Grilled Vegetables With Olive And Sun Dried Tomato Dressing Food
GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE
Steps:
- Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.
GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE
Steps:
- Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.
SUN DRIED TOMATO GRILLED CHICKEN & VEGETABLES
Chicken breasts and peppers get a quick marinade in sun dried tomato vinaigrette dressing before they're grilled to perfection and served on brown rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min. Remove chicken and peppers from dressing; discard dressing.
- Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
SUN-DRIED TOMATO DRESSING
This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with a 1/2 cup water if you like a thinner dressing. Taken from Relish magazine.
Provided by tinebean21
Categories Salad Dressings
Time 7m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
- Add oil, a little at a time. Pulse until thick and well blended.
GRILLED VEGETABLES WITH OLIVE AND SUN-DRIED TOMATO DRESSING
Categories Vegetable Picnic Vegetarian Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Spray grill with oil spray and prepare barbecue (medium-low heat). Spray all vegetables on all sides with oil spray. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
- Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.
- Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.
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