My husband’s birthday was this week and he requested steaks for dinner. Since I was going to be using our grill for the steaks, I decided to try this recipe for grilled vegetables I found on foodnetwork.com. The veggies turned out great! I grilled zuchinni, yellow squash, red pepper and eggplant. The oil and balsamic dressing gave them a lot of flavor and putting them directly on the grill resulted in a really pretty presentation.
I served the grilled veggies and steak with sweet potato fries and a raspberry and strawberry salad that Whole Sisters posted on Instagram. I posted the recipe for sweet potato fries awhile ago. You can find that recipe here. I added extra chili powder (2T) to make them a little bit more spicy.
Grilled Vegetable Medley (http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe.html)
Ingredients
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Directions
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
Recipe courtesy of Giada De Laurentiis
Raspberry and Strawberry Salad (recipe and photo courtesy of Whole Sisters)
Ingredients
1 pint raspberries
1 cut strawberries, diced
1/4 cup pistachios
2T basil, chopped
Directions
Add the ingredients to a bowl and mix together
paleoironmom 