Grilled Vegetables With Salsa Verde And Feta Food

SALSA VERDE GRILLED VEGETABLES

Steps:

• Combine the garlic, preserved lemon, onion, capers, anchovies, and vinegar in a food processor until the ingredients come together. Add the fresh herbs, with the motor running, drizzle in the olive oil until a bright green, chunky mixture forms. Squeeze in the lemon juice and season with a pinch of sea salt. Set aside.
• In a large bowl, add the prepped veggies and a ¼ cup of the salsa verde. Toss until evenly coated and season lightly with salt and pepper.
• Grill the vegetables at 450°F until they have cooked through and have marks on both sides from the grill. Transfer to a serving plate, drizzle with a few tablespoons of the salsa verde, garnish with basil leaves and serve immediately.
• Notes
• Double or triple the salsa verde recipe and save some for later! In addition to grilled vegetables, it's delicious as a topping on fish, chicken or steak. Store in an airtight container for up to 3 days or freeze for later use.

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Steps:

• Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
• In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
• Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
• Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

GRILLED VEGETABLES WITH SALSA VERDE

Steps:

• Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
• Core, seed and quarter the peppers.
• Slice endives in half lengthwise.
• Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
• Sprinkle with salt to taste and toss all to combine.
• Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
• Grill or broil vegetables, turning them once until they are lightly browned on both sides.
• Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

GRILLED VEGETABLES WITH SALSA VERDE AND FETA

Steps:

• Make the salsa verde: cut off the lower stems of the herbs up to where the leaves start and discard them. Measure a cup of each herb. Use a blender or food processor and blend together basil, parsley, cilantro, onion, garlic, jalapeño, salt and freshly ground pepper to taste, and olive oil until it has a pesto consistency. Transfer into a small bowl and set aside.
• Meanwhile, prepare a stovetop grill pan on medium/high heat. Brush the grill with canola oil . Drizzle a little olive oil on the vegetables. Season them with salt and freshly ground black pepper to your taste and toss to coat. Grill zucchini, red bell pepper 3 to 4 minutes on each side until you see grill marks. For the spring onion and tomatoes, they cook faster so grill it for only 1-2 minutes on each side. (Grilling can be done on an outdoor grill but use a grill basket or grill pan as vegetables tend to fall off in between the grates)
• Arrange grilled vegetables in rows on a platter. Top with prepared salsa verde and crumbled feta. Drizzle with a little more olive oil.

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

Steps:

• Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
• Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.

GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE

Steps:

• Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
• Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
• Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
• Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm

ROASTED VEGETABLE & FETA TOSTADA

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside.
• Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp. Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Add some of the avocado salsa and sprinkle over the feta.

GRILLED FISH WITH SALSA VERDE

Steps:

• To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
• Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.