Helluvagoodveggiesandwich Recipes

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GRILLED VEGGIE AND ORZO SALAD



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

HELLUVA GOOD VEGGIE SANDWICH



Helluva Good Veggie Sandwich image

This is a recipe we used to use where I work. I really didn't want to try it at first but I am really glad I did because it's fantastic.

Provided by I Cook Therefore I

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

1 croissant, sliced lengthwise
2 ounces cream cheese
1/4 of an avocado, sliced thin
1/4 cup alfalfa sprout
1 tablespoon sunflower seeds
1 tablespoon raisins
2 tablespoons carrots, shredde
1/4 of a green apple, sliced

Steps:

  • Spread the cream cheese on the bottom of the croissant.
  • Arrange the sliced avacado over the cream cheese.
  • Top with all the other ingredients.
  • Enjoy!

Nutrition Facts : Calories 617.2, Fat 43.8, SaturatedFat 20.7, Cholesterol 100.6, Sodium 608.2, Carbohydrate 48, Fiber 7.6, Sugar 17.3, Protein 12.9

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