Grilled Vegetable Recipes – Part 2

Here are four more grilled vegetable recipes.  They include marinated vegetable saute, pasta salad with zucchini, Italian eggplant, and Parmesan pesto stuffed plum tomatoes.

Marinated Vegetable Sauté

1 zucchini, julienned
1 yellow summer squash, julienned
1 small onion, cut into slivers
4 oz. of fresh green beans, cleaned and cut into 2 inch pieces
4 oz. of fresh mushrooms, sliced
4 cloves of garlic, minced
1/4 C of fresh basil, chopped
2 t of dried oregano
2 T of red wine vinegar
1 t of salt
1/2 t of pepper
1/4 C of olive oil
2 red bell peppers
1 pint of yellow pear tomatoes, halved
1/2 C oil cured black olives
1 C Parmesan cheese, grated

Place the zucchini, squash, onion, green beans and mushrooms in a bowl tossing to combine.  Mix together in a small bowl the garlic, basil, oregano, vinegar, salt and pepper.  Slowly add the oil and whisk until the oil is blended in well.  Pour the mixture over the vegetables and toss to coat well.  Cover the bowl and allow the vegetables to marinate for at least 30 minutes.

Prepare the grill for medium hot temperature.  Place the red peppers on the grill for 10 minutes, turning often until charred.  Remove the peppers to a plastic bag to steam for 10 minutes.  Remove the vegetables from the marinade and place on the grill.

Grill 7 minutes, turning often, or until tender.  Remove the vegetables and set aside keeping warm.  Place the pear tomatoes into the marinade and toss to coat well.  Place the marinated tomatoes onto the grill and cook 5 minutes, turning often or until tender.

Remove the tomatoes and place in the bowl with the other vegetables.  Remove the peppers from the bag, peel and remove the seeds.  Julienne the peppers and place in the bowl with the other vegetables.  Add the olives to the mixture and toss to combine.  Sprinkle the top with the Parmesan cheese just before serving.

Makes 6 servings

Pasta Salad with Zucchini and Cheese

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 T of herb flavored oil
2 cloves of garlic
1 T of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 C of feta cheese, crumbled
1/2 C of Kalamata olives
1/4 C of red onion, diced
2 T of red wine vinegar
1/4 t of salt
1/4 t of pepper

Lightly oil the grill grate then prepare the grill for medium hot temperature.
Place the cooked pasta into a large mixing bowl.  Add 1 T of the oil and toss to coat well  Place the remaining oil into a large mixing bowl.  Stir in the garlic and ketchup until blended in well.  Fold in the zucchini, peppers and carrots tossing to coat well.

Place the vegetables on the grill and tossing frequently grill for 5 minutes or until lightly charred.  Remove the vegetables and return to the bowl.  Add the cheese, olives and red onions to the vegetables.  Pour the vinegar into the bowl and toss to combine the ingredients together well.  Season with the salt and pepper.

Makes 6 servings

The ketchup adds a wonderful flavor this pasta salad.  It gives it that “barbecued” taste that goes well at any outside barbecue.  If you have trouble finding herbed oil, olive oil will work just fine.

Italian Eggplant Steaks

1 eggplant, peeled and sliced into 3/8 inch slices
1 bottle of Italian dressing

Prepare the gill for medium hot heat.  Place the eggplant into a shallow bowl.
Pour the dressing over the eggplant and turn the eggplant to coat well.  Let the eggplant stand in the dressing for 15 minutes to absorb the liquid.  Place the eggplant on the grill and cook for 8 minutes, turning occasionally or until crispy on the outside but still soft in the middle.

Makes 4 servings

Eggplant is one of the best vegetables to grill.  You must be careful with eggplant to reach a grilled perfection.  Always cut your eggplant to 3/8 inch thickness. If you cut it to thin it will char and if too thick it will dry out.  If you not marinating the eggplant slice coat them with oil before grilling.  Be sure to always grill eggplant on high heat cooking to slow will give the eggplant an unpleasant texture and will cause them to become dry.  Any type of your favorite dressing or marinade can be used in this recipe.

Parmesan Pesto Stuffed Plum Tomatoes

1 C fresh basil leaves, tightly packed
2 cloves of garlic
3 T of pine nuts
1/2 C extra virgin olive oil, divided
3 T + 1/2 C of Parmesan cheese, grated and divided
1 t salt, divided
1/2 t pepper, divided
4 large plum tomatoes

Place the basil, garlic and pine nuts in a food processor or blender and process until finely chopped.    While still blending slowly add in 1/4 C of the oil and process until the mixture forms a paste.  Add 3 T of the Parmesan cheese, 1/2 t salt and 1/4 t of the pepper and pulse until just combined.  Remove the mixture to a bowl and allow it to stand 15 minutes so the flavors can incorporate together.

Prepare the grill for the medium hot temperature.  Slice the tomatoes in half lengthwise and remove the seeds.  Brush the cut sides of the tomatoes with the remaining oil then sprinkle with the remaining salt and pepper.  Place the tomatoes cut side down on the grill and cook 8 minutes or until soft and slightly grill marked.  Carefully remove the tomatoes and stuff each tomato half with the pesto mixture.  Sprinkle the remaining Parmesan cheese evenly over each stuffed tomato.

Makes 8 servings

Grilling vegetables helps the natural sugars to caramelize giving them a bit of a sweet taste along with a slight smokiness that is pleasant to the taste buds.  Use plum tomatoes because of their meaty texture and firmness making them much easier to handle when grilled.