Grilled Mushrooms Fennel And Peppers Recipes

BEST GRILLED VEGETABLES WITH ITALIAN MARINADE

Steps:

• Place all the vegetables in large bowl with the olive oil and Italian seasoning. Toss to combine.
• Preheat grill to medium high heat. Spray the grill pan with vegetable spray oil.
• Pour the vegetables into the grill pan and place pan on baking sheet for easy transport.
• Place the basket on the grill and close the lid. Cook for about 15 minutes stirring with the wooden spoon occasionally. Don't overcook. You want the veggies crisp tender.
• Take the grill basket off of the grill with oven mitts and place on the baking sheet.
• Pour the veggies into a serving bowl and sprinkle lightly with salt and pepper.
• Pour the marinade over the veggies and mix well. Taste and add salt and pepper if necessary.
• Sprinkle with the fresh basil and serve immediately.
• Whisk the oil, lemon juice, garlic, salt and pepper together.
• Pour over the grilled vegetables and mix well.

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

GRILLED BALSAMIC PEPPERS AND MUSHROOMS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in large bowl, combine bell pepper, onion and salad dressing; toss to coat.
• When grill is heated, with tongs, remove bell pepper and onion from dressing; place on bottom grill surface. Reserve remaining dressing in bowl. Close grill; cook 4 minutes.
• Add mushrooms to reserved dressing; toss to coat. With tongs, add mushrooms to vegetables on grill. Close grill; cook 3 to 4 minutes or until all vegetables are tender.

GRILLED PEPPERS, LEEKS AND PORTOBELLO MUSHROOMS

Steps:

• Build a charcoal fire or preheat gas grill.
• Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
• Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Steps:

• Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
• When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
• Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

GRILLED MUSHROOMS, FENNEL, AND PEPPERS

Steps:

• Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
• Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
• Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
• Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.