Page 15 - Summer 2020
P. 15

Grilled Summer Veggies with Fresh Mozzarella
From • Serves 4
Grilled vegetables are delicious and easy to cook. Take advantage of summer’s vegetable bounty with this simple recipe.
2 zucchini, cut lengthwise into 1/4-inch slices
2 red bell peppers, seeded and sliced into large strips 1 small eggplant, cut into 1/2-inch rounds
1/2 pound fresh mozzarella balls
1 tablespoon olive oil
Pinch salt and black pepper
1/4 cup fresh basil, julienned or fresh cilantro Marinade
1/4 cup olive oil
1/4 cup red wine or balsamic vinegar
1 tablespoon fresh garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1. In a large bowl, combine all marinade ingredients. Add the prepared vegetables and marinate 30 minutes, turning o en.
2. Heat a gas or barbecue grill to medium-high. Remove the vegetables from the marinade and grill until cooked through, about 5 minutes, turning o en. Transfer veggies to a serving pla er.
3. Season the mozzarella with olive oil, salt, and pepper. Drop the mozzarella balls on top of the grilled veggies. Drizzle with le over marinade and garnish with basil or cilantro.
Three Bean Salad with Bacon
From • Serves 4
Take this hearty and unusual three-bean salad as your contribution to a summer picnic or potluck. It’s quick to prepare for a weeknight dinner at home, too, with turkey burgers or grilled chicken kebabs.
2 cups green beans, cut into bite size pieces 1 cup frozen shelled edamame, thawed
1 15-oz can kidney beans, drained and rinsed 1 small red bell pepper, diced small
2 tablespoons red onion, chopped  ne 1/2 cup parsley, chopped
4 slices bacon, chopped
2 tablespoons honey
1/4 cup red wine vinegar 1/2 teaspoon salt
1/2 teaspoon black pepper
1. Bring water to boil in a large pot; add the green beans and edamame and cook for about 2 minutes. Drain well. Place in a large bowl with the kidney beans, bell pepper, onion, and parsley.
2. Line a plate with a double layer of paper towels. Sca er the chopped bacon in a skillet over medium heat and fry until crisp, about 10 minutes. Transfer the cooked bacon onto the plate to drain. Measure 3 to 4 tablespoons of bacon fat from the pan, and drain the extra. Put the measured bacon fat back in the pan and add the honey, red wine vinegar, salt and pepper and whisk to combine. Pour the hot dressing over the bean mixture and toss to coat. Serve warm or at room temperature.

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