Pats Grilled Vegetable Hero Recipes

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GIGANTIC HERO



Gigantic Hero image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 12

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

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

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

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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