Herb Vinaigrette For Grill Roasted Vegetables Recipes

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GRILLED VEGETABLE STACKS WITH HERB VINAIGRETTE



Grilled Vegetable Stacks With Herb Vinaigrette image

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

1 medium (10 oz.) eggplant, sliced into 1/2-in.-thick rounds
1 medium (8 oz.) zucchini, sliced into 1/2-in.-thick rounds
1 medium (8 oz.) yellow squash, sliced into 1/2-in.-thick rounds
8 large (5 oz.) cremini mushrooms, stemmed
1 medium (8 oz.) red onion, sliced into 1/2-in.-thick rounds
4 tablespoons olive oil, divided
Cooking spray
1 medium (8 oz.) tomato, sliced into 8 (1/4-in.-thick) rounds
5/8 teaspoon kosher salt, divided
1 tablespoon white wine vinegar
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh tarragon
1/4 teaspoon black pepper
1 ounce goat cheese, crumbled

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



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

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

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

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



Grilled Herb Vinaigrette with Grilled Vegetables image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

12 medium carrots, quartered lengthwise
11 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon ground cumin
2 red bell peppers, halved and seeded
1 teaspoon sweet paprika
2 large leeks, ends trimmed
14 to 16 sprigs flat-leaf parsley
1 jalapeno, seeded and halved
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1 medium orange, juiced
1 tablespoon Dijon mustard

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



Herb Vinaigrette for Grilled Vegetables image

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

1 1/4 cups plus 1 tablespoon extra-virgin olive oil
4 large shallots, finely chopped (about 1/2 cup)
3 garlic cloves, finely chopped
1/4 cup drained capers, rinsed
6 tablespoons freshly grated lemon zest plus 3 tablespoons fresh lemon juice (about 6 lemons total)
2 cups finely chopped fresh flat-leaf parsley (about 4 ounces)
1 cup finely chopped fresh basil
6 tablespoons finely chopped fresh mint
Coarse salt and freshly ground pepper
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard

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



Grilled Veggies with Mustard Vinaigrette image

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

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

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



Grilled Vegetables image

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

2 garlic cloves, crushed with a garlic press
1 tablespoon red wine vinegar
1/3 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 large red onion, peeled and root end trimmed slightly, leaving end intact
1 1/2-pound eggplant, halved crosswise, then cut lengthwise into 1"-thick strips
1 large bell pepper
2 1/2 pound mixed green and yellow zucchini (about 5)
2 plum tomatoes, halved lengthwise
2 tablespoons coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh basil
Special equipment:
Four 12" skewers, soaked in water for 30 minutes if wooden

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



Herb Marinated Grilled Vegetables image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

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



Herb Vinaigrette for Grill-Roasted Vegetables image

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

1 cup white-wine vinegar
1 teaspoon Dijon mustard
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
2 tablespoons finely minced parsley
2 tablespoons fincely julienned basil
2 tablespoons chopped thyme leaves
2 tablespoons finely chopped chives
2 tablespoons finely chopped oregano
2 tablespoons chopped shallots
2 tablespoons chopped cornichons
2 tablespoons chopped capers
2 tablespoons chopped pimientos

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



Whole Grilled Onions, a Bacon Topping, and a Herb Vinaigrette image

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

4 onions, top sliced off and peeled. bottom stays on for stability (medium or small soft ball size)
8 slices bacon, cut in half
4 teaspoons olive oil (1 tablespoon per onion)
2 teaspoons salt (1/2 per onion)
1/2 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon shallot, minced (onion will work)
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh chives, chopped fine
1 teaspoon fresh basil, chopped fine
1/2 teaspoon fresh tarragon, chopped fine
salt
pepper
1 pinch red pepper flakes

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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4 TBL D’Avolio Tuscan Herb Olive Oil. 2 TBL D’Avolio 18 Year Traditional Balsamic. 2 TBL Minced Shallots. 2 TSP Dijon Mustard. Salt & Pepper.
From davolios.com


ROASTED SPRING VEGETABLE COBB SALAD - IOWA GIRL EATS
Directions. Place eggs in a saucepan then cover with cold water 1″ above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to …
From iowagirleats.com


GRILLED HERB VEGETABLES – CAN'T STAY OUT OF THE KITCHEN
2020-07-27 Combine all ingredients in a large mixing bowl. Transfer mixture to a double thickness of heavy-duty aluminum foil. Wrap veggies securely in foil, sealing tightly. Grill, covered over medium heat approximately 12-15 minutes, or until veggies test fork tender.
From cantstayoutofthekitchen.com


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