MEDITERRANEAN GRILLED VEGETABLES
Perfect side dish for a busy mommy. These Greek flavored vegetables are grilled and seasoned to perfection.
Provided by ilise19
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat.
- Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
- Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
- Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 6.8 g, Fat 4.8 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 3.3 g
GRILLED GREEK VEGETABLES
I love barbecuing! It is fast, simple...and my husband takes all the credit!!! Use what ever veggies you have on hand
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine olive oil, lemon juice, garlic and oregano; set aside.
- Cut vegetables into chunks. Toss vegetables with garlic oil to coat.
- Preheat grill.
- Place vegetables in a single layer or on a grilling rack in a covered grill over medium heat. Turn once and baste with any remaining oil. Remove vegetables as they become done and keep warm.
Nutrition Facts : Calories 122.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.1
GREEK STYLE GRILLED VEGETABLES
Make and share this Greek Style Grilled Vegetables recipe from Food.com.
Provided by RedVinoGirl
Categories Vegetable
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17 inches x 18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. Fold foil around mixture and seal tightly.
- Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
- Transfer vegetables to a serving bowl. Sprinkle with cheese.
Nutrition Facts : Calories 45.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 1.5, Sodium 72.2, Carbohydrate 4.3, Fiber 1.4, Sugar 2.5, Protein 1.9
GRILLED VEGETABLES
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. 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.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
GRILLED BLUE LOBSTER WITH GREEK VEGETABLES
Steps:
- To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.
- In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
- To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.
- While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.
- To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.
- To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
- For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.
GRILLED GREEK FISH
Living in Tampa, we eat a lot of fresh fish, mostly grouper, mahi-mahi and tilapia-all sweet white fish that work well with this marinade. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 223 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
GRILLED & MARINATED SUMMER VEGETABLES
Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues
Provided by Good Food team
Categories Buffet, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
- Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.
Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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- Preheat the grill to high heat. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the vegetables, flipping once, until tender and grill marks appear. Remove from the grill and set aside.
- To make the dressing, in a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper. Set aside.
- To assemble the bowls, roughly chop the grilled vegetables. Divide the farro between 4 bowls and top each bowl with the grilled vegetables, chickpeas, cucumber, tomatoes, Kalamata olives, and feta cheese. Garnish with herbs and season with salt and pepper, to taste. Drizzle with dressing and serve with tzatziki and pita chips or pita bread, if desired.
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