Grilled Peppers With Rosemary Yogurt Sauce Recipes

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

GRILLED PEPPERS

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

GRILLED PEPPERS WITH GARLIC YOGURT

Steps:

• Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
• Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
• In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
• Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

GRILLED ROSEMARY CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE

Steps:

• 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
• 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
• 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.

SAUTEED PEPPERS, ONIONS AND ROSEMARY

Steps:

• Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
• Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.

GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY DRESSING

Steps:

• Prepare barbeque (medium heat).
• Brush both sides of mushrooms with 1/3 cup olive oil.
• Place whole mushrooms and whole red bell peppers on grill rack.
• Grill till mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers.
• Transfer mushrooms to a plate.
• Enclose bell peppers in a paper bag.
• Let stand for 10 minutes.
• Peel and seed peppers.
• Cut mushrooms and bell peppers into 1/2 inch wide strips.
• Season mushrooms and peppers with salt and pepper to taste.
• Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor.
• With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended.
• Season dressing with salt and pepper to taste.
• Arrange mixed greens on a large platter.
• Top with mushroom strips, and then red bell pepper strips.
• Drizzle dressing over all and serve.

GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE

Steps:

• 1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
• 2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
• 3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
• 4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.