Grilled Vegetable Recipes and Vegetable SaladsVisit Barnes and Noble for Healthy Grilling Recipe Books Tips for Grilling Vegetables Roasted Garlic and Thyme Mushrooms Cheese Stuffed Grilled Tomatoes Grilled Artichokes Grilled Portobello Mushrooms See more recipes Vegetable Side Salads Cucumber Tomato Salad Caulifower Vinagrette Salad Cucumber, Ranch and Sour Cream Salad Roasted Garlic and Thyme Mushrooms 1 lb. mushrooms 1 cup olive oil salt and fresh ground black pepper to taste 1 tsp finely minced garlic 2 Tbsp finely chopped fresh thyme leaves Preheat oven to 340-360 degrees or heat gas or charcoal grill to medium high heat. Wash mushrooms, pull out stems, and cut into halves or quarters if the mushrooms are large. Put mushrooms into bowl and toss with 2 tbspn olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. Spread them out on the pan or a grill grate. While letting mushrooms cook, finely chop fresh thyme, then mix with minced garlic and the rest of the olive oil. After 15 minutes, drain off any liquid that has accumulated. Then toss the hot mushrooms with they garlic-thyme mixture. Put back on roasting pan and cook about 10 minutes more. Serve warm and enjoy. Top of page Cheese Stuffed Grilled Tomatoes 2 ripe but firm tomatoes (cut in half down the middle) 4 tbsp of ricotta cheese (preferably low fat, lactose free or soy) 1 1/2 tbsp olive oil 1/2 tsp garlic powder 1/2 tsp fresh crack pepper 1 tsp fresh sage (chopped) 1/4 teaspoon of salt Preheat grill to medium heat. In a small bowl mix olive oil, garlic powder, salt and crack pepper. Brush mixture over tomatoes till evenly covered. Place tomatoes cut side down onto grill. Grill for 2 minutes then remove from grill and make a v cut in the center of each tomato. Sprinkle each cavity with 2 tbsp of cheese and finish by sprinkling 1/4 tsp of sage over cheese. Then grill on skin side down for 8 minutes until cheese is melted and the skins of the tomatoes begins to peel. Serve warm. Top of page Grilled Artichokes 6 artichokes 1 tablespoon plus 1/2 teaspoon salt 1 lemon squezzed 1 teaspoon of garlic powder 1 teaspoon of onion powder 3 tablespoons olive oil 2 tablespoons lemon juice 1/4 teaspoon pepper Bring a large pot of salted water to a boil. Preheat grill to medium-high heat. Trim the stem from each artichoke to 1-inch long then cut the tips off the dark outer leaves. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Cut tops off of each artichoke. Cut artichokes in half. Using a small, sharp knife, cut out the the purple center of the artichoke. Place finished artichokes in a large bowl of cold water. Drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes. Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes. Brush artichokes with the rest of the ingredients while they are on the grill. Serve warm with remaining sauce. Enjoy. Top of page Grilled Portobello Mushrooms 1/2 cup finely chopped red bell pepper 1/4 teaspoon of garlic powder 1/4 cup olive oil 1/4 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon ground black pepper 4 portobello mushroom caps Preheat grill for medium heat. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes. Serve warm and enjoy Top of page Vegetable Side Salads Cucumber Tomato Salad 1 box of grape tomatoes chopped in half 5 medium cucumbers 1/4 teaspoons of ground pepper 1/4 teaspoon of garlic salt 4 tablespoons of lemon juice 1 tablespoon of fresh rosemary 1/2 of a bottle of italian vinagrette dressing 1 tablespoon of onion powder Cut out the seeds of the cucumber and cut into bite sized pieces and place into a salad bowl. Chop up tomatoes and place in bowl. . Season with coarse ground pepper, garlic salt, freshly squeezed lemon, onion powder, rosemary, and about ½ of a bottle of italian vinagrette dressing. The last part is to allow the salad to marinate and chill then serve. Top of page Cauliflower Vinagrette Salad 4 bundles of cauliflower 1 tablespoon of onion powder 1/4 teaspoons of ground pepper 1/4 teaspoon of garlic salt 2 tablespoons of lemon juice 1 tablespoon of fresh rosemary seasonings 1/2 of a bottle of italian vinagrette dressing Chop about bundles of cauliflower and place into a bowl. Season the salad with garlic salt, onion powder, coarse ground pepper and a little bit of fresh lemon juice. The last part of this side dish recipe is to add about ½ of a bottle of Italian vinagrette dressing. Allow to chill and marinate then serve. Top of page Cucumber, Ranch and Sour Cream Salad 5 medium cucumbers (chopped into bite sized pieces) 1 tablespoon of onion powder 1/4 bottle of light ranch dressing or 4 ounces 4 ounces of light sour cream 1/4 teaspoon of garlic salt 1/4 fresh ground pepper Combine all of the ingredients and stir unitil mixed. Serve chilled. 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