GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
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
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 VEGETABLE SALAD WITH TARRAGON VINAIGRETTE
My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!
Provided by Galley Wench
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Chill salad plates.
- VINAIGRETTE:.
- Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
- In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
- BLANCH BEANS:.
- Bring a large pot of salted water to a rapid boil.
- Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
- Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
- Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
- PREPARE VEGETABLES FOR GRILLING:.
- Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
- Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
- To Grill Vegetables:.
- Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
- Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
- Brush zucchini, onions, mushrooms and potatoes with olive oil.
- Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
- Remove from grill and cool slightly.
- Cut vegetables into 1-inch pieces.
- Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
- Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
- Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
- Pass remaining dressing.
GRILLED LEEKS WITH TARRAGON VINAIGRETTE
Steps:
- In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
- Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
- Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
- Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.
GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE
Provided by Zakary Pelaccio
Categories Salad Side Low Cal High Fiber Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Low Cholesterol Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- For salad:
- Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
- Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
- For dressing and assembly:
- Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
- Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
- Scoop steamed rice onto a platter and top with salad.
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