Tuscan Grilled Summer Vegetables Recipes

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

GRILLED VEGETABLES



Grilled Vegetables image

Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

TUSCAN GRILLED SUMMER VEGETABLES



Tuscan Grilled Summer Vegetables image

Provided by Molly O'Neill

Categories     side dish

Time 8h40m

Yield Four to six servings

Number Of Ingredients 12

1 eggplant, 1 pound, sliced into 2-inch-thick rounds
1 white eggplant, 1/2 pound, sliced into 2-inch-thick rounds
2 summer squash, cut into 2-inch-thick slices, lengthwise
2 zucchini, cut into 2-inch-thick slices, lengthwise
2 patty pan squash, cut into 2-inch-thick slices
1 tablespoon kosher salt
3 large, ripe tomatoes, cut into 2-inch-thick slices
1 yellow bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
1 red bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
1 medium red onion, peeled, sliced into 1/2-inch-thick rounds
1 cup coarsely chopped basil
2 cups Tuscan marinade (see above)

Steps:

  • Put eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry and place in a large, shallow glass or ceramic dish. Add the remaining vegetables and basil. Cover with the Tuscan marinade. Refrigerate for 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes per side.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 8 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 960 milligrams, Sugar 10 grams

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES



Tuscan Pasta Salad With Grilled Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

  • Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES



Tuscan Pasta Salad with Grilled Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 small head radicchio, halved lengthwise and cored
2 bulbs fennel, cored and cut into wedges, plus 1/4 cup chopped fronds
6 baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces Parmesan cheese, shaved

Steps:

  • Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
  • Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.

More about "tuscan grilled summer vegetables recipes"

TUSCAN GRILLED VEGETABLES - BETTER THAN BOUILLON
13 rows Jun 18, 2018 Tuscan Grilled Vegetables. Prep: 5 min. Cook: 15 …
From betterthanbouillon.com
Servings 3-4
Estimated Reading Time 50 secs
Category Main
Total Time 20 mins


EASY TUSCAN CHICKEN TORTELLINI RECIPE – GRIDDLE OR SKILLET!
Sep 28, 2024 This chicken tortellini recipe is a fantastic pasta dish to make on the griddle or in a skillet! With juicy chicken breast strips, cheese tortellini, Italian dressing, and your favorite …
From theflattopking.com


15 OUTSTANDING ITALIAN GRILLING RECIPES - LA BELLA VITA CUCINA
May 29, 2016 We grill so many different types of recipes, from appetizers to dessert. So in this post I’ve put together a fantastic group of truly, truly tried and true recipes that will make your …
From italianbellavita.com


21 BEST GRILLED VEGGIE RECIPES MADE WITH SUMMER PRODUCE - THE …
May 13, 2024 1 Grilled Eggplant. Grilling eggplant is one of the best ways to bring out that smoky, charred flavored. You can serve it with marinara sauce, pesto, or chimichurri—the …
From thepioneerwoman.com


GRILLED VEGETABLE ANTIPASTO PLATTER - COMPLETELY …
Jul 22, 2019 This grilled vegetable antipasto platter of zucchini, summer squash, red onion, and bell peppers caramelized on the grill and served with kalamata olives, goat cheese, and basil dressing is exactly what your next …
From completelydelicious.com


RECIPE: TUSCAN GRILLED SUMMER VEGETABLES - RECIPELINK.COM
Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining …
From recipelink.com


WHAT’S IN SEASON: NOVEMBER PRODUCE GUIDE - CSPINET.ORG
1 day ago Eating fresh, seasonal produce is easy with our guide to choosing, preparing, and storing the best in-season fruit and vegetables available in November.
From cspinet.org


GRILLED SUMMER VEGETABLE PASTA SALAD - SOULFULLY MADE
May 25, 2018 Grilled Summer Vegetable Pasta Salad is a mixture of delicious pasta mixed with the cream of the summer crops veggies. These crisp grilled vegetables along with rotini pasta are tossed in a light dressing and loaded …
From soulfullymade.com


EASY AND FLAVORFUL SUMMER VEGETABLE PARMIGIANA
Aug 7, 2024 Summer Vegetable Parmigiana is the best of Mediterranean summer produce in a beautiful layered Italian-inspired dish! The vegetables are grilled first for a touch of smokiness and depth, then smothered and layered …
From fromachefskitchen.com


ITALIAN GRILLED VEGETABLES - WILL COOK FOR SMILES
Jul 11, 2024 Italian Grilled Vegetables are easy to make and pair perfectly with so many grilled meats! Flavorful, smokey, combination of zucchini, summer, squash, mushrooms, bell peppers, and red onion marinated and grilled to …
From willcookforsmiles.com


TUSCAN GRILLED ZUCCHINI & SUMMER SQUASH RECIPE ON …
Aug 2, 2009 This Zucchini Stefano recipe seems simple enough, but you've never tasted grilled zucchini quite like this. It soaks up the lemon, garlic, herbs and chili.
From food52.com


TUSCAN PAN GRILLED VEGETABLES | GRILLED VEGETABLES …
Oct 25, 2020 Tuscan Pan Grilled Farmers Market Veggies. Yield: About 4+ servings. Grilled vegetables from the Tuscan market! Oh, lawsy, you don't have to go to Italy like I did to discover how amazing this recipe is!
From allyskitchen.com


TUSCAN GRILLED SUMMER VEGETABLES - RECIPE - COOKS.COM
TUSCAN GRILLED SUMMER VEGETABLES. Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days. Place eggplant, zucchini and squash in a …
From cooks.com


SUMMER HARVEST GRILLED PANZANELLA SALAD - TASTE OF …
Apr 3, 2024 Grill, along with eggplant and zucchini, covered, over medium-high heat until lightly charred, 4-6 minutes, turning occasionally. Remove eggplant and zucchini to a cutting board. Cut into bite-sized pieces. Transfer to a large …
From tasteofhome.com


GRILLED SUMMER VEGETABLE PASTA SALAD - ITALIAN KITCHEN …
Aug 15, 2022 How to make Grilled Summer Vegetable Pasta Salad. STEP 1. START BY MAKING THE DRESSING. Put 1/3 cup olive oil (150ml) and 1/8 cup (50ml) freshly squeezed lemon juice in a 16 0z jar, add 2 cloves minced garlic, …
From italiankitchenconfessions.com


22 EASY ITALIAN PASTA RECIPES TO FALL IN LOVE WITH
Oct 23, 2024 We’ve gathered 22 recipes that are both simple to make and packed with mouthwatering flavor. These classic Italian pasta dishes are quick to put together—perfect for …
From easyeverydayrecipes.com


TRADITIONAL GRILLED ITALIAN VEGETABLES - MEDITERRANEAN …
This recipe for grilled Italian vegetables is so common there are hundreds of variations and every family has its own perfected recipe. Today, I’ve chosen what is arguably the most traditional version, made with eggplant, bell pepper, …
From mediterraneanliving.com


GRILLED ITALIAN VEGETABLES RECIPE - SHE LOVES BISCOTTI
Aug 27, 2019 Cherry Tomatoes. Just a few. These grilled cherry tomatoes provide a wonderful pop of color. Let’s begin by prepping the vegetables. Today, we are grilling eggplant, cherry tomatoes, zucchini, as well as yellow summer …
From shelovesbiscotti.com


Related Search