Grilled Lamb Spiedini With Eggplant Red Bell Pepper And Arugula Salad Recipes

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ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

GRILLED LAMB WITH PEPPERS AND ONIONS



Grilled Lamb With Peppers and Onions image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 clove garlic
14 ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
1/2 to 1 jalapeno pepper
8 ounces boneless leg of lamb
1 cup no-salt-added canned black beans
1/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped cilantro

Steps:

  • Heat broiler, if using.
  • Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
  • Mince garlic, and add to onion.
  • Wash, trim, seed and julienne the bell peppers, and add to onions.
  • Wash, trim, seed and mince the jalapeno, and add to vegetables.
  • Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
  • Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
  • Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 532 milligrams, Sugar 5 grams

GRILLED LAMB SPIEDINI WITH EGGPLANT, RED BELL PEPPER, AND ARUGULA SALAD



Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad image

Categories     Lamb     Low Cal     Backyard BBQ     Dinner     Eggplant     Arugula     Bell Pepper     Grill     Grill/Barbecue     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Lamb:
3 large garlic cloves, finely chopped
2 tablespoons olive oil
2 tablespoons chopped fresh oregano
2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield)
1 teaspoon coarse kosher salt
Freshly ground black pepper
Salad:
2 red bell peppers
1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes
4 tablespoons olive oil, divided
3 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
1 tablespoon chopped fresh oregano
4 cups baby arugula (3 to 4 ounces)
Special Equipment
6 long metal skewers

Steps:

  • For lamb:
  • Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally.
  • For salad:
  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill.
  • Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl.
  • Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare.
  • Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.

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