Grilled Vegetable Marinades
While most people mainly think of marinades for meat, don't overlook the vegetables. Many marinades taste great on your favorite vegetables.See Popular Grilled Vegetable Marinades Recipes
Instead of buying roasted red peppers, use this recipe to make your own. Serve them on sandwiches, on an appetizer tray, or mixed with pasta.
These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they're not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling. This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.
For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing.
Serve this full-flavored portbella "steak" with jasmine rice and greens tossed with some of the marinade. Seared baby bok choy is also a nice accompaniment.
To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired.
This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy--without resorting to a bag of chips.
Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
Fast and easy side dish on the grill.
Take your choice of a variety of fresh vegetables and reduced-fat cheeses for these colorful appetizer or side-dish kabobs.
Check out our recipes for grilled vegetable kabob ideas!
You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.
Check out our recipes for grilled vegetable ideas!
I can't get enough BBQ this summer, so grilled lamb kebabs are taking center stage this week. Simple Mediterranean flavors like lemon juice, allspice, and cinnamon lend themselves well to marinades for lamb. If you love grilled lamb, too, just remember to bring the kebabs to room temperature before grilling.
For a vibrant and vivacious side dish with unmatched natural sweetness, you should know how to cook beets. This often overlooked vegetable comes in several varieties, including red ruby and golden, which you can use interchangeably or combine in a single dish.
If you're trying to limit your sodium intake, you've probably been told to steer clear of soy sauce, which contains about 1,000 mg. of sodium per tablespoon. And Chinese takeout food also has a (deserved) reputation for being shockingly high in sodium.