Knife And Fork Grilled Vegetable Salad Food

BIG GRILLED VEGGIE SALAD

Steps:

• Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
• Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
• Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
• Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

GRILLED EGGPLANT SANDWICHES

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

KNIFE AND FORK GRILLED VEGETABLE SALAD

Steps:

• Light a grill.
• In a mortar, pound the halved garlic to a paste with 1 teaspoon salt- Stir in 3 tablespoons of the olive oil and the lemon juice.
• In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
• Thread the onion slices onto two parallel 10-inch skewers.
• Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
• Brush the bell peppers and lettuce with olive oil.
• Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
• The onion will take about 5 minutes per side; the eggplant, zucchini and squast, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
• Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
• Put a lettuce wedge on each plate, then mound the vegetables on the lettuce and sprinkle with the feta cheese and toasted pine nuts.
• Pass the lemon vinaigrette at the table.