Grilled Ratatouille

 

Ingredients:

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 Japanese eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded, and quartered
• 2 yellow bell peppers, stemmed, seeded, and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

Preparation:

1. Preheat grill to medium-high. 
2. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

foodnetwork.com

Grilled Chicken Zucchini Kebabs

 

Ingredients:

• 2 boneless chicken breasts, cut into 1-inch pieces
• 2 medium zucchini, silced into thick rounds
• 1 large red onion, cut into 1-inch pieces
• 2 large lemons
• 3 cloves garlic, minced
• 1 tablespoon  chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Preparation:

1. Place the chicken pieces in a large Ziploc bag or bowl. Place the zucchini and red onion in a separate Ziploc bag or bowl. Set aside.

2. Zest one of the lemons and place the zest in a medium bowl. Juice both lemons and add to the lemon zest. Add the minced garlic, thyme, rosemary, olive oil, salt and pepper. Whisk the marinade together. Pour half of the marinade into the freezer bag or bowl with the chicken pieces and pour the other half in the freezer bag or bowl with the zucchini and onion. Let marinade for 30 minutes or up to 4 hours in the refrigerator.

3. When ready to grill, make the kebabs. Alternate chicken, zucchini, and onion on skewers. Discard any remaining marinade.

4. Lightly brush the grill with olive oil and preheat to medium heat.

5. Grill chicken kebabs, turning often so each side browns and has light grill marks, about 10-12 minutes or until chicken is cooked through. Serve immediately.

twopeasandtheirpod.com

Grilled Radishes with Rosemary Brown Butter

Ingredients: 1 stick unsalted butter, softened 3 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon finely chopped rosemary Sea salt 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved 1 cup lightly packed mint Grilled rustic bread, for serving ​Preparation: In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter. https://www.foodandwine.com/recipes/grilled-radishes-with-rosemary-brown-butter

Grilled Carrots

Ingredients:

• 2 pounds small to medium carrots, peeled and ends trimmed
• 2 tablespoons olive oil, divided
• 3/4 teaspoon coarse kosher salt, divided
• Freshly ground pepper, to taste
• 1 tablespoon lemon juice, or to taste
• 2 teaspoons harissa paste
• 2 tablespoons Chopped fresh mint

Preparation:

1. Preheat grill to medium- high heat. Turn off one burner on one side of the grill, or for charcoal fire, bank the coals to one side of the kettle.
2. Toss carrots with 1 tablespoon oil, ½ teaspoon salt and pepper. Grill, directly over the heat, turning often until charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover and let cook until they are tender, 17 to 20 minutes longer. Remove to a platter.
3. Stir the remaining tablespoon oil, lemon juice and harissa in a small bowl. Drizzle over the carrots. Top with mint and the remaining ¼ teaspoon salt. Serve warm or at room temperature.

https://www.healthyseasonalrecipes.com/grilled-carrots/

Grilled Beet Flatbread

Ingredients:

• 2 whole wheat flatbreads
• 4 medium beets, any colors - greens cut off, beets peeled, and sliced about 1/4 inch thick
• 1 Tablespoon olive oil + extra for brushing on flatbread
• salt and pepper
• 4 large handfuls Kale
• 1/4 cup raw almonds, chopped
• 1 Tablespoon agave
• 1 cup balsamic vinegar
• 2 Tablespoons feta cheese

Preparation:

1. Preheat grill or a cast-iron grill plate over your stove to medium low heat.
2. In a small bowl, toss the sliced beets with olive oil and a few dashes of salt and pepper. Be sure to toss the yellow beets separately from the red beets, so the red color won't bleed onto the yellow. Once grill is to heat, place beets in a single layer and cook slowly until there are nice char-marks, about 8-10 minutes. Flip and cook the other side until the beets are fork-tender.

FOR BALSAMIC REDUCTION:

1. While the beets are cooking, you can start on the balsamic reduction. In a small saucepan, heat the balsamic vinegar until it comes to a rapid boil. Reduce heat to just a simmer, stirring occasionally until the vinegar has reduced to about half it's original amount and is a syrupy consistency. Remove from heat.

FOR "CANDIED" ALMONDS:

1. Place chopped almonds and agave in a small pan on low heat. Stir often and keep a close eye on the almonds. Make sure they are all coated with agave. The agave will become a deep brown color, and as soon as that happens, take it off the heat. Any longer and it will burn, and you do not want that! Put the almonds on a plate and using a fork, separate the individual almonds so they aren't stuck together in one big clump.

FOR KALE:

1. Place the kale in a large pan over low heat. Sprinkle a few drops of water in the pan and cover to create a steam. Let sit for about 2 minutes just so it can soften a bit. Use tongs to toss the kale around. You want it to wilt just a tiny bit so it still holds its crunch and color but it more pliable.

TO ASSEMBLE:

1. Either microwave the flatbreads or warm over a pan. Brush with a small amount of olive oil. Divide the kale between two flatbreads. Top with beets, candied almonds, and feta. Drizzle with the balsamic reduction. Cut into individual slices.

https://happyfoodhealthylife.com/grilled-beet-flatbread-salad/

Grilled Potatoes and Peppers

Ingredients:

• 8 medium red potatoes, cut into wedges
• 2 medium green peppers, sliced
• 1 medium onion, cut into thin wedges
• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 1 teaspoon paprika
• 1 teaspoon steak seasoning
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

1. In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.
2. Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

https://www.tasteofhome.com/recipes/grilled-potatoes-peppers/

Grilled Summer Squash with Red Onion and Feta

Ingredients:

• ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
• 1 garlic clove, finely grated
• ¼ cup white wine vinegar
• 4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
• 1 medium red onion, cut through root end into 8 wedges
• 2 bay leaves
• Kosher salt, freshly ground pepper
• 8 oz. feta, crumbled into large pieces
• 4 banana peppers from a jar, thinly sliced crosswise
• Generous pinch of crushed red pepper flakes

Preparation:

1. Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
2. Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
3. Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
4. Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

https://www.bonappetit.com/recipe/grilled-summer-squash-and-red-onion-with-feta

Grilled Turnips with Dill Olive Oil

Ingredients:

• Turnips
• 1 large turnip, cubed
• 1 tablespoon (15 ml) olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Dill Oil
• 2 teaspoons minced fresh dill
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• ¼ teaspoon salt

Instructions:

1. If using wood skewers, soak in water for at least an hour before using.
2. To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
3. Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
4. To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

https://naturallyella.com/grilled-turnips-with-dill-olive-oil/

Grilled Bok Choi or Tat Soi

INGREDIENTS

1 head of young bok choy or tatsoi per person
1 teaspoon olive oil
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INSTRUCTIONS

Slice the head in two lengthwise and wash thoroughly for any sandy soil that may reside in between leaves.

Drizzle with olive oil and soy sauce and sprinkle on a light coating of salt and pepper on the cut side.

Grill the bok choy, cut side down, over very hot coals for 4-6 minutes or until the greens are browned but not burnt. Serve immediately.

http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/