Grilled Vegetable Towers Recipes
GRILLED VEGETABLES
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
VEGETABLE TOWER
A quick and easy ratatouille that sets to impress
Provided by pm07jwgb
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Prepare tin moulds if not bought by cleaning and drying thoroughly, and removing top and bottom of the cans. Place these on a baking tray and preheat the oven to 180 degrees Celsius.
- Wash and dry vegetables, and thickly slice the aubergine to 1-2cm thick rounds. Trim these to the diameter of the moulds. Slice the courgettes in thick rounds also and slice the other vegetables to your choice.
- Now start stacking the tower. Begin with a thick aubergine slice at the bottom of the tower (tight to the mould on the inside to reduce leaking of contents throughout cooking time). assemble the tower in whichever way you prefer, I like aubergine then tomato past and cheese, courgettes, tomato paste and cheese, mushrooms and peppers, tomato paste and then more aubergine/courgette and top with cheese.
- season to taste and put in the preheated oven for approximately 20 minutes for 'steamed vegetables' or 30 minutes for well cooked (fan assisted oven).
- Once ready, remove towers from the oven, and carefully (using oven gloves) slide each tower across onto the serving plate. Then, gently remove the tin mould to reveal your vegetable tower. garnish with salad or green beans.
GRILLED VEGETABLE PESTO SANDWICHES
Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.
Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.
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- Wash and cut ends off vegetables. Cut the eggplant and red onion into 6 slices. Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Cut the red pepper in half and remove innards. Cut in half once again.
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