Best Grilled Vegetable Poboys Recipes

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GRILLED SHRIMP PO' BOY



Grilled Shrimp Po' Boy image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 1 huge sandwich or 4 small sandwiches

Number Of Ingredients 25

1 1/2 pounds large shrimp, peeled and deveined
2/3 cup olive oil
4 cloves garlic, peeled and smashed
2 lemons, juiced
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 French baguette, sliced lengthwise in 1/2
Butter Sauce, recipe follows
Sweet Pickle Mayonnaise, recipe follows
Shredded lettuce, for serving
Sliced tomato, for serving
1/2 stick salted butter
1/2 lemon, juiced
1 tablespoon hot sauce
Dash Worcestershire sauce
3/4 cup mayonnaise
2 tablespoons sweet pickle relish
1 shallot, minced
1 tablespoon Dijon mustard
1 tablespoon chopped capers
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
  • Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
  • Preheat the grill to medium-high heat.
  • Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
  • Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
  • Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
  • Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
  • Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

GRILLED VEGETABLE KABOBS



Grilled Vegetable Kabobs image

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
ΒΌ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
  • Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
  • Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g

GRILLED VEGETABLE PO'BOYS



Grilled Vegetable Po'boys image

I recently came across this recipe and thought it would be a great way to use garden (or farmer's market) vegetables for a simple summer meal. Recipe source: local newspaper (reprinted from Crescent City Farmers Market)

Provided by ellie_

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces Japanese eggplants, half peeled (striped)
8 ounces red onions, sliced 1/2 inch thick
8 ounces zucchini, sliced 1/4 inch thick
8 ounces bell peppers (red or green)
1/3 cup vegetable oil
1 1/2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon fresh rosemary, chopped
1 1/2 teaspoons garlic, chopped
1/2 cup roasted garlic
3 tablespoons mayonnaise
1/2 teaspoon salt
pepper
4 (6 ounce) French rolls (or po' boy loaves)
6 ounces Fontina cheese
sliced tomatoes
lettuce, cut into thin strips

Steps:

  • Combine marinade ingredients in a blender and puree. Set aside.
  • In a blender combine spread ingredients and puree. Set aside.
  • In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.
  • Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.
  • To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.

Nutrition Facts : Calories 926.1, Fat 42.9, SaturatedFat 12.8, Cholesterol 52.2, Sodium 1904, Carbohydrate 108.5, Fiber 10.2, Sugar 8.3, Protein 29.1

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