Grilledvegetablesaladdownhomewtheneelys Recipes

WHOLE GRILLED VEGETABLES

Whole Grilled Vegetables image

Whole vegetables slowly transformed when cooked over a grill. Low and slow heat allows them to tenderize and develop a smoky rich flavor. It's a simple dish where time makes all the difference.

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 medium zucchini
2 medium red bell peppers
1 medium head savoy cabbage, bottom core removed
1 large eggplant
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
Vinegar, chopped fresh parsley, cilantro and/or chives and chopped Calabrian chiles, for topping
Flaky sea salt or smoked sea salt, for sprinkling

Steps:

Preheat a grill to medium high and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
When the grill registers 375˚ F to 400˚ F, brush the zucchini, bell peppers, cabbage and eggplant all over with olive oil and season generously with kosher salt and pepper. Place the vegetables on the cooler side of the grill (indirect heat) with the larger end of the eggplant closest to the direct heat. Cover the grill and cook for 40 minutes. Flip the vegetables, then continue to cook, covered, until you can insert a skewer into the center of each vegetable with little to no resistance (start checking for doneness after 30 more minutes - it may take longer, depending on your grill). Remove the vegetables to a board or platter as they are ready and let rest 15 to 20 minutes.
Slice the vegetables, drizzle with olive oil and vinegar and top with herbs, chiles and flaky sea salt.

GRILLED VEGETABLE SALAD - DOWN HOME W/ THE NEELYS

Grilled Vegetable Salad - Down Home W/ the Neelys image

Make and share this Grilled Vegetable Salad - Down Home W/ the Neelys recipe from Food.com.

Provided by Cristina Barry

Categories Vegetable

Time 17m

Yield 3 , 3 serving(s)

Number Of Ingredients 13

Ingredients

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra virgin olive oil, for brushing
salt & freshly ground black pepper
1/4 cup fresh basil leaf
1/4 lb feta cheese
1 medium garlic clove, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

Steps:

Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper.
Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes.
Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

Nutrition Facts : Calories 458.9, Fat 40.2, SaturatedFat 10.2, Cholesterol 33.8, Sodium 443.4, Carbohydrate 19.2, Fiber 4.8, Sugar 8.5, Protein 9.7

GRILLED VEGETABLES

Grilled Vegetables image

This is a great way to make your vegetables on a hot day when you don't want to turn on the stove. My family asks for these, they're so good! Easy to alter the quantities for more people or to fit your preferences.

Provided by Whisper

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion
1 pepper
1 zucchini
3 -4 potatoes
1/2 lb baby carrots
1/4 cup vegetable oil
1 (1 ounce) packet ranch dressing mix
salt
pepper

Steps:

Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).
Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
Fold the ends tightly to seal.
Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.

Nutrition Facts : Calories 286.9, Fat 14, SaturatedFat 1.9, Sodium 59.9, Carbohydrate 38, Fiber 5.6, Sugar 6.4, Protein 4.5

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