Grilled Vegetables With Sesame Dressing Recipe 45

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GRILLED VEGETABLES WITH SESAME DRESSING RECIPE - (4/5)



Grilled Vegetables with Sesame Dressing Recipe - (4/5) image

Provided by á-77268

Number Of Ingredients 13

6 baby bok choy cut in half lengthways
4 peppers various colours, cut into latge chunks
2 Asian eggplant sliced lentyhways
1 each greean and yeello zuchinni, sliced lenthways
2 tbsp sesame oil
1/4 tsp salt
1/4 tsp pepper
2 tbsp sesame seeds
2 tbsp sesame oil
2 tbsp canola oil
2 tbsp rice vinegar seasoned
2 tsp soy sauce low sodium
1 clove garlic minced

Steps:

  • For the dressing, toast the sesame seeds in a small dry skillet over medium heat until golden. Immediately scrape into a bowl and whisk in sesame and canola oils, vinegar, soy sauce and garlic. Set aside Toss the vegetables in the oil and salt and pepper. Grill vegetables on a preheated grill over medium heat turning occasionally until tender crisp. Arrange vegetables on a large platter and drizzle with dressing and toss. Serve immediately. http://www.not-too-sweet.com/grilled-vegetables-with-sesame-dressing/

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING



Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing image

Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Provided by Anna Stockwell

Categories     Tomato     Kid-Friendly     Yogurt     Wheat/Gluten-Free     Dinner     Steak     Quinoa     Fennel     Lentil     Spring     Summer     Grill/Barbecue     Quick and Healthy     Peanut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 25

For the quinoa salad:
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
2 cups cooked quinoa
1 cup cooked French lentils
1/2 cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh oregano
For the yogurt dressing:
1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
For the grilled steak and vegetables:
1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1 teaspoon kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 pound Halloumi cheese, sliced into 1/4" planks (optional)
1 pound flank or skirt steak
1/2 teaspoon ground cumin

Steps:

  • Make the quinoa salad:
  • Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
  • Make the yogurt dressing:
  • Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
  • Grill the vegetables and steak and assemble the salad:
  • Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
  • Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
  • Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
  • Do Ahead
  • The yogurt dressing can be chilled for up to 3 days.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE



Vegetable Noodle Salad With Sesame Vinaigrette image

This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

Steps:

  • Bring a pot of water to a boil, and season generously with salt.
  • In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
  • Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
  • Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
  • Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

STEAMED VEGETABLES WITH HONEY SESAME DRESSING



Steamed Vegetables With Honey Sesame Dressing image

Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.

Provided by greysangel

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1 bunch broccoli, trimmed and cut into florets
1 yellow zucchini, cut lengthways
3 1/2 ounces baby corn
8 baby carrots, peeled
1 bunch bok choy, quartered
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
1 garlic clove, crushed
sea salt and pepper, to taste

Steps:

  • To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
  • Steam vegetables for about 6 minutes.
  • Spoon over the honey sesame dressing.
  • Great with grilled chicken, fish or meat.

GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA



Grilled Cucumbers With Tomato-Cardamom Dressing and Mozzarella image

Grilling cucumbers gives them a nice charred flavor while retaining their bite. Try to buy Persian cucumbers that are thicker as the thin ones can often be too flimsy to cook. Torn mozzarella adds richness to the cucumbers doused with a garlicky, spiced tomato dressing. (Feel free to cook the cucumbers on an outdoor grill, treating them in the same way.) If you're into creamy cheeses, then burrata works very well here, too - or, you could keep this dish vegan by leaving out the mozzarella completely. It will still have a wonderful umami flavor without it. Make this a complete meal by serving alongside your protein of choice.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, vegetables, side dish

Time 30m

Yield 4 side-dish servings

Number Of Ingredients 14

8 ounces/225 grams datterini or cherry tomatoes
7 tablespoons olive oil
4 garlic cloves, peeled and thinly sliced
1 teaspoon white miso
3 fresh bay leaves
9 cardamom pods, shells reserved and seeds roughly crushed in a mortar and pestle
1/4 teaspoon sweet paprika or Kashmiri chile powder
Fine sea salt and black pepper
1 tablespoon lime juice
1 1/4 pounds/565 grams large Persian cucumbers
1 tablespoon olive oil
Fine sea salt and black pepper
1/4 cup fresh cilantro leaves and soft stems
1 small ball buffalo mozzarella (about 4 1/2 ounces/125 grams), roughly torn

Steps:

  • Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
  • Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
  • Heat a grill pan over high, and ventilate your kitchen well.
  • Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
  • Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.

GRILLED VEGETABLES WITH CREAMY DRESSING



Grilled Vegetables With Creamy Dressing image

Before I came across this recipe, I had never thought about grilling carrots but they come out so sweet, just like candy. The dressing adds to the finished product. If you don't like zucchini, you can do all carrots.

Provided by Irmgard

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 medium carrots
2 zucchini
2 tablespoons olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1 clove garlic, minced
1/2 teaspoon grated lemon, zest of
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon toasted sesame seeds

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.

Nutrition Facts : Calories 163.5, Fat 12.5, SaturatedFat 2.4, Cholesterol 4.5, Sodium 253.4, Carbohydrate 12.4, Fiber 3.4, Sugar 5, Protein 2.7

SESAME ROASTED VEGETABLES



Sesame Roasted Vegetables image

Make and share this Sesame Roasted Vegetables recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 medium zucchini, sliced
2 -3 medium potatoes, sliced or diced
1 lb fresh green beans
1 medium onion, diced or sliced
3 -4 carrots, sliced
2 tablespoons minced garlic
2 -4 tablespoons sesame oil (More or less to your taste)
Italian dressing (again, to taste)
pepper
salt

Steps:

  • In a large bowl, put all of your vegetables, onion, garlic, salt and pepper.
  • Add the sesame oil and enough Italian Dressing to coat the vegetables well.
  • Let the vegetables marinate for 15-30 minutes, then place the vegetable and marinade into a large baking dish in a 350 degree oven and roast until the vegetables are cooked through and are soft.
  • These are great served over basmati rice.
  • Option: You can cook the vegetables on an outdoor grill rather than in the oven.
  • Use the left over marinade from the bowl to baste the vegetables while they are cooking.

GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING



Grilled Sirloin Salad with Sesame-Ginger Dressing image

Pepper-crusted steak, grill-charred vegetables, and sesame-ginger dressing turn fresh salad greens into an exciting main course.

Provided by Ashley Delilah Lane

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 13

2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
2 teaspoons toasted sesame oil
1 clove garlic, minced
1 teaspoon chopped fresh ginger
2 teaspoons black peppercorns, crushed
1 (12 ounce) sirloin steak, trimmed
⅛ teaspoon salt
16 scallions, white part only
1 red bell pepper, halved lengthwise and seeded
1 cup curly endive (frisee)
1 cup chopped radicchio

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
  • Press peppercorns into both sides of steak and season with salt.
  • Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
  • Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

Nutrition Facts : Calories 184.3 calories, Carbohydrate 12.3 g, Cholesterol 36.7 mg, Fat 7.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 389.1 mg, Sugar 6.2 g

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