BARBECUED LEG OF PORK WITH GRILLED SUMMER VEGETABLES
Butterflying a boneless leg of pork helps it to cook quicker. Serve with fennel, peppers, courgettes and spring onions charred to perfection
Provided by Barney Desmazery
Categories Main course
Time 2h30m
Number Of Ingredients 15
Steps:
- Using a pestle and mortar, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Smear the mixture all over the meat to marinate. Can be done up to 24 hrs ahead.
- Set aside the fennel fronds and sliced spring onions, and toss the rest of the vegetables in 1 tbsp of the olive oil and some seasoning. Build your barbecue so that there is a higher pile of coals on one side and a lower pile on the other. Light the barbecue and, when the coals are ashen, grill the vegetables (be careful that the asparagus and spring onions do not fall through the bars) until lightly charred and wilted. Scoop them into a dish and dress with the rest of the olive oil and the lemon juice, then scatter with the fennel fronds and sliced spring onions, and set aside.
- Now cook the pork. It needs to sizzle for 1 hr over a fairly low heat - the coals should be grey but, to ensure they don't go out halfway through cooking, you may need to keep adding occasional coals. Lay the pork on the coolest side of the barbecue, fat-side down, and brown for about 20 mins until well charred (if you have a kettle barbecue, cover with the lid). Use tongs to flip the meat and continue to cook slowly for about 1 hr more, turning and moving the meat occasionally, until the thickest part is very firm when prodded, or when the juices show no sign of pink when pierced with a skewer. If you have a digital cooking thermometer, it should read 65C or more when inserted in the thickest part. (If the pork is organic, it's fine if it's a tiny bit pink, but you certainly don't want it raw.)
- When the pork is cooked, place on a dish, scatter with parsley, drizzle over the rest of the vinegar and leave to rest somewhere warm for 15 mins. Carve the pork into thin slices on a board and serve with the just warm vegetables and vinegary resting juices.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
GRILLED PORTOBELLOS AND SUMMER VEGETABLES
Steps:
- Preheat the grill to high.
- Place all of the vegetables in a shallow roasting pan. Season generously with salt and pepper and toss with the olive oil and minced garlic.
- Place vegetables, cut side down, on the white hot grill. Cook for only a couple minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.
Nutrition Facts : Calories 140 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams
GRILLED SUMMER VEGETABLE MEDLEY
This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.
Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED SAUSAGES WITH SUMMER VEGETABLES
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. -Nancy Daugherty, Cortland, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.
Nutrition Facts : Calories 362 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1099mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 17g protein.
GRILLED SUMMER VEGETABLES
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium-high heat.
- Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.) Arrange the cooked vegetables on a platter.
- Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.
GRILLED PORK CHOPS WITH VEGETABLES
Make and share this Grilled Pork Chops With Vegetables recipe from Food.com.
Provided by ellie_
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
- To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
- To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
- Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
- Prepare grill.
- Drain vegetables and pork chops, discarding marinade.
- Grill pork chops and vegetables for 15 minutes or uitl done and browned.
Nutrition Facts : Calories 431, Fat 26.7, SaturatedFat 8.4, Cholesterol 115.2, Sodium 624.1, Carbohydrate 10.4, Fiber 1.8, Sugar 4.3, Protein 36.1
GRILLED BARBECUED PORK WITH VEGETABLE KABOBS
Make and share this Grilled Barbecued Pork With Vegetable Kabobs recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each pork chop into 1/2-inch-thick strips; place pork in a large heavy-duty, zip-top plastic bag.
- Combine syrup and next 4 ingredients; pour over pork. Seal bag; turn bag to coat pork.
- Marinate in refrigerator 8 hours, turning occasionally.
- Remove pork from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and remove from heat.
- Thread pork, corn, and pepper alternately onto 8 (10-inch) metal skewers.
- Thread onion separately onto 1 (10-inch) skewer.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
- Place pork and vegetable kabobs and onion kabob on rack; grill, covered, 12 minutes or until meat is done, turning once and basting with reserved marinade.
- Remove pork and vegetable kabobs from grill.
- Grill onion kabob, covered, 3 to 5 additional minutes or until tender, turning once and basting with reserved marinade.
Nutrition Facts : Calories 521.5, Fat 28.9, SaturatedFat 10.7, Cholesterol 97.5, Sodium 148.2, Carbohydrate 38.8, Fiber 3, Sugar 20.9, Protein 28.3
BARBECUED GRILLED VEGETABLES
Make and share this Barbecued Grilled Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
- Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
- Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
- Serve immediately.
MARINATED GRILLED BBQ PORK SKEWERS
Juicy, marinated bbq pork grilled to perfection.
Provided by Elyse
Yield 6
Number Of Ingredients 10
Steps:
- Place cut pork shoulder in a gallon sized resealable bag.
- In a mixing bowl, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale.
- Pour marinade in the bag over pork.
- Seal bag and place in the refrigerator for 4-8 hours, or overnight.
- Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent charring).
- Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.
Nutrition Facts : Servingsize 1 serving, Calories 696 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 12892 mg, Carbohydrate 169 g, Sugar 155 g, Protein 10 mg
GRILLED PORK TENDERLOIN & VEGGIES
There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. -Marie Parker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients until blended. Pour 1/2 cup marinade into a large bowl. Add tenderloins; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding its marinade. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with 1/4 cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing., Toss carrots and zucchini with remaining reserved marinade. Grill, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables.
Nutrition Facts : Calories 446 calories, Fat 21 g fat (4 g saturated fat), Cholesterol 126 mg cholesterol, Sodium 465 mg sodium, Carbohydrate 17 g carbohydrate (9 g sugars, Fiber 4 g fiber), Protein 47g protein.
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