Canyon Ranch Marinated Grilled Veggies Recipes

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CANYON RANCH MARINATED GRILLED VEGGIES



Canyon Ranch Marinated Grilled Veggies image

This recipe is a portion of the "Grilled vegetable strudel with tomato olive sauce" recipe out of the canyon ranch cookbook. I found this to be an excellent way to marinate and grill vegetables, and then use those in a variety of ways, as a side dish, in wrap or sandwiches, etc.

Provided by Laurelbelle

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons chopped chives
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 pinch salt
1 pinch fresh ground pepper
2 tablespoons finely chopped fresh basil
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
2 tomatoes, seeded and quartered
1 yellow squash, diagonally cut 1/4 inch thick
1 zucchini, diagonally cut 1/4 inch thick
1 eggplant, peeled and cut into 1/2 inch thick strips
2 artichoke hearts

Steps:

  • Combine Marinade (first 6) ingredients in a bowl and mix well.
  • Prepare the grill or preheat the broiler.
  • Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
  • Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
  • Cover tightly and allow to marinate for several hours or overnight.
  • Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.

MARINATED VEGGIES



Marinated Veggies image

A healthy way to grill veggies! Makes a great sandwich too!

Provided by HJR

Categories     Appetizers and Snacks

Time 1h

Yield 8

Number Of Ingredients 11

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

Steps:

  • Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
  • In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
  • Preheat grill for medium heat.
  • Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g

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  • In a small bowl whisk together the olive oil, vinegar, garlic, sugar, basil, and salt to make the marinade.
  • Slice up vegetables to be grilled. For the vegtables like zucchini and similar, I recommend making large slices into wheel or oblong shapes so that they can be laid out on the grill. For vegetables like asparagus you will want to make sure they are trimmed. And some, like a vine of tomatoes doesn't need to be prepped.
  • Once vegetables are ready add to a large bowl and add the marinade. Toss to cover. Let the vegetables marinate while the grill heats up.
  • Preheat the grill to medium-high heat. Once the grill is hot carefully remove the vegetables from the marinade leaving as much marinade in the bowl as possible since you will use it for the vegetables after the cook.


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