McCormick Science Institute

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Easy Grilled Vegetables

1 medium
 red bell pepper, cut into chunks
1 medium
 yellow bell pepper, cut into chunks
1 medium
 red onion, cut into thin wedges
1 medium zucchini, sliced
1 tbsp.
 olive oil
2 tbsp.
 McCormick® Grill Mates® Montreal Chicken Seasoning (25% less sodium version)

TOSS vegetables with oil in large bowl. Sprinkle with Seasoning; toss to coat well. Place vegetables in grill basket, grill rack.

GRILL over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally.


Yield: 3 cups
Serving Size: 1/2 cup

Grilled Moroccan Spice Chicken

1/3 cup
 lemon juice
1 tbsp.
 extra virgin olive oil
2 tbsp.
 honey
1 tsp.
 McCormick® Cumin, Ground
1/2 tsp. McCormick® Turmeric, Ground
1/2 tsp.
 McCormick® Black Pepper, Coarse Ground
1/2 tsp..
 McCormick® Cinnamon, Ground
1/2 tsp.
 McCormick® Red Pepper, Crushed
1/2 tsp.
 McCormick® Gourmet Collection Sicilian Sea Salt
1 1/2 bs.
 4oz. boneless skinless chicken breasts (6 breasts)

MIX all ingredients except chicken in medium bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in non-reactive container. Add remaining marinade; turn to coat well. Marinate chicken for 2-4 hours (4 hours preferred). Remove chicken from marinade. Discard any remaining marinade. 

GRILL chicken over medium heat 3-5 minutes per side until internal temperature of 165F is reached, brushing with reserved marinade during last few minutes of cooking. Discard any remaining marinade.

Yield: 6 servings 
Serving Size: 1 cooked breast

Honey Harissa Sauce 
3
 large red bell pepper, roasted, peeled and seeded
3 tbsp.
 honey
1 1/2 tsp.
 McCormick® Caraway Seed, ground
1 1/2 tsp.
 McCormick® Gourmet Collection Coriander Seed Ground
1 1/2 tsp. chopped fresh garlic
3/4 tsp.
 McCormick® Gourmet Collection Sicilian Sea Salt
3/4 tsp.
 McCormick® Red Pepper, Crushed
3 tbsp.
 extra virgin olive oil

PLACE all ingredients in blender; cover. Blend or process on high speed until almost smooth. Add oil and process until smooth. 

STORE in tightly covered container in refrigerator up to 1 week.

Yield: 3 cups
Serving Size: 2 tbsp.

Mango Blueberry Cobbler W/Fat Free Vanilla Frozen Yogurt

Mango-Blueberry Filling
3 cups
 sliced peeled mangoes
2 cups
 fresh blueberries
1 tbsp.
 lemon juice
1/3 cup
 sugar
2 tsp. cornstarch
2 tsp.
 McCormick® Cinnamon, Ground
1/2 tsp.
 McCormick® Ginger, Ground

Biscuit Topping
1/2 cup
 flour
4 tbsp.
 sugar, divided
1/2 tsp.
 baking powder
1/2 tsp.
 McCormick® Ginger, Ground
1/2 tsp. McCormick® Cinnamon, Ground, divided
1/4 tsp.
 baking soda
Pinch
 McCormick® Gourmet Collection Sicilian Sea Salt
1/3 cup
 buttermilk
5 1/4 cups
 Fat Free Vanilla Frozen Yogurt

PREHEAT oven to 350°F. For the Filling, mix mangoes, blueberries and lemon juice in large bowl. Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 8 - 6 oz. ramekins sprayed with no stick cooking spray. 

FOR the Topping, mix flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well. Drop dough by rounded tablespoonful’s on top of fruit mixture. 

MIX remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits. 

BAKE 20 to 25 minutes or until fruit is bubbly and topping is browned. Serve warm with fat free vanilla frozen yogurt.

Roasted Chickpeas With Spinach, Tomato And Bulgur

1can
 chickpeas, garbanzo beans, drained and rinsed
1 tbsp.
 oil, divided
2 tsp.
 McCormick® Gourmet Collection Coriander Seed
1 tsp.
 McCormick® Gourmet Collection Cumin Seed
1 large onion, chopped
3 cloves
 garlic, minced
2 tsp.
 McCormick® Gourmet Collection Mustard Seed, Yellow
1 tsp.
 McCormick® Gourmet Collection Curry Powder
1/2 tsp.
 McCormick® Gourmet Collection Sicilian Sea Salt
1/3 cup
 Kitchen Basic Unsalted Vegetable Stock
2 3/4 cups
 cooked bulgur wheat
1 1/2 cup
 grape tomatoes, sliced in half
2 cups
 baby spinach leaves

PREHEAT oven to 350°F. Toss chickpeas with 1 teaspoon of the oil. Spread in single layer on large shallow baking pan. Roast 8-10 minutes or until golden brown. 

HEAT a sauté pan on medium heat. Add coriander and cumin seeds; cook and stir about 1-2 minutes or until fragrant. Immediately pour out of hot skillet to avoid over-toasting. Finely crush using a mortar and pestle, small food processor, clean coffee grinder or a rolling pin.

HEAT the remaining 2 teaspoons oil in large sauté pan on medium heat. Add onion; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add mustard seed, curry powder, salt and crushed spice seed mixture; cook and stir 1 minute. 

STIR in roasted chickpeas and bulgur, add stock and simmer 3 minutes or until liquid is almost completely absorbed. Add spinach and tomatoes; cook and stir 2-3 minutes or just until spinach is wilted and tomatoes are heated through. 

Yield: 12 servings 
Serving Size: 1/2 cup

Roasted Vegetable Salad With Lemon Thyme Vinaigrette

Lemon Thyme Dressing – 2 tbsp per salad
2 cup
 Fat free Greek Yogurt
1 tbsp.
 Garlic Fresh, minced
1 tbsp.
 Lemon Zest Fresh/ Micro plane
1 tbsp.
 Lemon juice, fresh
4 tbsp. Red Wine vinegar
3/4 tsp.
 McCormick® Whole Thyme
3/4 tsp.
 McCormick® Black Pepper/ Freshly Ground

COMBINE all ingredients, and chill thoroughly

Plated Salad - Yields 12 salads
24
 Mini Cucumber wedges 
12 each
 Romaine Heart Leaf 
4 each
 Fennel bulbs, cut in half and grilled, core & cut into 1/3’s after grilling
2 each
 Roasted & Peeled Red bell pepper, 1” dice 
2 each Roasted & Peeled Yellow bell pepper, 1” dice
24 each
 Brussels Sprouts, Blanched, and cut in half 
1 1/2 cup
 Fresh Corn on the cob, grilled, & cut from the cob (about 3 ears)
24 each
 Oven dried plum tomato halves 
8 oz.
 Goat cheese log
2 tsp. McCormick® Smoked Paprika 
4 tsp.
 olive oil
4 tsp. McCormick® Grill Mates® Vegetable Seasoning

FOR each of the different types of vegetables - Fennel, peppers, corn and tomatoes - toss with 1 tsp. of olive oil, and 1 tsp. of McCormick Grill Mates Vegetable Seasoning before grilling. Chill for service after cooking and prepping. 

ROLL the goat cheese log in the McCormick Smoked Paprika, chill, then slice into 12 ¼ inch slices before service. 

ASSEMBLE the salad by dividing the vegetables on each plate. Arrange artfully or toss together for a more rustic look. Serve with 2 tbsp. of dressing.