Special Grilled Veggies Recipes

SPECIAL GRILLED VEGGIES

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once., Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender.

GRILLED VEGGIES

Steps:

• Heat a grill pan over medium-high heat. Brush with olive oil.
• Mix rice vinegar, chile oil and salt together in a medium bowl. Add bok choy and scallions and toss to coat.
• Place bok choy and scallions on the grill pan and cook until char marks appear, flipping once, about 6 minutes total.
• Remove to a platter, then drizzle with remaining sauce mixture and sesame seeds.

GRILLED VEGETABLES

Steps:

• Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
• Put all the vegetables in a bowl. Pour oil on top and toss.
• To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
• Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
• When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.