Best 2 Grilled Vegetables With Cilantro Yogurt Dressing Recipes

Embark on a culinary journey with grilled vegetables, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish, a delightful harmony of garden-fresh vegetables kissed by the fire, unveils a symphony of vibrant colors and enticing aromas. From succulent bell peppers and tender zucchini to earthy eggplant and crisp asparagus, each vegetable sings its own unique tune, creating a chorus of flavors that will leave you craving more. Accompanying this grilled vegetable masterpiece is a luscious cilantro yogurt dressing, a creamy and tangy creation that brings together the vibrant flavors of fresh cilantro, tangy yogurt, and a hint of zesty lemon juice. This dressing, like a maestro, orchestrates the flavors of the grilled vegetables, elevating them to new heights of culinary excellence. Prepare to be captivated by this exquisite dish, a culinary masterpiece that will leave an indelible mark on your taste buds.

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GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

Grilled Summer Vegetables With Tahini Dressing image

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Provided by David Tanis

Categories vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
2 medium red onions, peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers, such as Corno di Toro
2 pounds zucchini, yellow summer squash, pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving

Steps:

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

ULTIMATE GRILLED & CHOPPED SALAD

Ultimate Grilled & Chopped Salad image

Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
Pinch kosher salt
1 avocado, diced
1 lime, zested and juiced
Hot sauce, to taste
1 large red bell pepper, quartered and seeded
1 yellow squash, halved lengthwise
8 ounces asparagus, trimmed
8 ounces fresh green beans, trimmed
1 red onion, peeled and cut into 1/2-inch rounds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes (multicolor)
4 hard-boiled eggs, quartered
4 slices bacon, cooked until crisp, then chopped
6 ounces pepper jack cheese, cubed small

Steps:

For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
For the salad: Preheat a grill or grill pan over medium heat.
Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.

Tips for Grilled Vegetables with Cilantro Yogurt Dressing:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Marinate the vegetables before grilling: This will help them absorb flavor and prevent them from drying out.
Grill the vegetables over medium heat: This will help them cook slowly and evenly.
Don't overcrowd the grill: This will prevent the vegetables from cooking evenly.
Serve the grilled vegetables immediately with the cilantro yogurt dressing: This will ensure the best flavor and texture.

Conclusion:

Grilled vegetables with cilantro yogurt dressing is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of fruits and vegetables, and it is also a good source of fiber and vitamins. The cilantro yogurt dressing adds a creamy and tangy flavor to the grilled vegetables, making them even more delicious. This dish is perfect for summer cookouts or potlucks, and it can also be served as a healthy snack.