Grilled Pumpkin Bowl With Veggies Food

GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT

Steps:

• Heat grill to medium-high.
• Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
• Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
• Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
• Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
• Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
• Bake in preheated oven until all vegetables are tender, about 35 minutes.

GRILLED VEGETABLES

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.

CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
• Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
• Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
• Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
• Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

GRILLED PUMPKIN BOWL WITH VEGGIES

Steps:

• Preheat oven to 325 degrees F. To make pumpkin serving bowls, cut off the top of the pumpkins; discard tops; scoop out stringy pulp and seeds. (Use seeds in Toasted Pumpkin Seeds.) Place pumpkins bowls, cut side down, in 3-quart rectangular baking dish. Add 2 tablespoons water. Bake for 30 to 45 minutes or just until tender.
• In a small bowl combine melted butter, brown sugar, chili powder, and cinnamon. To grill pumpkin bowls, brush inside and cut edges of pumpkins with some of the butter mixture. Set aside remaining butter mixture. Place pumpkins, cut side down, directly on the rack of an uncovered grill over medium-hot coals (for a gas grill, preheat grill 10 minutes, reduce heat to medium). Grill for 10 to 15 minutes or until browned. Remove from grill to a platter. Cover loosely with foil to keep warm.
• In a bowl toss sweet peppers and onion with oil, salt, and pepper. Heat a 12-inch cast iron skillet or grill wok on grill over medium-hot coals (for a gas grill, use medium heat). Add vegetable mixture; cook and stir 6 to 8 minutes until vegetables are crisp-tender. Add tomatoes; cook and stir 1 to 2 minutes more or until tomatoes are heated through. Stir in reserved butter mixture (if using a grill wok, return vegetables to a large bowl before adding butter mixture). Toss gently.
• To serve, place grilled pumpkin bowls on a serving platter. Spoon vegetable mixture into pumpkin bowls scooping up some of the pumpkin pulp. Sprinkle with snipped cilantro. Makes 6 side-dish servings.