Grilled Vegetables With Cilantro Yogurt Dressing Recipes

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GRILLED VEGETABLES WITH CILANTRO-YOGURT DRESSING



Grilled Vegetables with Cilantro-Yogurt Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 12

2 cups plain Greek yogurt
1/4 cup finely chopped fresh cilantro
Juice of 1 lime
1 clove garlic, grated
3 to 4 dashes hot sauce
Salt and ground black pepper
4 zucchini, cut into long slices
4 yellow squash, cut into long slices
1 eggplant, cut into long slices
2 red onions, peeled and sliced
12 cremini mushrooms, halved
Olive oil, for brushing

Steps:

  • Make the yogurt sauce by combining the yogurt, cilantro, lime juice, garlic, hot sauce, salt and pepper in a bowl. Refrigerate until you need it.
  • Brush the sliced zucchini, yellow squash, eggplant, onions and mushrooms with olive oil and sprinkle with salt and pepper. Grill in batches until soft and tender, about 4 minutes per side.
  • Arrange the grilled veggies on a platter and serve with the sauce

ULTIMATE GRILLED & CHOPPED SALAD



Ultimate Grilled & Chopped Salad image

Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
Pinch kosher salt
1 avocado, diced
1 lime, zested and juiced
Hot sauce, to taste
1 large red bell pepper, quartered and seeded
1 yellow squash, halved lengthwise
8 ounces asparagus, trimmed
8 ounces fresh green beans, trimmed
1 red onion, peeled and cut into 1/2-inch rounds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes (multicolor)
4 hard-boiled eggs, quartered
4 slices bacon, cooked until crisp, then chopped
6 ounces pepper jack cheese, cubed small

Steps:

  • For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
  • For the salad: Preheat a grill or grill pan over medium heat.
  • Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
  • Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.

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