Grilledvegetableswithsalsaverde Recipes

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

Ingredients

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 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

Ingredients

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.

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