Broiled Melon With Balsamic Recipes

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BROILED MELON WITH BALSAMIC



Broiled Melon With Balsamic image

Provided by Mark Bittman

Categories     easy, quick, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 cantaloupe or honeydew melon, cut into 1-inch-thick slices, rinds and seeds removed
4 teaspoons vegetable oil
1/2 teaspoon salt
1/2 cup chopped pine nuts
Black pepper
2 tablespoons balsamic vinegar

Steps:

  • Turn on broiler; heat should be medium-high and rack no closer than 4 inches from heat source.
  • Brush melon all over with oil and put on a rimmed baking sheet. Broil until beginning to color, 3 to 8 minutes depending on your broiler.
  • Turn melon carefully (or skip it if the melon seems too tender to turn), sprinkle with salt. Broil until melon is fully tender, another 2 or 3 minutes; sprinkle with nuts and pass under broiler again until pieces just begin to toast, no more than 1 minute. Sprinkle with lots of black pepper and drizzle with balsamic. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 22 grams, TransFat 0 grams

BALSAMIC MELON SALAD



Balsamic Melon Salad image

Provided by Sandra Lee

Categories     appetizer

Time 2m

Yield 4 servings

Number Of Ingredients 6

4 cups packaged melon medley, cut into bite-size pieces (recommended: Ready Pac)
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon freshly cracked black pepper
1/2 teaspoon chili seasoning
2 teaspoons freshly chopped basil leaves, about 4 leaves

Steps:

  • In a large bowl, toss together all ingredients except basil. Place in serving bowl and garnish with basil.
  • Serve chilled or at room temperature.

BROILED MELON WITH BALSAMIC



BROILED MELON WITH BALSAMIC image

Categories     Dessert     Melon     Summer     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 6

1 cantaloupe or honeydew melon, cut into 1-inch-thick slices, rinds and seeds removed
4 teaspoons vegetable oil
1/2 teaspoon salt
1/2 cup chopped pine nuts
Black pepper
2 tablespoons balsamic vinegar

Steps:

  • 1. Turn on broiler; heat should be medium-high and rack no closer than 4 inches from heat source. 2. Brush melon all over with oil and put on a rimmed baking sheet. Broil until beginning to color, 3 to 8 minutes depending on your broiler. 3. Turn melon carefully (or skip it if the melon seems too tender to turn), sprinkle with salt. Broil until melon is fully tender, another 2 or 3 minutes; sprinkle with nuts and pass under broiler again until pieces just begin to toast, no more than 1 minute. Sprinkle with lots of black pepper and drizzle with balsamic. Serve warm or at room temperature.

BROILED BALSAMIC-MAPLE VEGETABLES



Broiled Balsamic-Maple Vegetables image

A selection of fresh vegetables broiled with a sultry sweet-tangy sauce. This recipe originates in Our Canada magazine, and calls for grilling the veggies. A variety of other veggies could be used also.

Provided by woodland hues

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb asparagus spear, trimmed
3/4 lb carrot, halved and quartered
2 small zucchini, halved and cut into thirds
1 large red pepper, seeded, cut into eights
1 medium red onion, cut into wedges
1 -2 tablespoon olive oil
1 teaspoon dried thyme or 1 tablespoon fresh thyme, minced
salt and pepper
1/3 cup balsamic vinegar
1/3 cup maple syrup

Steps:

  • For glaze, bring vinegar and syrup to boil in a small saucepan.
  • Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken.
  • Set aside to cool.
  • Place cut up vegetables in a large bowl.
  • Drizzle with olive oil.
  • sprinkle with seasonings and toss to coat.
  • Broil vegetables 15 - 20 min, turning and stirring them around once.
  • Brush with half the glaze and broil 6 - 8 min longer or until crisp tender.
  • Add remaining glaze just before serving.

Nutrition Facts : Calories 186.1, Fat 4.1, SaturatedFat 0.6, Sodium 81, Carbohydrate 37.1, Fiber 6.1, Sugar 24.9, Protein 4.2

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