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.
Nutrition Facts : Calories 170 kcal, Carbohydrate 11 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 260 mg, Fiber 3 g, ServingSize 1 serving
GRILLED VEGETABLES WITH SALSA VERDE
Great way to use summer's bounty! Serve hot or at room temperature. A wonderful vegetarian entree when paired with crusty bread and a salad or flavorful side to any grilled fare.
Provided by rsarahl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.4, Fat 11.7, SaturatedFat 1.7, Sodium 147.4, Carbohydrate 34.2, Fiber 20.7, Sugar 11.9, Protein 8.8
SALSA VERDE
Steps:
- In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
- Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.
GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE
Categories Mushroom Onion Potato Side Asparagus Bell Pepper Zucchini Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
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.
CHARRED TOMATILLO SALSA VERDE
Provided by Alison Roman
Categories Condiment/Spread Side Low Carb Low Fat Vegetarian Low Cal Backyard BBQ Summer Grill Grill/Barbecue Vegan Tomatillo Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
- Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
- DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
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