MMMMM--------------------------MARINADE------------------------------- 1/2 c Olive oil 2 tb Ground pepper 1/4 c Finely chopped herbs; -including basil, ; oregano, thyme, and ; parsleyMMMMM------------------GRILLED VEGETABLE SALAD----------------------- 1/2 lb Spring onions or leeks 1/2 lb Small carrots or corn 1/2 lb Zucchini 1/2 lb Japanese eggplant 2 Sweet red bell peppers 1/2 lb Fennel 4 lg Tomatoes; seeded 1 c Olive oil 1 tb Garlic; finely chopped 1 ts Ground cumin 1/2 c Balsamic vinegar 1/2 c Coarsely chopped fresh -herbs; including basil, ; oregano, parsley, ; and thymeMMMMM----------------SUN-DRIED TOMATO BASIL AIOLI--------------------- 1/3 c Sun-dried tomatoes; (packed -in oil) 2 tb Chopped basil 8 Garlic cloves; (or 1 head), -roasted 2 tb Balsamic vinegar 1/2 c Extra-virgin olive oil Salt and freshly ground -pepper to taste Mix all marinade ingredients together. Cut swordfish or salmon into 1-inch cubes, and add all seafood to marinade. Refrigerate for 2-4 hours. Divide seafood into 6 portions and alternate shrimp, scallops, swordfish or salmon until skewer is filled (about 6 ounce each skewer). If you use wooden skewers, soak in water for 2 hours before adding seafood. To grill seafood, barbecue must be very hot. Season each skewer with salt and cook for about 4 minutes on each side. Divide vegetable salad evenly on 6 plates, place skewer on top of salad, drizzle part of the aioli over seafood, and serve the rest on the side. Serves 6. Grilled Vegetable Salad: Cut onions, carrots, zucchini, and eggplant in half lengthwise. Cut bell pepper in half and remove seeds, cut fennel in 1/2 -inch thick slices. Mix all vegetables with salt, pepper, and 1/2 cup olive oil. Place on hot barbecue and grill until tender and brown (some vegetables may take longer than others). Remove from grill, cool, and cut into 1-inch pieces. Cut tomatoes in 1/2-inch cubes and add to vegetables. Mix vegetables with garlic, freshly chopped herbs, cumin, the remaining olive oil, and balsamic vinegar. Sun-Dried Tomato Basil Aioli: In a food processor, puree sun-dried tomatoes, basil, and garlic with balsamic vinegar. Slowly add olive oil and season with salt and pepper. Keep refrigerated until ready to use. Copyright1993 by Wolfgang Puck. Recipe by: Good Morning America
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|Serving Size: 1 Serving (1355g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 31 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 147.8mg||45 %|
|Sodium 721.3mg||25 %|
|Potassium 1442.6mg||38 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.6g|
|Protein 75.2g||107 %|
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Calories per serving: 394
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