GRILLED VEGETABLES WITH COUSCOUS AND YOGURT SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.
- Meanwhile, cook the couscous as the label directs.
- Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
- Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.
Nutrition Facts : Calories 473, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 616 milligrams, Carbohydrate 72 grams, Fiber 12 grams, Protein 17 grams
GRILLED PEPPERS WITH ROSEMARY YOGURT SAUCE
Steps:
- Brush peppers with olive oil and place on prepared grill. Grill until peppers are soft.
- Arrange grilled peppers on a platter and drizzle with Yogurt Sauce. Sprinkle with capers
- ROSEMARY YOGURT SAUCE: To make sauce: In a small bowl combine all ingredients and mix until well-blended. Season with salt and pepper.
HASSELBACK BEETS WITH DILL YOGURT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Trim, peel and halve 2 1/2 pounds medium beets; slice as directed (see left). Place the beets in a 9-by-13-inch baking dish and drizzle with 3/4 cup olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Add cup water and cover with foil. Roast at 425 degrees F, 40 minutes. Uncover and continue roasting, spreading the slices apart and basting with the pan juices halfway through, until the beets are tender, 30 to 40 more minutes. Let cool slightly. Mix 1/2 cup plain Greek yogurt with 2 tablespoons each chopped dill and lemon juice, 1 teaspoon salt and a few grinds of pepper. Drizzle over the beets and top with crushed pink peppercorns and more dill.
- Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, like the beets at right, skip this step.)
- Position the vegetable cut-side down between the handles of two wooden spoons.
- Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don't cut all the way through the vegetable.
SAUTEED PEPPERS, ONIONS AND ROSEMARY
Provided by Marian Burros
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
- Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 818 milligrams, Sugar 12 grams
GRILLED PEPPERS WITH GARLIC-HERB OIL
Provided by John Vincent Serra
Categories Blender Garlic Appetizer Side Quick & Easy Low Cal Bell Pepper Summer Grill Grill/Barbecue Bon Appétit New Jersey Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.
GRILLED PEPPERS WITH GARLIC YOGURT
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don't have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
- Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
- In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
- Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.
GRILLED LEMON-PEPPER LAMB CHOPS WITH ROSEMARY-DIJON BBQ SAUCE
This quick grill dish makes it easy to come home after work and eat well. The secret is in the simple sauce all seasoned up with the classic flavor partners that lamb loves the most-rosemary and Dijon mustard.
Yield feeds 4
Number Of Ingredients 14
Steps:
- Fire up the grill. While that's heating, make the sauce. Toss the butter into a small saucepan and melt over medium heat. Add the shallots, season with salt and pepper, and cook til just wilted. Toss in the garlic and cook for 1 minute more.
- Splash in the red wine and add the rosemary and mustard. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors. Keep warm.
- Rub the chops down with oil. Season both sides with a generous sprinkling of lemon pepper. Place over the coals. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130° to 135°. Pull them off the grill.
- Fish out the rosemary sprig from the sauce, and stir in the scallions. Pour it over the chops and enjoy.
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