GRILLING RECIPES: Grilled Vegetables with Balsamic and Olive Oil . . . Beef and Vegetable Kebabs
By: Herald Staff and Wire Reports, Grand Forks Herald
Grilled Vegetables with Balsamic and Olive Oil
1 pound medium-thick asparagus
3 red bell peppers, cut in half, stemmed and seeded
2 yellow summer squash, cut diagonally into ½- to ¾-inch slices
2 zucchini, cut diagonally into ½-inch slices
12 cremini mushrooms
12 green onions
About 4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
¾ teaspoon kosher salt, divided
½ teaspoon fresh ground black pepper
1 teaspoon chopped fresh basil
1 teaspoon finely chopped fresh rosemary
Snap off ends of asparagus and wash well. If very sandy, let soak for a few minutes in cold water, agitating slightly. Drain, rinse and repeat if necessary. Wrap in paper towels and set aside.
Cut each bell pepper half into quarters and set aside. Prepare yellow squash and zucchini; set aside. Wipe mushrooms with a damp paper towel, trim stem ends and cut each in half. Trim and discard ends from green onions. Rinse well and pat dry.
Whisk together 2 tablespoons olive oil with balsamic vinegar, ½ teaspoon salt and a little pepper; set aside. Brush vegetables with remaining olive oil and sprinkle with remaining salt and pepper.
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan for 5 minutes on medium-high. Working in batches, grill vegetables until tender and lightly charred all over, about 8 to 10 minutes for bell peppers, yellow squash and zucchini; 5 to 10 minutes for asparagus; 5 to 7 minutes for mushrooms; and 4 to 5 minutes for green onions. Arrange on a platter, sprinkle with herbs and drizzle with dressing. Serve warm or at room temperature.
Yield: Serves 6 to 8.
Beef and Vegetable Kebabs
8 to 10 wooden skewers soaked in water for at least 30 minutes
1½ pounds of sirloin
1 red bell pepper
1 green bell pepper
1 medium onion
6 large mushrooms, cleaned
1 pint grape tomatoes
Salt and pepper to taste
Cooked pearled couscous
1 English cucumber, peeled if desired
6 celery stalks, thinly sliced crosswise
½ cup coarsely chopped fresh flat-leaf parsley
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste
1 tablespoon fresh lemon juice (optional)
Cut the sirloin into 1½-inch cubes. Cut the peppers and onions into 1½-inch pieces. Quarter the mushrooms or, if using smaller mushrooms, leave them whole. Alternately thread the meat and vegetables on the skewers. Thread the tomatoes on separate skewers. Place the meat kebabs in baking dish and pour the marinade over. Place the skewered tomatoes on a separate dish. Refrigerate the kebabs in the marinade at least 1 hour and up to 3 hours.
Meanwhile, make the salad. Cut the cucumber in half lengthwise and scrape out the seeds. Cut into slices on the diagonal and place in a bowl. Add the celery slices, parsley and olive oil and toss. Season with salt and pepper and a drizzling of lemon juice; set aside.
Preheat the grill to medium-high. Remove the beef kebabs from the marinade and season with salt and pepper. Place on the grill and grill about 8 minutes, turning every so often to cook on all sides, until the meat is medium-rare or to the desired degree of doneness. During the last 2 minutes, brush the grape tomato skewers with some olive oil and place on the grill. Turn often and grill about 1 minute on each side. Remove all the kebabs from the grill and serve. Season the tomatoes with salt and pepper. Serve the beef kebabs over a bed of couscous with a side of tomatoes and celery salad.
Yield: 6 kebabs.
Approximate nutritional analysis per kebab with 4 ounces lean sirloin and salad: 368 calories, 54 percent of calories from fat, 22 grams fat (6 grams saturated), 11 grams carbohydrates, 32 grams protein, 555 milligrams sodium, 83 milligrams cholesterol, 3 grams fiber.