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Crisp red bell peppers, zucchini and eggplant tossed in rich olive oil and grilled. Yukon gold potatoes drenched in Meyer lemon juice and a rich artichoke stew brimming with Gigante beans and herbed tomato sauce.
Grilled Vegetables
1/4c extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
1 red pepper, cut into 1/2 inch strips
1 zucchini, cut on a bias
1 eggplant, sliced into 1/2 inch rounds
1 tbl extra virgin olive oil
1 tbl dried basil
1/2 tsp dried sage
1 walla walla onion, sliced into 1/4 inch strips
2 tbl meyer lemon juice
1 tsp meyer lemon zest
1 garlic clove, grated
1/2 tsp ground pepper
1 large yukon gold potato, whole
1 package vegan meatballs
Artichoke and Gigante Bean Stew
2 tbl extra virgin olive oil
1/2 white onion, diced small
3 cloves garlic, minced
1 large sprig of rosemary
2 tsp fresh thyme
2 tsp sea salt
1 tsp pepper
1 tsp red pepper flakes
1c artichoke hearts
1c gigante beans in oil, drained but not rinsed
1-15oz can diced fire roasted tomatoes
Preheat a grill on medium high heat.
In a large bowl combine 1/4c oil, salt and pepper. Add the red pepper, zucchini and eggplant. Toss all the vegetables together. Grill them off, 4-5 minutes on each side until tender with nice dark grill marks.
In a small bowl combine 1 tbl oil, dried basil and sage and toss the onion slices in it. Grill off the onions.
Pierce the potato a couple times all over and pop in the microwave for 3 minutes. You only want to cook it 3/4 of the way. While hot slice into 1/4 inch rounds and toss with the meyer lemon juice, zest, pepper and minced garlic. Grill off the potatoes until fully cooked through.
Artichoke Stew
In a medium sauce pot heat the oil and brown the meatballs until fully cooked. Remove meatballs from the pot and set aside. Add the onions and saute until soft and translucent, 5 minutes. Add the garlic, rosemary, thyme, salt, pepper and red pepper flakes. Stir until garlic is browned. Add the artichoke hearts and beans, saute for 4 more minutes. Add the diced tomatoes and bring the mixture to a simmer. Simmer for 15 minutes and season more to taste.
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