EASY GRILLED VEGETABLES
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You'll want this sauce on everything!
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini. Serve immediately with basil garlic sauce.
VEGETABLES WITH CHEESE SAUCE
These will please even picky eaters, so get ready to receive lots of compliments! "The cheese sauce is great with other veggies-like summer squash or potatoes, too." Crystal Sheckles-Gibson - Beespring, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Microwave vegetable blend according to package directions. In a small saucepan, combine cheese and milk. Cook and stir over low heat until melted. Serve with vegetables.
Nutrition Facts : Calories 174 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
- Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
- Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
- To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
- Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
GRILLED VEGETABLES WITH CHEESE SAUCE
These grilled vegetables for a crowd are a cinch to make. Top them with a creamy, flavorful cheese sauce for the win.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings, 1/2 cup vegetables and 2 Tbsp. sauce each
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Toss vegetables with oil; grill 4 to 6 min. or until tender, turning after 4 min.
- Microwave milk in small microwaveable bowl on HIGH 1 min. Stir in chopped Singles; microwave 1 min. or until Singles are completely melted and sauce is well blended, stirring every 30 sec.
- Serve vegetables topped with sauce.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GRILLED SAUSAGES WITH SUMMER VEGETABLES
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. -Nancy Daugherty, Cortland, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.
Nutrition Facts : Calories 362 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1099mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 17g protein.
CHEESE-TOPPED ROASTED VEGETABLES
This recipe is a great addition to any meal. If your family aren't veggie loves, try this. The cheese adds extra flavor everyone will love.-Meredith Holman, Silver Spring, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
CHEESY GREEN VEG GRATIN
Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour
Provided by Esther Clark
Categories Dinner, Side dish
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
- Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
- Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
- Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.
Nutrition Facts : Calories 284 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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