Complete Italian Veg--Lunch for the Beach

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* Exported from MasterCook *

 

MENU: Lunch for the Beach

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Grilled Eggplant and Red Pepper Sandwiches

with Olivada -- page 471

Marinated Tomato and Red Onion Salad -- page 395

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NEEDED FOR SANDWICH RECIPE:

Olivada -- page 533

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 430 Calories; 36g Fat (72.1% calories

from fat); 4g Protein; 27g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 0 Fruit; 7 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Grilled Eggplant and Red Pepper Sandwiches with Olivada

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants -- (about 1 3/4 pounds)

2 large red bell peppers -- (about 1 pound) cored, seeded & cut

into 2 " wedges

1/4 cup extra virgin olive oil

salt & freshly ground black pepper

1/2 cup Olivada -- page 533

8 slices country white bread

 

Light the grill or make a charcoal fire. Trim and discard the ends from the

eggplants and cut the eggplants lengthwise into 1/2-inch thick pieces. Peel the

outer slices. Lay the eggplant and peppers on a large baking sheet or platter.

Brush them with oil and sprinkle lightly with salt & pepper to taste.

 

Grill the vegetables over a medium hot fire, turning once, until marked with

dark stripes, about 10 minutes. Remove from the grill and cool until just warm

or to room temperature. (The vegetables can be covered and set aside at room

temperature for several hours.)

 

Spread 1 tablespoon of olive paste over 1 side of each bread slice. Layer the

eggplant and peppers over 4 of the slices, cutting them as needed to fit onto

the bread. Top with the remaining bread slices. Serve immediately.

 

Source:

" page 471 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 242 Calories; 19g Fat (66.8% calories

from fat); 3g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Marinated Tomato and Red Onion Salad

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small ripe tomatoes -- (about 1 pound) cored and cut into 3/4 "

thick wedges

1/2 small red onion -- diced (about 1/4 cup)

8 large fresh basil leaves -- cut into thin strips

1 teaspoon red wine vinegar

1 teaspoon aged balsamic vinegar

salt & freshly ground black pepper

2 tablespoons extra virgin olive oil

 

Place the tomatoes, onion, and basil in a large serving bowl.

 

Whisk together the red wine and balsamic vinegars and salt & pepper to taste in

a small bowl. Whisk in the oil until the dressing is smooth. Pour the dressing

over the salad and toss.

 

Cover and set aside at room temperature for at least 30 minutes but not more

than 2 hours. Just before serving, toss again and adjust the seasonings.

 

Source:

" page 395 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 94 Calories; 7g Fat (64.5% calories from

fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg

Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This salad is one of my favorites for peak season tomatoes. The

dressing contains red wine vinegar for acidity and balsamic vinegar for

sweetness. A high-quality aged balsamic will shine in this dish. Mint or

parsley can be substituted for the basil. This recipe yields 4 small servings

if served with other salads or 2 generous servings if it is the only vegetable

on the table.

Nutr. Assoc. : 0 0 0 0 2140 0 0

 

 

* Exported from MasterCook *

 

Olivada

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium cloves garlic

8 large fresh basil leaves

1 tablespoon fresh thyme leaves

1 1/2 cups drained black olives -- (about 7 oz) pitted

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

 

Place the garlic, basil, and thyme in work bowl of a food processor. Process,

scraping down sides of the bowl as needed, until the ingredients are finely

chopped. Add the olives and lemon juice and pulse, scraping down the sides of

the bowl several times, to form a coarse paste.

 

For a coarse paste, add the oil all at once and pulse until it is just

incorporated. For a smooth paste, add the oil in a steady stream through the

feed tube with the motor running. Scrape the olive paste into an airtight

container and adjust the seasonings.

 

The olive paste may be refrigerated for several days. For longer storage in the

refrigerator, pour a thin film of olive oil over the paste.

 

Source:

" page 533 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 378 Calories; 41g Fat (93.8% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 8 Fat.

 

NOTES : Olivada is a silky, pungent spread made with olives, thyme, garlic, and

olive oil. Gaeta olives are particularly good. I add basil and lemon juice;

other versions contain capers and/or anchovies. Olivada has many uses in my

kitchen: spread on crostini for a quick antipasto; spread on sandwiches to

moisten the bread; or served over linguine or spaghetti after being thinned with

a little cooking liquid from the pasta.

Nutr. Assoc. : 0 0 0 0 0 0