Grilled Vegetables With Olive And Sun Dried Tomato Dressing Food

GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE

Grilled Vegetables with Sun Dried Tomato Vinaigrette image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 sundried tomatoes, in oil, chopped
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
2 portobello mushrooms, cleaned and stems removed
1 small head fennel, quartered
4 artichokes, cleaned and quartered
1 yellow zucchini, quartered
1 green zucchini, quartered
1/4 cup olive oil

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

Grilled Vegetables with Sun Dried Tomato Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories side-dish

Number Of Ingredients 12

Ingredients

4 sundried tomatoes, in oil, chopped
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
2 portobello mushrooms, cleaned and stems removed
1 small head fennel, quartered
4 artichokes, cleaned and quartered
1 yellow zucchini, quartered
1 green zucchini, quartered
1/4 cup olive oil

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

Sun Dried Tomato Grilled Chicken & Vegetables image

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

Ingredients

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 each red and green pepper, cut into strips
2 cups hot cooked long-grain brown rice

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

Sun-Dried Tomato Dressing image

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

Ingredients

1/2 cup sun-dried tomato packed in oil
1/2 cup apple cider vinegar or 1/2 cup red wine vinegar
1 shallot
4 basil leaves
1 teaspoon chopped chives
1 garlic clove, crushed
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
1/2 cup extra virgin olive oil

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

Grilled Vegetables with Olive and Sun-Dried Tomato Dressing image

Categories Vegetable Picnic Vegetarian Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
4 small zucchini, trimmed, cut lengthwise in half
2 red bell peppers, quartered
4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges
1 tablespoon grated orange peel
2 teaspoons chopped fresh rosemary
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped brine-cured black olives (such as Kalamata)
2 oil-packed sun-dried tomato halves, drained, chopped
2 hard-boiled eggs, shelled, halved

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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