Best Grilled Vegetable Summer Rolls Recipes

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GRILLED VEGETABLE HAND ROLLS



Grilled Vegetable Hand Rolls image

Sushi masters train for years to hone their skills, but hand-rolling is an easier way to enjoy some of the traditional ingredients and flavors.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 8 hand rolls

Number Of Ingredients 16

1 cup sushi rice
1 tablespoon seasoned rice wine vinegar
8 ounces asparagus spears
4 mini sweet peppers, halved and seeded
4 to 5 shiitake mushrooms, stems removed
1 tablespoon olive oil
2 teaspoons low-sodium soy sauce, plus more for serving
Freshly ground black pepper
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1 mini cucumber, halved, seeded and sliced into thin strips
1 avocado, pitted, peeled and sliced
4 nori sheets, halved into rectangles
1/2 cup bottled sriracha mayonnaise
Sesame seeds, for sprinkling
1/2 cup sushi ginger (pickled)

Steps:

  • Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
  • Preheat a grill pan on medium heat.
  • Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
  • Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
  • To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.

GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO



Grilled Summer Vegetable Sandwiches with Pesto image

Summer in a sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls. For a shortcut, consider using your favorite store-bought pesto.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 21

2-3 small to medium zucchini (1 pound)
2-3 small to medium summer squash or yellow squash (1 pound)
1 large red bell pepper
4 ciabatta sandwich rolls (or your favorite artisan sandwich roll)
2 tablespoons olive oil
1/4 cup olive oil
2 medium cloves garlic (minced)
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves (chopped)
1 teaspoon Dijon mustard
Zest from one lemon (about 2 teaspoons (you'll use the juice in the pesto))
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1/3 cup walnuts
3 cups loosely packed fresh basil
2 medium cloves garlic (minced)
2 tablespoons fresh thyme leaves
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons nutritional yeast flakes or grated Parmesan (optional*)
1/3 cup olive oil

Steps:

  • Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
  • Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
  • Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
  • Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
  • Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
  • Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

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