Chargrilled Vegetables With Basil Dressing Recipes

GRILLED VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
• Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

STEAMED VEGETABLES WITH TOMATO AND BASIL DRESSING

Steps:

• For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.
• For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES

Steps:

• Preheat a grill to medium-high.
• Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
• Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
• Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
• Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
• Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
• Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
• Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.

CHARGRILLED VEGETABLE SALAD

Steps:

• First, blacken the peppers all over - do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
• While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement - courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
• When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

CHARGRILLED VEGETABLES WITH BASIL DRESSING.

Steps:

• Cut eggplants into 1/2 inch slices. Place on a wire rack, sprinkle with salt and leave for 30 minutes. Rinse and pat dry with paper towels.
• Cut the sweet potatoes into 1/4 inch slices, and the zucchini into 1/2 inch slices lengthwise.
• Quarter the peppers, remove seeds and membranes and chargrill skin-side-down, until the skin blackens and blisters. Place in a plastic bag and leave to cool. Peel away the skin.
• Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Barbecue in batches until lightly browned and cooked through.
• Combine the dressing ingredients in a food processor and process until smooth.
• Mix the vegetables with the dressing. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.