps:

• Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
• Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
• In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
• Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

ROASTED PEPPERS WITH GARLIC AND HERBS

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

GARLICKY GRILLED SQUID WITH MARINATED PEPPERS

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush nuts using the side of a chef's knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
• Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8-10 minutes.
• Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
• Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45-60 seconds per side. Transfer to a clean large bowl and season with salt.
• Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
• Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

GRILLED GARLIC & HERB VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Mix dry rub and oil in large bowl until blended. Add vegetables; toss to evenly coat.
• Cover grill grate with foil; spray with cooking spray. Spread vegetables onto foil.
• Grill 8 to 10 min. or until crisp-tender, turning occasionally.

GRILLED PEPPERS WITH GARLIC-HERB OIL

Steps:

• Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife.
• Fold thin tip end under to approximate the thickness of the rest of the roast.
• Tie with butcher's twine, then keep tying the roast with twine every 1 1/2 to 2 inches (to help the roast keep its shape).
• Snip silverskin with scissors to keep roast from bowing during cooking.
• Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
• Lubricate rack with an oil-soaked rag using tongs.
• Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off the burner directly under the meat and turn remaining one or two burners (depending on grill style) to medium.
• Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
• Let meat rest 15 minutes before carving.

GARLIC HERB GRILLED PORK TENDERLOIN

Steps:

• Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
• Insert garlic into the slit and on onto the fatty part of pork.
• Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper
• Preheat an outdoor grill for medium-high heat
• Lightly oil the grill grate. Place pork on grill.
• Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (57 degrees C).