Summer veggie recipes

Mixed Vegetable Grill

mccormick.com

Enhance the grilled flavor of vegetables with this lightly sweet and spicy blend of seasonings. If using precook the sweet potato in the microwave so that it needs just a few minutes of grilling to brown.

Prep time: 15 minutes

Cook time: 12 minutes

Calories: 105

Ingredients: 12

Servings: 6

1tablespoon light brown sugar

11/2teaspoons McCormick Basil Leaves

1/2teaspoon salt

1/2teaspoon McCormick Garlic Powder

1/8teaspoon McCormick Black Pepper, Ground

2tablespoons olive oil

8asparagus, spears, ends trimmed

1medium red bell pepper, cut lengthwise into 6 strips

1medium zucchini, cut lengthwise into 1/2-inch slices

1medium yellow squash, cut lengthwise into 1/2-inch slices

1small red onion, cut into 1/2-inch rounds

1small sweet potato

Mix brown sugar, basil, salt, garlic powder and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.

Place vegetables in grill basket, grill rack or thread onto skewers.

Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.

Greek Squash Ribbon Salad

Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandoline.

Prep time: 20 minutes

Calories: 166

Ingredients: 15

Servings: 6

Vinaigrette

1/3cup olive oil

1/4cup fresh lemon juice

1/4cup white wine vinegar

1teaspoon McCormick Garlic Powder

1/2teaspoon McCormick Basil Leaves

1/2teaspoon McCormick Black Pepper, Coarse Ground

1/2teaspoon McCormick Gourmet Organic Mint

1/2teaspoon McCormick Oregano Leaves

1/2teaspoon salt

1/3cup crumbled feta cheese

Salad

1large yellow squash

1large zucchini

1cup cherry tomatoes, halved

1/4cup thinly sliced red onion

2tablespoons quartered pitted Kalamata olives

For the Vinaigrette, mix oil, lemon juice, vinegar and seasonings in small bowl with wire whisk until well blended. Stir in feta cheese. Set aside.

For the Salad, trim squash ends. Slice into ribbons with vegetable peeler or mandoline, discarding outside ribbons and core.

To serve, place squash ribbons on each salad plate. Top with tomatoes, onion and olives. Serve with Vinaigrette on the side.

Grilled Romaine & Vegetable Salad with Balsamic Herb Vinaigrette

Grill romaine lettuce to add a hint of smoky flavor. Serve with grilled vegetables to make a spectacular summer salad.

Prep time: 15 minutes

Cook time: 15 minutes

Calories: 81

Ingredients: 12

Servings: 8

Balsamic Herb Vinaigrette

1/4cup balsamic vinegar

2tablespoons olive oil

1teaspoon McCormick Basil Leaves

1teaspoon McCormick

Garlic Powder

Salad

2heads romaine lettuce hearts, halved lengthwise

1tablespoon olive oil

10asparagus spears, cut into 1-inch pieces

1cup grape tomatoes

1cup mushrooms, halved

1red bell pepper, cut into 1/2-inch chunks

1teaspoon McCormick Garlic Powder

1teaspoon McCormick

Onion Powder

For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.

Brush romaine lettuce lightly with some of the oil. Toss vegetables with remaining oil, garlic powder and onion powder in large bowl. Place vegetable mixture in grill basket sprayed with no stick cooking spray.

Grill vegetable mixture 10 to 12 minutes or until tender, turning occasionally. Grill romaine lettuce over medium heat 3 to 4 minutes or until lightly browned, turning frequently.

Cut romaine lettuce halves lengthwise in half. Place lettuce on individual plates; top with grilled vegetable mixture. Drizzle with Vinaigrette.