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Vegetables: combination

Roasted Zucchini With Tomatoes
Ingredients:
3 small zucchini, trimmed and cut into coins
5 ripe, roma tomatoes, cut into coins
1 large garlic clove, finely minced
salt and pepper
3 tablespoons olive oil
1 teaspoon dried thyme

Preparation:
Preheat the oven to 375 degrees F. Arrange the zucchini and tomato slices side by side in an appropriately sized baking dish. Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
Season with salt and pepper, and cook until golden and tender for about 25 minutes. Serve warm or at room temperature for the best flavor.

Torre di Pisa
Ingredients:
2 red peppers roasted (see roasted pepper recipe for details)
2 yellow peppers roasted
2 long eggplants, cut into 1/2 inch rounds and grilled
2 ripe tomatoes, cut into 1/2 inch slices
1 package soft goat cheese
2 tablespoons prepared pesto
4 tablespoons olive oil
salt and pepper
Dressing:
1/4 cup balsalmic vinegar
3/4 cup olive oil
2 cloves of garlic, minced
5-6 leaves of fresh basil, finely chopped
black olives to garnish

Preparation:
Cut all the vegetables into equal sized rounds. Prepare the stacks on each of four plates by layer first a roasted pepper, then the eggplant, then the tomato.
Spread a little of the pesto mixed with the oil on each eggplant round, and spread a layer of the goat cheese over each tomato layer.

Repeat once more. On top, crumble a little extra goat cheese, and decorate with fresh herbs.
Mix the dressing ingredients together, and drizzle over top just before serving. Garnish each plate with black olives.

Pickled Vegetables
Ingredients:
1/4 head cauliflower, cut into bite sized pieces
6 small white onions, peeled
2 large carrots, or 8 baby carrots, large carrots cut into 1/8th inch slices
1 large red bell pepper, cut into chunks
1 medium cucumber, into 2 inch wedges
2 1/2 cups white vinegar
1/4 cup sugar
2 teaspoons whole mustard seeds
1 teaspoon whole celery seeds
1 teaspoon salt
12 whole peppercorns
1 small dried chile pepper

Preparation:
Place the cauliflower, onions and carrots in a large saucepan of boiling water. Cook 2 minutes and drain. Combine all the vegetables in a bowl, and mix together.
Fill hot sterilized jars with the vegetable mixture, leaving 1 inch of space at the top.

Heat together over medium heat, the vinegar, sugar and seasonings. Boil 30 seconds and remove from the heat.
Pour the hot liquid over the vegetables in the jars, leaving 1/2 inch space at the top. Cover the jars securely with their lids. Let stand until completely cool, and then store in a cool, dark place.
Serve as a relish or as part of an antipasto tray.

Grilled Mixed Vegetables
Ingredients:
3 medium zucchini
5 ripe, roma tomatoes, cut into coins
1 medium eggplant
2 large, ripe tomatoes
1 large red onion
olive oil
2 teaspoons balsamic vinegar
salt and pepper
10 fresh basil leaves

Preparation:
Prepare the grill, and while you are waiting for it to heat up, prepare the vegetables. Trim the ends off the zucchini, and cut them lengthwise into 1/2 inch slices.
Trim the eggplant, and cut it into 1/2 inch rounds. Slice the tomatoes in half, removing most of the core. Cut the onion into 1 inch slices leaving the skin on, and secure the slices by running through bamboo skewers from one side to the other.

Lightly brush the vegetables with olive oil before you place them on the grill, and cook them until they are tender and browned. Place the tomatoes cut side down on the grill and cook until this side is slightly blackened. Once the vegetables have all been cooked, remove them and allow them to cool to room temperature.

Cut the zucchini and eggplant slices into 2 inch pieces. Place these in a large serving bowl, and remove the skewers from the onion. Take off the skin, and cut the onion into 1 inch pieces. Coarsely chop the tomatoes, and add both of these vegetables to the eggplant and zucchini.

Sprinkle with balsamic vinegar, and season with salt and pepper. Roughly tear the basil leaves and add them to the bowl. Carefully toss the ingredients together, and then let sit 1 hour for the flavors to meld. Serve.
Buon appetito!

Buon appetito!

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