Grilled Summer Veggie And Bean Bowl Recipes

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GRILLED SUMMER VEGETABLES



Grilled Summer Vegetables image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces green beans
12 green onions
2 red bell peppers, seeded and quartered
2 yellow squash, cut into 1/4-inch-thick rounds
2 zucchini, cut into 1/4-inch-thick rounds
1/4 cup plus 2 tablespoons olive oil
Salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced

Steps:

  • Preheat a grill to medium-high heat.
  • Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (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.) Arrange the cooked vegetables on a platter.
  • Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.

GRILLED SUMMER VEGGIE AND BEAN BOWL



Grilled Summer Veggie and Bean Bowl image

Bush's® grilled summer veggie and bean bowl with harissa vinaigrette

Time 25m

Yield 4

Number Of Ingredients 18

1 can (16 ounces) Bush's® Brown Sugar Hickory Baked Beans®
vegetable oil, for brushing grill grate
2 small bell peppers (red, orange, yellow, or a mix), cut into 1-inch strips
1 small (about 1/2 a pound) eggplant, cut cross-wise into 1/3 inch thick slices
1 medium (about 1/2 pound) zucchini , cut crosswise and on the diagonal into 1/4-inch-thick slices
1 medium red onion, cut crosswise into 1/4-inch- thick rounds
salt & freshly ground black pepper
4 ounces baby spinach, (about TK loosely packed cups)
1 English cucumber , quartered lengthwise, then cut into 1/2-inch pieces
1 cup cherry tomatoes , halved
3 ounces (about 3/4 cup) crumbled feta cheese
1/2 cup fresh cilantro or mint leaves, torn if large
finely grated zest of one lemon
1 1/2 tablespoons fresh lemon juice
1 teaspoon harissa
1/8 teaspoon salt
freshly ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • For Vegetables: Prepare a grill or grill pan for medium-high heat; lightly oil grate.
  • Season bell peppers, eggplant, zucchini and onion with salt and pepper. Grill, turning once, until golden and tender, 4 to 5 minutes per side.
  • Meanwhile, to prepare the dressing, whisk together lemon zest in a medium bowl and juice, harissa, salt and generous pinch pepper. In a slow and steady stream, whisk in oil.
  • Arrange spinach, Bush's® Brown Sugar Hickory Baked Beans®, grilled vegetables, cucumber, tomatoes, feta and cilantro or mint in bowls. Stir together dressing, then drizzle over the top.

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