Grilled Veggies!!! YUM!!

Tuscan Roasted Vegetables
Serves 4 – 6
Use two baking sheets, and two shelves in the oven, to ensure you can roast all the vegetables in a single layer. Or with a small oven, roast one batch of vegetables at a time. These are great served hot, at room temperature, or chilled as part of a salad plate.

Ingredients:
¼ cup extra virgin olive oil
4 large garlic cloves – crushed and minced
1 medium eggplant – sliced lengthwise into 8 wedges, each wedge cut into 3 pieces
1 large red bell pepper – cut into bite size pieces
1 large fennel bulb – cut into 8 wedges, layers separated
1 medium red onion – cut into 8 wedges, layers separated
2 small to medium zucchini – sliced lengthwise into quarters, and then each quarter cut into 3 pieces
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
good sea salt & freshly ground pepper to taste
(Of course you can add or omit veggies to your liking)
Preparation:
Preheat oven to 400F. Put all the vegetables in a large mixing bowl, sprinkle the thyme leaves in, and drizzle the olive oil over the mixture. Use your clean hands to mix the vegetables with the oil and herbs. Arrange the mixture on two baking sheets, spreading them in an even layer. Sprinkle salt and pepper over the vegetables and place in the oven. Roast vegetables for 15 – 20 minutes, or until the eggplant is tender when pricked with a knife. Remove from the oven and serve immediately, or let them cool for later use.
To serve these vegetables as a salad, arrange some lettuce leaves on a serving dish, top with the vegetables, and make a dressing by whisking together the following: 1 ½ tablespoons apple cider vinegar, 3 tablespoons extra virgin olive oil, 1 tablespoon fresh chopped parsley, scallion or chives. Use a spoon to drizzle the dressing over the vegetables and serve at once.
Variation:
Grill the vegetables for a special treat.
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Roasted Asparagus with Garlic
Serves 3 – 4
Ingredients:
1 lb fresh asparagus – tough ends trimmed and peeled
4 large cloves garlic – crushed and minced
4 tablespoons extra virgin olive oil
4 tablespoons water
good sea salt & freshly ground pepper to taste
Preparation:
Preheat oven to 400F. Arrange asparagus in a large baking dish in a single layer. Add the garlic and olive oil and use your fingers to coat the asparagus. Pour in the water. Roast for 20 – 30 minutes, depending on size of the stalks, or until asparagus is tender but still bright green. Season to taste with salt & pepper and serve hot or at room temperature.
Variations:
Add some lemon zest or orange zest.
Try grilling the asparagus instead of roasting it.

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