Seared Marinade Platter, Roasted Corn and Mediterranean Garlic Bread - Serve a beautiful platter of marinated fruit and vegetables lightly seared on the grill with roasted ears of corn and mediterranean garlic bread
Seared Marinade Platter, Roasted Corn and Mediterranean Garlic Bread
Place fruit and vegetable slices in a refrigerator container with a lid.
Mix together pineapple juice, soy sauce, rice wine vinegar, sesame oil, red pepper flakes, ground ginger, red pepper flakes and minced fresh rosemary. Pour over fruits and vegetables, seal with lid and shake to coat. Refrigerate for at least one hour. Turn often to keep marinade flowing through contents of container.
45 minutes before serving, husk and clean corn cobs. Wrap in foil and place on grill over low heat. Turn every 10 minutes.
When corn has cooked for 20 minutes, prepare garlic bread. Pour olive oil into a small bowl, mince garlic and basil and add to olive oil. Spread half the mixture lightly onto one side of the bread slices. Set aside.
Sear fruit and vegetable slices on hot grill. Toast bread, seasoned-side down while fruit and veggies sear. Spread remaining oil onto second side of bread and turn to brown second side. (Remember to continue turning corn every 10 minutes.)
Flip fruit and vegetable slices when grill marks appear. Do not over cook.
Serve seared fruits and vegetables with toasted bread and Roasted Corn seasoned with margarine and salt and pepper.
ChefMD® Recipe: Escabeche (Pickled Vegetables)
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Nutritional information for Seared Marinade Platter, Roasted Corn and Mediterranean Garlic Bread
Calories from Fat: 164.5
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Total Carbohydrates 69.5g
Dietary Fiber 9g
*Percent Daily Values are based on a
2000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs
is made possible through the use of the Living Cookbook 2011
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