EGGPLANT MIXED GRILL
A super yummy way to grill veggies.
Provided by kelcampbell
Categories Side Dish Vegetables Eggplant
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 13.3 g, Fat 4.9 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 340.4 mg, Sugar 5.1 g
GRILLED MIXED VEGETABLES
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grilled Vegetables:
- Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.
- Serve the vegetables warm on a large platter, dressed only with acciugata.
- Acciugate Di Renato:
- In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.
- Add the anchovies and remove the garlic.
- Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.
PERFECT GRILLED EGGPLANT
Perfectly grilled eggplant is ideal for summer cookouts and parties. Learn the simple trick to keeping your eggplant tender with this easy recipe.
Provided by Molly Watson
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
Nutrition Facts : Calories 178 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 2 g, SaturatedFat 1 g, Sodium 1600 mg, Sugar 9 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
GRILLED EGGPLANT
Steps:
- Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
- For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
EGGPLANT MIXED GRILL
Make and share this Eggplant Mixed Grill recipe from Food.com.
Provided by adopt a greyhound
Categories Low Protein
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the vegetables 4-6 minutes on each side, until tender.
Nutrition Facts : Calories 161, Fat 7.5, SaturatedFat 1.1, Sodium 457.7, Carbohydrate 22, Fiber 7.5, Sugar 7.7, Protein 5.8
SLOW-GRILLED EGGPLANT
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Begin a Charwood fire (see note) and allow the coals to turn to ash. You will need a supply of coals to keep a steady heat for about 1 hour.
- Prick each eggplant once with a toothpick. Place far enough from the coals so that they will cook slowly and evenly. Turn as each side becomes black and soft, about 40 minutes total. Remove from heat when black on all sides. Transfer to a serving dish. Peel off skin on the top side. Set aside to cool for 5 minutes.
- Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
- Place each eggplant on an individual dish, peeled side up. Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp. Drizzle some of the lemon vinaigrette over each. Gently mix it into the pulp with a fork. Top each with parsley and serve. To be eaten as if it were a baked potato.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 152 milligrams, Sugar 9 grams
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