Best Grilled Vegetables And White Bean Fattoush Recipes

Green Bean, Shell Bean, and Sweet Onion Fattoush image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 11

Kosher salt and freshly ground pepper
1/2 pound green beans or haricots verts, trimmed
3/4 cup shelled fresh shell beans, such as lima or cranberry
3 pitas (each 6 inches)
Extra-virgin olive oil, for brushing
1/2 large Vidalia onion, chopped
1 English cucumber, quartered and cut into 1-inch pieces
4 ounces feta, crumbled
1/2 cup coarsely chopped fresh mint, plus more for garnish
1/3 cup coarsely chopped fresh flat-leaf parsley
Lemon-Garlic Vinaigrette

Steps:

Prepare an ice bath. Simmer green beans in a pot of salted boiling water until crisp-tender and bright green, about 1 minute. Transfer beans to ice bath, reserving pot of water; let beans cool, then remove and pat dry. Place in a large bowl.
Return water to a boil. Simmer shell beans until just tender, 18 to 20 minutes. Transfer to ice bath; let cool, then drain and pat dry. Combine with green beans.
Heat a grill (or grill pan) to medium. Split each pita in half. Brush both sides of pita halves with oil; season with salt and pepper. Grill pitas, turning once, until golden and crisp, about 1 minute a side. Let cool, then tear into 1-inch pieces.
Add onion, cucumber, feta, herbs, and pita to beans; drizzle with 1/2 cup vinaigrette and toss well to combine. Season with salt and pepper; garnish with mint. Let stand at least 10 minutes and up to 1 hour before serving.

Grilled Fattoush with Halloumi and Eggplant image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 22

Dressing:
5 tablespoons olive oil, plus more for grill
2 scallions
1 jalapeño
1/2 cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
Assembly:
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1/4 teaspoon garlic powder
2 (6)-inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
Kosher salt
1 (8)-ounce package Halloumi cheese
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
1/2 cup torn mint leaves
1/4 cup dill sprigs

Steps:

For the dressing:
Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Assemble the salad:
Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8-10 minutes for eggplants. Transfer to a platter and let cool slightly.
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.

Grilled Halloumi Fattoush image

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons fresh lemon juice
1 tablespoon toasted sesame seeds
1 teaspoon dried oregano
1 teaspoon Aleppo-style pepper or 1/4 teaspoon crushed red pepper flakes, plus more for serving
Kosher salt and freshly ground black pepper
3 cups pita chips (5 ounces)
One 15-ounce can chickpeas, rinsed and drained
1 romaine lettuce heart, torn or chopped
4 Campari tomatoes, cut into wedges
2 Persian cucumbers, sliced
1 small red onion, thinly sliced
1 pound halloumi cheese, sliced lengthwise 1/2 inch thick
1 1/2 cups mix picked herbs, such as mint and dill, torn
Kosher salt and freshly ground black pepper

Steps:

For the dressing: Whisk together the oil, lemon juice, sesame seeds, oregano and Aleppo-style pepper in a small bowl. Season with salt and pepper.
For the salad: Combine the pita chips, chickpeas, lettuce, tomatoes, cucumbers and onions in a large bowl. Add the dressing and toss well. Let stand while you grill the cheese.
Prepare a grill or grill pan for medium-high heat. Clean and lightly oil the grill grates.
Brush the halloumi with oil and grill, turning once or twice, until lightly charred on the outside and just softened, about 4 minutes total. Transfer to a plate.
Fold the herbs into the salad and season to taste with more salt and pepper if desired. Transfer the salad to plates or a platter. Top with the grilled halloumi and serve.