Grilled Vegetables With Salsa Verde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALSA VERDE GRILLED VEGETABLES



Salsa Verde Grilled Vegetables image

Provided by They

Categories     Sides

Number Of Ingredients 16

1/2 clove garlic, finely diced
2 teaspoons preserved lemon
2 teaspoons sweet onion or shallot, chopped
1 tablespoon capers
1 tablespoon red wine vinegar
½ bunch cilantro, stems removed and chopped
1 ½ cups packed basil leaves, stems removed, plus a few extra leaves as garnish
½ cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
¼ teaspoon sea salt
1 small red onion, halved lengthwise
1 pound yellow and green squash, chopped (about 4 medium squash)
2 bell peppers, any color variety
1 cup whole cherry tomatoes
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Steps:

  • Combine the garlic, preserved lemon, onion, capers, anchovies, and vinegar in a food processor until the ingredients come together. Add the fresh herbs, with the motor running, drizzle in the olive oil until a bright green, chunky mixture forms. Squeeze in the lemon juice and season with a pinch of sea salt. Set aside.
  • In a large bowl, add the prepped veggies and a ¼ cup of the salsa verde. Toss until evenly coated and season lightly with salt and pepper.
  • Grill the vegetables at 450°F until they have cooked through and have marks on both sides from the grill. Transfer to a serving plate, drizzle with a few tablespoons of the salsa verde, garnish with basil leaves and serve immediately.
  • Notes
  • Double or triple the salsa verde recipe and save some for later! In addition to grilled vegetables, it's delicious as a topping on fish, chicken or steak. Store in an airtight container for up to 3 days or freeze for later use.

Nutrition Facts : Calories 170 kcal, Carbohydrate 11 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 260 mg, Fiber 3 g, ServingSize 1 serving

GRILLED VEGETABLES WITH SALSA VERDE



Grilled Vegetables with Salsa Verde image

Great way to use summer's bounty! Serve hot or at room temperature. A wonderful vegetarian entree when paired with crusty bread and a salad or flavorful side to any grilled fare.

Provided by rsarahl

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium eggplants, about 1 lb total
3 medium zucchini, about 1 1/4 lbs total
3 medium bell peppers
2 medium Belgian endive, about 10 ozs
3 tablespoons extra virgin olive oil
1/2 cup fresh parsley, minced
1 tablespoon capers, drained and minced
8 medium green olives, pitted and minced (about 3 Tbsp)
1 tablespoon lemon juice
salt

Steps:

  • Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
  • Core, seed and quarter the peppers.
  • Slice endives in half lengthwise.
  • Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
  • Sprinkle with salt to taste and toss all to combine.
  • Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
  • Grill or broil vegetables, turning them once until they are lightly browned on both sides.
  • Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

Nutrition Facts : Calories 244.4, Fat 11.7, SaturatedFat 1.7, Sodium 147.4, Carbohydrate 34.2, Fiber 20.7, Sugar 11.9, Protein 8.8

GRILLED VEGETABLES WITH SALSA VERDE AND FETA



Grilled Vegetables with Salsa Verde and Feta image

Provided by Elizabeth Segal

Categories     Sides

Yield 4-6

Number Of Ingredients 15

2 medium zucchini (sliced 1/4 inch thick on a bias)
1 bunch spring onions (top half cut off)
1 large tomato, firm ripe (cut in 8 sections)
1 red bell pepper (seeded and sliced 1/4 inch thick )
1 cup fresh basil leaves
1 cup fresh parsley
1 cup fresh cilantro (coriander)
1 garlic clove
1 Tbsp chopped onion or shallot
1/3 cup extra virgin olive oil (plus more for grilling)
1 Tbsp red wine vinegar
1 inch piece of jalapeño pepper (chopped)
salt and freshly ground pepper
3 tbsp crumbled feta cheese
1 Tbsp canola oil (for brushing grill)

Steps:

  • Make the salsa verde: cut off the lower stems of the herbs up to where the leaves start and discard them. Measure a cup of each herb. Use a blender or food processor and blend together basil, parsley, cilantro, onion, garlic, jalapeño, salt and freshly ground pepper to taste, and olive oil until it has a pesto consistency. Transfer into a small bowl and set aside.
  • Meanwhile, prepare a stovetop grill pan on medium/high heat. Brush the grill with canola oil . Drizzle a little olive oil on the vegetables. Season them with salt and freshly ground black pepper to your taste and toss to coat. Grill zucchini, red bell pepper 3 to 4 minutes on each side until you see grill marks. For the spring onion and tomatoes, they cook faster so grill it for only 1-2 minutes on each side. (Grilling can be done on an outdoor grill but use a grill basket or grill pan as vegetables tend to fall off in between the grates)
  • Arrange grilled vegetables in rows on a platter. Top with prepared salsa verde and crumbled feta. Drizzle with a little more olive oil.

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE



Grilled Vegetables with Cumin, Cilantro, and Salsa Verde image

Categories     Mushroom     Onion     Potato     Side     Asparagus     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

2 cups purchased salsa verde
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1/2 cup (packed) fresh cilantro leaves
3 large Yukon Gold potatoes, cut into 1/2-inch-thick slices
4 small red onions, quartered
2 red bell peppers, each cut into 6 thick strips
2 yellow bell peppers, each cut into 6 thick strips
3 large portobello mushrooms, stemmed, quartered
5 zucchini, cut crosswise into 1/2-inch-thick rounds
16 thick asparagus spears, trimmed
1/4 cup chopped fresh cilantro

Steps:

  • Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
  • Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.

GRILLED LAMB WITH SALSA VERDE



Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray

Steps:

  • Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
  • Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
  • Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

More about "grilled vegetables with salsa verde recipes"

GRILLED SALSA VERDE RECIPE | BON APPéTIT
grilled-salsa-verde-recipe-bon-apptit image
2008-08-04 Step 1. Spray grill racks with nonstick spray. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add ...
From bonappetit.com


GRILLED MAHI-MAHI RECIPE WITH SALSA VERDE — EAT THIS …
grilled-mahi-mahi-recipe-with-salsa-verde-eat-this image
2019-01-14 Preheat a grill. Make sure the grate is cleaned and oiled. Combine the parsley, mint if using, lemon juice, olive oil, anchovies, capers, garlic, and pepper flakes in a mixing bowl. Season with black pepper. Set the salsa …
From eatthis.com


GRILLED SALSA VERDE - THE GARLIC DIARIES
grilled-salsa-verde-the-garlic-diaries image
2015-07-07 Slice the jalapeno in half and remove all ribs and seeds. Add the jalapeno according to these heat levels: Spicy – entire jalapeno. Medium – 1/4 to 1/2 jalapeno. If you want mild salsa leave out the jalapeno entirely. To the …
From thegarlicdiaries.com


WORLD BEST DIABETIC FOOD RECIPES : GRILLED VEGETABLES WITH SALSA …
4 place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil. 5 sprinkle with salt to taste and toss all to combine. 6 combine parsley, capers, olives, lemon juice and remaining olive oil …
From worldbestrecipesdiabetic.blogspot.com


GRILLED VEGETABLES WITH SALSA VERDE - PINTEREST.COM
When grilling the vegetables remember a few things:… Jan 17, 2013 - Another great vegetable side dish for a BBQ. This is more of a summer recipe, so keep it in mind as you're doing all …
From pinterest.com


GRILLED HALIBUT AND VEGETABLES WITH SALSA VERDE RECIPE
Jun 17, 2022 - Grilled fish is a summertime staple, especially served with a fresh, herbal green salsa. We use wild Alaska halibut here, but sablefish or salmon would be equally delicious. …
From pinterest.com


GRILLED SALMON WITH CITRUS SALSA VERDE RECIPE | EPICURIOUS
2011-12-20 For the salsa: Grate 2 tablespoons zest from the oranges and put it in a medium bowl. Peel and trim the ends from each orange with a sharp knife. Using a paring knife, cut …
From epicurious.com


SALSA VERDE RECIPE | EPICURIOUS
2011-12-20 Stir in the shallot, lemon zest, freshly chopped parsley, and olive oil, and season with salt and pepper to taste. Let the salsa sit for 30 minutes or so for the flavors to develop, …
From epicurious.com


GRILLED-TOMATILLO SALSA VERDE RECIPE - GRACE PARISI - FOOD & WINE
2017-06-12 1 pound tomatillos, husked and halved. 2 jalapeños, halved and seeded. 1 small onion, sliced 1/2 inch thick. 2 garlic cloves, unpeeled. 1/4 cup vegetable oil
From foodandwine.com


RECIPES - GRILLED SAUSAGE & VEGGIES WITH SALSA VERDE - APPLEGATE
Heat the grill over medium-high heat. Brush the eggplant and zucchini slices with olive oil and season with salt and pepper. Grill the vegetables, flipping halfway through, until tender, 10 to …
From applegate.com


GRILLED HALIBUT AND VEGETABLES WITH SALSA VERDE RECIPE
GRILL THE FINISH. While the vegetables are cooking, pat the halibut dry with paper towels. Brush with oil and season with salt and pepper. Grill the fish, turning once, until lightly charred …
From sitkasalmonshares.com


GRILLED VEGETABLE FLATBREADS WITH RICOTTA AND SALSA VERDE
1 To make the salsa verde in a food processor or blender, combine all herbs, lemon zest, 2 teaspoons lemon juice, garlic, capers, anchovy (if using) and red pepper flakes. Process until …
From kingsford.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #side-dishes     #vegetables     #diabetic     #vegan     #vegetarian     #dietary

Related Search