Grilled Herb Vinaigrette With Grilled Vegetables Recipes

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GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  • Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  • Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  • Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  • Drizzle vinaigrette over the vegetable mixture and toss to coat.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

HERB VINAIGRETTE FOR GRILLED VEGETABLES



Herb Vinaigrette for Grilled Vegetables image

Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 11

1 1/4 cups plus 1 tablespoon extra-virgin olive oil
4 large shallots, finely chopped (about 1/2 cup)
3 garlic cloves, finely chopped
1/4 cup drained capers, rinsed
6 tablespoons freshly grated lemon zest plus 3 tablespoons fresh lemon juice (about 6 lemons total)
2 cups finely chopped fresh flat-leaf parsley (about 4 ounces)
1 cup finely chopped fresh basil
6 tablespoons finely chopped fresh mint
Coarse salt and freshly ground pepper
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard

Steps:

  • Heat 3 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add shallots and garlic; cook, stirring, until softened, about 2 minutes. Transfer to a medium bowl; let cool. Stir in capers, zest, parsley, basil, and mint. Season with salt and pepper. Cover with plastic wrap; set aside.
  • Blend vinegar, mustard and lemon juice, plus salt and pepper to taste, in a blender until combined. With blender running, pour in remaining 1 cup plus 2 tablespoons oil in a slow, steady stream; blend until emulsified. Just before serving, stir vinaigrette into shallot mixture.

GRILLED VEGETABLES WITH HERB VINAIGRETTE



Grilled Vegetables with Herb Vinaigrette image

These simply prepared vegetables need no more than an herb-and-caper vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

4 medium red beets (about 1 pound without greens), peeled and cut into 1/4-inch-thick rounds
1/3 cup best-quality extra-virgin olive oil
Coarse salt
5 Italian or Asian eggplants, halved lengthwise or cut into thirds if large
6 baby zucchini and yellow summer squash (each about 6 inches long), some with blossoms attached (optional), halved lengthwise
3 yellow bell peppers, sides cut off to yield about 12 slices total
1 pound assorted radicchio, such as Verona and Treviso, heads halved lengthwise or quartered if large
Herb Vinaigrette for Grilled Vegetables

Steps:

  • Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels.
  • Toss beets with 1 tablespoon oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 cup plus 1 teaspoon oil in a large bowl; season with salt.
  • Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just before serving, spoon vinaigrette on top, and gently toss.

HERB GRILLED VEGETABLES



Herb Grilled Vegetables image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced (about 1 cup)
1 large red or green pepper, cut into wide strips (about 2 cups)
1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
2 cups large mushrooms

Steps:

  • Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
  • Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture.
  • Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE



Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

  • In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED HERB VEGETABLES



Grilled Herb Vegetables image

The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly. , Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED VEGETABLES WITH BALSAMIC VINAIGRETTE



Grilled Vegetables With Balsamic Vinaigrette image

This recipe is sure to become one of your favorites! It is an adaption from a recipe I made while attending a culinary boot camp in New York. The vinaigrette is used as a marinade in this recipe.

Provided by Jimijoe 43

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons cornstarch
8 ounces chicken stock
4 ounces balsamic vinegar
4 ounces olive oil
1 tablespoon chopped basil
1/2 teaspoon salt
10 ounces yellow squash, cut lengthwise 1/4 inch
5 ounces vidalia onions, sliced 1/4 inch thick
5 ounces red peppers, cut into 1 x 2 inch pieces
5 ounces Belgian endive, quartered lengthwise
4 ounces shiitake mushrooms, stems removed
4 ounces asparagus

Steps:

  • Combine the cornstarch with just enough chicken broth to mix together.
  • Bring the remaining stock to a boil then add the cornstarch mixture.
  • Return to a boil and stir until the stock thickens.
  • Remove from the heat and stir in the vinegar.
  • Let it cool completely.
  • Whisk in the olive oil.
  • Add the basil and salt.
  • Put vegetables in a bowl.
  • Pour vinaigrette over and toss.
  • Marinade for at least 30 minutes.
  • Grill vegetables until tender, slightly blackened.

GRILLED VEGETABLES WITH VINAIGRETTE



Grilled Vegetables With Vinaigrette image

I got this from the DIY network website, and I'm saving it here to try soon! It looks like a great way to grill your veggies! Prep time includes time to cut up veggies.

Provided by Kree6528

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon chopped garlic
3 tablespoons coarse grainy mustard
1 tablespoon honey
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 green onions, chopped
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, sliced
salt and pepper, to taste

Steps:

  • To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
  • Add oil slowly, whisking constantly.
  • Season with salt and pepper.
  • To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
  • Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

Nutrition Facts : Calories 329.9, Fat 28.1, SaturatedFat 3.9, Sodium 144.2, Carbohydrate 19.5, Fiber 3.4, Sugar 11.2, Protein 3.3

GRILLED GARLIC & HERB VEGETABLES



Grilled Garlic & Herb Vegetables image

Got an abundance of garden veggies? Try slathering 'em with oil and a flavorful dry rub and grilling them to char-marked perfection.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 3

3 Tbsp. A.1. Dry Rub Garlic & Classic Herb
1 Tbsp. olive oil
2 lb. assorted fresh vegetables (green, red and yellow peppers; new potatoes; yellow squash; zucchini), cut into 1-inch pieces

Steps:

  • Heat grill to medium-high heat.
  • Mix dry rub and oil in large bowl until blended. Add vegetables; toss to evenly coat.
  • Cover grill grate with foil; spray with cooking spray. Spread vegetables onto foil.
  • Grill 8 to 10 min. or until crisp-tender, turning occasionally.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE



Grilled Vegetable Salad with Lemon-Mustard Vinaigrette image

Categories     Salad     Citrus     Garlic     Herb     Mustard     Onion     Tomato     Appetizer     Vegetarian     Asparagus     Corn     Zucchini     Grill     Grill/Barbecue     Healthy     Endive     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Vinaigrette
3 tablespoons red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Vegetables
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)

Steps:

  • For vinaigrette:
  • Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • For vegetables:
  • Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
  • Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
  • Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

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From myrecipes.com


GRILLED VEGETABLES WITH BALSAMIC VINAIGRETTE - MAYA KITCHENETTE
2014-04-02 Instructions. For the balsamic vinaigrette. Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings. For the grilled vegetables. Preheat oven to 170 degree Celsius. Place all the vegetables in an extra large roasting tray, or 2 smaller ones. Season with salt, crushed coriander and crushed black pepper.
From mayakitchenette.com


GRILLED VEGETABLES WITH ZA'ATAR VINAIGRETTE - DAVID LEBOVITZ
2013-08-29 2 tablespoons sherry or cider vinegar. 2 teaspoons yellow mustard. pinch of salt. 6 tablespoons (90ml) extra-virgin olive oil. 4 teaspoons za’atar. Optional: 1/4 teaspoon sumac. Slice the vegetables no thicker than 1/4-inch (.75cm). Sprinkle the eggplant and the zucchini with salt.
From davidlebovitz.com


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