MIXED GRILL
Steps:
- Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.
NO-MEAT MIXED GRILL
An easy and tasty way to cook vegtables
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 30m
Yield 2 as a main course, 4 as a side dish
Number Of Ingredients 9
Steps:
- Cut the sweet potato or carrots into 1cm-thick slices. Put in a pan with enough water to cover, boil for 2 mins, then drain.
- Heat the grill until hot. Line the rack with foil. Cut the courgette in half lengthways, then halve again for quarters. Slash the flesh in a criss-cross pattern.
- Line up the potato or carrots, courgettes (cut-side up) and leeks and/or asparagus in the grill pan and brush with oil. Season, then grill on one side for 3-5 mins until browned and just softened - no need to turn. As they cook, remove to a heatproof dish.
- Place the remaining vegetables and mushrooms (skin-side up) on the foil, brush with oil, season and cook for about 3-5 mins until softened and browned. Place in the dish and trickle over any cooking juices. Scatter over the nuts or seeds and return the dish to the grill for a minute or two so they lightly toast. Drizzle with a little vinaigrette and soy sauce just before serving.
Nutrition Facts : Calories 326 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.62 milligram of sodium
SHRIMP AND CHORIZO MIXED GRILL
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will pair well with everything coming off the grill this summer.
Provided by Anna Stockwell
Categories Grill Sour Cream Cilantro Mayonnaise Jalapeño Lime Juice Garlic Honey Shrimp Cabbage Sausage Asparagus Lime Dinner Backyard BBQ Memorial Day Spring Summer Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
- Make the Sour Cream Sauce
- Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
- Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
- Make the Dressing
- Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
- Grill and Assemble
- Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
- Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.
- Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10-15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.
- Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don't fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5-7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.
- Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5-7 minutes. Transfer to platter with sausage.
- Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.
- Serve with lime wedges and sour cream sauce alongside.
MIXED SEAFOOD GRILL
Make and share this Mixed Seafood Grill recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill.
- In large bowl, combine butter, lemon-pepper seasoning, fennel seed and salt; mix well.
- Add halibut and shrimp; toss to coat.
- Place in grill basket.
- When ready to grill, place grill basket on gas grill over medium-high heat or charcoal grill 4 to 6 inches from medium-high coals.
- Cook 5 to 10 minutes or until fish flakes easily with fork and shrimp turns pink, shaking grill basket once or twice to turn and mix halibut and shrimp.
More about "mixed grill food"
THE BEST MIXED GRILL - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
79% (29)Category Grilling & BarbequeCuisine Grilling & BarbequeTotal Time 35 mins
- Bring meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb and filets with salt and pepper, rubbing them into the meats. Cut lemons in half.
- Preheat barbecue to 500°F. Turn off the heat source on one side of barbecue, and use that side to grill each type of meat to desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer cooked sausage to a service platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
- Cook the chicken thighs for 8 minutes or until completely cooked before transferring to foil covered platter. Cook the lamb chops, 6 minutes for medium-rare, 8 minutes for well-done and transfer to service platter. End by cooking the filet mignon 2 minutes per side for medium-rare, 3 minutes per side for well-done.
- Arrange the cooked meats in an attractive manner on service platter with grilled lemons. Sprinkle with chopped mint and serve with your favourite side dishes and suggested condiments.
CLASSIC MIXED GRILL RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Heat the grill and grill tray to medium. Wrap a piece of bacon around each sausage and secure with a toothpick. In a small bowl, combine the butter, chives and parsley. Sit the mushrooms on their caps and spoon the herb butter evenly all over the gills. Put the lamb, rosemary, oil and pepper in a bowl and mix together well. (If you have time, you could marinate the lamb for a while prior to grilling.)
- Lightly brush the tomato halves with olive oil, sprinkle with salt and freshly ground pepper and place cut-side-up on the preheated grill tray with the sausages and lamb cutlets. Cook for 5–6 minutes, then turn the lamb and sausages. Add the mushrooms, gill-side-up, and cook for another 4 minutes. Remove the grill tray from the grill and cover loosely with foil to keep warm.
- Spread the bread slices on a baking tray and toast under the grill for 2–3 minutes on each side, or until nicely browned. Divide the sausages, mushrooms, tomato and lamb cutlets among four serving plates and serve with the hot toast.
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