Grilled Vegetables With Salsa Verde Recipes

SALSA VERDE GRILLED VEGETABLES

Steps:

• Combine the garlic, preserved lemon, onion, capers, anchovies, and vinegar in a food processor until the ingredients come together. Add the fresh herbs, with the motor running, drizzle in the olive oil until a bright green, chunky mixture forms. Squeeze in the lemon juice and season with a pinch of sea salt. Set aside.
• In a large bowl, add the prepped veggies and a ¼ cup of the salsa verde. Toss until evenly coated and season lightly with salt and pepper.
• Grill the vegetables at 450°F until they have cooked through and have marks on both sides from the grill. Transfer to a serving plate, drizzle with a few tablespoons of the salsa verde, garnish with basil leaves and serve immediately.
• Notes
• Double or triple the salsa verde recipe and save some for later! In addition to grilled vegetables, it's delicious as a topping on fish, chicken or steak. Store in an airtight container for up to 3 days or freeze for later use.

GRILLED VEGETABLES WITH SALSA VERDE

Steps:

• Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
• Core, seed and quarter the peppers.
• Slice endives in half lengthwise.
• Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
• Sprinkle with salt to taste and toss all to combine.
• Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
• Grill or broil vegetables, turning them once until they are lightly browned on both sides.
• Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

GRILLED VEGETABLES WITH SALSA VERDE AND FETA

Steps:

• Make the salsa verde: cut off the lower stems of the herbs up to where the leaves start and discard them. Measure a cup of each herb. Use a blender or food processor and blend together basil, parsley, cilantro, onion, garlic, jalapeño, salt and freshly ground pepper to taste, and olive oil until it has a pesto consistency. Transfer into a small bowl and set aside.
• Meanwhile, prepare a stovetop grill pan on medium/high heat. Brush the grill with canola oil . Drizzle a little olive oil on the vegetables. Season them with salt and freshly ground black pepper to your taste and toss to coat. Grill zucchini, red bell pepper 3 to 4 minutes on each side until you see grill marks. For the spring onion and tomatoes, they cook faster so grill it for only 1-2 minutes on each side. (Grilling can be done on an outdoor grill but use a grill basket or grill pan as vegetables tend to fall off in between the grates)
• Arrange grilled vegetables in rows on a platter. Top with prepared salsa verde and crumbled feta. Drizzle with a little more olive oil.

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

Steps:

• Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
• Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.