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

Monday, 19 January 2015

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

Grilled Vegetable Recipe Biography

Source:- Google.com.pk

Grilled Vegetables Grilled Vegetables

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings

Level:
Easy

Healthy

Next Recipe
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
CATEGORIES:

Vegetables
Side Dish
Grilling

jennylove72203
23 Jul
It's putting the sauce on AT THE END, AFTER COOKING; instead of a pre-cook marinade, that was the game-changer for me! I use Giada's dressing recipe a lot, but also toy with lots of other herb/vinegar variations as well. This technique has forever elevated humble grilled & roasted veggies.
dcn626_13036809
22 Jul
Absolutely fantastic taste! Used red and green pepper, zucchini, Chinese eggplant, baby portobello mushrooms, and scallions. The dressing really adds a great flavor to the vegetables. Terrific dish and it paired really well with our grilled steak.
-hinky-
9 Jun
Delicious, beautiful and impressive on a large platter. I made this recipe for a small dinner party expecting leftovers for use the next day, but to my surprise all of it was gone! It was so tasty! Great recipe, Giada.
tjeschke
2 May
I use many of the same vegetables, place them all in a ziploc bag add seasoning and oil. These will stay good for days like this. I prepare a huge bunch before going camping, it lasts for several meals, everyone loves them. Grill as needed, fresh and hot each meal.
Susansarah11202
26 Sep 13
I used the vegetables I had on hand, which were zucchini, yellow squash, onion, and mushrooms. The light sauce tossed in was delicious. I didn't have parsley so I omitted, but next time will use some from my garden. This will be my go to grilled vegetable recipe!
pkd99
1 Sep 13
Loved this. I down scaled it and didn't use all the types of veggies, but the ones I did use came out perfectly. In fact, I brought the veggies and the topping to a friend's house to make on the grill, but the grill wasn't working so we just roasted them in a 450 oven. With the basalmic/herb topping it was just right and enjoyed by all - I always wanted something more exciting to do with roast vegetables, and this is it. The Japanese eggplant is a must!
Eileenm99
27 Jul 13
This recipe is amazing. My daughter told me about it. I actually left out the Italian parsley and the basil (didn't have them on hand, but did use the rest including the fresh rosemary and it was delicious!! Will use this for veggies over and over. Can't wait to make it the next time I have guests over!
Zesty Grilled Veggies
4.5 (140)
rate it now!
Zesty Grilled Veggies recipe
photo by:kraft
2K+
Better-for-you grilled veggies get a flavor boost from Italian dressing and grated Parm. This zesty side is grilled meat's perfect partner.
time
prep:
20 min
total:
20 min
servings
total:
8 servings

    What You Need
    4
     zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
    3
     each red and yellow peppers, cut into 1/2-inch-wide strips
    1/4
    cup KRAFT Zesty Italian Dressing
    1/4
    cup KRAFT Grated Parmesan Cheese
    Make It
    HEAT grill to medium heat.
    step 1
        PLACE vegetables in grill basket.
    step 2
        GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
    step 3
        ADD dressing; toss to coat. Sprinkle with cheese.
    Kraft Kitchens Tips
    How to Grill Without a Grill Basket
    Cover grill grate with large sheet of heavy-duty foil before heating grill as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.
    How to Buy Peppers
    Look for peppers with very bright colors and a firm thick flesh. Refrigerate unwashed peppers in a plastic bag for up to 2 weeks.

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