Best 7 Grilled Potatoes And Zucchini With Goat Cheese Radicchio And Sherry Vinaigrette Recipes

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Grilled potatoes and zucchini with goat cheese, radicchio, and sherry vinaigrette is a delectable vegetarian dish that is perfect for a summer barbecue or a light and healthy meal. The smoky flavor of the grilled vegetables pairs perfectly with the tangy goat cheese and the slightly bitter radicchio, while the sherry vinaigrette adds a touch of acidity and sweetness. This dish is sure to impress your guests and leave them wanting more. Read on for the full recipe!

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GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE



Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

5 large red potatoes, scrubbed
Kosher salt
1/4 cup balsamic vinegar
1 clove garlic
2 teaspoons Dijon mustard
1/4 cup fresh basil leaves
3/4 cup olive oil
Freshly ground black pepper
8 ounces fresh goat cheese
3 tablespoons chopped fresh chives (optional)

Steps:

  • Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
  • While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
  • Heat your grill to medium.
  • Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
  • Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
  • Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

GRILLED ZUCCHINI PIZZA WITH GOAT CHEESE



Grilled Zucchini Pizza with Goat Cheese image

This dish is quick, easy, and delicious! Directions are for charcoal grill, but gas grill or oven would work. If you use a smaller zucchini it can make a great appetizer!

Provided by Case31

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 large zucchini, cut into 1/2-inch rounds
1 tablespoon olive oil
¼ cup pizza sauce
½ cup chopped red onion
½ cup chopped roasted red pepper
½ cup chopped fresh mushrooms
¼ cup crumbled goat cheese
2 ounces shredded mozzarella cheese
1 clove garlic, minced
1 teaspoon Italian seasoning

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
  • Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 18.1 g, Cholesterol 40.5 mg, Fat 20.5 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 698.3 mg, Sugar 8.4 g

GRILLED ZUCCHINI, SCALLIONS AND NEW POTATOES



Grilled Zucchini, Scallions and New Potatoes image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, quick, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds new potatoes
6 small zucchini
6 scallions
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons thyme leaves

Steps:

  • Heat the grill. Slice the unpeeled potatoes into one-eighth-inch-thick rounds. Slice the zucchini into half-inch rounds. Toss the potatoes, zucchini and whole scallions with the olive oil. Season with salt and pepper.
  • Grill potatoes, zucchini and scallions, turning once, until they are tender and golden brown, about eight minutes.
  • Slice the scallions into two-inch pieces. Combined the grilled vegetables in a bowl and correct the seasoning. Add the thyme, toss and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 4 grams

GRILLED POTATOES & ZUCCHINI WITH GOAT CHEESE, RADICCHIO, & SHERRY VINAIGRETTE



GRILLED POTATOES & ZUCCHINI WITH GOAT CHEESE, RADICCHIO, & SHERRY VINAIGRETTE image

Categories     Leafy Green     Potato

Yield 8

Number Of Ingredients 9

½ cup Sherry wine vinegar
1 tbsp Dijon mustard
¾ cup plus 2 tbsp olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about 1½" in diameter), unpeeled
1 pound medium zucchini, cut into ½" thick rounds
¾ pound radicchio, coarsely chopped (about 5 cups)
8 oz chilled soft fresh goat cheese, coarsely crumbled (about 1¾ cups), divided
Chopped fresh chives

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in ¾ cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1½ tbsp oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and ½ tbsp oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color, about 3 minutes, per side. Add to potatoes. Add ½ cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temperature.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprinkle with remaining cheese and chives.

GRILLED ZUCCHINI WITH SHERRY VINEGAR



Grilled Zucchini with Sherry Vinegar image

Sherry vinegar, red-pepper flakes, and fresh mint are all you need to amp up these flame-kissed veggies. It's a crowd-pleasing side dish you can make when you the grilling season begins.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Zucchini Recipes

Number Of Ingredients 6

3 zucchini
Extra-virgin olive oil
Coarse salt
4 teaspoons sherry vinegar
Pinch of red-pepper flakes
1/4 cup small fresh mint leaves

Steps:

  • Preheat grill to medium-high. Slice zucchini lengthwise, about 1/4 inch thick. Brush with oil; season with salt. Grill, turning frequently, until softened and browned in spots, about 8 minutes. Toss with vinegar and a pinch of red-pepper flakes. Let cool to room temperature. Sprinkle with mint.

GRILLED CHEESE POTATOES



Grilled Cheese Potatoes image

Thes are so delicious! We grill out a lot and have these quite often because they are a favorite with our family and with guests. This recipe was submitted by Bearly Smokin' in the KC Barbeque Society cookbook.

Provided by Dine Dish

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 -2 teaspoon vegetable oil
8 unpeeled red potatoes, cut into cubes
1 large red onion, finely chopped
1/2 cup butter, chopped
1/2 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper

Steps:

  • Brush large sheet heavy duty foil with oil (or spray generously with cooking spray).
  • Place potatoes and onion in center of foil.
  • Add butter, swiss cheese, parmesan cheese, garlic powder, salt and pepper; mix gently.
  • Fold and seal foil; double wrap with heavy duty foil.
  • Grill over hot coals for 25 minutes per side.

Nutrition Facts : Calories 615.3, Fat 30.3, SaturatedFat 18.3, Cholesterol 78.9, Sodium 311.7, Carbohydrate 72.8, Fiber 7.8, Sugar 6.2, Protein 14.7

GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE



GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE image

Categories     Cheese     Leafy Green     Potato     Vegetable     Grill/Barbecue

Yield 8

Number Of Ingredients 9

1/2 cup Sherry wine vinegar
1 tablespoon Dijon mustard
3/4 cup plus 2 tablespoons olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about 1 1/2 inches in diameter), unpeeled
1 pound medium zucchini, cut into 1/2-inch-thick rounds
3/4 pound radicchio, coarsely chopped (about 5 cups)
8 ounces chilled soft fresh goat cheese, coarsely crumbled (about 1 3/4 cups), divided
Chopped fresh chives

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1 1/2 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color, about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temperature.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprinkle with remaining cheese and chives.

Tips:

  • Choose the right potatoes: Small, firm potatoes like fingerlings or baby potatoes are best for grilling, as they will hold their shape well and cook evenly.
  • Parboil the potatoes: Parboiling the potatoes before grilling helps them cook through more evenly and prevents them from burning on the outside.
  • Use a grill basket: A grill basket makes it easy to cook the potatoes and zucchini without having to worry about them falling through the grates.
  • Grill the vegetables over medium heat: Medium heat will help the vegetables cook through without burning.
  • Make the vinaigrette ahead of time: The vinaigrette can be made up to a day ahead of time, making it a great time-saver.
  • Use high-quality ingredients: The better the ingredients you use, the better the dish will taste.

Conclusion:

This grilled potatoes and zucchini with goat cheese, radicchio, and sherry vinaigrette is a delicious and easy-to-make side dish that is perfect for summer gatherings. The potatoes and zucchini are grilled until tender and flavorful, and the goat cheese, radicchio, and sherry vinaigrette add a touch of sophistication. This dish is sure to be a hit at your next cookout!

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