Best 5 Grilled Pumpkin With Rosemary And Sea Salt Recipes

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Grilled pumpkin with rosemary and sea salt is a delightful dish that combines the natural sweetness of pumpkin with the aromatic flavors of rosemary and the savory taste of sea salt. This simple yet elegant dish is perfect for a healthy and flavorful side dish or a vegetarian main course. The key to this dish is to choose a pumpkin that is ripe and has a deep orange color. You will also need fresh rosemary and sea salt, which can be found at most grocery stores. Once you have gathered your ingredients, you can follow our easy recipe to create a delicious and memorable dish.

Let's cook with our recipes!

GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT



Grilled Pumpkin With Rosemary and Sea Salt image

During grilling, the sugars in the pumpkin caramelize. Per chef Duke: The combination of sweet and salty, coupled with crisp rosemary, will give you a different way of thinking about pumpkin. I'm estimating amounts; just season to taste. Based on recipe published on MotherEarthNews.com by Deanna Duke.

Provided by treehuggingmom

Categories     Pumpkin

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 small sugar pumpkin, washed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1/2 teaspoon sea salt

Steps:

  • Heat grill to medium-high.
  • Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
  • Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
  • Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GRILLED LAMB CHOPS WITH ROSEMARY SALT



Grilled Lamb Chops with Rosemary Salt image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary

Steps:

  • Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
  • Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

GRILLED ROSEMARY GARLIC SHRIMP



Grilled Rosemary Garlic Shrimp image

Categories     Garlic     Herb     Shellfish     Appetizer     Marinate     Kid-Friendly     Dinner     Rosemary     Shrimp     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4

Number Of Ingredients 6

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment

Steps:

  • In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
  • In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
  • To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
  • Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
  • Garnish shrimp with rosemary sprigs and serve with lemon wedges.

GRILLED LEG OF LAMB WITH ROSEMARY SALT



Grilled Leg of Lamb with Rosemary Salt image

Yield Makes 6 generous servings

Number Of Ingredients 12

For lamb
1 1/2 cups plain whole-milk yogurt
7 garlic cloves, thinly sliced
2 1/2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon coarsely ground black pepper
1 (5 1/2-lb) piece boneless butterflied leg of lamb
1 1/2 tablespoons kosher salt
For rosemary salt
1 teaspoon finely chopped fresh rosemary
1 tablespoon Maldon sea salt or other flaky sea salt
Special Equipment
8 to 10 (12-inch) wooden or metal skewers; an instant-read thermometer

Steps:

  • Marinate lamb:
  • Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.
  • Bring lamb to room temperature, about 1 hour.
  • Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.) Sprinkle with kosher salt.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.
  • Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125°F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.
  • Make rosemary salt:
  • Stir together rosemary and sea salt and serve with lamb.

Tips:

  • Choose a firm, ripe pumpkin with a deep orange color for the best flavor and texture.
  • Cut the pumpkin into even-sized pieces to ensure even cooking.
  • Coat the pumpkin pieces generously with olive oil, salt, and pepper to enhance their flavor.
  • Use fresh rosemary sprigs for a fragrant and flavorful addition to the dish.
  • Place the pumpkin pieces skin-side down on the grill to prevent sticking and to create a slightly crispy exterior.
  • Grill the pumpkin pieces over medium heat, turning occasionally, until they are tender and slightly charred.
  • Serve the grilled pumpkin warm or at room temperature, sprinkled with additional rosemary and a drizzle of olive oil.

Conclusion:

Grilled pumpkin with rosemary and sea salt is a simple yet delicious dish that showcases the natural flavors of pumpkin. This dish is perfect for a fall barbecue or as a side dish for a weeknight meal. It is also a healthy and nutritious option that is packed with vitamins and minerals. With its vibrant color and savory flavor, grilled pumpkin is a surefire crowd-pleaser that will leave you wanting more. So next time you're looking for a new and exciting way to enjoy pumpkin, give this grilled recipe a try!

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