Grilledtomatoesmarinatedinbasilvinaigrette Recipes

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

GRILLED TOMATOES

Steps:

• Wash the tomatoes. Cut them in half.
• Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
• On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
• Sprinkle the feta cheese on top and top with the grated cheese if using.
• Place on a preheated to low temperature grill or in toaster oven.
• Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
• An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.

GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES

Steps:

• Preheat a grill to medium-high.
• Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
• Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
• Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
• Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
• Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
• Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
• Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.

MARINATED BARBEQUED VEGETABLES

Steps:

• Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
• In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat.
• Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

MARINADE FOR GRILLED VEGETABLES

Steps:

• Combine all ingredients and mix well.
• Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
• Yield 1 cup marinade.

GRILLED VEGETABLES WITH HERB VINAIGRETTE

Steps:

• Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels.
• Toss beets with 1 tablespoon oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 cup plus 1 teaspoon oil in a large bowl; season with salt.
• Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just before serving, spoon vinaigrette on top, and gently toss.

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

GRILLED CHEESE WITH TOMATO AND BASIL

Steps:

• Butter one side of each slice of bread. Arrange 4 slices, buttered side down, on clean work surface. Divide cheese evenly among 4 slices of bread. Arrange tomato slices over cheese, cutting slices in half to fit if necessary. Scatter basil leaves over tomatoes. Top with remaining slices of bread, buttered side up.
• Place sandwiches on a medium-hot grill, off direct heat. Cook until bread is golden and cheese is beginning to melt, about 4 minutes depending on heat of grill.
• Turn sandwiches over, and continue grilling until bread is golden and cheese is completely melted. Move to a slightly cooler part of the grill to melt if bread is darkening too much.

MARINATED GRILLED VEGETABLES

Steps:

• Mix oil, vinegar, juice and dressing mix in cruet or small bowl as directed on package. Reserve 1/4 cup dressing; refrigerate until ready to use.
• Pour remaining dressing over vegetables in shallow glass dish. Refrigerate 1 hour to marinate, stirring after 30 min. Drain vegetables; discard marinade.
• Heat greased grill to medium-high heat. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with reserved dressing.