Recipes

Grilled Marinated Garden Medley

Grilled Marinated Garden Medley

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Ingredients

Servings: 10 / Preparation Time: 30 minutes / Marinating Time: 30 minutes / Grilling Time: 10 minutes

Instructions

  • Begin by removing the stems from the mushrooms and discarding them.
  • Cut the mushrooms in half.
  • Diagonally slice the yellow squash and zucchini, and cut the bell peppers and onion into 1-inch strips.
  • Place all the prepared vegetables in a large zip-top freezer bag.
  • In a separate bowl, whisk together the olive oil, light soy sauce, fresh lemon juice, minced garlic, black pepper, and a pinch of salt until well combined.
  • Pour the marinade over the vegetables in the bag and seal it securely.
  • Make sure all the vegetables are coated with the marinade.
  • Chill the bag in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • After marinating, remove the vegetables from the bag, but be sure to reserve the marinade.
  • Preheat your grill to medium-high heat (350° to 400°).
  • You can use a grill wok or a metal basket to cook the vegetables.
  • Make sure to cover the grill with a lid.
  • Grill the marinated vegetables for about 10 minutes, stirring occasionally and basting them with the reserved marinade to keep them flavorful and moist.
  • Once the vegetables are tender and slightly charred, remove them from the grill.
  • Serve your Grilled Marinated Garden Medley as a delicious and healthy side dish.
  • Enjoy!
  • Feel free to adjust the seasonings and marinating time according to your taste preferences.
  • Happy grilling!
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Course; Side Dish / Vegetables
Diets; Vegetarian

Italian Vegetable Medley

Italian Vegetable Medley

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Ingredients

Servings: 6 / Preparation: 25 min, Standing: 1 hr, Grilling: 19 min

Garnish:

  • fresh basil sprig

Instructions

  • Cut the eggplants crosswise into ½-inch-thick slices and sprinkle the cut sides with 1½ teaspoons of salt.
  • Place the eggplant slices in a single layer on paper towels and let them stand for 1 hour.
  • Cut the zucchini and squash lengthwise into â…› to ¼-inch-thick slices and set them aside.
  • In a food processor, combine ½ teaspoon of salt, ½ cup of olive oil, minced garlic, ¼ cup of chopped fresh basil, 2 tablespoons of chopped mint, and 6 tablespoons of balsamic vinegar.
  • Stop to scrape down the sides as needed.
  • Rinse the eggplant slices with water and pat them dry.
  • Lightly brush the slices with the olive oil mixture and sprinkle with ¼ teaspoon of salt.
  • Coat the cold grill grate with cooking spray and place it on the grill over medium-high heat (350° to 400°).
  • Put the eggplant on the grate and grill, covered with the lid, for 10 to 12 minutes or until lightly browned, turning occasionally and lightly brushing with the olive oil mixture.
  • Remove the eggplant from the grill.
  • Sprinkle the zucchini and squash slices with the remaining ¼ teaspoon of salt and lightly brush them with the olive oil mixture.
  • Place the slices on the lightly greased grill grate.
  • Grill the zucchini and squash slices, covered with the grill lid, over medium-high heat for 5 minutes.
  • Turn them, brush with the olive oil mixture, and grill for an additional 2 minutes.
  • Arrange the grilled eggplant, zucchini, and squash on a serving platter.
  • Drizzle them with the remaining olive oil mixture.
  • Garnish with fresh basil sprig if desired.

Notes & Wine Advice

Enjoy your Italian Vegetable Medley!
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Course; Side Dish / Vegetables
Cuisine; European / Italian
Diets; Vegetarian

Honey-Baked Tomatoes

Honey-Baked Tomatoes

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Ingredients

Servings: 8 / Preparation: 10 min, Baking: 30 min, Broiling: 5 min

Instructions

  • Place the ripe tomato slices in a single layer on a lightly greased aluminum foil-lined 15×10-inch jelly-roll pan.
  • Drizzle them with honey, spreading the honey into the hollows.
  • Process the bread in a food processor or blender until it’s finely chopped.
  • Stir together the breadcrumbs, dried tarragon, salt, and freshly ground pepper.
  • Sprinkle this mixture evenly over the tomato slices.
  • Dot the top with butter.
  • Bake the tomatoes at 350°F for 30 minutes or until the tomato skins begin to wrinkle.
  • Broil the tomatoes 5 inches from the heat source for 5 minutes or until the tops are golden.
  • Serve them warm.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Cheesy Tomato Pie

Cheesy Tomato Pie

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Ingredients

Servings: 8 / Preparation: 20 min, Baking: 1 hr, Standing: 5 min

Instructions

  • Fit the piecrust into a 9-inch deep-dish tart pan, then prick the bottom and sides of the piecrust with a fork.
  • Bake the piecrust at 425°F for 10 minutes.
  • Remove it from the oven and set it aside.
  • In a large skillet, sauté the chopped bell pepper, onion, and minced garlic in hot olive oil for about 5 minutes or until they become tender.
  • Stir in the chopped basil.
  • In a large bowl, whisk together the eggs and the next 3 ingredients: half-and-half, salt, and black pepper.
  • Stir in the sautéed vegetables and the shredded cheeses.
  • Pour this mixture into the prepared pie crust.
  • Top the pie with the tomato slices.
  • Bake the pie at 375°F for 45 to 50 minutes or until it is set, making sure to shield the edges with strips of aluminum foil after 30 minutes to prevent excessive browning.
  • Allow the pie to stand for 5 minutes before serving
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Course; Quiche
Diets; Vegetarian

Fried Green Tomato Stacks

Fried Green Tomato Stacks

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Ingredients

Yields 6 Servings / Preparation Time: 15 minutes | Cooking Time: 10 minutes | Frying Time: 4 minutes per batch

  • 3 fresh tomatillos husks removed
  • 2 tablespoons bacon drippings
  • 1 garlic clove pressed
  • 1½ teaspoons salt divided
  • 1 teaspoon pepper divided
  • ½ teaspoon paprika
  • ¼ cup thinly sliced fresh basil
  • 1½ cups self-rising yellow cornmeal
  • 4 large green tomatoes sliced into 18 (¼-inch) slices
  • 1 cup buttermilk
  • Peanut oil
  • 1 8-ounce package cream cheese, softened
  • 1 4-ounce package goat cheese, softened
  • â…“ cup milk
  • 1 teaspoon sugar

Garnishes:

Instructions

  • Place the tomatillos in a saucepan with enough water to cover them.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Drain and let them cool.
  • In a food processor or blender, combine the cooled tomatillos, bacon drippings, pressed garlic, ½ teaspoon salt, ½ teaspoon pepper, and paprika.
  • Process until smooth, then stir in the thinly sliced basil.
  • Cover the mixture and refrigerate.
  • In a bowl, mix the cornmeal, ¾ teaspoon salt, and the remaining ½ teaspoon pepper.
  • Dip the tomato slices in buttermilk and then coat them in the cornmeal mixture.
  • In a skillet, heat peanut oil to a depth of ½ inch until it reaches 375°F.
  • Fry the tomato slices in batches for 1 to 2 minutes on each side until they are golden brown.
  • Drain them on a wire rack over paper towels and keep them warm.
  • Combine the softened cream cheese, goat cheese, milk, and sugar in a separate bowl.
  • Assemble the stacks by placing one fried tomato slice on each of 6 salad plates.
  • Top each with half of the cream cheese mixture, then add another fried tomato slice and the remaining cream cheese mixture.
  • Finish with the last 6 fried tomato slices and drizzle with the tomatillo mixture.
  • Garnish with chopped fresh basil and fresh basil sprigs if desired.
  • Enjoy your Fried Green Tomato Stacks!
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Course; Side Dish / Vegetables
Diets; Vegetarian

Grilled Summer Squash and Tomatoes

Grilled Summer Squash and Tomatoes

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Ingredients

Servings: 6 / Preparation: 5 min, Chilling: 30 min, Grilling: 10 min

Instructions

  • In a shallow dish or freezer bag, combine the first 5 ingredients: olive oil, balsamic vinegar, salt, pepper, and minced garlic.
  • Add the sliced tomatoes and yellow squash to the mixture.
  • Cover or seal and chill for 30 minutes.
  • Remove the vegetables from the marinade, but be sure to reserve the marinade.
  • Grill the vegetables, covered with the grill lid, over medium-high heat (350°F to 400°F) for about 10 minutes or until they are tender, turning them occasionally.
  • After grilling, toss the grilled vegetables with the reserved marinade for added flavor.

Notes & Wine Advice

Enjoy your delicious Grilled Summer Squash and Tomatoes!
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Course; Side Dish
Diets; Vegetarian

Broiled Yellow Tomatoes

Broiled Yellow Tomatoes

If you prefer not to broil the tomatoes, you can simply slice and season them as instructed.
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Ingredients

Makes 24 servings / Prep: 15 min., Broil: 5 min.

  • 12 large yellow or red tomatoes cut in half
  • ¼ cup olive oil
  • Salt and seasoned pepper to taste
  • ½ cup chopped fresh chives
  • 24 small fresh dill sprigs

Instructions

  • Brush the cut sides of the tomatoes with olive oil and sprinkle them with a pinch of salt and seasoned pepper.
  • Broil the tomatoes 6 inches from the heat source for about 5 minutes or until they are thoroughly heated.
  • Sprinkle the broiled tomatoes evenly with chopped fresh chives and top each one with a small fresh dill sprig.

Notes & Wine Advice

Enjoy these flavorful Broiled Yellow Tomatoes, perfect as a side dish or appetizer!
 
Broiled Yellow Tomatoes, with their vibrant and slightly charred flavors, can pair well with a variety of wines. Here are some wine options to consider:
  1. Sauvignon Blanc: The crisp acidity and citrusy notes of Sauvignon Blanc can complement the brightness of the yellow tomatoes and the freshness of the dish.
  2. Chardonnay: A light, unoaked Chardonnay can work nicely with the tomatoes, providing a touch of creaminess and balanced acidity.
  3. Pinot Grigio: This Italian white wine offers a clean and crisp profile with subtle fruity notes that can harmonize with the flavors of the broiled tomatoes.
  4. Rosé: A dry rosé can be a versatile choice, offering a hint of red fruit flavors and good acidity that pairs well with the dish’s herbaceous elements.
  5. Sparkling Wine: A brut sparkling wine or Champagne can add a touch of elegance and effervescence to your meal, enhancing the overall dining experience.
  6. Albariño: This Spanish white wine is known for its vibrant acidity and citrusy notes, which can complement the tomatoes’ flavors.
  7. Vermentino: An aromatic white wine like Vermentino, with its floral and herbal notes, can be a delightful pairing with broiled tomatoes.
Remember that personal preferences play a significant role in wine pairing, so don’t hesitate to explore different options to find the one that suits your taste best. Additionally, consider the specific herbs and seasonings used in your broiled tomatoes, as they can influence your wine choice.
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Course; Side Dish

Squash Puppies

Squash Puppies

This delightful side dish can also shine as an appetizer.
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Ingredients

Makes 20 squash puppies / Prep: 10 min., Fry: 6 min. per batch

Instructions

  • In a large bowl, combine the first 5 ingredients.
  • In another bowl, stir together the mashed squash and the next 3 ingredients.
  • Add this mixture to the cornmeal mixture, stirring until well blended.
  • Pour vegetable oil into a deep cast-iron skillet to a depth of ½ inch.
  • Heat it to 350°F.
  • Drop the batter by tablespoonfuls, in batches, into the hot oil.
  • Fry for about 3 minutes on each side or until they turn golden brown.
  • Drain the squash puppies on paper towels and sprinkle them evenly with ½ teaspoon of salt.
  • Enjoy your Squash Puppies, which can be served as a delightful side or as a tempting appetizer!
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Course; Side Dish

Southern Summer Squash

Southern Summer Squash

This dish captures the essence of Southern summer with tender squash, sweet onions, and a touch of Cheddar cheese.
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Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet, bring ¼ cup of water and the butter to a boil over medium-high heat.
  • Add the thinly sliced sweet onion, yellow squash, and zucchini.
  • Return to a boil, then cover, reduce the heat, and simmer for 5 minutes.
  • Stir in the chopped tomatoes (or canned diced tomatoes), fresh basil, salt, and pepper.
  • Cover and simmer for an additional 5 minutes or until everything is thoroughly heated.
  • Sprinkle the shredded Cheddar cheese over the top, and serve immediately.

Notes & Wine Advice

Note: If using canned diced tomatoes, make sure to drain them before adding to the skillet.
Enjoy these delicious summer squash dishes!
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Course; Side Dish

Sautéed Zucchini and Yellow Squash

Sautéed Zucchini and Yellow Squash

This fresh and uncomplicated side dish pairs perfectly with almost any main course.
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Equipment

  • skillet

Ingredients

Instructions

  • In a skillet, heat the olive oil over medium-high heat.
  • Add the sliced zucchini and yellow squash, and sauté for about 5 minutes or until they are crisp-tender.
  • Stir in the minced garlic, salt, and freshly ground pepper.
  • Cook, stirring constantly, for an additional 1 minute.
  • Serve immediately as a fresh and simple side dish.
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Course; Side Dish