Whole Grilled Vegetables Recipes
WHOLE GRILLED VEGETABLES
Whole vegetables slowly transformed when cooked over a grill. Low and slow heat allows them to tenderize and develop a smoky rich flavor. It's a simple dish where time makes all the difference.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
- When the grill registers 375˚ F to 400˚ F, brush the zucchini, bell peppers, cabbage and eggplant all over with olive oil and season generously with kosher salt and pepper. Place the vegetables on the cooler side of the grill (indirect heat) with the larger end of the eggplant closest to the direct heat. Cover the grill and cook for 40 minutes. Flip the vegetables, then continue to cook, covered, until you can insert a skewer into the center of each vegetable with little to no resistance (start checking for doneness after 30 more minutes - it may take longer, depending on your grill). Remove the vegetables to a board or platter as they are ready and let rest 15 to 20 minutes.
- Slice the vegetables, drizzle with olive oil and vinegar and top with herbs, chiles and flaky sea salt.
GRILLED VEGETABLES
Provided by Trish Hall
Categories quick, side dish
Time 13m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
- Put all the vegetables in a bowl. Pour oil on top and toss.
- To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
- Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
- When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 37 grams, Carbohydrate 59 grams, Fat 49 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 193 milligrams, Sugar 19 grams
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