Recipe/Andy

[Guest guest]

Hi Andy,

 

This one is a favorite at my home. Hope your wife will love it too!

Mirian/Brazil

 

 

 

Grilled Summer Vegetables

 

with Basil-Caper Vinaigrette

 

Vinaigrette

 

a.. 1 cup loosely packed basil leaves, finely chopped

b.. 3 tbsps. olive oil, preferably extra-virgin

c.. 1 tbsp. red-wine vinegar

d.. 1 tbsp. bottled capers, drained

e.. 2 tsps. Dijon mustard

f.. 1 tsp. chopped fresh thyme leaves or ½ tsp. dried

g.. ¼ tsp. minced garlic

 

 

a.. 1 medium-sized ( 1 ½ pounds) eggplant, cut crosswise in ½ inch thick

rounds

b.. 2 each medium-sized red and yellow bell peppers, halved lengthwise

c.. 2 each medium-sized zucchini and yellow summer squash (about 6 ounces

each), scrubbed and cut lengthwise in ½ inch thick slices

d.. 2 large (1 pound) red onions, peeled and cut crosswise in ½ inch thick

slices

e.. 4 cups chopped ripe tomatoes (note: I prefer to use sun-dried

tomatoes)

Garnish: basil sprigs

 

1.. Whisk all the vinaigrette ingredients in a medium-size bowl until

thoroughly blended.

2.. Heat grill or broiler.

3.. Lightly spray all vegetables, except tomatoes, with nonstick cooking

spray. Grill or broil sprayed vegetables 4 to 6 inches from heat source,

turning vegetables over once; eggplant and peppers 12 to 15 minutes;

squashes and onion 8 to 10 minutes, until all are tender (eggplant should be

very tender) and slightly charred.

4.. Arrange on serving platter with the tomatoes. Drizzle with vinaigrette

and garnish with basil.

Pasta with grilled summer vegetables

 

Cut grilled vegetables in chunks. Toss with 1 pound pasta, cooked and

drained, the 4 cups chopped tomatoes, the basil-caper vinaigrette.

 

(Woman's Day Magazine)

 

 

-

andytx123 <andylochrie

 

Wednesday, March 26, 2003 5:14 PM

Recipe

 

 

> Hi

> My wife is a vegetarian and im looking for some recipies for a

> special meal. Im not that experienced in cooking so something simple

> would be best. All suggestions welcome

>

> Andy

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