SALSA VERDE GRILLED VEGETABLES
Steps:
- Combine the garlic, preserved lemon, onion, capers, anchovies, and vinegar in a food processor until the ingredients come together. Add the fresh herbs, with the motor running, drizzle in the olive oil until a bright green, chunky mixture forms. Squeeze in the lemon juice and season with a pinch of sea salt. Set aside.
- In a large bowl, add the prepped veggies and a ¼ cup of the salsa verde. Toss until evenly coated and season lightly with salt and pepper.
- Grill the vegetables at 450°F until they have cooked through and have marks on both sides from the grill. Transfer to a serving plate, drizzle with a few tablespoons of the salsa verde, garnish with basil leaves and serve immediately.
- Notes
- Double or triple the salsa verde recipe and save some for later! In addition to grilled vegetables, it's delicious as a topping on fish, chicken or steak. Store in an airtight container for up to 3 days or freeze for later use.
Nutrition Facts : Calories 170 kcal, Carbohydrate 11 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 260 mg, Fiber 3 g, ServingSize 1 serving
GRILLED VEGETABLES WITH SALSA VERDE
Great way to use summer's bounty! Serve hot or at room temperature. A wonderful vegetarian entree when paired with crusty bread and a salad or flavorful side to any grilled fare.
Provided by rsarahl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
- Core, seed and quarter the peppers.
- Slice endives in half lengthwise.
- Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
- Sprinkle with salt to taste and toss all to combine.
- Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
- Grill or broil vegetables, turning them once until they are lightly browned on both sides.
- Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.
Nutrition Facts : Calories 244.4, Fat 11.7, SaturatedFat 1.7, Sodium 147.4, Carbohydrate 34.2, Fiber 20.7, Sugar 11.9, Protein 8.8
GRILLED CHICKEN WITH SALSA VERDE
Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.
GRILLED VEGETABLES WITH SALSA VERDE AND FETA
Steps:
- Make the salsa verde: cut off the lower stems of the herbs up to where the leaves start and discard them. Measure a cup of each herb. Use a blender or food processor and blend together basil, parsley, cilantro, onion, garlic, jalapeño, salt and freshly ground pepper to taste, and olive oil until it has a pesto consistency. Transfer into a small bowl and set aside.
- Meanwhile, prepare a stovetop grill pan on medium/high heat. Brush the grill with canola oil . Drizzle a little olive oil on the vegetables. Season them with salt and freshly ground black pepper to your taste and toss to coat. Grill zucchini, red bell pepper 3 to 4 minutes on each side until you see grill marks. For the spring onion and tomatoes, they cook faster so grill it for only 1-2 minutes on each side. (Grilling can be done on an outdoor grill but use a grill basket or grill pan as vegetables tend to fall off in between the grates)
- Arrange grilled vegetables in rows on a platter. Top with prepared salsa verde and crumbled feta. Drizzle with a little more olive oil.
GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE
Categories Mushroom Onion Potato Side Asparagus Bell Pepper Zucchini Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
- Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.
VEGETABLES IN SALSA VERDE
Can be prepared in 45 minutes or less.
Yield Serves 2 as a first course
Number Of Ingredients 12
Steps:
- Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables.
- In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.
- Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
GRILLED HALIBUT TACOS WITH SALSA VERDE
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.-Michelle Anderson, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED VEGETABLE SALSA
In addition to tomatoes, this salsa features corn, zucchini and red bell pepper. Olè!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil. Place in grill basket (grill "wok").
- Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender. Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot. Remove basket from grill; cool vegetables 15 minutes.
- Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces. In large bowl, mix vegetables, lime peel, cilantro and salt. Serve immediately, or cover and refrigerate up to 24 hours. Serve with tortilla chips. Store covered in refrigerator.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
More about "grilled vegetables with salsa verde recipes"
GRILLED SALSA VERDE – TAMMY CIRCEO - CHEZ NOUS
From tammycirceo.com
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST GRILLED VEGETABLES MARINADE RECIPE - A SPICY …
From aspicyperspective.com
EASY GRILLED SHRIMP WITH CILANTRO SALSA VERDE RECIPE
From eatingwell.com
GRILLED SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
GRILLED MUSSELS WITH SALSA VERDE | RICARDO
From ricardocuisine.com
GRILLED VEGETABLES WITH CUMIN, CILANTRO AND SALSA VERDE …
From bonappetit.com
Servings 8
AN EASY SAUCE TO MAKE GRILLED VEGETABLES SING – MOTHER JONES
From motherjones.com
GRILLED VEGETABLE FLATBREADS WITH RICOTTA AND SALSA VERDE
From kingsford.com
GRILLED VEGETABLE FLATBREADS WITH RICOTTA AND SALSA VERDE
From strawberryblondiekitchen.com
SUYA VEGETABLE MIXED GRILL WITH SALSA VERDE - GWAFUVEGAN
From gwafuvegan.com
GRILLED-TOMATILLO SALSA VERDE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
OUR BEST VEGETARIAN COOKOUT RECIPES | FOOD & WINE
From foodandwine.com
WORLD BEST DIABETIC FOOD RECIPES : GRILLED VEGETABLES WITH SALSA …
From worldbestrecipesdiabetic.blogspot.com
GRILLED VEGETABLE SALSA - HY-VEE RECIPES AND IDEAS
From hy-vee.com
GRILLED SALSA VERDE - THE GARLIC DIARIES
From thegarlicdiaries.com
GRILLED SQUASH AND SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
THE BEST GRILLED SALSA - LIVELY TABLE
From livelytable.com
GRILLED HALIBUT AND VEGETABLES WITH SALSA VERDE RECIPE
From sitkasalmonshares.com
BEST GRILLED SALSA VERDE CHICKEN RECIPE - DELISH
From delish.com
GRILLED STEAK WITH SALSA VERDE ITALIAN HERB SAUCE - BACON IS MAGIC
From baconismagic.ca
ITALIAN SALSA VERDE (AND HOW TO SERVE IT!) - FROM SCRATCH FAST
From fromscratchfast.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
A MEXICAN FIESTA: VEGETABLE ENCHILADAS WITH ROASTED POBLANO …
From mealswithmel.com
15 GRILLED VEGETABLE SALADS EVEN PICKY EATERS WILL LOVE
From allrecipes.com
GRILLED BEEF AND SAUTéED VEGETABLES WRAP WITH AVOCADO SALSA VERDE
From avocadosfrommexico.ca
GRILLED VEGETABLES WITH SALSA VERDE RECIPE | GRILLED VEGETABLES, …
From pinterest.com
GRILLED SALSA VERDE - CULINARY GINGER
From culinaryginger.com
GRILLED VEGETABLES WITH SALSA VERDE RECIPE - FOOD.COM
From pinterest.nz
GRILLED SEAFOOD SALAD WITH THAI BASIL SALSA VERDE - RICARDO
From ricardocuisine.com
RECIPES - GRILLED SAUSAGE & VEGGIES WITH SALSA VERDE - APPLEGATE
From applegate.com
SALSA VERDE | RECIPETIN EATS
From recipetineats.com
GRILLED ZUCCHINI WITH SALSA VERDE - PALEO GRUBS
From paleogrubs.com
RECIPE(TRIED): GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA …
From recipelink.com
GRILLED VEGETABLES WITH SALSA VERDE | CANADIAN LIVING
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #side-dishes #vegetables #diabetic #vegan #vegetarian #dietary
You'll also love