Chargrilled Tapas Style Marinated Vegetables Recipes

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CHARGRILLED VEGETABLE AND HALOUMI SALAD



Chargrilled Vegetable and Haloumi Salad image

Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.

Provided by Jubes

Categories     Peppers

Time 20m

Yield 4 chargrilled vege and haoumi salads, 4 serving(s)

Number Of Ingredients 8

2 large zucchini, cut into1cm-thick slices
2 red capsicums, cut into 2cm-wide strips (red bell peppers)
1 large eggplant, quartered lengthways, cut into 1cm-thick slices
2 red onions, cut into thin wedges
1/2 cup olive oil
1 tablespoon red wine vinegar
200 g halloumi cheese, cut into 8 slices
100 g baby spinach leaves

Steps:

  • Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
  • Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
  • Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
  • Preheat a chargrill pan on high heat.
  • Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
  • Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
  • Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
  • Divide salad between 4 serving plates. Season with salt and pepper to serve.

CHARGRILLED VEGETABLES WITH BASIL DRESSING.



Chargrilled Vegetables With Basil Dressing. image

Make and share this Chargrilled Vegetables With Basil Dressing. recipe from Food.com.

Provided by Katanashrp

Categories     Yam/Sweet Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 eggplants
1 3/4 lbs sweet potatoes
4 zucchini
2 red bell peppers
1 1/4 lbs button mushrooms
1/3 cup olive oil
1/2 cup olive oil
2 garlic cloves
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/3 fresh basil leaf

Steps:

  • Cut eggplants into 1/2 inch slices. Place on a wire rack, sprinkle with salt and leave for 30 minutes. Rinse and pat dry with paper towels.
  • Cut the sweet potatoes into 1/4 inch slices, and the zucchini into 1/2 inch slices lengthwise.
  • Quarter the peppers, remove seeds and membranes and chargrill skin-side-down, until the skin blackens and blisters. Place in a plastic bag and leave to cool. Peel away the skin.
  • Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Barbecue in batches until lightly browned and cooked through.
  • Combine the dressing ingredients in a food processor and process until smooth.
  • Mix the vegetables with the dressing. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.

Nutrition Facts : Calories 470.5, Fat 31, SaturatedFat 4.3, Sodium 95.2, Carbohydrate 45.9, Fiber 12.4, Sugar 15, Protein 8.6

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