Posts tagged vegetables

Fettuccini with Garden Vegetables and Greens

April 7, 2010 · Filed under Got to love them - Vegetables, Pasta · Tagged , , , , , ,

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS

INGREDIENTS
Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

SERVES
4-5

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS
Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.

Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.

Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

CREDIT
Rachel Ray

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Broccolini and Balsamic Vinaigrette

April 7, 2010 · Filed under Got to love them - Vegetables, Side dishes · Tagged , , , , , ,

BROCCOLINI AND BALSAMIC VINAIGRETTE

INGREDIENTS
Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon

SERVES
6

PREP TIME
10 minutes

COOK TIME
5 minutes

DIRECTIONS

In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

CREDIT
Ina Garten

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Greek Panzanella

April 4, 2010 · Filed under Salads · Tagged , , , , , , ,

This is a great summer salad with vibrant colors, The reds, yellows, greens and white make it one of the best looking salad and the crunchy bread takes it to a whole different level. This is a sure crowd pleaser, Pair it with some Cous-cous and you will have a delightful summer lunch ready in no time.

GREEK PANZANELLA

INGREDIENTS
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

SERVES
6

PREP TIME
10 minutes

COOK TIME
10 minutes

DIRECTIONS

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

CREDIT
Ina Garten

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Roasted Vegetable Panini

April 1, 2010 · Filed under Breads and Rice, Got to love them - Vegetables, Sandwiches · Tagged , , , , , , , , ,

ROASTED VEGETABLE PANINI

INGREDIENTS
1 small Japanese eggplants or 1/2 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
1 zucchini, cut crosswise into 1/2-inch-thick slices
1 large red bell pepper cut into 1/4 inch strips (seeds to be removed)
1 large tomato cut into 1/4 inch thick slices
8 slices of any Italian Bread ( I enjoy using herb breads for my Panini, rosemary olive oil bread is my favourite)
4 slices of Havarti cheese ( Havarti is a creamy semi-soft cheese, you can replace it with Provolone or any other cheese of your choice)
1/2 cup fresh basil pesto
Salt
Freshly ground black pepper

Special equipment – Panini Maker / Panini Press

SERVES
4 sandwiches

PREP TIME
10 – 12 minutes

COOK TIME
For roasting vegetables – 10 minutes
For making the Panini – 4 minutes

DIRECTIONS

Pre-heat the oven to 400 degrees

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 10 minutes, until all the vegetables are tender and a little brown on the edges.

Pre-heat the Panini maker

Take two slices of bread and spread both sides with the pesto. Working with the bottom slice, stack 2 slices of eggplant, 2 slices zucchini, 4 strips of red bell pepper, 2 slices tomato, 1 slice havarti cheese. Sprinkle with salt and pepper. Place the second slice of bread on top and drizzle with just a tad of olive oil and place the sandwish in a Panini maker for 3-4 minutes. The sandwich will come out crispy and delicious. Continue the same way with the rest of slices.
(The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

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