Best Grilled Vegetables With Salsa Verde Recipes

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

GRILLED FISH WITH SALSA VERDE

Steps:

• To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
• Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.

SALSA VERDE GRILLED VEGETABLES

Steps:

• Combine the garlic, preserved lemon, onion, capers, anchovies, and vinegar in a food processor until the ingredients come together. Add the fresh herbs, with the motor running, drizzle in the olive oil until a bright green, chunky mixture forms. Squeeze in the lemon juice and season with a pinch of sea salt. Set aside.
• In a large bowl, add the prepped veggies and a ¼ cup of the salsa verde. Toss until evenly coated and season lightly with salt and pepper.
• Grill the vegetables at 450°F until they have cooked through and have marks on both sides from the grill. Transfer to a serving plate, drizzle with a few tablespoons of the salsa verde, garnish with basil leaves and serve immediately.
• Notes
• Double or triple the salsa verde recipe and save some for later! In addition to grilled vegetables, it's delicious as a topping on fish, chicken or steak. Store in an airtight container for up to 3 days or freeze for later use.

SALSA VERDE

Steps:

• Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
• Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill.

GRILLED VEGETABLES WITH SALSA VERDE

Steps:

• Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
• Core, seed and quarter the peppers.
• Slice endives in half lengthwise.
• Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
• Sprinkle with salt to taste and toss all to combine.
• Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
• Grill or broil vegetables, turning them once until they are lightly browned on both sides.
• Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

Steps:

• Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
• Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.

ZUCCHINI SALSA VERDE

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally. , Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.