GRILLED ONION AND TOMATO SALAD
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Brush the onion slices and the tomatoes with olive oil.
- 2. Grill on both sides over medium heat until marked and lightly cooked.
- 3. Sprinkle with Mrs. Dash® Original Blend.
- 4. To serve, transfer to small plates. Sprinkle with Parmesan and basil.
GRILLED ONIONS
If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
Provided by Linda Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g
GRILLED ONION SALAD
Make sure the onions are cooked until soft for best flavor with the greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
- Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.
Nutrition Facts : Calories 234 g, Fat 20 g, Fiber 2 g, Protein 7 g
GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
- In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
GRILLED SHRIMP SALAD WITH MELON AND FETA
A colorful mix of juicy fresh melon, salty feta and grilled shrimp, this easy-to-make salad is perfect for a quick and light summer dinner. A little minced chile adds heat, balancing the sweetness of the melon and shrimp, while the toasted whole coriander seeds lend a nice crunch. You can use any one type or a combination of melon here, and the riper the better. Serve this with something to catch all the tangy sauce - bread, rice or even a spoon.
Provided by Melissa Clark
Categories weeknight, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
- While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
- Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
- Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
- Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
- Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
- In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.
GRILLED ONION
This side dish may be simple, but it always gets a terrific reaction, even from folks who typically don't care for onion.-Stanley Pichon, Slidell, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Hollow center of onion to a depth of 1 in.; chop removed onion. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy-duty foil. , Grill, covered, over medium heat for 25-30 minutes or until tender. Open foil carefully to allow steam to escape. Cut into wedges.
Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 227mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED STEAK AND ONION SALAD
This delicious salad is hearty enough to be a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and Parmesan, then season with salt and pepper. Bake until golden brown, 7 minutes.
- Heat a grill pan or cast-iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender, 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.
- Meanwhile, in a large bowl, whisk together mustard, vinegar, and 2 tablespoons oil. Add arugula and season with salt and pepper. Add onions, steak, and croutons and toss to combine. Serve immediately.
Nutrition Facts : Calories 440 g, Fat 26 g, Fiber 2 g, Protein 34 g
GRILLED ONION POTATO SALAD
Grilling the onions definitely makes this taste just a little bit better! Cook time reflects chill time.
Provided by Kim127
Categories Potato
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill.
- Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
- Place onion on grill and cook 4-5 minutes per side or until brown and tender.
- Let onion cool and then chop.
- Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
- When cool enough to handle, peeled and cut into 3/4 inch pieces.
- In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
- Whisk in mayo, salt and pepper.
- Stir in onions.
- Add potatoes to bowl, stir and then add celery.
- Stir gently.
- Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 129.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.4, Sodium 162.4, Carbohydrate 25.4, Fiber 2.5, Sugar 1.9, Protein 2.7
GUACAMOLE WITH GRILLED CORN
This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.
Provided by J. Kenji López-Alt
Categories dips and spreads
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
- Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
- Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)
GRILLED ONION SALAD
Wonderfull side dish with BBQ anything!! from Canadian Living mag. (marinating time and stand time included in cook time)
Provided by Derf2440
Categories Vegetable
Time 13h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- peel onions, leaving stem ends intact.
- Cut shallow cross in root ends.
- In large bowl, stir together oil, lemon juice, vinegar and cayenne.
- Add onions, rolling to coat well.
- Let stand for 30 minutes, rolling onions, in mixture occasionally.
- With slotted spoon, remove onions, stir sugar, salt and plack pepper into marinade and set aside.
- Cook onions on greased grill over medium hot coals or on medium setting, turning every 5 minutes, for about 30 minutes or just until lightly charred all over and tender when pierced with knife.
- Let cool slightly, remove stems and charred outer layers.
- In food processor fitted with thin slicing blade or using very sharp knife, cut onions into very thin slices.
- Toss with reserved marinade.
- Cover and refrigerate for at least 4 hours or overnight.
- Just before serving, arrange onions on individual salad plates.
- Garnish with parsley, if using.
Nutrition Facts : Calories 90, Fat 6.8, SaturatedFat 0.9, Sodium 147.2, Carbohydrate 7.5, Fiber 0.8, Sugar 4, Protein 0.5
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