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
This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.
HERB VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.
GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
- Photograph by Justin Walker
Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams
BALSAMIC GRILLED VEGETABLES
Steps:
- Preheat grill to high.
- Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
- Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.
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 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
HERBED VINAIGRETTE
This simple vinegar and oil dressing is seasoned with three herbs for robust flavor. "We like balsamic vinegar , so we often use it in place of wine vinegar as a nice change of pace," reports Mildred Sherrer of Bay City, Texas.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens.
Nutrition Facts :
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 ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
HERB VINAIGRETTE FOR GRILL-ROASTED VEGETABLES
Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- Mix vinegar, mustard, salt, and pepper in a large bowl. Whisk in the oil drop by drop until emulsified, then in a trickle to finish. Mix in all remaining ingredients.
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GRILLED MIXED VEGETABLES WITH BASIL VINAIGRETTE
From averiecooks.com
4.6/5 (13)Total Time 20 minsCategory GrillCalories 298 per serving
- Vegetables – Heat a gas grill to medium-high heat or a grill pan over medium-high heat and spray with nonstick grill spray.
- Arrange vegetables on grill in a single layer and cook for about 5 minutes on first side, flip and cook for about 5 minutes on second side, or until as done, tender, and as blackened as desired. All grills, vegetables, and personal preference for blackening vary; cook until done based on your variables. Remove vegetables from grill, arrange on a platter; set aside.
- Basil Vinaigrette – To the canister of a high speed blender or food processor, add all ingredients except water, and blend on high speed until smooth. Note – I used a Vita-Mix and the ingredients were just underneath the level of the blade so it was spinning around and not blending them so I added a splash of water just to bring the level up high enough to catch on the blade. I chose water rather than oil to save calories and fat but you could use more oil, or double the batch and add more basil, shallot, etc. Taste and make any necessary flavor adjustments (more salt, pepper, honey, etc.). Serve vinaigrette with the vegetables either on the side or drizzled over the top. Vinaigrette will keep airtight in the fridge for up to 5 days. Vegetables are best warm and fresh but will keep airtight in the fridge for up to 5 days.
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