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Healthy Recipes

Posted Oct 07 2008 7:19pm

                                            Mediterranean Grilled Vegetables
1/4 cup balsamic or red wine vinegar
1/4 cup olive oil
2 teaspoons minced garlic
1/2 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 small eggplant, sliced into 2 inch thick rounds
3 baby summer squash
3 baby zucchini
3 baby pattypan squash
1/2 medium red onion, peeled and cut into 1/2 inch slices
1/2 cup cherry or grape tomatoes, left whole
1/2 yellow bell pepper, cut lengthwise into 2 inch wide slices
1/2 red bell pepper, cut lengthwise into 2 inch wide slices

1. Combine all marinade ingredients in a glass jar; shake well.
( This can be made ahead and refrigerated up to 4 days )
2. Place all vegetables in a large glass dish or plastic container with lid. Pour marinade over all; toss well to coat. Let sit 30 minutes to 2 hours.
3. Preheat grill to medium-high. Remove vegetables from marinade and place on grill; use a grilling basket for smaller pieces. Grill until tender, 5 - 10 minutes per side. Transfer to a platter.

                                                Sesame-Soy Halibut

1/3 cup toasted sesame seeds
3 tablespoons low-sodium soy sauce
3 tablespoons mirin (Japanese rice wine)
2 cloves garlic
2 teaspoons seeded and minced serrano chile pepper
1 tablespoon honey
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
6 4-ounce halibut fillets
olive oil for brushing
2 scallions, thinly sliced

1. In a food processor, coarsely grind sesame seeds. Add soy sauce, mirin,sesame oil,garlic,chile pepper,honey,lemon juice, and orange juice. Process for another 30 seconds.
2. Preheat grill to medium. Brush fish lightly with olive oil. Apply sesame-soy mixture thickly on each fillet. Grill fish until just opaque in center, about 7 minutes, turning occasionally and basting with additional sesame-soy mixture.

                                          Grilled Peaches and Cream

1/4 cup mascarpone cheese
1 tablespoon honey
1/4 teaspoon fresh orange zest or vanilla extract
1/2 tablespoon canola oil
3 large ripe freestone peaches, halved and pitted
1/2 cup fresh raspberries
1/4 cup toasted slivered almonds

1. Lightly coat grill with cooking spray and preheat to high. In a small bowl, combine mascarpone, honey, and orange zest or vanilla. Brush peach halves with canola oil. Grill peaches, cut side down, for 3 minutes, until grill marks form. Turn and grill for an additional 3 minutes. Remove and spoon a dollop of mascarpone mixture into each center. Top with raspberries.

Gather from deliciousliving.

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