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Posts Tagged ‘Grilled vegetables’

Dinner Rush! Grilled Romaine With Charred Grapefruit Dressing

Grilled romaine is one of those things that I order every time I see it on a menu. It’s just such a fascinating hybrid to me of two things that I wouldn’t at all think belong together: the grill, with its rough, hot brutishness juxtaposed with the tender, crispy leaves of “spa food” infamy. What sounds like failure in the making may in fact change the way you feel about romaine forever.

Grilling romaine at home is not a complicated or lengthy process. A quick spritz with some nonstick spray, 30 seconds of high-heat contact and BAM! Otherwise boring greens take on new life with a smoky aroma and toasted flavor with enough depth to let them stand on their own as a dinner centerpiece.

I stole a page from my friend Charissa’s recipe book and charred a grapefruit to serve as the base of this salad’s dressing. Its subtle tartness plus the charred leaves and a few toasted almonds make beautiful culinary harmony.

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Meatless Monday: Grilled Vegetable Panini

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Good sandwiches aren’t just for meat lovers. It’s time to think beyond hot pastrami and grilled chicken. When it comes to sandwich fixings, the sky’s the limit. To me, almost everything is better in sandwich form, including vegetables. Sure they’re great as they are, but they’re better between ciabatta.

Kelsey’s grilled vegetable panini is the perfect meal to make for tonight’s Meatless Monday dinner. Loaded with good for you ingredients, it’ll fill you up without inducing a food coma. The layers of grilled mushrooms, bell peppers and squashes gives each bite tons of texture and pair nicely with the crusty Italian bread. The best part is the herbed feta spread. It only takes minutes to make, and the bright and zesty flavors compliment the smokiness of the grilled veggies quite fabulously.

Sandwiches are meant to be casual and fun,  so don’t worry about sticking to the recipe exactly. Don’t like zucchini? Add more peppers. Eggplant caught your eye at the store? Go crazy. And don’t toss out that leftover spread. You’ll want to use it on everything.

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Meatless Monday: Grilled Vegetables

grilled vegetables

Grill once, eat for days.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Grilled vegetables, like whipped cream, is one of those ideas where the recipe, complete with ingredients, is right in the name. You whip some cream. You grill some vegetables. You may not need much more instruction than that. But I think it’s better to look at grilled vegetables as a strategy rather than just a recipe. If you grill some vegetables tonight, you’ll have your meals set for a week.

Throw whatever you’ve got in the garden on the grill, brushed with a bit of olive oil — peppers, zucchini, squash, eggplant, onions — season with some herbs and vinegar once they’re done and you have not just a meal for tonight, but the basis for several meals for the rest of the week. The key is leaving the vegetables on the hot grill long enough for them to get those fabulous grill marks, and also to make enough to last you a few days.

Once you have a big batch of grilled veggies, you can chop some up in to smaller bits and add them to omelets, frittatas or quiche for breakfast. For lunch or dinner, simply toss grilled vegetables with pasta and bocconcini, or layer the vegetables with hummus or soft cheese on ciabatta to make a better-than-any-restaurant meat-free meal. Add the grilled vegetables to greens for a hearty salad, or add some herbs and feta to make Ellie Krieger’s minted vegetable salad. Top pizza with grilled vegetables, layer some into lasagna or stuff them into quesadillas or burritos. The vegetables you grilled at the start of the week can be used to make a quick meal any time of day, save for dessert (try grilling fruit for that instead).

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Meatless Monday: Grilled Vegetables With Tofu

grilled vegetables

Faster than fast-food.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

You’re busy. And hungry. You have 15 minutes to get dinner on the table because you have loads of other stuff to do. Here’s how it could go down:

Scenario 1: You drive on over to Taco Bell on your way home. You shout your order into the speaker, pay and wait 6 minutes for your giant bag of chalupas and gorditas to appear, drive back home, arrange the paper-wrapped tacos and such on the table with paper napkins and packets of hot sauce, and viola, dinner is served.

Scenario 2: You preheat the grill, and while you’re waiting, mix together a quick marinade of garlic, cumin, coriander, oil, vinegar and honey. Toss asparagus, peppers, mushrooms and sliced firm tofu in the marinade and grill them for a few minutes, till they’re tender.

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