TOSS to coat.
Nutrition information: cal 125; fat 7.9g; pro 5.2g; carb 9.7g; fiber 2.6g; chol 13mg; iron .9mg; sodium 317; calcium 97 mg.
Basic Grilled Vegetables
1/3 cup olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon sesame oil
2-4 cloves garlic, crushed
1 teaspoon garlic salt
1 teaspoon pepper
1 tablespoon fresh parsley, oregano and/or basil, finely chopped
COMBINE marinade ingredients in a bowl and whisk to combine.
Summer squash, cut lengthwise in 1/4-inch thick strips
Zucchini, cut lengthwise in 1/4-inch thick strips
Red onion, cut in 1/2-think slices
Red bell pepper, cored and cut in long strips
Mushrooms, cut in half
TOSS vegetables with marinade until coated. Place in grill basket, if vegetables are too small to stay on grill rack. Grill to desired degree of doneness.
Summer Squash, Cherry Tomato and Corn Pasta
1 small red or sweet onion
4 to 6 small summer squash, crookneck, patty pan or zucchini
5 ears fresh corn
1 cup cherry tomatoes
2 cloves of garlic
1/2 poblano pepper or jalapeno pepper, or a pinch of hot pepper flakes
4 tablespoons olive oil
1/2 cup fresh herbs, such as basil, cilantro, marjoram, summer savory or thyme
Salt and pepper
1 pound pasta, penne or fettuccine
BRING a large pot of water to a boil for the pasta.
CUT the onion and squashes into a small dice. Cut the raw corn off the cob. Rinse the cherry tomatoes. Peel and mince the garlic and the fresh hot pepper. Sauté the onion, garlic and cherry tomatoes in the olive oil over medium heat until the tomatoes start to burst. Add the squash and cook until golden brown. Add the corn and fresh or dried hot pepper and sauté 2 or 3 more minutes. Add the fresh herbs and season to taste with salt and pepper. Taste and add a squeeze of lemon if the mixture is too sweet.
BOIL the pasta until it is slightly underdone. Reserve one cup of the cooking water and drain. Put the pasta back in the pot and continue cooking, adding the sauté of vegetables and enough of the cooking water to make a good sauce. Serve immediately, sprinkled with additional fresh herbs.
Zucchini and Feta Frittata
1 pound or about 4-5 small zucchini, sliced in 1/4 inch rounds
1/4 cup onion, finely chopped
2 teaspoons fresh oregano, chopped, or 1 teaspoon dried
1 tablespoon flat-leaf parsley, chopped
1/4 cup red bell pepper, diced
1/4 teaspoon black pepper, coarsely ground
4 large eggs
2 tablespoons olive oil
2/3 cup feta cheese, crumbled
Fresh cilantro, finely chopped
PLACE oven rack 4 inches from broiler unit. Preheat broiler.
PLACE zucchini and onions in colander and sprinkle lightly with salt. Allow the vegetables to drain for 30 minutes, then rinse and blot dry with paper towels.
TOSS zucchini, onion, oregano, parsley, bell pepper, 1/4 teaspoon salt and black pepper in a medium bowl. Heat olive oil over high heat in a 10-inch ovenproof, non-stick skillet. Add zucchini mixture and cook until lightly browned, about 5 minutes.
WHISK the eggs and pour over the zucchini mixture. Cook until bottom of frittata is golden brown and set around the edges. Sprinkle frittata with cheese and place under broiler. When eggs are just set and cheese is softened, remove from broiler. Loosen the bottom and sides of frittata with spatula and slide onto serving plate, cheese side up. Garnish with tomato salsa and cilantro, if using.
SERVE warm or at room temperature.