Grilled Marinated Beef With Vegetables In Rice Paper Recipes

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MARINADE FOR GRILLED VEGETABLES



Marinade for Grilled Vegetables image

Make and share this Marinade for Grilled Vegetables recipe from Food.com.

Provided by Barb G.

Categories     Low Protein

Time 10m

Yield 1 Cup Marinade

Number Of Ingredients 7

2/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup minced onion
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients and mix well.
  • Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
  • Yield 1 cup marinade.

Nutrition Facts : Calories 1376.3, Fat 144.8, SaturatedFat 20, Sodium 1187.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.4, Protein 1.2

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

MARINATED GRILLED VEGETABLES



Marinated Grilled Vegetables image

We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

Steps:

  • In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour. , Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.

Nutrition Facts :

GRILLED MARINATED BEEF WITH VEGETABLES IN RICE PAPER



Grilled Marinated Beef with Vegetables in Rice Paper image

Categories     Beef     Vegetable     Appetizer     Marinate     Grill     Chill     Grill/Barbecue     Bon Appétit

Yield 8 appetizer servings

Number Of Ingredients 17

2 tablespoons sugar
1 tablespoon chopped lemongrass*
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon vegetable oil
3/4 teaspoon cornstarch
1 pound flank steak, sliced thinly on diagonal across grain
16 6-inch-diameter rice paper rounds (bahn trang)*
1/2 cup grated carrot
1/2 cup shredded lettuce
1/2 cup bean sprouts
1 small cucumber, peeled, seeded, cut into matchstick-size strips
1/4 cup fresh mint leaves
3/4 cup nam pla (fish sauce)*
1/4 cup rice wine vinegar
2 tablespoons chopped green onions
Sold at Southeast Asian markets.

Steps:

  • Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
  • Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
  • Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.

MARINATED BEEF WITH VEGETABLES AND PASTA



Marinated Beef With Vegetables and Pasta image

This delicious, quick and easy to prepare beef stir-fry will please parents and kids alike. It makes a great all-in-one meal and may just become a new family favorite. Recipe and description are from Disney's Family Fun website.

Provided by PSU Lioness

Categories     Roast Beef

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 19

8 ounces round steaks, cut into strips (you can also use rump steak, or sirloin)
8 ounces rotini pasta
1 medium carrot, peeled and sliced
6 ounces new potatoes
4 ounces green beans, trimmed
3 tablespoons sunflower oil (I have used canola oil and it tasted fine)
1 garlic clove, crushed
1 medium onion, thinly sliced
1 tablespoon low sodium soy sauce
1 tablespoon sake or 1 tablespoon sherry wine
1 teaspoon sesame oil (I have used canola oil and added a tsp sesame seeds)
1 teaspoon cornstarch
1/2 chicken stock cube, dissolved in 6 tablespoons boiling water
1/2 teaspoon rice wine vinegar
1 teaspoon low sodium soy sauce
1 teaspoon sugar
1/2 teaspoon cornstarch
1/2 sweet red pepper, cut into strips
salt & freshly ground black pepper

Steps:

  • Mix together the ingredients for the marinade and marinate the beef strips for at least 20 minutes, flipping halfway through. I usually marinate for 1 hour, flipping after a half hour.
  • When the beef is done marinating, cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package, drain, set aside, and keep warm.
  • Steam the carrot, potatoes, and green beans for about 6 minutes or until tender.
  • Meanwhile, heat 1 tablespoon of the oil in a wok or large frying pan over Medium-High heat and stir-fry the beef for 3 minutes. Take out the beef and set aside.
  • In the same pan, heat the remaining 2 tablespoons oil and saute the garlic and onion for 3 minutes.
  • Add the red pepper to the onion and cook for 2 minutes. Add to beef/veggie mixture.
  • Cut the potatoes into slices, and add these together with the carrot, green beans, and beef and season with some salt and freshly ground black pepper.
  • Mix together the ingredients for the sauce.
  • Stir the sauce and cooked pasta into the veggie/beef/onion mixture and cook for 2 minutes or until sauce thickens slightly.

Nutrition Facts : Calories 501.9, Fat 19, SaturatedFat 4.3, Cholesterol 41.5, Sodium 373.5, Carbohydrate 59.9, Fiber 4.8, Sugar 6.4, Protein 21.6

MARINATED GRILLED VEGETABLES



Marinated Grilled Vegetables image

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
  • While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
  • When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

GRILLED & MARINATED SUMMER VEGETABLES



Grilled & marinated summer vegetables image

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

4 red peppers
3 aubergines , cut into finger thick rounds
3 courgettes , cut diagonally into finger thick slices
4 red onions , cut into finger thick rounds
large bunch flat-leaf parsley , chopped
2 garlic cloves , crushed
5 tbsp sherry vinegar
100ml olive oil

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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