INGREDIENTS
1 large eggplant
3-4 Tbsp extra virgin olive oil
2-3 Tbsp balsamic vinegar
2 large cloves garlic, very finely minced
1 pinch each basil and oregano
Sea salt and freshly grated black pepper to taste
DIRECTIONS
Slice the eggplant about 1/2-inch thick.
In a small bowl, mix together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
On a hot grill or BBQ, cook for about 15 minutes, usually 5 to 8 minutes per side, until very soft.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label grilled. Show all posts
Showing posts with label grilled. Show all posts
Thursday, August 29, 2013
Friday, August 2, 2013
Grilled Peaches
INGREDIENTS
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 peaches, halved
1/4 teaspoon cinnamon
1 pinch ground black pepper
DIRECTIONS
Whisk
together oil and lemon juice and brush over peaches. Season with
cinnamon and pepper. Grill for 3 minutes, turn, then grill 3 minutes
more.Remove from heat and let cool. Slice thinly and serve plain, as a perfect summer dessert, or on top of ice cream for double decadence.
Thursday, September 20, 2012
Tofu and Plum Kebabs
INGREDIENTS
3 Tbsp extra virgin olive oil
2 Tbsp chopped fresh cilantro
1 tsp freshly grated lime zest
3 Tbsp lime juice
1/2 tsp sea salt
1 package extra firm tofu, drained, patted dry, and cut into 1-inch cubes
1 bell pepper, any colour, seeded and cut into 1-inch chunks
3 Italian plums, pitted and cut into quarters or sixths
DIRECTIONS
In a large bowl, whisk together the olive oil, cilantro, lime zest, lime juice and salt. Set aside 3 tablespoons of this marinade in a small bowl and add the tofu, peppers, and plums to the remaining mixture in the large bowl. Toss to coat.
Preheat a grill to medium-high.
On 10-inch skewers, alternate between tofu cubes, pepper pieces, and plum pieces. Discard the marinade. Grill the kebabs, turning once, until the peppers are cooked and the tofu and plums are hot, about 8 minutes. Drizzle with the reserved dressing and serve hot.
3 Tbsp extra virgin olive oil
2 Tbsp chopped fresh cilantro
1 tsp freshly grated lime zest
3 Tbsp lime juice
1/2 tsp sea salt
1 package extra firm tofu, drained, patted dry, and cut into 1-inch cubes
1 bell pepper, any colour, seeded and cut into 1-inch chunks
3 Italian plums, pitted and cut into quarters or sixths
DIRECTIONS
In a large bowl, whisk together the olive oil, cilantro, lime zest, lime juice and salt. Set aside 3 tablespoons of this marinade in a small bowl and add the tofu, peppers, and plums to the remaining mixture in the large bowl. Toss to coat.
Preheat a grill to medium-high.
On 10-inch skewers, alternate between tofu cubes, pepper pieces, and plum pieces. Discard the marinade. Grill the kebabs, turning once, until the peppers are cooked and the tofu and plums are hot, about 8 minutes. Drizzle with the reserved dressing and serve hot.
Thursday, August 19, 2010
Grilled Oyster Mushrooms
INGREDIENTS
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp white wine vinegar
6 Tbsp extra virgin olive oil
2 lbs oyster mushrooms
1/2 tsp coarse sea salt
DIRECTIONS
Whip together juices, vinegar, and oil in a large bowl. Add mushrooms to mixture and marinate for 15 minutes.
Transfer mushrooms to another bowl with tongs, reserving the mixture.
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat.
Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered. Turn them frequently, until golden brown, about 5 minutes per batch.
Transfer mushrooms back to the mixture as you finish grilling, then toss with sea salt.
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp white wine vinegar
6 Tbsp extra virgin olive oil
2 lbs oyster mushrooms
1/2 tsp coarse sea salt
DIRECTIONS
Whip together juices, vinegar, and oil in a large bowl. Add mushrooms to mixture and marinate for 15 minutes.
Transfer mushrooms to another bowl with tongs, reserving the mixture.
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat.
Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered. Turn them frequently, until golden brown, about 5 minutes per batch.
Transfer mushrooms back to the mixture as you finish grilling, then toss with sea salt.
Grilled Leeks
INGREDIENTS
3 leeks
Extra virgin olive oil
Splash of white wine vinegar
Sea salt
Black pepper
Small handful of fresh basil leaves
DIRECTIONS
Start by washing the leeks. Leeks can hold a lot of dirt, so it is best to leave them sitting in cold water for 10 minutes, agitating them every couple of minutes to help get the dirt out.
Cut off the root and cut the leeks in half lengthwise. Discard the tough outer layer of mature leeks.
Get a pot of boiling water on the go, and boil the leeks for a couple of minutes - until softened. Prepare an ice bath. Plunge the leeks into the ice bath, to stop further cooking.
Heat up the BBQ, grill pan, or oven broiler to high.
Drain the now cold leeks, and dry gently. Toss with a little olive oil and place on the grill or under the broiler. Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
Toss them into a bowl and add another splash of olive oil and a smaller splash of white wine vinegar. Add a pinch of sea salt and some freshly ground black pepper.
Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.
3 leeks
Extra virgin olive oil
Splash of white wine vinegar
Sea salt
Black pepper
Small handful of fresh basil leaves
DIRECTIONS
Start by washing the leeks. Leeks can hold a lot of dirt, so it is best to leave them sitting in cold water for 10 minutes, agitating them every couple of minutes to help get the dirt out.
Cut off the root and cut the leeks in half lengthwise. Discard the tough outer layer of mature leeks.
Get a pot of boiling water on the go, and boil the leeks for a couple of minutes - until softened. Prepare an ice bath. Plunge the leeks into the ice bath, to stop further cooking.
Heat up the BBQ, grill pan, or oven broiler to high.
Drain the now cold leeks, and dry gently. Toss with a little olive oil and place on the grill or under the broiler. Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
Toss them into a bowl and add another splash of olive oil and a smaller splash of white wine vinegar. Add a pinch of sea salt and some freshly ground black pepper.
Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.
Thursday, May 7, 2009
Grilled Artichokes
INGREDIENTS
1 lemon, quartered
2 large artichokes
3/4 cup extra virgin olive oil
4 cloves garlic, chopped
3/4 tsp sea salt
1/2 tsp black pepper
DIRECTIONS
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise and place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill to medium-high heat.
Add the artichokes to the boiling water and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
1 lemon, quartered
2 large artichokes
3/4 cup extra virgin olive oil
4 cloves garlic, chopped
3/4 tsp sea salt
1/2 tsp black pepper
DIRECTIONS
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise and place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill to medium-high heat.
Add the artichokes to the boiling water and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
Thursday, April 2, 2009
Grilled Asparagus
INGREDIENTS
1 lb fresh asparagus spears, washed and trimmed
4 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
2 cloves of minced white garlic
Black pepper
Sea salt
DIRECTIONS
Mix the olive oil, balsamic vinegar, minced garlic, pepper and salt in a dish.
Pour the olive oil mixture over the asparagus spears and marinate for about 2 hours.
Thread the spears on to bamboo skewers and grill on the barbecue at a medium heat setting for a total of about 5-6 minutes.
1 lb fresh asparagus spears, washed and trimmed
4 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
2 cloves of minced white garlic
Black pepper
Sea salt
DIRECTIONS
Mix the olive oil, balsamic vinegar, minced garlic, pepper and salt in a dish.
Pour the olive oil mixture over the asparagus spears and marinate for about 2 hours.
Thread the spears on to bamboo skewers and grill on the barbecue at a medium heat setting for a total of about 5-6 minutes.
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