Grilledvegetableswithsalsaverde Recipes

GRILLED VEGETABLES WITH SALSA VERDE

Grilled Vegetables with Salsa Verde image

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

Ingredients

2 medium eggplants, about 1 lb total
3 medium zucchini, about 1 1/4 lbs total
3 medium bell peppers
2 medium Belgian endive, about 10 ozs
3 tablespoons extra virgin olive oil
1/2 cup fresh parsley, minced
1 tablespoon capers, drained and minced
8 medium green olives, pitted and minced (about 3 Tbsp)
1 tablespoon lemon juice
salt

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 VEGETABLES

Grilled Vegetables image

Yield Serves 16 as part of a buffet

Number Of Ingredients 6

Ingredients

8 red bell peppers, sides cut away and halved diagonally
12 small yellow squash (about 4 inches long), halved lengthwise
12 small eggplants (about 4 inches long), halved lengthwise
1/4 cup olive oil plus additional if desired
salt to taste
freshly ground black pepper to taste

Steps:

Prepare grill.
In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste. Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender bell peppers and 10 to 15 minutes for just-tender squash and eggplant. Transfer vegetables to a platter to cool completely. Vegetables may be grilled 1 day ahead and chilled, covered. Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350° F. oven until just heated through. Brush vegetables with additional oil.

JAMIE OLIVER'S GRILLED VEGETABLES

Jamie Oliver's Grilled Vegetables image

The best grilled vegetables with taste! Most grilled vegies get soggy and taste like the dressing or marinade used with them rather than the taste of the vegie. This recipe gives you the opposite. Use whatever vegetables you like to grill and whichever herbs you have on hand or even citrus in place of the basil. This is from Jamie's Kitchen.

Provided by Penny Stettinius

Categories Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 red peppers
2 yellow peppers
2 medium zucchini
1 fennel bulb
1 eggplant
8 baby leeks
sea salt
black pepper, freshly ground
extra virgin olive oil
1 bunch basil
2 tablespoons white wine vinegar
1 garlic clove

Steps:

Wash your vegetables.
Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
Cut the eggplant across into slices 1/2" thick.
Grill the slices, turning 4 times to get the nice grill marks.
Remove to the towel.
Boil the baby leeks in salted water until they're just cooked.
Drain and rub with a little olive oil, and grill until lightly marked.
Peel the peppers and cut into strips.
Put all the grilled vegetables into a big bowl.
Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
Mix everything together, and serve on a large plate at room temperature.

Nutrition Facts : Calories 211.6, Fat 1.4, SaturatedFat 0.2, Sodium 81.3, Carbohydrate 49, Fiber 12, Sugar 13.8, Protein 7.3

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