Hi Friends,
Once more, to utilize some more of those delicious looking fresh Vegetables, here's a few dishes for my Vegetarian friends.
This fresh, colorful, Greek-inspired salad is perfect with grilled or roast chicken, steak, or lamb, and a slice of crusty bread.
Grilled Vegetable Salad with Feta
Ingredients
1 small or 1/2 medium fennel bulb with fronds attached
1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
1 medium red onion, cut into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
Kosher salt
3 Tbs. red wine vinegar
Freshly ground black pepper
1-1/2 cups grape tomatoes, halved
1/2 cup crumbled feta cheese (2-1/2 oz.)
3 Tbs. loosely packed thinly sliced fresh basil
Directions
Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4 inch thick.
Prepare a medium gas or charcoal grill fire (alternatively, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 Tbs. of the olive oil and season with 1/4 tsp. salt.
Grill the vegetables in batches, flipping once, until both sides are nicely charred and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes total for the pepper, and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2-inch dice and transfer to a large bowl.
In a small bowl, whisk the remaining 2 Tbs. olive oil, the vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper. Divide the salad among 4 plates and sprinkle with the feta and basil. Serves 4.
Not sure what you'll do with the tomatoes you've been ripening on your kitchen counter? Try this easy pasta dish. Combined with the eggplant and fresh basil, summer just doesn't taste any better than this.
Penne with Eggplant, Tomato & Basil
Ingredients
1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
1 medium eggplant (1 lb.), cut into 1/4-inch dice (about 6 cups)
Kosher salt
1 small red onion, thinly sliced
1/4 tsp. crushed red pepper flakes; more to taste
1-1/4 lb. tomatoes, seeded and cut into 1/2-inch chunks (about 2-1/3 cups)
3 medium cloves garlic, finely chopped
1 cup roughly chopped fresh basil
3/4 lb. dried penne rigate
1/2 cup coarsely grated Parmigiano Reggiano or ricotta salata
Directions
Bring a large pot of well-salted water to a boil.
Heat 1/4 cup of the oil in a 12-inch skillet over high heat until shimmering hot. Add the eggplant and a generous pinch of salt. Reduce the heat to medium high and cook, stirring occasionally, until the eggplant is tender and light golden brown, about 6 minutes. Transfer to a plate. Reduce the heat to medium, return the pan to the stove, and add the remaining 2 Tbs. oil, the onion, red pepper flakes, and a pinch of salt. Cook until the onion is tender and golden brown, about 6 minutes. Add the tomatoes and another pinch of salt, and cook until the tomatoes start to break down and form a sauce, about 3 minutes. Add the garlic and cook for 1 minute. Return the eggplant to the pan, add the basil, and cook for 1 minute more to let the flavors meld. Taste the sauce and add salt if needed.
Cook the pasta in the boiling water until al dente. Reserve a small amount of the cooking water and drain the pasta. Put the pasta in a large bowl and toss with the eggplant mixture. If the pasta needs a little more moisture, add a splash of the pasta water. Taste and add salt if needed. Put the pasta on a platter or divide among shallow bowls and finish with a drizzle of oil. Sprinkle the Parmigiano or ricotta salata on top and serve immediately. Serves 4.
Finally, this delicious dish serves four to six as a side dish or two to three as a vegetarian main dish.
Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano
Ingredients
Kosher salt
8 oz. orzo (1-1/4 cups)
Vegetable oil for the grill
2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
1 medium red bell pepper, quartered, stemmed, and seeded
1/3 cup plus 2 Tbs. extra-virgin olive oil
2 Tbs. red-wine vinegar
1 Tbs. Dijon mustard
1/2 small red onion, cut into small dice (about 2/3 cup)
1/2 cup crumbled feta (2-1/2 oz.)
1/2 cup pitted, coarsely chopped Kalamata olives
3 Tbs. chopped fresh oregano
Directions
In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.
Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.
In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.
When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve
Have A Terrific Night,
Phil