VEGGIES WITH HONEY-MUSTARD DIP
Raw cauliflower and broccoli also work well with this dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together mayonnaise, honey, and mustard; season with salt and pepper. Serve dip alongside cucumber, bell peppers, and carrots. (To store, refrigerate dip and veggies separately, up to 1 day.)
Nutrition Facts : Calories 118 g, Fat 5 g, Fiber 1 g, Protein 1 g
GRILLED SWEET POTATO FRIES WITH HONEY-MUSTARD-MINT DIPPING SAUCE
Steps:
- Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries.
- Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges.
- Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.
Nutrition Facts : Calories 176 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 743 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 2 grams, Sugar 21 grams
GRILLED VEGETABLES WITH HONEY MUSTARD DIPPING SAUCE
Grilling gives these simply prepared vegetables the perfect amount of smoky flavor and the dipping sauce accentuates that lovely smokiness!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 10m
Number Of Ingredients 12
Steps:
- Preheat grill to medium-high heat. To a large bowl or zip top bag, add the vegetables, olive oil, salt, pepper, and toss well to coat evenly.
- Place vegetables directly on grill grates and grill for about 5 to 7 minutes, flipping as needed to ensure even cooking. Cook until as done as desired. Exact cooking time will depend on your grill, how done you like your veggies, etc.
- To a medium bowl, add all ingredients, whisk to combine, taste to check for seasoning balance, and make any necessary tweaks if desired. Serve immediately with the grilled vegetables.
Nutrition Facts : Calories 234 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 6 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1350 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
HONEY-GRILLED VEGETABLES
Steps:
- Scrub potatoes to remove any dirt. Prick all over with a fork. Micro-cook the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, wine, garlic, thyme, salt, and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.
- Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper, and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes.
VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE
Since October is cancer awareness month I thought I would add my little grain of sand with this nutritionally sound and vitamin filled dish. Courtesy of Better Homes & Gardens with some tweaking by me.
Provided by Manami
Categories Cauliflower
Time 41m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 450F degrees.
- Coat a 15x10x1" baking sheet with spray; set aside.
- In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
- In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
- Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
- Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
- Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
- Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
- Then ENJOY!
Nutrition Facts : Calories 383.8, Fat 10.7, SaturatedFat 2.3, Cholesterol 105.8, Sodium 579.9, Carbohydrate 60.9, Fiber 6.8, Sugar 16.3, Protein 13.2
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