Grilled Potatoes And Zucchini With Goat Cheese Radicchio And Sherry Vinaigrette Recipes
GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
GRILLED ZUCCHINI PIZZA WITH GOAT CHEESE
This dish is quick, easy, and delicious! Directions are for charcoal grill, but gas grill or oven would work. If you use a smaller zucchini it can make a great appetizer!
Provided by Case31
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
- Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 18.1 g, Cholesterol 40.5 mg, Fat 20.5 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 698.3 mg, Sugar 8.4 g
GRILLED ZUCCHINI, SCALLIONS AND NEW POTATOES
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the grill. Slice the unpeeled potatoes into one-eighth-inch-thick rounds. Slice the zucchini into half-inch rounds. Toss the potatoes, zucchini and whole scallions with the olive oil. Season with salt and pepper.
- Grill potatoes, zucchini and scallions, turning once, until they are tender and golden brown, about eight minutes.
- Slice the scallions into two-inch pieces. Combined the grilled vegetables in a bowl and correct the seasoning. Add the thyme, toss and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 4 grams
GRILLED POTATOES & ZUCCHINI WITH GOAT CHEESE, RADICCHIO, & SHERRY VINAIGRETTE
Steps:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in ¾ cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1½ tbsp oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and ½ tbsp oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color, about 3 minutes, per side. Add to potatoes. Add ½ cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temperature.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprinkle with remaining cheese and chives.
GRILLED ZUCCHINI WITH SHERRY VINEGAR
Sherry vinegar, red-pepper flakes, and fresh mint are all you need to amp up these flame-kissed veggies. It's a crowd-pleasing side dish you can make when you the grilling season begins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high. Slice zucchini lengthwise, about 1/4 inch thick. Brush with oil; season with salt. Grill, turning frequently, until softened and browned in spots, about 8 minutes. Toss with vinegar and a pinch of red-pepper flakes. Let cool to room temperature. Sprinkle with mint.
GRILLED CHEESE POTATOES
Thes are so delicious! We grill out a lot and have these quite often because they are a favorite with our family and with guests. This recipe was submitted by Bearly Smokin' in the KC Barbeque Society cookbook.
Provided by Dine Dish
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush large sheet heavy duty foil with oil (or spray generously with cooking spray).
- Place potatoes and onion in center of foil.
- Add butter, swiss cheese, parmesan cheese, garlic powder, salt and pepper; mix gently.
- Fold and seal foil; double wrap with heavy duty foil.
- Grill over hot coals for 25 minutes per side.
Nutrition Facts : Calories 615.3, Fat 30.3, SaturatedFat 18.3, Cholesterol 78.9, Sodium 311.7, Carbohydrate 72.8, Fiber 7.8, Sugar 6.2, Protein 14.7
GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE
Steps:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1 1/2 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color, about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temperature.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprinkle with remaining cheese and chives.
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