GRILLED PLANTAINS
Take your yellow, ripe, sweet plantains outside for the best addition to your next BBQ. Plantains are easy to grill and our unique glaze takes it over the top.
Provided by Shifra Klein
Categories Vegetable Side, Side Dish
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- 1. Brush grill with vegetable oil. 2. Place plantain, sliced side down on the grill. Cover grill and cook on medium-high heat for 15 minutes. 3. While the plantain is grilling, combine the honey, oil and zest and juice of the lime. Uncover grill, flip plantains over and brush honey-lime mixture over grilled plantain. 4. Cover grill and cook an additional 15 minutes. Place on serving platter, brush with remaining glaze and serve. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
SPICY GRILLED EGGPLANT
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED EGGPLANT AND GREENS WITH SPICED YOGURT
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Provided by Alison Roman
Categories Side Yogurt Mint Eggplant Kale Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.
- Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
- Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.
- Mix yogurt and garam masala in a small bowl; season with salt and pepper.
- Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.
SPICY PEANUT SAUCE
One of the best recipes for peanut sauce I have tried! This goes great with grilled meats, especially on grilled chicken skewers, on noodles, even used as a salad dressing for spinach salad!. You won't be able to keep your spoon out of the jar, it is that good LOL! This peanut sauce is of a thinner consistency, if you want a thicker sauce, then add in more peanut butter and reduce the water just slightly. This can be made up to 3 days in advance. Kikkoman Thai-Style chili sauce can be found in any Asian section of major grocery stores, I purchase mine at Safeway stores in the Asian section, but you can use any brand of Thai chili sauce for this. You can use about 1/2 - 1 teaspoon (or to taste) red pepper flakes in place of the chili sauce. This recipe may be cut in half to make 2 cups.
Provided by Kittencalrecipezazz
Categories Sauces
Time 13m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
- Add/stir in the remaining ingredients and bring to a simmer, stirring.
- Simmer the sauce until smooth, then cool to room temperature.
- *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
- This sauce is best served at room temperature.
Nutrition Facts : Calories 588.3, Fat 42.8, SaturatedFat 8, Sodium 2379.2, Carbohydrate 38.2, Fiber 5, Sugar 27.5, Protein 20.6
GRILLED EGGPLANT WITH SPICY PEANUT SAUCE
Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!
Provided by Diana Adcock
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan heat the sesame oil over medium heat.
- Add the garlic and red pepper flakes.
- Saute for 1 minute.
- Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
- Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
- Keep warm over low heat.
- Heat your grill to medium high heat.
- Slice the eggplant 1/2 inch thick.
- Brush both sides with oil and lightly salt.
- Grill for 8-10 minutes or until tender and lightly browned.
- Brush lightly with sauce and serve with remaining sauce.
Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9
GRILLED PLANTAIN WITH SPICY BROWN SUGAR GLAZE
Steps:
- Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
- Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
- Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
- To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
- Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Provided by Kay Chun
Categories dinner, lunch, vegetables, appetizer, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE WHITE
Provided by Debbie White
Categories Vegetarian Backyard BBQ Peanut Eggplant Hot Pepper Summer Grill Grill/Barbecue Vegan Boil Gourmet Atlanta Georgia
Yield Serves 4
Number Of Ingredients 10
Steps:
- Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE
Make and share this Indonesian-Style Grilled Eggplant With Spicy Peanut Sauce recipe from Food.com.
Provided by Chef Kate
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry.
- In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened.
- Add the peanuts, and cook the mixture, stirring, for 1 minute.
- Add the soy sauce, the sugar, the lemon juice, and 1 cup water, bring to a boil and simmer the mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste. Brush the dried eggplant with the vegetable oil and grill it, turning it, for 7 to 8 minutes, or until it is just cooked. You can grill this outside over charcoal or on a stovetop or George Forman grill.
- Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
Nutrition Facts : Calories 152.6, Fat 9.6, SaturatedFat 1.4, Sodium 287.4, Carbohydrate 14.7, Fiber 6.2, Sugar 5.7, Protein 5.5
GRILLED EGGPLANT WITH GARLIC AND SOY
Provided by Molly O'Neill
Categories dinner, easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
- Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
- Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 11 grams, TransFat 0 grams
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