GRILLED VEGETABLE STACKS WITH HERB VINAIGRETTE
Harness the abundance of summer vegetables and pair these stunning vegetable stacks with your favorite grilled protein. This show-stopping, yet simple, side dish combines grilled vegetables, fresh tomatoes, creamy goat cheese, and a bright, herby vinaigrette. The herbs are also interchangeable with other "soft" herbs of your preference-basil and dill would both work well.
Provided by Marianne Williams
Time 15m
Yield Serves 4 (serving size: 1 stack)
Number Of Ingredients 14
Steps:
- Preheat a grill pan over medium-high. Toss together eggplant, zucchini, squash, mushrooms, onion, and 3 tablespoons of the oil in a large bowl until coated. Spray a grill pan with cooking spray. Grill vegetables, in batches, in a single layer until charred and tender, flipping once, about 10 minutes for the eggplant and mushrooms and 8 minutes for the zucchini, squash, and onion. Transfer vegetables to a platter, add tomatoes, and season all evenly with 1/2 teaspoon of the salt.
- Stir together vinegar, parsley, tarragon, pepper, and remaining 1 tablespoon olive oil and 1/8 teaspoon salt in a small bowl. Stack vegetables on serving plates, alternating vegetables until you have stacks of about 8 vegetables each. Top with goat cheese, and drizzle with vinaigrette.
Nutrition Facts : Calories 212, Carbohydrate 16 g, Fat 16 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, Sodium 350 mg, Sugar 9 g, UnsaturatedFat 12 g
GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
HERB VINAIGRETTE FOR GRILLED VEGETABLES
Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add shallots and garlic; cook, stirring, until softened, about 2 minutes. Transfer to a medium bowl; let cool. Stir in capers, zest, parsley, basil, and mint. Season with salt and pepper. Cover with plastic wrap; set aside.
- Blend vinegar, mustard and lemon juice, plus salt and pepper to taste, in a blender until combined. With blender running, pour in remaining 1 cup plus 2 tablespoons oil in a slow, steady stream; blend until emulsified. Just before serving, stir vinaigrette into shallot mixture.
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED VEGETABLES
Categories Onion Side Fourth of July Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal Lunch Eggplant Bell Pepper Spring Summer Family Reunion Grill/Barbecue Healthy Party Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 14
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).
- Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing.
- Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges. Thread 1/2" apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.
- Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.
- Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.
- Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.
HERB MARINATED GRILLED VEGETABLES
Provided by Food Network
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
- Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.
HERB VINAIGRETTE FOR GRILL-ROASTED VEGETABLES
Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- Mix vinegar, mustard, salt, and pepper in a large bowl. Whisk in the oil drop by drop until emulsified, then in a trickle to finish. Mix in all remaining ingredients.
WHOLE GRILLED ONIONS, A BACON TOPPING, AND A HERB VINAIGRETTE
These are amazing. Right on the grill or even in your oven. A sweet flavor with savory and spicy tones makes this such a nice side dish. If you use smaller onions you can serve one per person which is what I prefer to do, but either way you make it - they are great. The important thing is the vinaigrette. Fresh herbs is the way to go. But ... if you only have a bottled dressing ... they will be just fine.
Provided by SarasotaCook
Categories Onions
Time 1h30m
Yield 4 Whole Onions, 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Vinaigrette -- Mix all the ingredients in a small baggie, bowl or tupperware container. Refrigerate until ready to serve. You need to heat slightly before serving. Just 10 or 20 seconds on medium in the microwave - just to warm it up.
- Onion -- Cut the top off, just a small slice so you can peel easily. You can cut a small bit off the bottom if it doesn't set well. Peel the sides and it is ready. Drizzle with olive oil and season with salt and pepper.
- Top with 4 half slices or 2 full slices of bacon and wrap well in foil, keeping the top with bacon standing up.
- Bake or Grill -- A 400 degree oven takes around 40-50 minutes and the grill about 30-40 minutes. This really is dependent upon the heat of your grill or oven and the size of your onions. Make sure to close the foil pouch on the top so after 30 minutes or so, you can easily pull it open a bit and test to see if the onion is done. I just stick a knife in the onion and it should be tender.
- Serve -- Remove from the foil, and I also remove the bacon -- it is more for the flavor, not presentation, and it has done it's job. As I said, I like using a small to medium onion, so everyone gets one, but the large onions are wonderful and can be sliced in half.
- Heat up the vinaigrette in the microwave for just a few seconds to warm up and drizzle over the onion. ENJOY!
- NOTE:. Keep the leftover vinaigrette. Great over potatoes, any meat, even vegetables, or seafood.
Nutrition Facts : Calories 406.8, Fat 39, SaturatedFat 6.8, Cholesterol 10.9, Sodium 1344.7, Carbohydrate 12.7, Fiber 2.1, Sugar 6.1, Protein 3.4
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