Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Grilled Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Friday 9 January 2015

Grilled Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Grilled Vegetable Recipes Biography

Source:- Google.com.pk

Grilled Corn with Chive Butter Recipe

Ingredients

    6 medium ears sweet corn in husks
    1/2 cup butter, melted
    2 tablespoons minced chives
    1 tablespoon sugar
    1-1/2 teaspoons lemon juice
    Salt and pepper

Directions

    Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.
    Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Yield: 6 servings.

Greek-Style Squash Recipe
Ingredients

    2 small yellow summer squash, thinly sliced
    2 small zucchini, thinly sliced
    1 medium tomato, seeded and chopped
    1/4 cup pitted ripe olives
    2 tablespoons chopped green onion
    2 teaspoons olive oil
    1 teaspoon lemon juice
    3/4 teaspoon garlic salt
    1/4 teaspoon dried oregano
    1/8 teaspoon pepper
    2 tablespoons grated Parmesan cheese

Directions

    Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17 in. x 18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly.
    Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
    Transfer vegetables to a serving bowl. Sprinkle with cheese. Yield: 4 servings.

Grilled Garden Veggies Recipe
Ingredients

    2 tablespoons olive oil, divided
    1 small onion, chopped
    2 garlic cloves, minced
    1 teaspoon dried rosemary, crushed, divided
    2 small zucchini, sliced
    2 small yellow summer squash, sliced
    1/2 pound medium fresh mushrooms, quartered
    1 large tomato, diced
    3/4 teaspoon salt
    1/4 teaspoon pepper

Directions

    Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
    Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.

Grilled Corn Dip Recipe
Ingredients

    6 medium ears sweet corn, husks removed
    1 large onion, chopped
    1 jalapeno pepper, finely chopped
    2 tablespoons butter
    2 garlic cloves, minced
    1 cup mayonnaise
    1/2 cup sour cream
    1/2 teaspoon chili powder
    2 cups (8 ounces) shredded Monterey Jack cheese
    1 can (2-1/4 ounces) sliced ripe olives, drained
    2 tablespoons sliced green onions
    Tortilla chips

Directions

    Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
    Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
    In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
    Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Grilled Vegetable Sandwich Recipe
Ingredients

    1 medium zucchini, thinly sliced lengthwise
    1 medium sweet red pepper, quartered
    1 small red onion, cut into 1/2-inch slices
    1/4 cup prepared Italian salad dressing
    1 loaf ciabatta bread (14 ounces), split
    2 tablespoons olive oil
    1/4 cup reduced-fat mayonnaise
    1 tablespoon lemon juice
    2 teaspoons grated lemon peel
    1 teaspoon minced garlic
    1/2 cup crumbled feta cheese

Directions

    In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.
    Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.
    In a small bowl, combine the mayonnaise, lemon juice, peel and garlic. Spread over bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into four slices. Yield: 4 servings.

Grilled Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics