n airtight container for 6 months.
To prepare vegetables, pour olive
For the marinade: Place 1/4
In a food processor or blender, grind all of the rub ingredients. Place in a shallow dish.
Pat Halibut fillets dry with paper towels.Brush both sides of fish with olive oil. Dip in rub, covering the fillets evenly. Let sit for 10 minutes.
Grill over high heat (make sure grill is well oiled before placing fish), about 5 minutes per side, or until fish turns opaque and grill marks are nicely browned.
Serve with grilled vegetables, hummus and warm pita bread.
To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
Add oil slowly, whisking constantly.
Season with salt and pepper.
To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.
il, season well and griddle for 3 minutes on each side
he oven and bake for 8 to 10 minutes
For sauce, in medium bowl, combine
alf of the dressing for the pasta.
Vegetables and Pasta: Prepare
.
Grill or broil chicken for 8-10 minutes on each
he biscuit mix. Let stand for about 10 minutes.
Dip
For raita:
Mix yogurt, mint,
ot grill. Grill the chicken for 4 to 5 minutes per
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. In batches, cook pepper, onion, sweet potato, eggplant, zucchini and artichoke until browned and tender.
For the fresh oregano dressing, whisk all ingredients in a small bowl.
Combine grilled vegetables, olives and dressing in large bowl; toss gently. Serve with radicchio.
Combine garlic and oil in a large bowl. Add vegetables and toss to combine.
Heat a grill pan on medium-high heat or preheat the grill to medium. Grill vegetables in batches for 5-6 mins, until just tender. Cover to keep warm and set aside.
Bring 4 cups water to a boil in a large saucepan. Reduce heat to medium. Whisk in polenta in a thin, steady stream, until smooth. Reduce heat to low. Stir for 8-10 mins, until thick. Stir in cheese and butter. Serve polenta and vegetables drizzled with oil and balsamic vinegar.
Whisk together herbs, orange zest, orange juice, garlic and olive oil. Set aside.
Preheat an oiled grill pan over medium heat. Working in batches, grill vegetables for 4-6 mins. Combine all grilled vegetables and toss with vinaigrette. Season.
tand, loosely covered with foil, for 5 mins.
Meanwhile, combine
boil and cook uncovered for 8 - 10 minutes, testing the
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
he chicken in the mixture for more than 15 minutes.
Heat a grill pan on high heat or preheat the grill to medium-high.
Spray the pepper, sweet potato and eggplant lightly with no stick cooking spray. Grill for 5-10 mins, turning, until golden and tender.
Meanwhile, for the balsamic dressing, whisk all ingredients in a small bowl. Season to taste.
Combine the grilled vegetables, chickpeas, spinach, basil leaves and mozzarella cheese in a large bowl. Drizzle with dressing just before serving.