Grilled Vegetable Sandwich

40 Directions In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade. Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each

Grilled Corn Dip

39 Directions Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat. In

Grilled Vegetable Platter

38 Directions In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until

Swordfish Steaks with Tomato-Orange Salsa

37 Ingredients 3 navel oranges 1/4 cup(s) extra-virgin olive oil 1 tablespoon(s) minced shallot 1/2 teaspoon(s) coarse sea salt 1/2 teaspoon(s) freshly ground black pepper 4 (6-ounce, 1-inch-thick) swordfish, salmon, or cod steaks 1 container(s) (1-pound) mixed cherry or pear tomatoes, halved 1/3 cup(s) torn basil leaves 1/3 cup(s) pitted kalamata olives, chopped Olive oil for

Grilled Salmon and Zucchini with Red Pepper Sauce

36 Ingredients 1/3 cup(s) sliced almonds, toasted (see Tips & Techniques) 1/4 cup(s) chopped jarred roasted red peppers 1/4 cup(s) halved grape tomatoes or cherry tomatoes 1 clove(s) (small) garlic 1 tablespoon(s) extra-virgin olive oil 1 tablespoon(s) sherry vinegar or red-wine vinegar 1 teaspoon(s) paprika, preferably smoked 3/4 teaspoon(s) salt, divided 1/2 teaspoon(s) freshly ground pepper,

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