HOW TO MAKE GRILLED TOMATOES RECIPES
LINGUINE WITH FRESH TOMATOES RECIPE: HOW TO MAKE IT
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 567mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
GRILLED STEAK WITH TOMATOES, RED ONION AND BALSAMIC ...
This Grilled Steak topped with fresh chopped tomatoes, red onion, balsamic vinegar, and olive oil is one of my favorite ways to make steak in the summer.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
- In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes in the mixture to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.
- Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.
- Slice steak thin on the diagonal; top with tomatoes and serve.
Nutrition Facts : ServingSize 3 oz steak + 1/2 cup salad, Calories 198 kcal, CarbohydrateContent 3 g, ProteinContent 25 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 78 mg, SodiumContent 71 mg, FiberContent 0.5 g, SugarContent 0.5 g
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- Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest 5 minutes, then slice. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.
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- Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest 5 minutes, then slice. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.
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These tasty kebabs are perfect on the barbecue, but work really well on a grill, too. Kids go mad for them!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 78 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 78 calories per serving
- Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
- Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
- Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
- Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
- Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
- Remove the skewers from the tray, discard the water and wipe the tray dry.
- Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
- Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
- Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
- Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.
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