GRILLED VEGETABLE PLATTER
The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.
Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED VEGETABLE PLATTER WITH YOGURT MINT SAUCE RECIPE
If you haven't tried dipping grilled vegetable on some surprisingly tasty yogurt mint sauce made of Greek yogurt and fresh mint, it's time you do.
Provided by Diane Mitchell
Categories BBQ & Grilled
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Combine yogurt with half of the mint, half of the garlic, 1/4 teaspoon salt and black pepper.
- Transfer to a small serving bowl. Swirl in 1 teaspoon olive oil on top and garnish with more mint.
- Heat the grill or grill pan over medium-high heat. When ready oil the grates.
- Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, zaatar, 1/2 teaspoon salt and black pepper, to taste.
- Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes.
- Arrange on a platter with the mint yogurt sauce. Sprinkle with remaining mint.
Nutrition Facts : Carbohydrate 31.22g, Cholesterol 9.58mg, Fat 12.62g, Fiber 7.98g, Protein 11.27g, SaturatedFat 3.69g, ServingSize 4.00, Sodium 1,190.50mg, Sugar 0.00, UnsaturatedFat 5.79g
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
GRILLED VEGETABLE PLATTER WITH YOGURT MINT SAUCE
Grilled vegetables with yogurt mint sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion, and bell peppers.
Provided by Skinnytaste
Time 25m
Yield 4 Servings
Number Of Ingredients 15
Steps:
- directionsStep 1Combine yogurt with half of the mint, half of the garlic, 1/4 teaspoon salt and black pepper. Transfer to a small serving bowl. Swirl in olive oil on top and garnish with more mint.Step 2Heat the grill or grill pan over medium-high heat. When ready oil the grates.Step 3Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, za'atar, 1/2 teaspoon salt and black pepper, to taste. Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes. Arrange on a platter with the mint yogurt sauce. Sprinkle with remaining mint.
GRILLED EGGPLANT WITH YOGURT-MINT SAUCE
Categories Dairy Vegetable Yogurt Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
- Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
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