Rainbow Grilled Vegetable Medley Pilaf Recipes

RAINBOW GRILLED VEGETABLE MEDLEY PILAF

Steps:

• Preheat a lightly greased grill to medium high heat. In a large bowl, whisk together the olive oil, paprika, cumin, black pepper, red pepper & garlic. Add the vegetables & toss to coat.
• Place corn on the grill for 7-8 minutes, turning often, until slightly charred in places. Meanwhile, Place the onions & peppers in a grill basket & grill for 3 minutes. Add the zucchini, squash, mushrooms & tomatoes. Grill for an additional 3-4 minutes or until vegetables are crisp tender, tossing often.
• Remove kernels from corn cobs with a sharp knife. Place corn in a large bowl with the other grilled vegetables. Add the orzo, rice, parmesan, chickpeas, dressing & parsley. Toss until combined. Serve.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

GRILLED SUMMER VEGETABLE MEDLEY

Steps:

• In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

GRILLED VEGETABLE MEDLEY

Steps:

• Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.

RAINBOW RICE PILAF

Steps:

• Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
• Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

VEGETABLE RICE PILAF

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.