Grilled Zucchini And Pearl Onion Raita Recipes

GRILLED ZUCCHINI WITH ONIONS

Steps:

• Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once., Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.

GRILLED ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

ZUCCHINI RAITA

Steps:

• Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
• Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
• Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
• Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
• Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
• If you wish the to eat the dish cold, cover and refrigerate it.
• If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS

Steps:

• Heat a grill to medium high.
• Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
• Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS

Steps:

• Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
• Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
• Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
• Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
• Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
• Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
• Serve hot or cold!

GRILLED PEPPERS AND ZUCCHINI

Steps:

• Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

* YOGURT RAITAS AND PACHADIS

Steps:

• BASIC RAITAS Simple Salt and Pepper Raita Summer Iced Raita Ginger and Scallion Raita Crushed Lemon Pickle RaitaVEGETABLE RAITAS Potato Raita with Roasted Cumin and Black Peppercorns Potato Raita with Puréed Greens Potato and Beet Raita Beet and Scallion Raita Tomato Raita with Fresh Mint Leaves Cucumber and Radish Raita Mustard Seed Raita Sprouted Beans and Vegetable Raita Kashmiri Morel Mushroom RaitaRAITAS WITH HERBS AND GREENS Fresh Spinach Raita with Ginger-Lime Pickle Frozen Spinach Raita Sautéed Spinach Raita Spicy Raita with Lamb's Quartets Puréed Watercress Raita Crumbled Tofu and Mint Chutney Raita Creamy Tofu Raita with Fresh GreensGRILLED OR ROASTED VEGETABLE RAITAS Roasted Bell Pepper Raita Traditional Grilled Eggplant Raita Garlicky Roasted Chinese Eggplant Raita Pan-Roasted Eggplant Raita with Sesame Seeds Grilled Zucchini and Pearl Onion RaitaFRESH AND DRIED FRUIT RAITAS Dried Fruit Raita Mango Raita with Fresh Ginger Mango Chutney Raita Banana Raita Mandarin Orange RaitaDUMPLING RAITAS Traditional Raita with Softened Chickpea Batter Drops Raita with Crispy Chickpea Batter Drops Raita with Chickpea Flour Pancakes Simple Mung Bean Croquettes Raita Spicy Mung Bean Croquettes Raita with Sonth Chutney Traditional Urad Dal Croquettes Raita Crispy Urad Dal Croquettes in YogurtMEAT RAITAS Shredded Chicken Raita Ground Lamb RaitaSOUTH INDIAN PACHADIS Basic Cucumber Pachadi Tomato and Cucumber Pachadi with Asafoetida Tomato, Cucumber, and Onion Yogurt Yogurt with Sautéed Tomatoes and Coconut Yogurt with Fried Green Tomato Chutney Yogurt with Mashed Potato and Fresh Cilantro Chopped Salad with Yogurt Yogurt with Pumpkin and Tamarind Yogurt with Pressed Rice Flakes Spicy Yogurt with Mango and Coconut Yogurt with Sautéed Ripe Banana Yogurt with Green Papaya and CoconutFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED LEMON-PEPPER ZUCCHINI

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
• Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.