Best 5 Grilled Vegetables And White Bean Fattoush Recipes
**Grilled Vegetables and White Bean Fattoush: A Delightful Fusion of Flavors**
Embark on a culinary journey with grilled vegetables and white bean fattoush, a vibrant and flavorful dish that tantalizes the senses. Discover a harmonious blend of smoky, tender grilled vegetables, creamy white beans, crisp pita bread, and a tangy lemon-tahini dressing. This delightful recipe combines the essence of Mediterranean and Middle Eastern cuisine, offering a symphony of textures and a burst of freshness. Explore the vibrant flavors of grilled bell peppers, zucchini, and red onions, perfectly charred to retain their natural sweetness and smokiness. Indulge in the creamy texture of white beans, adding a hearty and protein-packed element to the dish. Experience the delightful crunch of toasted pita bread, providing a crispy contrast to the soft and juicy vegetables. Awaken your taste buds with the tangy and aromatic lemon-tahini dressing, a perfect balance of citrus, nuttiness, and herbs. Prepare to embark on a culinary adventure with grilled vegetables and white bean fattoush, a dish that promises to captivate your senses and leave you craving more.
**Other Delectable Recipes to Explore:**
- **Easy Grilled Vegetables:** Master the art of grilling vegetables with this simple and versatile recipe. Discover how to achieve perfectly tender and flavorful grilled veggies that can be enjoyed as a side dish or incorporated into various meals.
- **Classic Fattoush Salad:** Experience the authentic taste of fattoush salad, a traditional Lebanese dish featuring crisp vegetables, crunchy pita bread, and a tangy dressing. Learn the secrets of creating a perfectly balanced and refreshing fattoush salad that will impress your taste buds.
- **Lemon-Tahini Dressing:** Create a versatile and flavorful lemon-tahini dressing that can elevate any salad, sandwich, or wrap. Discover the perfect ratio of tangy lemon juice, creamy tahini, aromatic herbs, and spices to create a dressing that will become a staple in your kitchen.
- **Grilled Halloumi and Vegetable Skewers:** Combine the smoky flavors of grilled halloumi cheese with tender vegetables in this delightful skewer recipe. Learn how to marinate the halloumi and vegetables for maximum flavor and create a mouthwatering dish that is perfect for summer barbecues or as a light and healthy meal.
GRILLED VEGETABLES AND WHITE-BEAN FATTOUSH
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
- Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
- Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.
WHITE BEAN AND GRILLED VEGETABLE PUREE
Provided by Food Network
Time 1h50m
Yield about 4 cups chunky puree
Number Of Ingredients 7
Steps:
- In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
- Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
- In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
- Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary
GRILLED ZUCCHINI AND BELL PEPPER FATTOUSH
Provided by Tori Ritchie
Categories Cheese Citrus Olive Pepper Tomato Vegetable Side Vegetarian Backyard BBQ Feta Zucchini Summer Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
- Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.
- Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.
MARINATED GRILLED VEGETABLES
You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.
Provided by Ali Slagle
Categories dinner, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
- While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
- When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.
FATTOUSH
Provided by Annisa Helou
Categories Salad Leafy Green Tomato Vegetarian High Fiber Lunch Cucumber Low Cholesterol Vegan Lettuce Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 22
Steps:
- For dressing:
- Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
- For salad:
- Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
- Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
Tips:
- Use a variety of vegetables. This will give your fattoush a more colorful and flavorful appearance.
- Grill the vegetables until they are slightly charred. This will add a smoky flavor to the dish.
- Use a good quality olive oil. This will help to enhance the flavor of the vegetables.
- Add some herbs and spices to the dressing. This will give the fattoush a more complex flavor.
- Serve the fattoush immediately. This will prevent the vegetables from becoming soggy.
Conclusion:
Grilled vegetables and white bean fattoush is a delicious and healthy salad that is perfect for a summer meal. It is easy to make and can be customized to your own liking. So next time you are looking for a light and refreshing dish, give this fattoush a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
