Griddled vegetables & feta with tabbouleh recipe

Griddled vegetables & feta with tabbouleh
Griddled vegetables & feta with tabbouleh

“This is a great meat-free recipe. Barbecuing a whole block of feta is a really interesting way to use it – you get a wicked texture contrast between the beautifully golden outside and the soft, creamy centre. The smoky flavour adds a subtle but beautiful twist to this delicious summery dish. ”

Serves 8 | Cooks In 55 minutes | DifficultyNot too tricky


½ a bunch of fresh oregano
½ a bunch of fresh flat-leaf parsley
2 red onions
1 large aubergine
150 g feta cheese
olive oil
3 courgettes (a mixture of yellow and green)
2 handfuls of mixed tomatoes
1 bulb of garlic
50 g shelled pistachios
2 tablespoons runny honey
extra virgin olive oil

250 g cracked wheat
1 bunch of fresh mint
1 big bunch of fresh flat-leaf parsley
½ a cucumber
1 lemon

  1. Light your barbecue and give the coals time to get nice and hot.
  2. Pick the oregano and parsley leaves, peel and slice the onions into wedges and halve the aubergine lengthways.
  3. Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.
  4. Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
  5. Pick and finely chop the mint and parsley, then finely chop the cucumber.
  6. Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
  7. Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
  8. Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
  9. Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
  10. Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).
  11. After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.
  12. Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.
  13. Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.
Source: www.jamieoliver.com


Corn on the Grill Recipe

Corn on the Grill
Corn on the Grill

Recipe by: Chef Howe
"Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more."


30 m 6 servings 229 cals

5 cloves garlic, minced, or more to taste
1/2 cup butter
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 lime, juiced
2 tablespoons hot pepper sauce (such as Tapatio®)
6 ears fresh corn


Prep 15 m | Cook 15 m | Ready In 30 m
  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
  3. Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.


Crazy Chicken Marinade Grilled Chicken Recipe

Crazy Chicken Marinade Grilled Chicken
Crazy Chicken Marinade Grilled Chicken

Recipe by: Lost Southern Boy
"Thinking about different things to do with grilled chicken and came up with this marinade! It was a hit first time out."

1 h 55 m 4 servings 226 cals


4 limes, juiced
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon dried sage

1 teaspoon dried oregano
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves


Prep 5 m | Cook 20 m | Ready In 1 h 55 m
  1. Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
  2. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
  3. Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Source: allrecipes

Pretty Chicken Marinade Recipe

Pretty Chicken Marinade
Pretty Chicken Marinade

Recipe by: TaraNicole
"This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken."

4 h 30 m 4 servings 549 cals


2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring

2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves

  1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
  2. Preheat the grill for high heat.
  3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.
Source: allrecipes


Pesto grilled shrimp recipe

pesto grilled shrimp
Pesto grilled shrimp

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4

Light fresh and summery basil pesto marinated grilled shrimp.


1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano reggiano (parmesan), grated
2 tablespoons olive oil
1 tablespoon lemon juice (~1/4 lemon)
salt and pepper to taste
1 pound shrimp, peeled and deviened


Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Nutrition Facts: Calories 184, Fat 11g (Saturated 2g, Trans 0), Cholesterol 147mg, Sodium 755mg, Carbs 2g (Fiber 0, Sugars 0), Protein 18g

Source: Closet Cooking

Cilantro Lime Grilled Shrimp Recipe

Cilantro Lime Grilled Shrimp
Cilantro Lime Grilled Shrimp

Prep Time: 10 minutes Marinate Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4

Shrimp in a tasty, light and fresh cilantro lime marinade that is grilled to perfection.


1 pound shrimp, shelled and deveined
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1/2 jalapeno, coarsely chopped (optional)
1 clove garlic, grated
salt and pepper to taste

  1. Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
Nutrition Facts: Calories 147, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 142mg, Sodium 645mg, Carbs 12g (Fiber 0.5g, Sugars 2g), Protein 16g

Grilled Asparagus in a Creamy Balsamic Mushroom Sauce Recipe

Grilled Asparagus in a Creamy Balsamic Mushroom Sauce
Grilled Asparagus in a Creamy Balsamic Mushroom Sauce

Smoky grilled asparagus topped with a creamy mushroom sauce with a hit of tangy balsamic vinegar!


For the creamy balsamic mushroom sauce:
2 tablespoons oil
1 small onion, sliced
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
2 tablespoons flour (rice flour for gluten-free)
1/2 cup vegetable broth or chicken broth
2 tablespoons balsamic vinegar
3 tablespoons heavy/whipping cream
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
For the grilled asparagus:
1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste


For the creamy balsamic mushroom sauce:
  1. Heat the oil in a pan over medium heat-high, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10-15 minutes.
  2. Add the garlic, thyme and flour and cook for a minute.
  3. Add the broth and deglaze the pan.
  4. Add the vinegar and cream, bring to a boil, reduce the heat and simmer until it thickens, about 2 minutes, before mixing in the cheese removing from the heat.
  5. Season with salt and pepper to taste.
 For the grilled asparagus:
  1. Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
  2. Serve topped with the creamy balsamic mushroom sauce and enjoy!
Tip: Make the mushroom sauce the day before and just reheat it when you girl the asparagus.
Option: Garnish with fresh chopped parsley or thyme to taste.
Option: Replace 1/4 cup of the broth with 1/4 cup white wine.
Option: Replace the parmesan with asiago cheese.
Option: Add 1 tablespoon of white miso paste to the sauce.
Option: Add soy sauce to to taste instead of salt.

Nutrition Facts: Calories 222, Fat 14.4g (Saturated 4g, Trans 0), Cholesterol 20mg, Sodium 177mg, Carbs 17g (Fiber 5g, Sugars 7g), Protein 10g

Nutrition by: Edamam

Source: Closet Cooking

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