Recipes tagged with « Grilled »
Grilled Romaine Salad Barbecue Style
Grilled romaine brings smoky crunch paired with charred heirloom tomatoes and crusty bread rubbed with a punchy lime and olive oil. Balanced acidity cuts through smoky fat. Bread toasted just right: crisp outside, still chewy inside. Quick grill times preserve fresh textures and bright colors. Easy to swap tomatoes for zucchini slices or add fresh herbs to the dressing. Perfect for summer grills. Dairy-free, vegan, nut-free. Simple ingredients showcase bold outdoor flavors. Efficient prep: marinade, grill, assemble in under 25 minutes. Focus on tactile doneness and visual cues to avoid overcooking. Serve immediately for best texture contrast and brightness.
Grilled Veggie Parmesan Spread Sandwiches
Grilled red pepper, eggplant, and zucchini layered in ciabatta with a tangy parmesan spread mixed with sun-dried tomatoes and capers. Olive oil and red wine vinegar lend brightness. Garlic and lemon zest add sharpness. Quick grill times with a slight variation for crispness. Rustic, savory, herbaceous. Basil freshens up. Salt flakes finish. Toasted bread inside and out keeps crunch even after assembly. Portions two sandwiches from a 30 cm baguette chunk. No nuts or eggs. Vegetarian and easy to make on a barbecue or grill pan.
Spiced Warm Olives
Olives warmed with sweet anise seed, grilled lemon, and a splash of anise-flavored spirit. Barbecue-roasted lemon caramelizes its edges, adding smoky tang. Olives sizzle with rosemary and chili flakes. Flambé the spirit for a quick flame burst. Rich olive oil finishes it, resting briefly to soak flavors. Serve warm for intense aroma and taste. Simple, vegan, allergen-free and with a twist on classic Mediterranean bites.