Better Bites

My experiments in healthy eating, cooking, and living

Archive for the tag “Grill recipe”

Grilled Eggplant Salad

grilled eggplant salad

 

I wish I could say that every recipe I post is part of a well thought out plan, but the truth is that most of my recipes are created  based on what I have in the kitchen at that particular time. On Saturday, I had an eggplant and a red pepper that had been in the fridge for a week. It was also a sunny spring day outside, one which provoked me to have my hubby-to-be to drag out the grill and light it up!

The combination of the cumin and oregano made each bite of eggplant more flavorful than the last. The spices also paired wonderfully with the sweet tasting roasted red pepper. At least for me, couscous can do no wrong. Its versatility worked well with the eggplant salad. Read on for the tasty grill recipe.

Grilled Eggplant Salad: 

*Serves 4 as a side dish or 2-3 as a main dish

Ingredients:

1 eggplant, sliced into strips with the skin on

1-2 tbsp of extra virgin olive oil

1/2 – 1 tsp of cumin

1/2 – 1 tsp of dried oregano

1/4 tsp of sea salt and freshly ground pepper

1/2 red bell pepper, cut into thick strips

Herb Couscous: 

Ingredients:

1 cup of whole grain couscous (sub quinoa for a GF recipe, just cook according to the instructions on the quinoa package)

2 tsp extra virgin olive oil

1/2 tsp of salt, oregano, and dried basil

1/4 tsp of garlic powder and freshly ground pepper

Method: 

1- While the grill is heating up halve a pepper and remove the seeds. Then cut it into thick strips. After cutting the pepper, cut the eggplant into long strips. Then toss the eggplant in the olive oil. Season the eggplant with cumin and oregano. Rub on the eggplant until the spices are evenly distributed.  Add both veggies to the grill. Turn them after about five minutes. Cook them a total of about ten minutes or until they are tender.

2- While the eggplant is on the grill, boil one cup of water. Once the water is boiling, add the couscous and then take it off the heat. Let it sit for five minutes, then fluff and add the oregano, basil, salt, pepper, garlic pepper, and olive oil.

3- Dice the grilled eggplant and pepper into one inch pieces and toss together. Put the couscous into a serving dish and top with the grilled eggplant salad.

As the spring continues to warm up, I long for summer-like foods. Feel free to post any of your favorite grill-recipes below!

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Marinated Portobello Mushroom Kabobs with a Side of Sweet Potato Fries

kabobs

 

The warm breeze brushed against my skin as I broke free of the doors of my nine to five job. My skin felt the warm sun beam down on it. A smile crept across my face. It finally felt like spring. The air smelled fresh and the daffodils were beginning to bloom.

Spring is one of my favorite seasons.  The world becomes green again and so many plants come back to life. It is like a fresh start to the year. Forget New Year’s resolutions. Instead, bring on the refreshing feelings of the flower sprouting season.

On a warm day, such as today, there is nothing more that I crave than being outside and eating what I’ve deemed as “summer food,” which is anything that you would bring to a summer picnic or cook on the grill. I seized the opportunity to have Eric grill up some colorful marinated veggies, while I roasted sweet potatoes in the kitchen. I used Thomas’ Mexican vegan roasted potatoes recipe, which he posted on his blog, Don’t Switch Off the Light. The flavors of cumin and oregano paired so well together with the crispy sweet potatoes, that I was longing for more after they’d left my plate. The skewers of portobello mushrooms, red bell peppers, chunks of red onion, and organic grape tomatoes, had a slight tangy flavor from the balsamic vinegar, which paired well with the sweet potatoes.

kabobs 3

Ingredients for balsamic marinated portobello mushroom kabobs: 

2 tbsp of balsamic vinegar

1 large garlic clove, minced

1/2 tsp of dried oregano

1/4 tsp of salt, pepper, and garlic powder

1/2 cup of olive oil

1 – 1 1/2 cups of baby bella mushrooms

1 organic red bell pepper

1 red onion

1 cup of grape tomatoes

Method: 

1- In a bowl, whisk together the vinegar, spices, and minced garlic. Then very slowly add in the olive oil as you continue to whisk the mixture. If you add the oil too fast, then the oil and vinegar will separate.

2- After making the balsamic marinade, dice the peppers, quarter or halve the mushrooms, and cut the red onions into thick pieces. Add all of the veggies into the marinade and let them sit in the fridge for at least a half hour.

3- Slide the veggies onto metal skewers. Heat the grill to medium heat. Then, cook the vegetables until they’re tender, which should only take about 5-10 minutes. Take the skewers off the grill and serve!

kabobs 2

 

Who says grilling is only for meat eaters? Feel free to share any of your favorite vegetable based grill recipes.

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