Smoked Vegetables With Garlic Vinaigrette Recipes

VINAIGRETTE VEGETABLES

Steps:

• Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add zucchini and yellow pepper; cover and steam for 2 minutes or until vegetables are crisp-tender., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and thyme; shake well. Transfer vegetables to a serving bowl; add dressing and toss to coat.

HERB VINAIGRETTE FOR GRILLED VEGETABLES

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 VEGETABLES WITH VINAIGRETTE

Steps:

• To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
• Add oil slowly, whisking constantly.
• Season with salt and pepper.
• To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
• Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

SMOKED VEGETABLES WITH GARLIC VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.
• Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables. Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.
• Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil. Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.)
• Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.

VEGETABLE GRATIN WITH POLENTA AND SMOKED TOMATO VINAIGRETTE

Steps:

• For the polenta: Brush an 8-inch square baking pan with olive oil or butter. In a medium-sized, heavy-bottomed pot bring 1 cup milk and 2 cups water to a boil, then sprinkle in the cornmeal whisking constantly. Keep whisking or stirring until mixture boils and thickens, then reduce heat and simmer for about 10 to 15 minutes, stirring occasionally. Add 1/2 cup of water if polenta gets too thick. Stir in the salt, softened butter, and herbs, then pour into baking pan and try to smooth into an even layer about 1/4 to 1/2-inch thick. Let cool. For the vegetables: Alternate layers of vegetables on top of polenta, pressing down firmly on each layer, and ending with red peppers and cheese. Cover with foil and bake at 350 degrees for about 20 minutes. Cut into squares and serve with smoked tomato vinaigrette.
• For the Smoked Tomato Vinaigrette: Place wine, shallots, and vinegar in a sauce pan and bring to a boil. Reduce heat and simmer until liquid is reduced to 1/2 cup. Core and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about 1/2 cup of liquid remains. Whisk in olive oils and season with salt and pepper.

GRILLED VEGETABLES WITH BALSAMIC VINAIGRETTE

Steps:

• Combine the cornstarch with just enough chicken broth to mix together.
• Bring the remaining stock to a boil then add the cornstarch mixture.
• Return to a boil and stir until the stock thickens.
• Remove from the heat and stir in the vinegar.
• Let it cool completely.
• Whisk in the olive oil.
• Add the basil and salt.
• Put vegetables in a bowl.
• Pour vinaigrette over and toss.
• Marinade for at least 30 minutes.
• Grill vegetables until tender, slightly blackened.

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE

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.