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Farm Fresh Vegetables

Colorful plate of vegetables.

 

There is so much to choose from, how does one decide. One of my favorite ways to prepare vegetables is to use a variety of a little bit of everything in season.

This desire for variety flows from a vegetable frittata to a summer grilled vegetable platter. Here are two of my favorites:

 Summer Vegetable Frittata

1 small onion, diced

1 small potato, diced

1/2 zucchini, diced

1/2 red bell pepper diced

3 tablespoons Parmigiano cheese

1 tablespoon fresh parsley, minced

3 to 4 beaten eggs

Salt, pepper, garlic powder

Extra virgin olive oil

 Heat oil in a medium-size non-stick skillet. Add the potato and cover skillet to steam cook. Remove the cover, turn potato over and add onion, zucchini, and red bell pepper. Season with salt and pepper and a little garlic powder.

Cover skillet to cook vegetables until tender and lightly browned. Remove cover and continue to cook and stir while beating eggs. Add cheese, a dash salt and parsley to the beaten eggs; lower the heat and add to the skillet.

Cover skillet and cook frittata until set. Sprinkle with more cheese if you like and slide onto a platter. Makes 2 generous servings

 

Grilled Vegetable Platter

1 small eggplant, peeled and sliced

1 zucchini, sliced

2 ears of corn cut into 6-8 sections

1 large sweet onion, thickly sliced

8 meaty mushroom caps

1 red bell pepper, seeded and cut in half

2 russet potatoes, thickly sliced

Extra-virgin olive oil

Dressing

2-4 garlic cloves, minced

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped oregano

1 teaspoon salt

1 teaspoon finely grated lemon zest

1/2 teaspoon freshly ground pepper

Prepare vegetables for grilling. Rub with olive oil and place in a pan for easy carrying. Whisk dressing ingredients together in a small bowl and drizzle a little over vegetables; toss to coat.

On a clean, hot, oiled grill cook the potato, onion, pepper, corn, eggplant, zucchini lastly the mushrooms. When all vegetables are lightly charred and tender, arrange on a platter and drizzle dressing over and serve. Grilled vegetables can be served warm, cold or at room temperature alone or alongside the rest of the meal. Add the dressing right before serving. Makes about 3-4 servings  

 Recipes from Amelia’s Italian Kitchen.

Look for the Greenwich Adult Continuing Ed catalog coming to your mailbox soon. Or you can download a catalog and egister for cooking classes at the following links:

 

 Download our Fall 2012 catalog
 Download our registration form

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Leslie Yager August 18, 2012 at 03:26 PM
Simple recipes, well timed for all the vegetables bursting ouf of my fridge. Thanks Amelia!
Bernard Schneider August 18, 2012 at 03:47 PM
A useful way to quicklygrill vegetables, such as eggplant, is on the George Foreman grill.
Amelia Bonacorso August 19, 2012 at 12:28 AM
Thank you so much, Susan. You're passion for cooking makes me love sharing my recipes with you. Hope to see you soon. Thank you Leslie, simple ways are sometimes the tastiest solutions. Hi Bernard, thanks for that great tip. Ideas are always welcome.
Suzze August 19, 2012 at 01:53 AM
Hi Amelia, I made the grilled vegetable platter for 11 people that I had at a family dinner party tonight. Everyone loved them veggies. The corn is an unexpected grilled vegetable that brightens the dish. I used fresh oregano and other fresh herbs in the vinegarette, which made it very bright. A real winning dish! Thanks again Amelia, please keep blogging. The rest of the world needs to know how fabulous your food is!
Suzze August 19, 2012 at 01:55 AM
Hi Amelia, I made the grilled vegetable platter for 11 people that I had at a family dinner party tonight. Everyone loved the veggies! The corn is an unexpected grilled vegetable that brightens the dish. I used fresh oregano and other fresh herbs in the vinegarette, which made it very bright. A real winning dish! Thanks again Amelia, please keep blogging. The rest of the world needs to know how fabulous your food is!

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