PAT'S GRILLED VEGETABLE HERO
Lemon Mayo:
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the grill to medium.
- In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
- Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
- Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed.
GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high.
- Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
- Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
- Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
- Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
- Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
- Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
- Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.
GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
GRILLED VEGETABLES AND HALLOUMI CHEESE WITH CHARRED-TOMATO DRESSING
Steps:
- Preheat grill to medium-high. Brush tomatoes with oil; season with salt and pepper. Place on grill, cut-side up; cook until marked on bottom, about 5 minutes. Chop and transfer to a bowl. Stir in oil, vinegar, and basil; season with salt and pepper.
- Brush onion, mushroom caps, and squashes with oil; season with salt and pepper. Grill until tender and marked in spots, about 8 minutes for onion and squashes, 7 minutes for mushrooms. Meanwhile, grill cheese until softened and marked, about 1 minute a side.
- Divide romaine hearts, radicchio, vegetables, and cheese among plates. Drizzle with dressing, top with basil, and serve immediately.
GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING
Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.
Provided by David Tanis
Categories vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
- Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
- Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
- Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
- Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
- Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.
GRILLED VEGETABLE HERO
Categories Sandwich Kid-Friendly Quick & Easy Back to School Backyard BBQ Lunch Basil Bell Pepper Zucchini Summer Grill Grill/Barbecue Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
- Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.
GRILLED VEGETABLE HERO WITH BLACK OLIVE DRESSING
Categories Olive Vegetable Vegetarian Grill/Barbecue
Yield Makes 4 servings.
Number Of Ingredients 14
Steps:
- Heat the grill to medium-hot and position a vegetable grill rack on it. Place the peppers on the rack and roast, turning them over as necessary, until all sides are charred. Meanwhile, prepare the other vegetables. Slice the onions into rings about 1/4-inch thick. Cut off the roots of the radicchio and endive and separate the leaves. Place the leaves, mushrooms, and onion rings in a medium bowl. Toss with the olive oil, making sure everything is well coated (sdd more oil, if necessary), and season with salt and pepper. Place all the vegetables on the vegetable rack and cook until they are all tender and brownish on both sides. (Watch the radicchio and endive-they brown within a minute or two.) Remove from the rack and keep warm. Allow the peppers to cool. When they can be handled, peel and seed them and tear them into strips. If you like, toast the rolls briefly on the grill. Place a mushroom in each roll, along with equal amounts of onions and peppers. Top with Black Olive Dressing. Serve warm. Dressing: Process the olives in a food processor until well minced. Add mayonnaise and balsamic and process until smooth. Keep refrigerated until ready to use and keep any unused portion refrigerated.
GRILLED VEGETABLES WITH LEMON-CAPER DRESSING
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
- Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
- Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
- While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1316 milligrams, Sugar 19 grams
GRILLED VEGETABLE HERO WITH PICKLED PEPPERS AND PROVOLONE
This is as hearty as a meat sandwich! Lightly charred vegetables, oil and vinegar dressing, a nice black olive tapanede with basil and provolone cheese served on a yummy roll to soak up all the delicious dressing-I'm in veggie heaven! From Down Home with the Neely's Cookbook.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the grill or a grill pan to medium high. Arrange the zucchini, squash, bell peppers, and onion on a rimmed baking sheet. Whisk the vinegar and olive oil together in a bowl to blend. Brush the cut side of each roll with a small amount of the dressing mixture, then toss the vegetables with the remaining dressing. Season with salt and pepper. Grill the cut side of the rolls until toasted, about 1 minute. Place the rolls cut side up on plates.
- Grill the veggies until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on the baking sheet, about 10 minutes.
- Spread the bottom half of each roll with 1 1/2 tbls. tapenade, and top with warm vegetables. Cover the veggies in each sandwich with 2 slices of cheese, and a quarter of the banana peppers and basil. Finish with an additional drizzle of olive oil and a pinch of salt and pepper.
- Cover each sandwich with the top of roll, and press down gently to marry the flavors. Enjoy!
Nutrition Facts : Calories 309.1, Fat 27.8, SaturatedFat 3.9, Sodium 16.4, Carbohydrate 15.4, Fiber 5, Sugar 8.7, Protein 4
GRILLED VEGETABLE HERO
My spin on a Pat Neely recipe. Almost any combination of veggies work, even adding mushrooms, but the Lemon Mayonnaise puts it over the top.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the Lemon Mayonnaise: Combine together the mayonnaise, garlic, lemon zest, lemon juice, hot sauce if using, salt and pepper, to a small bowl. Cover with plastic wrap and refrigerate until needed.
- To make the Sandwich: Preheat the grill to medium.
- In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
- Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill. Remove the bread and evenly spread Lemon Mayonnaise on both sides.
- Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella (or cheese of choice) and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
Nutrition Facts : Calories 566, Fat 41.6, SaturatedFat 11.6, Cholesterol 56.3, Sodium 678.5, Carbohydrate 36.2, Fiber 4.5, Sugar 18.2, Protein 16.4
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