Grilled Vegetables With A Tangy Sauce Recipes

GRILLED VEGETABLES WITH COUSCOUS AND YOGURT SAUCE

Steps:

• Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.
• Meanwhile, cook the couscous as the label directs.
• Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
• Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

Steps:

• Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
• Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
• Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
• Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
• Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
• Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
• Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
• Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
• Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

GRILLED VEGETABLES WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat grill to medium-high heat. To a large bowl or zip top bag, add the vegetables, olive oil, salt, pepper, and toss well to coat evenly.
• Place vegetables directly on grill grates and grill for about 5 to 7 minutes, flipping as needed to ensure even cooking. Cook until as done as desired. Exact cooking time will depend on your grill, how done you like your veggies, etc.
• To a medium bowl, add all ingredients, whisk to combine, taste to check for seasoning balance, and make any necessary tweaks if desired. Serve immediately with the grilled vegetables.

TANGY MARINATED VEGGIES

Steps:

• Chop red onion, yellow pepper, red pepper, and orange pepper. The larger the better! Your veggies will shrink when grilling so typically about 2 inches x 2 inches works great! Place chopped veggies with mushrooms into a large mixing bowl.
• Combine soy sauce, oil, white wine vinegar, sugar, oregano, & basil in a smaller mixing bowl and whisk together.
• Pour the marinade over veggies in a larger bowl and cover with a lid. Gently, toss the vegetables in the marinade.
• Place veggies and marinade in the refrigerator and let sit for 4-6 hours.
• If using wooden skewers; it is important to soak the skewers just prior to grilling for about 20 min. (or follow the skewer package instructions).
• After 4-6 hours, remove the veggies from the refrigerator and begin stacking the veggies onto the skewers. Interchange the pepper colours, onion, and mushrooms. I like to ensure that every skewer has 2 mushrooms at least; as they burst with flavor. (Alternately when in a rush I have omitted the skewers and just tossed the marinated veggies in a grill pain over the BBQ or on the stove..... the flavor is still there but the skewers are more fun!)
• Preheat grill to medium heat (375-400 degrees Fahrenheit).
• Oil the grill gates with a little bit of vegetable oil and silicone brush.
• Grill for a total of approximately 4 min per side; or until veggies appear lightly charred and tender.
• Serve immediately.

GRILLED SUMMER VEGETABLES WITH SAVORY AND SWEET SAUCE

Steps:

• For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside.
• For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl.

EASY GRILLED VEGETABLES

Steps:

• Preheat grill to medium heat. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini. Serve immediately with basil garlic sauce.

TANGY GRILLED BEEF

Steps:

• Preheat grill for medium heat.
• In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder, and thyme.
• Place steak on lightly oiled grill rack over medium hot heat. Grill for 6 to 10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat.
• Transfer any remaining sauce to a small saucepan, and heat to boiling. Serve with steak.

GRILLED SALMON WITH TANGY CUCUMBER SAUCE

Steps:

• Combine first 6 ingredients, chill at least 30 minute.
• Heat grill and spray with cooking spray.
• Sprinnkle fish filets with salt and pepper, and grill 5-6 min., turn over and cook another 4 minute or until fish reaches desired doneness.
• Serve with chilled sauce and drill sprigs for garnish.

GRILLED MARINATED BEEF FILLET WITH A TANGY SAUCE

Steps:

• Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
• Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
• Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
• While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.
• To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.

GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA

Steps:

• Heat a grill to medium and oil the grates.
• On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
• Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
• Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.

GRILLED VEGETABLES WITH A TANGY SAUCE

Steps:

• Mix together the vinegar, sorghum, olive oil, red pepper, and ground coriander; a blender makes this very quick. Set aside.
• Thread the vegetables alternately on skewers, filling skewer as full as practical. Place skewers in a dish to catch drips, and baste well on all sides with the sauce.
• Heat grill or broiler. Grill vegetables, turning and basting occasionally with more sauce. Cook until done to your liking. Test thick vegetables for doneness with the tines of a fork - the tines should pierce through easily.
• Serve vegetables with additional sauce, if desired.