HOMERECIPESABOUT BBQBBQ GRILLS & ACCESSORIESPICK A GREAT LOCATION

FOOD & GRILLING TIPS FREE ESTIMATESCONVERSION TABLES & MORE COOKING DICTIONARY

DECORATEMISCELLANEOUS OUTDOOR COOKING & MORE  HOW TO BE A GREAT HOST/HOSTESS SUPPLEMENTS

PROTECT AGAINST PESTSFUN ACTIVITIES, SPORTS & ENTERTAINMENT INVITATIONSCONTESTSSHOP

 

House Tips? YourHandymanZone.com

Custom Search

 

Share |

             

 

 

 

 

Mixed Grilled Vegetables with Herb Vinaigrette 

Serves 6-8

1 medium green bell pepper (stemmed, seeded and halved)

1 medium red bell pepper (stemmed, seeded and halved)

1 medium yellow bell pepper (stemmed, seeded and halved)

2 Japanese eggplants (cut, lengthwise, into -inch thick slices)

2 zucchini (cut, lengthwise, into -inch thick slices)

2 yellow squash (cut, lengthwise, into -inch thick slices)

1 pound asparagus (trimmed)

1 large Vidalia onion (peeled and cut into --inch slices)

8 scallions

8 shiitake mushrooms

8 small new red potatoes (halved, skin on)

2 medium sweet potatoes (peeled and cut into -inch slices)

 

4 plum tomatoes (halved)   

Olive oil (to coat)

6 cloves garlic (minced)

Salt and pepper (to taste)

Herb Vinaigrette:

1 cup extra virgin olive oil

cup balsamic vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon granulated sugar

1 clove garlic minced

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh dill 

teaspoon dried oregano

teaspoon dried thyme

teaspoon dried rosemary

teaspoon cayenne pepper

teaspoon crushed red pepper flakes

Salt and pepper (to taste)

  1. Place vegetables on baking sheets. Drizzle with oil. Sprinkle garlic. Season with salt and pepper. Toss well to coat.
  2. Arrange vegetables, in batches, on hot, oiled grill grate. Grill bell peppers and  eggplant for approximately 8-10 minutes; zucchini for approximately 3-5 minutes; squash for approximately 5-7 minutes; asparagus for approximately 6-8 minutes; onion for approximately 8-12 minutes; scallions for approximately 3-4 minutes; mushrooms for approximately 10-12 minutes; new red potatoes for approximately 15-20 minutes; sweet potatoes for approximately 12-14 minutes; and tomatoes for approximately 6-8 minutes; or until vegetables are slightly charred and tender.  
  3. Transfer vegetables to a large serving plate.
  4. To prepare vinaigrette, whisk together oil, vinegar, lemon juice, mustard, sugar, garlic, herbs, cayenne, and red pepper flakes in a small bowl. Season with salt and pepper to taste. (If desired, prior to grilling, make extra vinaigrette to marinate vegetables for up to 1 hour).
  5. Drizzle vinaigrette over grilled vegetables.

 

 

   

Share |

HOMERECIPESABOUT BBQBBQ GRILLS & ACCESSORIESPICK A GREAT LOCATION

FOOD & GRILLING TIPS FREE ESTIMATESCONVERSION TABLES & MORE COOKING DICTIONARY

DECORATEMISCELLANEOUS OUTDOOR COOKING & MORE  HOW TO BE A GREAT HOST/HOSTESS

PROTECT AGAINST PESTSFUN ACTIVITIES, SPORTS & ENTERTAINMENT INVITATIONSSHOP

LINK TO USSUPPLEMENTSCONTESTSADVERTISECONTACT US

 

 

 

Use of/Visit to this site constitutes the User's Understanding of and Consent to Disclaimers, Terms & Ad Disclosures | Privacy Policy | Credits

All links found on this site should be considered as Ad links.  See Ad Disclosures for more details.

 

Monitored for Copyright Compliance

 

 

Protected by Copyscape DMCA Plagiarism Finder