GRILLED SWEET POTATOES
with Rosemary Vinaigrette

Just one of 75 Recipes from Bobby Flay’s Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire

Sweet potatoes were never really my favorite but I do like sweet potato chips.

That’s why I thought I would enjoy these grilled sweet potatoes. I figured they would taste similar to home fries. The rosemary vinaigrette gives the sweet potato a delicious touch.

What To Grill

3 large, unpeeled sweet potatoes
1/4 cup, plus 3 tablespoons olive oil
4 ounces pancetta, finely diced
1 medium shallot, diced
1/4 cup red wine vinegar
1 tablespoon chopped fresh rosemary
1 1/2 tsp freshly ground black pepper, divided
1 tsp kosher salt

How To Grill It

1. Place the sweet potatoes in a large pot of salted water. Boil the potatoes until they are just cooked through, about 20 minutes. Remove the potatoes from the pot and set aside until they are cool enough to handle.
2. Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much. Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
3. To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in 1/4 cup olive oil, finely chopped fresh rosemary, and 1/2 teaspoon freshly ground black pepper. Cover to keep warm.
4. When the potatoes are cool enough to handle, slice them into 1/4-inch rounds.
5. Preheat a grill to high heat. Brush the rounds with 2 tablespoons of olive oil and season with kosher salt and 1 teaspoon freshly ground black pepper.
6. Place the sweet potato round on the grill and cook for approximately 5 minutes, turning once, until they are lightly browned and just cooked through.
7. Transfer the grilled potatoes to a bowl and toss with the vinaigrette. Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature.

Serves 6

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Here’s a plate of quintessential summer eating: zucchini, from the vine to the grill, handfuls of freshly snipped herbs, and juicy grape tomatoes tossed with olive oil, a touch of vinegar, and salt and pepper. So easy it hardly needs a recipe.

This is my favorite kind of salad to eat in the summer; it’s colorful, fresh, and it has that irresistible grilled flavor! It looks lovely on the table, which is not a small consideration. I love how the heat of the grilled zucchini brings the juices running out of the tomatoes to help make the dressing tangy and sweet. And if you have a fruitful zucchini plant or two, then you know that any zucchini recipes are welcome this time of year.

Grilled Zucchini and Grape Tomato Salad

serves 4

1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs chives, sage, basil, summery savory, oregano
1 tablespoon extra virgin finishing-quality olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese

Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.

(If you don’t have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)

Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Enjoy!

(Image: Faith Durand)

by Faith Durand August 14, 2009 01:30PMRead the original post:


Apartment Therapy The Kitchn | Recipe: Grilled Zucchini and Grape …

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He slices about 1/4 to 1/2 inch thick, brushes with olive oil and adds herbs and/or spices while cooking. Why not beets, we said.

RECIPE: slice fresh beets 1/4 inch thick, place on hot grill, brush with olive oil, cook until done (10-15 minutes), then sprinkle with salt and pepper.

See the rest here:

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I love zucchini. I love it in pastas, stir fries, salads and raw on veggie trays. It is also quite scrumptious when it is lightly seasoned with your favorite seasoning blend, drizzled with olive oil and grilled. It softens and gets a charred flavor that I love.

For this recipe, I used Salad Elegance as my seasoning blend. I had never tried it before but while I was walking in the grocery store last week I happened to over hear some guy say to his shopping buddy Youve never tried this? You have to get it. It is good on everything. Me, being the one who is always on search for a good seasoning blend to use in a pinch, decided to pick up the small bottle since it was on sale. My favorite part about it was the sesame seeds. They add a nice nutty flavor. The paprika also adds a nice color to the zucchini. With that said, you could use any seasoning blend that you like. Lemon pepper would be lovely. Or to kick it up a bit try a cajun or creole seasoning blend.

Serves 4 (as a side dish)

You will need:

• 2 zucchini, cut lengthwise into 1/4 inch slices
• 2-3 teaspoons Salad Elegance seasoning blend
• olive oil for drizzling

1. Preheat your grill to medium heat.
2. Sprinkle seasoning blend over sliced zucchini. Drizzle with olive oil.
3. Place prepared zucchini on the grill. Cook 5-8 minutes or until grill marks are darkened and zucchini starts to brown. (Note: To get the perfect grill marks, dont move the zucchini around too much.)
4. Serve.

I am happy to say that I actually grilled these and not Ryan. It was my first attempt at grilling veggies and while I did lose one poor little guy between the grates, I like to think of this as a deliciously successful experiment. But Ryan has no need to worry, I have no plans on taking over permanently, I wasnt too keen on smelling like BBQ the rest of the night.

Enjoy!

Read more from the original source:
Recipe for Grilled Zucchini at Life’s Ambrosia

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Vegetarian Stuffed Mushrooms

These vegetarian stuffed mushroom caps have an Italian flavor, with creamy ricotta cheese, Parmigiano-Reggiano cheese and a variety of fresh vegetables. Whether you’re making this stuffed mushrooms recipe for a special occasion or just your average Tuesday night dinner, they’re practically guaranteed to be a hit.

This recipe for stuffed mushrooms features zucchini, carrots and spinach mixed together in a creamy ricotta cheese filling.

Vegetarian Recipe here:Vegetarian Stuffed Mushrooms

Stuffed Mushrooms on the Outdoor Grill

The New York Times Cookbook(Clairborne, 1990) suggests stuffing mushrooms baked with an herbed cream butter and snails. Another alternative is sauted mushrooms stuffed with chicken livers then chilled. Here, a system of five easy parts (including an optional flavor addition) makes preparing grilled and stuffed mushrooms quick and appealing to any grill master.

An easy five part recipe: Grilled Stuffed Mushrooms

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Ingredients:
4 peaches
2 tablespoons butter
1 tablespoon honey
1 teaspoon cinnamon
2 cups Stonyfield lowfat vanilla yogurt

Directions:
Cut peaches in half and remove the pit. Melt butter and mix with honey and cinnamon. Brush each peach with butter mixture. Place peaches skin side down on grill and grill to heat through about 4 minutes. Serve with vanilla yogurt.

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Stonyfield Recipe: Grilled Peaches With Yogurt

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Directions

1. Combine all ingredients (except the mushrooms). Let the oil mix sit to absorb all the flavors.

2. Spoon oil mixture spreading evenly on underside of each cap and let soak. Make sure to reserve enough to brush on top of cap.

3. Grill on high. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 minutes) flip over and grill again for same length of time.

Enjoy

Read the original here:
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I ate vegetarian for a while, and perhaps the most annoying thing about it was going to a barbecue and seeing that a plain-Jane-veggie-burger-from-a-box was my only option for dinner. Now dont get me wrong, a veggie burger can make a mighty fine meal. But when my meat-eating friends were enjoying smoked ribs slathered with homemade barbecue sauce, I felt like my meal was simply an afterthought.

But thesedelicious vegetarian recipes for the grill are anything but afterthoughts. Who needs ribs when you can have Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms (see recipe below) topped with its own delicious sweet-smoky sauce. Or a hearty Grilled Eggplant Parmesan Sandwich, with a fraction of the fat and calories you find in your standard breaded-and-fried eggplant Parm. My go-to vegetarian option is tofu in Pirate Marinade, fragrant with orange juice, allspice, cloves and cinnamon. Every time I make it I get requests for the recipe from vegetarians and meat eaters. For the best flavor, let it marinate overnight.

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad.

2 tablespoons canola oil
6 large portobello mushroom caps, gills removed (see Tip)
1 medium zucchini, cut in half lengthwise
1 small red bell pepper, cut into quarters
2 ears of corn, husked
1/4 cup cider vinegar
2 teaspoons light brown sugar
1 teaspoon smoked or hot paprika
3/4 teaspoon salt, divided
1 15-ounce can black beans, rinsed
1 15-ounce can hominy (see Shopping Tip), rinsed
1 10-ounce package frozen baby lima beans, cooked according to package directions
6 teaspoons prepared barbecue sauce
6 teaspoons toasted salted pepitas (optional)

1. Preheat grill to medium-high.
2. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
4. Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).

Makes 6 servings.

Per serving: 251 calories; 6 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 42 g carbohydrate; 10 g protein; 9 g fiber; 559 mg sodium; 806 mg potassium. Nutrition bonus: Vitamin C (45% daily value), Potassium (23% dv), Selenium (17% dv), Vitamin A (15% dv).

Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.

Shopping Tip: Hominy is white or yellow corn thats been treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets near the beans or at Latin markets.

By Carolyn Malcoun

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