How to Make Grilled and Marinated Vegetables | SavoryOnline
Get a head start on meal planning by grilling a week’s worth of vegetables at once. Everyone gets a little bit of their favorite with this platter full of the summer’s best produce.
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Marinated Vegetable Salad, Featured in Simply Delicious Amish Cooking - Sherry Gore
Simply Delicious Amish Cooking by Sherry Gore:
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Simply Delicious Amish Cooking by Sherry Gore provides a glimpse inside Florida's only Amish community. Through hundreds of easy-to-prepare recipes, 16 full-color photographs, black-and-white photographs, and stories throughout, it shows how the Plain People in Pinecraft cast aside black stockings and sensible shoes for flip-flops and Coppertone.
Recipe: Marinated Vegetable Salad
1 can green beans, drained
1 cup sliced green onions
1 can baby peas, drained
½ cup diced bell pepper
1 can shoepeg corn, drained
1 jar sliced red pimento, drained
4 stalks celery, diced
1 can sliced water chestnuts,
drained
Dressing
1 cup sugar
½ cup vinegar
¾ cup canola oil
1 teaspoon salt
Mix dressing ingredients and boil to dissolve sugar. Pour over vegetables. Best if made a day or two ahead so vegetables can marinate. When ready to serve, drain sauce or use slotted spoon.
Grilled Marinated Vegetables
Ingredients
1 teaspoon granulated sugar
1/4 cup lemon juice
1 teaspoon olive oil
1/2 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon minced garlic, crushed
Salt and Pepper to taste
1 pound of your favorite vegetables
Asparagus, Zucchini, Peppers, Squash, Broccoli, Cauliflower, Tomatoes, Onions, or a combination of all
Directions
Place vegetables in a one or two gallon freezer bag and combine remaining ingredients.
Mix the ingredients thoroughly and marinate in refrigerator for 30 minutes, turning the bag occasionally.
Remove vegetables from bag and place vegetables on medium heat grill and cook for 5 -- 10 minutes.
Yields 4 servings.
Marinated Raw Vegetable Recipe
This raw vegetable recipe is one of my stand-by dinners when I just want a whole bunch of vegetables. It's very quick if you don't need the grains, and so satisfying with the salty tamari. If you like to eat raw food, this is one of my healthy vegan recipes that is easily made 100% raw.
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How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling
Have you ever had a strong craving for pickles, but you go to the fridge and realize that you're fresh out? Don't know how to make pickles yourself? Luckily, we've got our brilliant segment chef, Lee Kalpakis, to show you how to make pickles in the kitchen that will be ready to eat in an hour!
Follow Lee Kalpakis on Instagram: @leekalpakis
Recipe
Brine
2 cups white distilled vinegar
4 tablespoons salt
4 teaspoons sugar
4 cups water
Whisk everything together until the salt and sugar have dissolved. Pour brine into a jar with chopped vegetables and herbs in it, leaving an inch of space on the top. Seal up the container and leave it in the fridge for about an hour. In know time at all, you have delicious pickled vegetables.
Producer
Debbie Wong
Producer/Host
Lee Kalpakis
Camera Operators
Cole Chilton
Josh Kesner
Audio
Colin Webb
Editor
Debbie Wong
Animator
Megan Chong
Production Assistant
Chanel Baker
Production Coordinator
Sarah Barry
Graphics Art Director
Ted McGrath
Line Producer
Emily Tufaro
Senior Producer
Lauren Brenner
Post Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Creative Director
Thomas O'Quinn
Executive Producer
Justin Lundstrom
Music
0:04
Mandolin Boogie by Laurent Lombard
0:12
On the Road Again 1 by Peter Northcote, Lindsay Jehan
0:48
Wirey Bass Attack by Gooding
1:36
Vacation Time by Seth Littlefield
2:29
Skip Buildings by David Krutten, Nicolas Boscovic
3:08
Rock With Me by Thomas Howe, David Jones
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Grilled Vegetables 101 | Chef Eric Recipe
Vegetables: So easy to prepare, but also so easy to ruin. Grilling vegetables is one of our favorite ways to prep for a flavorful summer, and with Chef Eric's tips for preparing vegetables his way, you're certain to have grilled vegetables on the menu all season long
Grilled Vegetables 101
2 Each Squash
2 Each Zucchini
1 Each Yellow Onion
1 Each Red Bell Pepper
2 Tbsp Lane’s BBQ Scorpion Seasoning
Optional:
½ Cup Ginger Maple Miso
¼ Cup Bourbon
Method:
1. Stabilize your grill at 500-600F and set up for a direct cook.
2. Cut the squash and zucchini into ¼” lengthwise so you have spears. Cut the onions into ¼” disks. Trim bell pepper.
3. Slightly oil and season vegetables for better heat transfer (do not over oil).
4. Place the squash, zucchini, onion disks and bell pepper on the grill grate. Sear each side for 1 to 2 minutes to slightly char and slightly soften. Then, char all vegetables on all sides at a high heat without overly softening. Transfer all vegetables to a cutting board. Slice all vegetables into large bite size pieces.
(At this point, you can season and serve or continue to “Grilled Vegetables 102” as seen below and in the video. I used a cast iron griddle; if you do not have one, you could use a large cast iron pan)
Grilled Vegetables 102
1. Using the cast iron griddle, ensure your surface is 500F+. Lay out the charred and trimmed vegetables onto the griddle for a final sear. Season the vegetables with the Scorpion rub 1 more time, roll the vegetables on the hot surface then pour over the Ginger Maple Miso to glaze. Allow the sauce to slightly reduce.
2. (Optional Flambe: Making sure everyone is away from the grill, very carefully pour ¼ Cup Bourbon not from the bottle over the vegetables for a final glaze. Be sure to not burn yourself or others! Allow the bourbon to flambe then reduce for 1 minute. As soon as the flames are gone, use 2 spatulas to toss the veg in the reducing glaze (For the Bourbon, I Prefer “Smooth Ambler”)
3. Using the 2-spatula method, transfer vegetables to the presentation platter and serve hot!
Maple Miso
2 Tbsp Shiro Miso or White Miso
1 Tsp Lemon Zest
½ Cup White Wine Vinegar
¾ Cup Pure Vermont Maple Syrup
1 Tbsp Soy Sauce or Brag’s Amino Acid
2 Tsp Ginger, Minced
1½ Cups Blended Oil
¼ Tsp Kosher Salt
Method:
Combine all except oil in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create and emulsify.
Where to Buy:
Lane's BBQ Scorpion Seasoning:
#kamadojoe #vegetables101 #grilledvegetables
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