GRILLED VEGETABLES WITH HERB VINAIGRETTE
These simply prepared vegetables need no more than an herb-and-caper vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels.
- Toss beets with 1 tablespoon oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 cup plus 1 teaspoon oil in a large bowl; season with salt.
- Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just before serving, spoon vinaigrette on top, and gently toss.
GRILLED VEGETABLE STACKS WITH HERB VINAIGRETTE
Harness the abundance of summer vegetables and pair these stunning vegetable stacks with your favorite grilled protein. This show-stopping, yet simple, side dish combines grilled vegetables, fresh tomatoes, creamy goat cheese, and a bright, herby vinaigrette. The herbs are also interchangeable with other "soft" herbs of your preference-basil and dill would both work well.
Provided by Marianne Williams
Time 15m
Yield Serves 4 (serving size: 1 stack)
Number Of Ingredients 14
Steps:
- Preheat a grill pan over medium-high. Toss together eggplant, zucchini, squash, mushrooms, onion, and 3 tablespoons of the oil in a large bowl until coated. Spray a grill pan with cooking spray. Grill vegetables, in batches, in a single layer until charred and tender, flipping once, about 10 minutes for the eggplant and mushrooms and 8 minutes for the zucchini, squash, and onion. Transfer vegetables to a platter, add tomatoes, and season all evenly with 1/2 teaspoon of the salt.
- Stir together vinegar, parsley, tarragon, pepper, and remaining 1 tablespoon olive oil and 1/8 teaspoon salt in a small bowl. Stack vegetables on serving plates, alternating vegetables until you have stacks of about 8 vegetables each. Top with goat cheese, and drizzle with vinaigrette.
Nutrition Facts : Calories 212, Carbohydrate 16 g, Fat 16 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, Sodium 350 mg, Sugar 9 g, UnsaturatedFat 12 g
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
HERB VINAIGRETTE FOR GRILLED VEGETABLES
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add shallots and garlic; cook, stirring, until softened, about 2 minutes. Transfer to a medium bowl; let cool. Stir in capers, zest, parsley, basil, and mint. Season with salt and pepper. Cover with plastic wrap; set aside.
- Blend vinegar, mustard and lemon juice, plus salt and pepper to taste, in a blender until combined. With blender running, pour in remaining 1 cup plus 2 tablespoons oil in a slow, steady stream; blend until emulsified. Just before serving, stir vinaigrette into shallot mixture.
HERB GRILLED VEGETABLES
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
- Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture.
- Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
Provided by Sara Foster
Categories Cheese Dairy Herb Pepper Tomato Vegetable Appetizer Side Goat Cheese Basil Rosemary Bell Pepper Squash Zucchini Summer Grill Grill/Barbecue Thyme Dill Parsley Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 35
Steps:
- Grilled Vegetable Antipasto:
- 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
- 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
- 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
- 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
- Crostini:
- Makes 25 to 30 crostini
- 1. Preheat the oven to 400 degrees
- 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
- 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
- 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
- 5.Let cool completely, then store in an air-tight container up to 1 week.
- Herbed Balsamic Vinaigrette:
- 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
- Herbed Chevre:
- 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
- 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
GRILLED VEGETABLE ANTIPASTI TRAY WITH HERB VINAIGRETTE
Make and share this Grilled Vegetable Antipasti Tray With Herb Vinaigrette recipe from Food.com.
Provided by jonesies
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a screw-top jar, combine the last 7 ingredients to make the herb vinaigrette. Cover and shake well.
- Scrub potatoes thoroughly and cut in half lengthwise.
- In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 10 minutes or until nearly tender.
- Drain and rinse with cold water, drain again and set aside.
- Meanwhile, wash asparagus spears and break off woody bases where spears snap easily.
- In a medium skillet, cook asparagus, covered, in a small amount of boiling water for 3 minutes.
- Drain and rinse with cold water, drain again.
- For a charcoal grill, grill tomatoes, asparagus and potatoes in a grill wok or on the rack of an uncovered grill directly over medium coals, brushing occasionally with 1/4 cup of the herb vinaigarette.
- Grill potatoes for 10 to 15 minutes or until just tender, gently tossing or turning occasionally.
- Grill asparagus for 3 to 5 minutes or until just tender and browned, tossing or turning once.
- Grill tomatoes, cut sides down, for 10 to 12 minutes or until softened and skin is charred.
- (For gas grill, preheat grill, reduce heat to medium and proceed as stated above).
- To serve, arrange greens on a large platter, arrange grilled veggies on top of salad greens.
- Top with salami slices and shaved cheese.
- Serve with remaining herb vinaigrette dressing.
Nutrition Facts : Calories 164.3, Fat 11.1, SaturatedFat 2.2, Cholesterol 5.7, Sodium 209.9, Carbohydrate 12.9, Fiber 3.2, Sugar 2.8, Protein 5
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED HERB VEGETABLES
The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly. , Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED VEGETABLES WITH VINAIGRETTE
I got this from the DIY network website, and I'm saving it here to try soon! It looks like a great way to grill your veggies! Prep time includes time to cut up veggies.
Provided by Kree6528
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
- Add oil slowly, whisking constantly.
- Season with salt and pepper.
- To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
- Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.
Nutrition Facts : Calories 329.9, Fat 28.1, SaturatedFat 3.9, Sodium 144.2, Carbohydrate 19.5, Fiber 3.4, Sugar 11.2, Protein 3.3
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