GRILLED VEGETABLE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
- In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.
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
SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES
Provided by Danny Boome
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
- Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.
MEDITERRANEAN GRILLED VEGETABLE SALAD
Mediterranean Grilled Vegetable Salad is the perfect Summer side dish or light vegetarian main course, enjoyed by my family, like all greeks. You can grill whatever you enjoy and toss it all together.Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled...
Provided by Maria *
Categories Other Salads
Time 35m
Number Of Ingredients 16
Steps:
- 1. Prepare the vinaigrette by adding the ingredients to a small bottle or bowl and shake or whisk together. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld. Discard the garlic clove before using.
- 2. Heat the grill to medium high. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
- 3. Cut larger pieces into chunks and toss with dressing in a large bowl. Sprinkle with crumbled Feta cheese and serve immediately. ENJOY!!!
GRILLED MEDITERRANEAN VEGETABLE SALAD
Grilled mediterranean vegetable salad has grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette,and topped with feta
Provided by Lynn Livanos Athan
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Add the ingredients to a small bottle or bowl and shake or whisk together.
- Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
- Discard the garlic clove before using.
- Heat the grill to medium-high.
- Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
- Cut larger pieces into chunks and toss with dressing in a large bowl.
- Sprinkle with crumbled Feta cheese and serve immediately.
- Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 10 g, Protein 6 g, SaturatedFat 2 g, Sodium 217 mg, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 13 g
MEDITERRANEAN ROASTED VEGETABLE SALAD
Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 20
Number Of Ingredients 13
Steps:
- Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
- Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
- Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
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EASY MEDITERRANEAN GRILLED VEGETABLES - THE MEDITERRANEAN DISH
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5/5 (23)Category Side DishCuisine MediterraneanCalories 163 per serving
- (Optional) If you have the time, sprinkle eggplant slices with kosher salt and place in a colander for 20 minutes. This will allow the eggplant to sweat out its bitterness. Pat dry with a paper towel.
- Heat an outdoor grill over medium-high heat (make sure the grates are oiled.) Or prepare an indoor griddle over medium-high heat.
- Place the vegetables on a large tray or sheetpan. Drizzle generously with extra virgin olive oil. Sprinkle with kosher salt. Give the vegetables a quick toss to make sure they are well coated with the oil. (Note: if you’ve already salted the eggplant in optional step #1, do not salt again)
- Place vegetables on heated grill and cook until tender. Vegetables will be ready at different points, so watch accordingly or cook in batches: about 15 minutes for whole baby bell peppers; 8 to 9 minutes for yellow squash and eggplant; and 5 to 6 minutes for Campari tomatoes and asparagus. Shift/turn the vegetables occasionally but not too often.
MEDITERRANEAN GRILLED VEGETABLE SALAD
From cravingsomethinghealthy.com
Reviews 2Estimated Reading Time 3 minsServings 8-10
- Place eggplant, asparagus, zucchini, summer squash, red pepper, onion slices and artichoke hearts in a large mixing bowl, drizzle with olive oil, and add Italian seasoning and salt and pepper to taste. Toss gently, being careful to not break apart onion rings, or other vegetables.
- Place vegetables on grill, and grill until slightly charred, about 3-4 minutes. Gently flip all vegetables and cook on the other side until lightly charred with grill marks.
MEDITERRANEAN GRILLED VEGETABLE SALAD - EM'S FOOD FOR …
From emsfoodforfriends.com.au
Estimated Reading Time 2 mins
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GRILLED MEDITERRANEAN SALAD RECIPE | REAL SIMPLE
From realsimple.com
5/5 (10)Total Time 45 minsServings 8
- Bring a large pot of generously salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, 6 to 7 minutes. Drain; rinse under cold water and drain again. Transfer to a large bowl.
- Preheat grill to medium-high (400°F to 450°F) and lightly oil grates (or heat an oiled grill pan over high). Toss zucchini, bell peppers, onion, and 3 tablespoons oil in a bowl. Brush cheese with remaining 1 tablespoon oil in a separate bowl.
- Grill vegetables, uncovered, flipping once, until tender and browned, 3 to 4 minutes per side. Transfer to a bowl. Add ¼ cup vinaigrette and ½ teaspoon salt; toss to coat. Let stand for 15 minutes.
GRILLED VEGETABLE SALAD WITH BALSAMIC VINAIGRETTE - FOOD ...
From foodfaithfitness.com
5/5 (6)Total Time 2 hrs 40 minsCategory SideCalories 225 per serving
- Add the sliced roasted red pepper, asparagus, sliced zucchini and chopped red onion into a large bowl.
- In a small bowl, whisk together the ¼ cup Balsamic vinegar, 2 tsps oil and pinch of salt and pepper. Pour over the vegetables, mixing well. Cover the bowl and refrigerate for at least 2 hours.
- Once the vegetables have marinated, preheat your grill to medium/high heat and place a grill basket on top.
- Place the vegetables into the grill basket, reserving the balsamic vinegar mixture. Cook, stirring occasionally, until lightly charred.
MEDITERRANEAN QUINOA AND GRILLED VEGETABLE SALAD
From fromachefskitchen.com
5/5 (1)Total Time 1 hrCategory Side Dishes-SaladsCalories 416 per serving
- Add quinoa, return to a boil, reduce heat to low and simmer uncovered for 15-17 minutes or until water is almost absorbed and the germ of the quinoa is beginning to appear.
- Remove from heat, cover and let stand 10-12 minutes. Fluff with a fork, transfer to a large bowl and let cool.
MEDITERRANEAN GRILLED VEGETABLES RECIPE • UNICORNS IN THE ...
From unicornsinthekitchen.com
5/5 (11)Total Time 20 minsCategory Appetizer, Side DishCalories 227 per serving
- Wash and dry all the vegetables. Slice the zucchini and eggplants into strips no thicker than 1/2 inch. Cut the tomatoes in half. Trim the bottom of brussel sprouts and if they're large, cut them in half. Slice the lemon and leave the mini peppers as they are.
- Place all the vegetables on a baking sheet and drizzle with olive oil. Using your hands, mix the vegetables well to make sure they're all coated.
- Place the vegetables on the hot grill grates and grill for 4 minutes. Flip and grill for another 4 to 5 minutes until they are grilled on the outside and tender on the inside.
GRILLED MEDITERRANEAN VEGETABLE SALAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Grilled Eggplant RecipesCalories 169 per serving
- To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper.
- To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, fennel, onion and lemon slices, in batches if necessary, until browned and tender. (Fennel will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.) As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing.
MEDITERRANEAN SALAD WITH GRILLED ROMAINE - HEART HEALTHY GREEK
From hearthealthygreek.com
5/5 (1)Total Time 15 minsCategory Main Dish, Salad, Side DishCalories 535 per serving
- Cut each romaine head in half lengthwise, keeping leaves attached to the core. Then, brush each side with olive oil.
GRILLED VEGETABLE RECIPE | ROASTED VEGETABLE RECIPE
From cookingnook.com
Cuisine AmericanTotal Time 40 minsCategory Side DishCalories 188 per serving
- Cut the peppers and mushrooms into quarters and cut the eggplant and zucchini into fairly thick slices. Spread the vegetables on a baking tray and broil them for 10 to 15 minutes, then turn them and broil the other side for an additional 10 to 15 minutes. Watch closely to make sure the vegetables do not burn.
- Meanwhile, mince the herbs and finely chop the garlic cloves, or press them in a garlic press. Mix all the marinade ingredients together and season with salt and pepper.
- Arrange the vegetables in a casserole and cover the still hot vegetables with the marinade. Let them sit for at least 6 hours in refrigerator. Drain the excess oil before serving.
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