TOMATO-BASIL VINAIGRETTE
Categories Condiment/Spread Herb Tomato Salad Dressing Basil Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
- Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
- Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING
Steps:
- Preheat a grill to medium-high heat.
- Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
- Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
- Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.
TOMATO-BASIL VINAIGRETTE
Make and share this Tomato-Basil Vinaigrette recipe from Food.com.
Provided by Chill
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Blend first 6 ingredients and 1/2 c oil in processor or blender.
- With machine running, add remaining 1/2 c.
- oil; process until well blended.
- Season to taste with salt and pepper.
- (Can be made 1 day ahead. Cover& refrigerate. Bring to room temperature before using.).
Nutrition Facts : Calories 1005.1, Fat 108.6, SaturatedFat 15, Sodium 99.2, Carbohydrate 8.3, Fiber 1.7, Sugar 4.9, Protein 2.1
GRILLED STEAKS WITH MARINATED TOMATOES
The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.-Anna Davis, Half Way, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.
Nutrition Facts : Calories 321 calories, Fat 17g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 962mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
TOMATOES WITH BASIL VINAIGRETTE
Fresh summertime basil and tomatoes are a real treat when you serve a salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a blender or mini food processor, combine oil, vinegar, mustard, basil, and 1 tablespoon water; blend until smooth. Season with salt and pepper. If not using right away, transfer to an airtight container; refrigerate, up to overnight.
- Slice tomatoes, and arrange on a serving plate; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 73 g, Fat 7 g, Protein 1 g
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
GRILLED FILLET OF BEEF WITH TOMATO GINGER VINAIGRETTE
Categories Garlic Ginger Tomato Marinate Roast Backyard BBQ Beef Tenderloin Grill Chill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 11
Steps:
- Make marinade:
- In a large jar with a tight-fitting lid combine marinade ingredients with salt and pepper to taste and shake until combined well.
- In a large resealable plastic bag combine fillet with marinade and seal bag, pressing out as much air as possible. Turn bag several times to coat fillet with marinade and put in a shallow dish or bowl. Marinate fillet, chilled, turning bag every few hours, at least 8 hours or overnight. Let fillet stand at room temperature 30 minutes before grilling.
- Prepare grill.
- Grill fillet on an oiled rack set about 5 to 6 inches over glowing coals, turning every 5 minutes to evenly sear all sides, until it registers 130°F. to 135°F. on a meat thermometer, about 25 to 30 minutes, for medium-rare. (Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500°F. oven approximately the same amount of time.) Transfer fillet to a cutting board and let stand 10 minutes.
- Slice fillet and serve with vinaigrette.
GRILLED BASIL CHICKEN AND TOMATOES
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
TOMATO-HERB VINAIGRETTE
This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.
Provided by Jenny
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g
GRILLED TOMATOES MARINATED IN BASIL VINAIGRETTE
Grilling or broiling concentrates tomatoes natural sugars, making summer tomatoes even better. Prep time includes marinade time. Source: Relish Mag
Provided by Ceezie
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler or grill.
- Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
- Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
- Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature.
Nutrition Facts : Calories 103.4, Fat 9.3, SaturatedFat 1.3, Sodium 103.4, Carbohydrate 5.2, Fiber 1.5, Sugar 3.2, Protein 1.2
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MARINATED GRILLED TOMATOES RECIPE | EATINGWELL
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Total Time 15 minsCalories 60 per serving
- Preheat grill to high (450 degrees F to 500 degrees F). Remove and discard tomato cores. Cut heirloom tomatoes lengthwise into quarters; cut plum tomatoes lengthwise in half. Place tomatoes in a large bowl. Add vinegar, oil, shallot, garlic, salt, pepper and 1/4 cup of the basil; stir until tomatoes are well coated. Let stand 10 minutes.
- Place tomatoes, cut sides down, on oiled grates, reserving vinegar-oil mixture in bowl. Grill, covered, until charred, 2 to 3 minutes. Turn tomatoes; grill, uncovered, 1 minute. Transfer to a serving platter; spoon reserved vinegar-oil mixture over tomatoes, and sprinkle with remaining 1/2 cup basil.
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