How To make Grilled Vegetable Salad
1 lg Eggplant (10oz)
1 Sweet red pepper
1 Sweet yellow pepper
2 Zucchini
1 Red onion
12 Mushrooms
1 Tomato; chopped
1/3 c Black olives; slivered
DRESSING:
1/4 c Balsamic/red wine vinegar
1 tb Dijon mustard
2 cl Garlic; minced
1/2 ts Salt
1/2 ts Pepper
1/3 c Basil; fresh, chopped
1/2 c Olive oil
Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.
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Grilled Vegetable Salad
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Roasted Vegetable Salad
This Roasted Vegetable Salad is easy to make and incredibly versatile. It's also loaded with flavour! Chris x
FULL WRITTEN RECIPE HERE:
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Roasted Vegetables
Life essential recipe: how to make roasted vegetables - well!
TIPS:
1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns;
2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and
3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don't play nicely together in the oven!
See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
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Grilled Vegetables Recipe | Healthy Recipe for Weightloss
Ingredients for Grilled Vegetables (1 Serving):
1. Vegetables as per your choice – sliced
2. Salt - as per taste
3. Black Pepper Powder – ½ tsp
4. Onion Powder – ¼ tsp
5. Garlic Powder – ¼ tsp
6. Dried Italian Herbs – ¼ tsp
7. Sweet Paprika – ½ tsp
8. Extra Virgin Olive Oil for marination – 1 tsp
9. Olive Oil for cooking – 1 tsp
Make This Grilled Vegetable Salad
Grilled Vegetable Salad - select ripe summer vegetables blistered over hot flames and then tossed in simple yet complex tasting citrus herb vinaigrette! This delicious simple vegan salad is ready in minutes.
Full printable version can be found @
Ingredients
For the Salad
▢2 ears corn husks removed
▢2 medium zucchini ends removed and halved lengthwise
▢1 bunch asparagus halved lengthwise and tough ends removed
▢½ lb baby eggplant optional
▢½ pound padron peppers
▢1 pound cherry tomatoes (halved)
▢2 fresh peaches (halved)
▢¼ cup olive oil for grilling
For the Dressing
▢¼ cup fresh herbs (basil, thyme, mint, cilantro)
▢¼ cup olive oil
▢Juice from two lemons
▢1 garlic clove minced
▢½ teaspoon kosher salt
▢½ teaspoon black pepper
Instructions
For The Salad
Heat grill to the hottest temperature.
Place corn, eggplant, zucchini, peppers, and asparagus on a tray.
Place peach halves on the tray
Brush all of the vegetables/fruit on all sides with olive oil.
Once all are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side.
Cut each vegetable into bite sized pieces and place in a large bowl.
With a sharp knife remove kernels and place in bowl.
Cut all of the tomatoes in half and add to the bowl. Alternatively you can blister the tomatoes as well by using a seafood or vegetable grill pan
For the Dressing
Make the dressing by combining all ingredients and add to bowl. Toss until combined.
One Pan Roasted Vegetables - Super Easy Bake and forget!
Roasting vegetables is a culinary marvel that effortlessly combines simplicity with sensational flavours. What sets this cooking method apart is its sheer convenience and ease of execution. By cutting the veggies to the right size, you can bake and forget for 30 minutes. No adding halfway through and no flipping.
The beauty of roasting lies in its hands-off nature. Once your veggies are in the oven, you're free to indulge in other tasks or simply savour a moment of relaxation. As they roast, the high heat works its magic, transforming the ordinary into the extraordinary. The aromas that waft from your oven are an enticing preview of the culinary delight to come.
What's truly remarkable about roasting veggies is how effortlessly it elevates everyday ingredients into a mouthwatering masterpiece.
Vegetables require ample space! The greater the space they have on your baking sheet, without overcrowding, the superior their roasting outcome. When veggies overlap, they tend to steam instead of achieving that desired roasted texture, resulting in somewhat limp and soggy flavours.
Preheat your oven to a scorching 400°F - 200°C to ensure that the vegetables become tender on the inside and acquire that delightful caramelised exterior. Then lower to 350°F - 180°C once you put in your veggies.
Apply just enough olive oil to thinly coat the vegetables evenly. Too little can lead to burning and drying out, while excessive oil makes them overly oily and soggy.
Be patient and allow them to bake sufficiently to achieve those golden brown edges; this is where the true flavour magic happens!
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