Sentences with phrase «grill until squash»

Grill on gass grill until squash is tender then slice into serving sized pieces.

Not exact matches

Grill the squash until browned and tender, 2 to 3 minutes per side.

Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.

Heat a grill (preferable wood burning) and grill the squash until it's soft and nicely browned.

1/2 pound peeled and seeded butternut squash rings, about 1/3 inch thick, grilled, and cut into 1/2 inch pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for about 4 minutes on each side or until nice grill marks appear and squash is tender.)

Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4 - 6 minutes).

Using a stovetop grilling pan, sear both sides of the squash until cooked, about 5 - 7 minutes.

Grill eggplant and bell peppers 7 to 11 minutes; zucchini and yellow squash 8 to 12 minutes (on gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionGrill eggplant and bell peppers 7 to 11 minutes; zucchini and yellow squash 8 to 12 minutes (on gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasiongrill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally.

Grill the butternut squash for approximately 3 - 4 minutes per side until grill marks appear and the squash is slightly teGrill the butternut squash for approximately 3 - 4 minutes per side until grill marks appear and the squash is slightly tegrill marks appear and the squash is slightly tender.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Grill zucchini, squash, eggplant, asparagus and onions until just cooked through.

Grill squash, turning occasionally, until skin is charred and flesh is fork - tender, 25 — 35 minutes.

Oaxaca is known for its uncommon foods: floras de Calabasas or squash blossoms are frequently used in dishes (delicious); nopales or prickly pear cactus leaves grace some salads and soups (without spiny needles, of course); and there are chapulines, grasshoppers grilled in oil until crunchy and sprinkled with red chile powder (okay, I did eat one e... ah, several).

Grill both sides of the squash until charred lightly.

Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4 - 6 minutes).

Turn the heat down to medium and place the squash boats on the grill, close the lid and grill for about 15 minutes until the shells are softened and the top of the stuffing is beginning to brown.