Grilled Tuscan Marinated Vegetables Food

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.

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.

TRADITIONAL GRILLED ITALIAN VEGETABLES

Steps:

• Preheat the grill on medium-high heat and wash the vegetables under running water.
• Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
• Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
• Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
• Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
• In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
• Tear the basil leaves with your hands to release the aroma and add them to the bowl.
• When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.

TUSCAN GRILLED SUMMER VEGETABLES

Steps:

• Put eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry and place in a large, shallow glass or ceramic dish. Add the remaining vegetables and basil. Cover with the Tuscan marinade. Refrigerate for 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes per side.

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

Steps:

• Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
• Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.

GRILLED TUSCAN MARINATED VEGETABLES

Steps:

• Mix oil, vinegar, Super Spice Grill Blend and mustard in small bowl until well blended. Place vegetables in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 1 hour or longer for extra flavor. Remove vegetables from marinade. Place vegetables in grill basket, grill rack or thread onto skewers.
• Grill over medium heat 5 to 10 minutes or until tender, turning frequently.

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:

• Mix oil, vinegar, juice and dressing mix in cruet or small bowl as directed on package. Reserve 1/4 cup dressing; refrigerate until ready to use.
• Pour remaining dressing over vegetables in shallow glass dish. Refrigerate 1 hour to marinate, stirring after 30 min. Drain vegetables; discard marinade.
• Heat greased grill to medium-high heat. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with reserved dressing.

TUSCAN MARINADE

Steps:

• Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.

EASY GRILLED VEGETABLES

Steps:

• Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
• Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
• Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.