Grilled Vegetables With Creamy Dressing Recipes

GRILLED BUTTER LETTUCE WITH CREAMY DRESSING

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
• Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
• Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED VEGETABLES WITH CREAMY DRESSING

Steps:

• Scrub the carrots and cut into 2- x 2-1/2-inch pieces.
• Slice the zucchini diagonally into 1/2-inch thick slices.
• In a medium bowl, toss the vegetables with the olive oil until well coated.
• Place the vegetables on the barbeque grill; grill over medium-low heat 4 to 6 minutes for the zucchini and 8 to 10 minutes for the carrots, turning often, until browned and tender.
• Watch the carrots carefully as their natural sugar gives them a tendency to burn easily.
• Meanwhile, in the same bowl, combine the mayonnaise, sour cream, garlic, lemon zest, salt and pepper.
• Add the cooked vegetables to the mayonnaise mixture; toss well.
• Spoon into a serving bowl; sprinkle with the toasted sesame seeds.
• Serve hot or at room temperature.