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

Wednesday 14 January 2015

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

Grilled Vegetables Recipe Biography

Source:- Google.com.pk
Grilled until they're lightly charred outside and tender within, these leeks are terrific served with a spicy twist on the classic Spanish almond sauce. Here, the romesco is made with grilled shishitos and crushed red pepper so it has multiple layers of heat.
Grilled Vegetables:-
Ingredients

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Recipe courtesy Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe.html?oc=linkback
Meat gets a lot of airtime during grilling season–it’s always thick-and-juicy this, char-marked that… And that’s without even getting into the barbecue world’s fall-off-the-bone vocabulary. But grills work their high-heat, smoky magic on flora and fauna alike, and some of our favorite summer meals are more about eggplant and corn than burgers and dogs. So here are 20 of our favorite grilled veggie recipes (well, 19 plus a grilled Sriracha tofu, since it was too good to leave out), for side dishes at your next meatstravaganza. They’re also great meals on their own.
Roasted Vegetable Salad With Olives and Cheese:-
¾ cup olive oil

¼ cup balsamic vinegar

1 large red onion, cut into ¾-inch-thick rounds

12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise

3 small zucchini, each cut lengthwise into 4 slices

1 small eggplant, diced into 1-inch pieces

2 large red bell peppers, cut into 2-inch-wide strips

6 slices country-style French bread

Additional olive oil

10 cups mixed baby greens

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives or green onions

1 tablespoon chopped fresh marjoram

¾ cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)

½ cup freshly grated Pecorino Romano cheese (about 2 ounces)

¾ cup brine-cured black olives (such as kalamata)

Heat grill on medium-high heat. Whisk ¾ cup oil and vinegar in medium bowl until well-blended. Place onion, beets, zucchini, eggplants and red bell pepper on baking sheet. Brush both sides with some of the vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant and peppers. Remove the vegetables according to individual cooking requirements. Vegetables can be grilled 1 hour ahead. Let stand at room temperature. Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.

Arrange greens on large platter. Sprinkle with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over grilled vegetables. Sprinkle vegetables with herbs and goat cheese. Sprinkle Pecorino Romano cheese over all. Garnish with olives. Serve with bread.

Makes 6 servings.

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