Pats Grilled Vegetable Hero Recipes

GIGANTIC HERO

Gigantic Hero image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 12

Ingredients

1 extra long sub, hero hoagie roll
1 pound thinly sliced baked ham
1 pound thinly sliced turkey
1/2 pound thinly sliced Swiss cheese
1/2 pound thinly sliced Muenster
Shredded lettuce
Sliced tomatoes
Sliced red onion
Italian peppers
Bottled vinaigrette
Mustard
Mayonnaise

Steps:

Assemble as you would a sandwich.

PAT'S PICNIC POTATO SALAD

Pat's Picnic Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
Freshly ground black pepper
1/2 cup Parmesan
1 teaspoon red pepper flakes
1/2 cup olive oil

Steps:

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

GRILLED VEGETABLE HERO

Grilled Vegetable Hero image

Categories Sandwich Kid-Friendly Quick & Easy Back to School Backyard BBQ Lunch Basil Bell Pepper Zucchini Summer Grill Grill/Barbecue Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

2 large zucchini, sliced lengthwise
1 large red bell pepper, quartered lengthwise, seeded
1 large firm tomato, cut horizontally into 4 slices
6 tablespoons bottled Italian salad dressing
2 tablespoons chopped fresh basil plus 8 large whole basil leaves
2 Italian sandwich rolls with seeds, split lengthwise
4 thin slices Provolone cheese

Steps:

Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.

GRILLED VEGETABLE SALAD

Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

Ingredients

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

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