Tag Archives: zucchini

Roasted (or Grilled) Veggies & Carb Goodness

First of all, happy father’s day to all the dads out there!

Second of all, here’s a fun recipe that can be made any time of year. Roast vegetables in balsamic vinegar in the oven or toss them on the grill! Summer or winter, this dish is equally delicious.

Third of all, notice a difference on my blog? What do you think of the new header I put together? Yay or nay?

Back to the recipe…

I used a combination of bell pepper, mushrooms, onion, and zucchini. Throwing in some fresh herbs and some chopped Kalamata olives and marinated artichokes gives the dish a tangy bite. Sprinkle with a bit of feta for saltiness and you’re all set to tickle your tastebuds!

Eaten hot or cold, this pasta salad is extremely versatile. A side dish, a lunch or a dinner if you throw in some chicken or beans 🙂 Or these veggies make a delicious side dish on their own, pasta excluded!

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Roasted Vegetable Pasta Salad
(Serves 4-6)

1 lb. whole wheat penne, fusilli, rigatoni, etc.
1/2 c. balsamic vinegar
2 cloves garlic, chopped
1 orange, yellow or red bell pepper
1 large red onion
2 medium zucchini or yellow squash
8 oz. cremini mushrooms
12 Kalamata olives, halved
1 c. chopped marinated artichoke hearts
1/3 c. feta cheese
2 tbsp. chopped thyme, rosemary, & basil
Juice of 1/2 lemon
Olive oil
Salt and pepper

If you’re going to grill your vegetables, turn the grill to medium. Chop pepper into quarters, slice onions into 1/2″ thick rings (keeping the rings together), slice zucchini into quarters, and keep mushrooms whole. Basically, you’re keeping these veggies in large pieces so they’re easier to grill and they don’t fall through the grates. Toss with garlic, balsamic vinegar and 1/4 cup olive oil. Sprinkle with salt and pepper. Marinate for about 20 minutes. Place pieces on the grill and grill for about 15 minutes, turning halfway through cooking. You want the veggies to have a nice brown coloring on them, but you don’t want the veggies to be falling apart on the grill.

If you’re going to roast the veggies, chop the veggies into 1/2″ pieces, toss with balsamic vinegar, olive oil, garlic, salt and pepper. Place on a rimmed baking sheet. Roast the veggies for about 20-25 minutes in a 400 degree oven, or until the veggies are nice and browned (turning halfway between cooking).

Cook pasta according to package directions. Drizzle with olive oil and stir to keep from sticking. Set aside, covered, to keep warm.

In a large mixing bowl, place pasta and cooked veggies. Toss with 1/4 cup olive oil, lemon juice, artichoke hearts, Kalamata olives, and herbs. Sprinkle with feta cheese before serving. Serve hot, cold or room temperature.

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Homemade Brunch? Don’t Mind If I Do.

Brunch is pretty much my favorite meal. I’m not quite sure why. I’ve been told from people out of the area that the obsession with brunch is a Philly thing. What do you think?

I just moved into my boyfriends house (yay for more space!) so I wanted to celebrate by cooking one of my best friends a delicious brunch in the kitchen I’m going to be spending even more time in.

What was on the menu? A zucchini, potato, leek and cheddar frittata, whole-wheat cheddar biscuits, and Bloody Marys. YUM.

Today I’m sharing with you my frittata recipe. It’s absolutely delicious. I love a good potato and egg combination ☺ It’s great for a crowd because it can be easily doubled. And the leftovers? Well they taste almost better than the first go around. Make it one day, and have breakfast for a few days that’s hearty and quick.

I used the red potatoes, skin on. I just gave them a good scrub and cut out any eyes or bad spots. You’ll want to slice them pretty thin… I actually took my new mandolin that I got for Christmas on a test run!

So go ahead, have some people over for brunch, or just make it for yourself! You’re gonna love it!

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Zucchini, Potato and Leek Frittata
(Serves 4-8)

3 medium red potatoes, sliced thin
1 medium zucchini, sliced thin
1 leek, sliced into thin rings
6 eggs, beaten or 1 ½ c. egg beaters
½ c. shredded cheddar cheese
Olive Oil
Salt and Pepper

Preheat your oven to 375 degrees.

Place your sliced zucchini into a colander in the sink. Sprinkle with a generous amount of salt, about 1 teaspoon. Allow to sit to let the moisture come out.

Heat a drizzle of olive oil over medium heat in a large frying pan. Sprinkle with salt and pepper. Put your sliced pieces of potato into the pan. See how thin they are?

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Cook about 15 minutes until they start to soften. Meanwhile, slice up the leeks and put them in a large bowl. Cover with cold water and break up the pieces. Allow them to sit in the water to let the silt and sand fall to the bottom. When the potatoes are starting to turn soft, turn up the heat to medium-high. Add the leeks and sliced zucchini (dry the zucchini off with a paper towel). See all the moisture out of the zucchini? You don’t want all that excess moisture making your frittata soggy!

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Cook until the potatoes begin to brown.

Put the potato-leek-zucchini mixture into a large bowl. Top with the cheddar and mix until combined. Add 4 of your beaten eggs or about 1 cup of your egg beaters to the mixture, combine.

Spray your large frying pan with cooking spray. Add the mixture into the pan. Cover with more egg to combine. Like this.

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Then pop in the oven for about 10 minutes until it begins to set up. Then turn on the broiler and cook until the top browns slightly.

To serve cut into slices and enjoy!

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