Best Grilled Lamb Spiedini With Eggplant Red Bell Pepper And Arugula Salad Recipes
GRILLED EGGPLANT SALAD
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
Provided by Melissa Clark
Categories quick, weekday, salads and dressings
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
- When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 7 grams
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
GRILLED EGGPLANT, RED BELL PEPPER AND ARUGULA ROLLS
Categories Vegetable Appetizer Side Vegetarian Pine Nut Eggplant Arugula Bell Pepper Summer Grill/Barbecue Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat). Whisk together vinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 minutes per side. Remove from grill; brush with 1/4 cup vinaigrette. Cool.
- Grill bell peppers until blackened on all sides. Wrap in paper bad and let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. cover; chill eggplant and bell peppers separately.)
- Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant. Sprinkle pine nuts atop arugula. Roll eggplant up. Place seam side down on platter. (Can be prepared 4 hours ahead. Cover.)
GRILLED EGGPLANT AND PEPPERS WITH FETA
An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!
Provided by Marcia
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
- Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
- Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g
LAMB AND ROSEMARY SPIEDINI
Categories Herb Lamb Pepper Appetizer Marinate Summer Grill/Barbecue Bon Appétit
Yield 2 Servings: CAN BE DOUBLED
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat).
- Whisk lemon juice, olive oil, rosemary and grated lemon peel in glass pie dish to blend. Sprinkle lamb with salt and pepper; add lamb to marinade and toss to coat. Let mixture stand 10 minutes, tossing occasionally.
- Using slotted spoon, transfer lamb to bowl. Add onion, green bell pepper and yellow bell pepper to marinade in pie dish and toss to coat. Thread lamb, onion, and bell pepper pieces alternately on 4 skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, brushing once with marinade, about 12 minutes to medium. Transfer lamb spiedini to plates and serve.
GRILLED EGGPLANT, PEPPERS AND ONIONS
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Provided by David Tanis
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
- Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
- Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams
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