Ingredient: Balsamic Vinegar

Grilled More Vegetable Than Potato Salad

DIGITAL CAMERAThis lovely plate of vegetables can transform into a delicious grilled side dish that is perfect with any grilled meat ,poultry,  or fish.DIGITAL CAMERA

Grilled More Vegetable Than Potato Salad
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Servings
4
Servings
4
Grilled More Vegetable Than Potato Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
  2. Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
  3. Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
  4. Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
  5. Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
  6. Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
  7. Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
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Lentil Salad

Lentil Salad
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This is a great way to use cooked lentils. It makes a light and healthy main dish salad.
Servings
2
Servings
2
Lentil Salad
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This is a great way to use cooked lentils. It makes a light and healthy main dish salad.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Put rinsed lentils and stock in a medium saucepan. Cover and bring to a boil over medium heat. Remove lid and lower heat to simmer and cook stirring occasionally until stock is absorbed. The lentils should be al dente. Drain any remaining broth once they are cooked to this point. Cool.
  2. Combine the onions, peppers, tomatoes, parsley, and string cheese with the cooled lentils in a large bowl.
  3. Put the lemon juice, garlic, balsamic, pepper, and olive oil in a small jar with a tight fitting lid. Shake until well blended.
  4. Pour the dressing over the lentils and vegetables and toss to combine. cover and chill for several hours. Serve
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Grape Tomato and Ciliegine Mozzarella Bruschetta

Grape Tomato and Ciliegine Mozzarella Bruschetta
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Servings
8 As an appetizer
Servings
8 As an appetizer
Grape Tomato and Ciliegine Mozzarella Bruschetta
Print Recipe
Servings
8 As an appetizer
Servings
8 As an appetizer
Ingredients
Servings: As an appetizer
Instructions
  1. Put the halved tomatoes into a medium size bowl.
  2. Place the olive oil and garlic in a small pan. Heat over very low heat until the garlic just begins to sizzle. This takes less than 5 minutes and needs to be watched carefully. DO NOT LET THE GARLIC BROWN.
  3. Remove the oil and garlic mixture from the heat and allow to cool to room temperature. Pour over the tomatoes.
  4. Add the ciliegine to the tomato mixture and toss gently to combine.
  5. Add the balsamic using the amount that tastes right to you. Gently stir in the basil. Season with salt and pepper to taste. Chill for at least 4 hours.
  6. This is great as a bruschetta on toasted bread. It also makes a wonderful salad
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Marinade for Grilled Vegetables

Marinade for Grilled Vegetables
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This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Marinade for Grilled Vegetables
Print Recipe
This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake vigorously until well blended.
  2. Place cleaned and trimmed vegetables in a zip top bag. Pour the marinade into the bag and seal completely. Marinate for at least 4 hour or overnight. Turn the bag several times to distribute the marinade evenly.
  3. When ready to grill, remove the veggies from the marinade shaking off the excess. Large vegetables can go directly on the grill. Asparagus and other slender items should go on a grill rack or wok. Save the marinade.
  4. Grill until tender crisp, basting occasionally with the reserved marinade. Cooking time will vary with the vegetable.
  5. Remove the grilled vegetables to a large platter. Drizzle with a little more of the marinade and/or a Balsamic reduction. Serve.
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Italian Quinoa Salad

Italian Quinoa Salad
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This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Italian Quinoa Salad
Print Recipe
This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Heat the 1 tablespoon of olive oil in a medium skillet. Add the onion and cook for 3 minutes. Add the Cubanelle and mushrooms. cook another 3 minutes. Add the garlic and cook 2 minutes more. Remove from heat and allow to cool.
  2. Put the cooked quinoa in a large mixing bowl. Add the roasted peppers, artichoke hearts, sun-dried tomatoes and olives and toss to combine.
  3. Add the cooled onion mixture to the bowl and toss once again.
  4. In a small jar with a lid add all of the dressing ingredients (except salt and pepper). Close tightly and shake until the ingredients are emulsified.
  5. Pour the dressing over the quinoa and vegetables and toss to coat. Cover and refrigerate for several hours. Remove from refrigerator 15 minutes before serving. Taste and add salt and pepper as needed.
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