Grilled Veggies Archives - Proud Italian Cook

Side Dish Ideas For Summertime Cookouts

May 26, 2022 by Marie Leave a Comment

Every cookout needs a fabulous spread of side dishes to go with it, it’s not just about the main course. Here are a few of my favorite go-to sides.

For the most part, I’ll just briefly explain how I put them together, you don’t need an exact recipe it’s all about tossing the components together using as much as you want of each, and hopefully the photos will give you a good visual to make it your own.

You can’t go wrong with a caprese salad which I’m sure many of you have made, I layered the tomato and mozzarella on top of a bed of arugula, added some chopped avocado around the center then drizzled it all with olive oil, balsamic glaze and plenty of chopped basil.

This is another version of a caprese salad using sliced colorful cherry tomatoes and small bocconcini balls, chopped cucumber, plenty of basil and a generous amount of olive oil with salt and pepper to taste.

A pasta salad is always welcome at a cookout and because it doesn’t have a mayonnaise base it’s safe to keep out for a while.

I also like changing up different pasta shapes, so feel free to use your favorite, just cook it ahead of time.

My pasta salads consist of chopped cucumbers, red onion, some type of colored peppers, sliced cherry tomatoes, olives and arugula.

Sometimes I add chopped Genoa salami and sometimes not. I also like to add a sharp cheese like provolone, fontinella or asiago which I cube up.

Toss everything together with your pre-cooked pasta and use a homemade Italian dressing to bring it all together.

I like to whisk together 3 parts olive oil to 1 part white balsamic vinegar add in some granulated garlic, a splash of lemon, oregano, salt and pepper. If you want to thicken it a bit add a dollop of Dijon.

Same pasta salad as above with the dressing and all, minus the salami which I replaced with fresh corn kernels.

If you like doing seafood on the grill this is a nice salad to put together. Here I used pre-cooked octopus that I cut up along with calamari and shrimp, everything was tossed in olive oil, lemon rind, oregano, salt and pepper beforehand, I would also add chopped parsley, which I didn’t have that day. Stick it on a grill pan and grill altogether.

Layer the seafood on a platter with an arugula base, some tomato wedges, kalamata olives and oregano with a fresh lemon and olive oil dressing.

Here’s a potato salad minus the mayo that can be prepped ahead of time, cut the potatoes in half and roast them til golden and blanch up your green beans.

Then toss them all together with red onion, fresh parsley, oregano, slices of those tiny colored peppers, a sprinkling of grated pecorino with a dressing of fresh lemon and olive oil.

A tossed Italian salad with romaine lettuce, cherry tomatoes, artichoke hearts, radishes, olives, red onion, cucumber, provolone cheese and pepperoncini tossed together with an Italian vinaigrette of your choice, always a great side.

We’re big on artichokes in my family and grilled artichokes are a delicious side and labor of love, here’s the link.

Any combination of grilled veggies is always a welcome so colorful healthy and delicious!

Adding some fruit into the mix with balls of cantaloupe and bocconcini drizzled with a light touch of olive oil whisked with a little fresh orange juice.

Wedges of watermelon with feta, blueberries and pistachios drizzled with a balsamic glaze is always fun, and who doesn’t like watermelon.

And last but not least the famous grape salad that was all the rage a couple of years ago. A combination of green and red grapes tossed into a creamy mix of half softened cream cheese and half sour cream but I like to lighten mine up a bit with some Greek yogurt.

Sprinkle the top with some brown sugar and walnuts or pecans, always a hit at a party

Just like Thanksgiving the sides are where it’s at, enjoy!

Leave a Comment Filed Under: Fruit, Grilled Foods, Party Foods, Salads, Side Dishes, Summer, Vegetables Tagged: caprese salad, fruit salad, Grilled Veggies, grilling sides, italian salad, pasta salad, potato salad, seafood salad

Memorial Day Weekend Grilling Ideas

May 20, 2020 by Marie 4 Comments

It’s time to bust out your grills, Memorial Day weekend is around the corner and it’s the start of warm weather and enjoying the outside, and quite frankly I’m tired of comfort foods I’m ready for some serious grilling!

Honesty this post could go on for days because there are so many meals you can make on the grill. Pizza is always fun and so is paella and who doesn’t love a good old clambake on the grill!

Today I’m going to focus on a few of my good old standbys, ones that I make throughout the summer. Starting out with rainbow colored veggie kabobs.

Just skewer your favorite veggies together, I love adding chunks of portobello mushrooms on mine. I usually use wooden skewers that have been soaked in water for a couple of hours so as not to burn, if you have metal skewers, even better.

I usually do a simple olive oil, salt and pepper that’s brushed all over mine I like the individual veggie flavors to really shine through. I have a basil infused olive oil that I sometimes drizzle over them at the end when plated, simple and delicious!

To go along with the veggie kabobs you might as well do some meat ones. I usually do sirloin steak and chicken breast sprinkled with dry herbs and olive oil of course. I have a Greek seasoning that I love to use but I’ve also done some wet marinades as well, like teriyaki.

That’s the fun part just make them the way you want.

You really don’t use a lot of meat when making kabobs because there’s always some type of veggie stuck in between, so they’re very economical to make and great for a party. Yes, they’re a little time consuming to put together, but all that can be done a day ahead.

They’re so pretty on a platter and everyone seems to love them, make a couple of sides and you’re good to go.

I love doing fish on the grill, in fact I prefer it. I often make a cedar planked piece of gorgeous salmon. Again I’m mostly a dry rub girl, the one I used here had a mix of brown sugar, onion, garlic, paprika, cilantro, smoked salt, chipotle and some other spices, but again make it your own, just be sure to soak your planks for a couple of hours so they don’t burn up on the grill.

I’ve even done a whole sheet pan full of cod with tomatoes, olives, lemons, capers and other spices out on the grill which is super simple to do with amazing flavor.

Grilled shrimp always a favorite, for this I make a simple marinade of olive oil, fresh chopped garlic, lemon zest, salt, pepper and fresh chopped parsley. Large shrimp is best to use so that you can put them directly onto the grill grates to get all that good charred flavor.

Served with lemon slices these shrimp on the barbie always disappear!

Steaks, ribs, burgers and grilled chicken are all front runners in the grilling department.

In my family you can count on Italian sausage on the grill always making a reoccurring appearance, tossed with peppers of course.

If you don’t want to skewer your veggies just grill up a whole bunch of your favorite and arrange them on a platter, a healthy and delicious side to any of your grilled meats or fish.

Throw in a good pasta salad or two, this one has a mix of artichoke hearts, garbanzo beans, olives, tomatoes, red peppers, cucumber, red onion, spinach and feta.

Or do this simple caprese pasta salad. Chop up your tomatoes and let them sit with olive oil and garlic til the juices run out and mingle together, then toss into your cooked pasta and add fresh chopped mozzarella with fresh basil.

If you prefer a potato salad, here’s one I posted made with fingerling potatoes and a honey, lemon and Dijon vinaigrette.

Most of us will be homebound this summer so we might as well make the best of it, enjoying our outdoor spaces, nice weather along with good food and drink!

Happy grilling!

4 Comments Filed Under: Meats, Party Foods, Summer Tagged: Grilled Veggies, grilling, kabobs, Memorial Day BBQ

Last Minute Cookout Sides

June 18, 2015 by Marie 7 Comments

With Father’s Day right around the corner you might want to add a couple more side dishes to your menu if you’ll be having a cookout. Here’s a few inexpensive and simple to make ideas that are always a hit and look quite impressive.

Nothing is more inviting than a big platter of grilled vegetables, it’s colorful, healthy and there’s something for everyone and they go with everything! I toss or brush my veggies with olive oil, salt and pepper then stick them on the grill, this all can be done the day before.

After they cool down I like to store my veggies in a large container in layers between sheets of foil, just get them to room temperature before serving.

I like to serve them with a dip of some sort, one of my favorites is this Feta and Red Pepper Dip. It’s adapted from an old Cooks Illustrated recipe. So simple to make, everything goes into a food processor, the flavors are fantastic and go wonderful with the grilled veggies. (recipe below)

I grilled up some asparagus, broccolini, red pepper, cauliflower, eggplant, zucchini, yellow squash, and slices of red potatoes.

Another popular side are these Roasted Plum Tomatoes with Whole Garlic Cloves.

I like using the plum tomatoes because you only need a couple on your plate, and they too go with everything. The thing that takes them over the top is the addition of whole roasted garlic cloves, they’re soft, sweet and when mingled with the oil and tomato juice, my oh my!

I roast the peeled garlic cloves ahead of time in a foil packet, just drizzle with olive oil, add salt and pepper and some herbs if you like. Fold up the packet, roast at 375 for around 45 minutes or until soft.

For the tomatoes, use 6 or 7 plums, cut in half lengthwise and placed in a shallow baking dish with 1/2 cup of olive oil, fresh thyme, rosemary, dried oregano, salt and pepper. Distribute the pre-roasted garlic all around and roast at 400 degrees until tomatoes start to burst and the juices begin to mingle with the oil. You could then finish it off by placing the pan under the broiler for a few seconds for a deeper color, but don’t walk away, keep watching. Garnish with fresh snipped basil.

Here’s an oldie but goodie in my archives. Grilled Potato and Asparagus Napoleon, it’s layered with tangy goat cheese and grilled red pepper and garnished with balsamic glaze and olives, so easy to make and it tastes out of this world good!

And last but not least, cut up those grilled veggies and toss them into a nice big Grilled Vegetable Salad, you can’t go wrong with that!

Happy Grilling

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Last Minute Cookout Sides

Feta and Red pepper Dip. Use this dip to enhance grilled veggies of all kind! Recipe adapted from Cooks Illustrated.

Author: Marie

Serves: 2 cups

Ingredients

8 oz. Feta cheese
1 6 oz. jar of roasted red peppers, drained and patted dry
juice of ½ lemon
pinch of red pepper flakes
¼ cup of olive oil

Instructions

Blend everything into a food processor until mostly smooth.
Pour into a bowl, drizzle with oilve oil and garnish with basil.

7 Comments Filed Under: Side Dishes, Summer, Vegetables Tagged: cookout sides, fathers day, garlic roasted tomatoes, grilled potato napoleon, grilled veggie salad, Grilled Veggies, redpepper and feta dip, vegetable napoleon

End of Summer Veggie Stacks

August 26, 2014 by Marie 11 Comments

As the end of summer is nearing and our gardens are dying down here’s a fun way to enjoy the last of our summer veggies. You can grill them like I did or roast them in the oven, it doesn’t matter, but for a nice little twist stack them between layers of creamy ricotta flavored with romano cheese, basil and fresh corn kernels.

This could be a colorful appetizer, a light lunch or the perfect side dish next to grilled meats. It doesn’t need to be heated, the veggies are cooked already and besides it’s best served at room temperature anyway.

I was gifted these beauties from my niece’s garden over the weekend and I had some fresh corn on the cob that I wanted to use up, so I grilled everything and started stacking!

I used the sturdy zucchini planks as the base then just layered everything else from that point on, saving the corn planks and kernels for the top. The ricotta mixture will act as the “glue” that will keep everything together and in place.

A good dowse of olive oil and a swipe of rich balsamic glaze adds wonderful flavor and completes the presentation. A fun and a little different way to showcase what’s left of our summer’s bounties!

End of Summer Veggie Stacks

Ingredients

Stick with vegetables that will lay flat, like peppers, eggplant and zucchini. I would not use small mushrooms or something like asparagus.
2 ears of fresh corn, grilled and kernals and planks set aside.
2 cups of ricotta, drained well
¾ cup of grated romano or to taste
a handful of fresh chopped basil
a handful of the fresh kernels, ( reserve most of the planks for the top)
salt and pepper to taste
olive oil
balsamic glaze
basil for garnish

Instructions

Grill all your vegetables or roast them if you choose.
Remove kernels and planks from corn.
Stir together in a bowl the ricotta, romano, and basil, then fold in some of those corn kernels. Taste for desired amount of cheese and herbs.
Start with your grilled zucchini planks, then spread the cheese mixture on top, then next layer and repeat.
Use the corn planks for the top along with remaining kernels, everything will stick easily to the ricotta.
Depending on how many veggies you cook or how high you stack them you might need to make more ricotta mixture, this is just an estimate.

11 Comments Filed Under: Appetizers, Side Dishes, Summer, Vegetables Tagged: end of summer, Grilled Veggies, stacked veggies

Grilled Kale Salad

August 1, 2013 by Marie 15 Comments

Who knew you could grill kale? I didn’t. It wasn’t until I saw this technique done in a book called, Hero Food by Chef Seamus Mullen’s, that I got inspired to do it. Actually, the minute I saw it I knew I had to try it, why not, I grill everything else!

We grow a ton of kale, we have it all over our garden, three different varieties so I’m always thinking of ways to use it up, as it keeps growing well into the fall. I’ve made kale chips in the past and I have to admit I didn’t like them at all, but I’ve since realized it was the way I made them, they lacked flavor. With a little more seasoning and a little more olive oil I’ve come to love those crispy little chips, maybe it’s an acquired taste I don’t know, but they’re very addicting if they’re made right! Our tomatoes are finally getting red, it’s exciting to walk out into the garden everyday to see what kind of loot we have vine ripened and ready to pick. Tossing the kale in a mixture of olive oil, balsamic, lemon zest and garlic gives you a nice base for a salad or just to eat as is. The kale leaves hold up very well on the grill with the stems and all. Don’t walk away because it just takes one to two minutes per side. You could grill up a large platter in a few minutes! Grilling brings out a rich smokey flavor with a texture that is crunchy and chewy at the same time, and it looks quite unique on a platter, something you don’t see often. As I said you could eat it right off the grill as a side dish to fish, poultry, beef or pork or you might want to break it up and toss it into a salad like I did. For my grilled kale salad I used vegetables that I had previously grilled, eggplant, zucchini, yellow squash, corn, yellow and red peppers. In addition to that I added fresh cherry tomatoes and goat cheese to the salad with an extra drizzle of my vinaigrette over the top. Summertime freshness that is so good for you!

Grilled Kale Salad

Ingredients

Adapted from Chef Seamus Mullen's
1 cup olive oil
2 cloves garlic, finely minced
2 tablespoons, balsamic vinegar
2 bunches of kale, washed and spin dried, any variety with big leaves will do
zest and juice of 1 lemon
salt and pepper to taste

Instructions

Pre-heat grill.
In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.
Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.
Pile the kale in a big stack on a large platter or break up and place into a salad.
For salad add grilled assorted veggies, goat cheese and sliced cherry tomatoes.
VINAIGRETTE RECIPE to drizzle on top.
3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.

15 Comments Filed Under: Greens, Salads Tagged: grilled kale, Grilled Veggies, kale, kale salad, summer bounty

Summer Salad Sides

June 6, 2013 by Marie 21 Comments

If you’re having a BBQ then your going to need some side dishes, here’s a few that I’ve been making lately. When I make a salad I don’t fuss about exact measurements, I just grab a bowl or a platter, the size of which is always determined on how many people I’m feeding, then I just start cutting and tossing in all my favorite ingredients. If you love artichokes like me then add more, if you’re not crazy about onions, don’t add any. If I’m adding chickpeas I might want to start with a handful at first adding more as I go. That’s how I make a salad, so for these four salads I’m featuring I’m giving you the combination of ingredients I used but not the exact amounts, you can be the judge according to your tastes!

For my ITALIAN CHOPPED SALAD which is also great as a starter because of all the antipasto ingredients. I added romaine lettuce, grape tomatoes, chickpeas, artichoke hearts, green and black olives, red onion, roasted red peppers, cucumbers, diced provolone cheese, salami and cooked ditalini pasta. Vinaigrette dressing.

ZUCCHINI RIBBON SALAD with ASPARAGUS and CORN. Everything here is raw except for the grilled corn, After you dress it let it sit for an hour so all the flavors meld together. It includes yellow squash and zucchini ribbons, ( that I make with my vegetable peeler) slices of baby zucchini, tender small asparagus cut diagonally, grilled corn, parmesan chards, (the more the better), toasted walnuts, basil and chopped chives. Vinaigrette or lemon olive oil dressing.

GRILLED RED POTATO SALAD. This is a tasty side for steaks, ribs, pork and chicken. Pre-grill some red potato slices by cutting the top and bottom off of the potatoes then cutting into planks, toss in olive oil and place on your grill until tender. Grilled red, yellow and orange peppers, chopped bite size, Nicoise olives, sliced grape tomatoes, chopped green onion and fresh parsley. Vinaigrette dressing.
I get asked many times how I make my Vinaigrette so here it is, 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together. I always have a jar sitting in my fridge at all times! Grilled Veggie Quinoa Salad. A great healthy lunch as well as a side. For this I used a tricolored quinoa that I precooked according to the package then I just added assorted and chopped grilled veggies, yellow squash, zucchini, onion, eggplant, red, yellow and orange peppers, chopped basil and lemon zest. Lemon slices for garnish. Lemon and olive oil dressing.
How could something so simple taste so good? Fresh Lemon and Olive Oil Dressing. This simple dressing is one of my favorites! Fresh squeezed lemon juice plus a little zest, a small smashed garlic clove, whisk in some good olive oil, add salt and pepper, done! I taste as I go along checking for the right balance of juice vs olive oil, you’ll know when you get it just right!

Enjoy!

21 Comments Filed Under: Grains, Salads, Side Dishes, Uncategorized Tagged: grilled potato salad, Grilled Veggies, Italian chopped salad, lemon olive oil dressing, quinoa salad, vinaigrette dressing, zucchini ribbon salad

Grilled Vegetable Tart with Phyllo

April 11, 2012 by Marie 42 Comments

Have I told you how much I love using phyllo? It’s so forgiving and you don’t have to be so precise! It makes the most perfect, light and flaky, crunchy base for my grilled vegetable tart.

Grilled vegetables are a thing of beauty, I love all the colors, and the flavors are so enhanced by a simple brushing of olive oil and a sprinkling of salt and pepper. I try to grill them on a weekly basis then tuck them away in my fridge so I can incorporate them into my meals.

Once your vegetables are grilled this recipe is super simple. Grab a tart pan with removable bottom and brush with olive oil. Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan, no worries if it rips, you can patch it up and no one will ever know! Brush each layer with olive oil then sprinkle with grated romano cheese and fresh ground pepper. Do six or seven layers like that.

When you get to the last layer add slices of cheese, I used an aged Asiago. Arrange your grilled veggies on top and place in a 400 degree oven until phyllo is dark golden and cheese is melted. Mine took around 20 minutes or so.

Garnish with fresh basil and shaved Parmigiano Reggiano!

I served my tart with a spicy arugula salad on the side, simply dressed with fresh lemon and olive oil.

Buon Appetito!

42 Comments Filed Under: Savory Tarts, Summer, Vegetables Tagged: Grilled Veggies, phyllo tarts, vegetable tart

Easy Labor Day Weekend Ideas

August 29, 2011 by Marie 55 Comments

Couscous salad topped with grilled veggies, serve with grilled pita and you’ll have the perfect lunch,

or serve it as a side with any roast you might be putting on the grill.

Nothing makes me happier than seeing a platter filled with grilled veggies drizzled with olive oil and balsamic glaze!

A perfect side dish with any grilled meats.

Or slabs of grilled sweet onions with dollops of warm gorgonzola.

For an extremely fresh salad that you can’t stop eating, try this Zucchini Carpaccio

Salad. Paper thin slices of fresh zucchini tossed with baby arugula, shredded Parmigiano Reggiano, garlic, lemon zest and olive oil. Topped with toasted walnuts.

For a quick dessert take advantage of all the beautiful apricots that are still available.

Stuff them with sweetened mascarpone and plop a blackberry on top, drizzle with honey or agave and stick them under your broiler. Garnish with pistachio’s.

Keep it simple and savor every last bit of all the beautiful summer produce.

Buon Appetito!

55 Comments Filed Under: Fruit, Grains, Seasonal, Vegetables Tagged: apricots with mascarpone, gorgonzola, grilled onions, grilled veggie couscous, Grilled Veggies, zucchini carpaccio

Baked Tuna with Herbacious Gremolata

May 13, 2010 by Marie 23 Comments

This recipe can be adapted to any firm fish that you like. It goes equally as well with salmon, swordfish and a nice fillet of cod. I recently bought some fresh tuna steaks and couldn’t wait to use them for this.

Thirty minutes before you place your fish into the oven you’ll want to marinate it so all the flavors infuse. Place your fish into a baking dish, add sliced lemons, at least 4 crushed garlic cloves, dried oregano, white wine and olive oil.

Bake your fish in a preheated oven at 350 degrees, it took about 12 minutes for the tuna but time and temperature will vary according to the thickness and the type of fish you use.

While the fish is marinating start making your gremolata. The bold flavors come together with a generous handful of fresh parsley, basil, 1 garlic clove, the zest and juice of 1 lemon, a couple of tablespoons of rinsed and drained capers, a splash of red wine vinegar and drizzled olive oil to get the right consistency. I used my mini food processor and pulsed everything together and then drizzled in the olive oil.

Spoon the gremolata on top of your warm fish!

Another great use for the gremolata is to drizzle it over grilled vegetables, so be sure to make extra!

Buon Appetito!

23 Comments Filed Under: Fish Tagged: baked fish, Grilled Veggies, herbed gremolata

What to do with an over abundance of veggies!!

August 5, 2008 by Marie 53 Comments

I just can’t resist buying veggies this time of year, I’m happy when my frig is stocked full of them, but I think I went a little overboard this past week! Knowing I had a busy week and weekend ahead I knew I had to cook these up, so I decided to fire up my grill.

I call this a Grilled Vegetable Torte, it’s so easy to prepare, it has a WOW presentation, and it goes fantastic with grilled meats. After grilling your veggies, which have all been brushed with olive oil, salt and pepper, layer them into an oiled spring form pan, any size will do it just depends how many veggies you have.

Each layer a different color, a different veg that is topped off with shredded parm or in this case pecorino romano, you might want to put a few basil leaves in between too. Repeat untill you get to the top. Press veggies down.

Cover and wrap the bottom of your pan with foil and place on a baking sheet in a 400F oven.
Bake for about a half hour, giving it enough time to melt the cheese which acts like “glue” and holds the veggies together when you slice it. Let it cool, unmold and eat it at room temperature. Garnish with shredded romano or your favorite cheese on top.

Don’t cut your veggies into small pieces, you’ll want to cut them into nice big slices it’s easier to layer that way.

Believe me it cuts into perfect wedges, just use a sharp serrated knife and take your time, pulling it out with a pie spatula. I would have showed you a wedge but I took this whole thing to a friends house for lunch, minus my camera.

Adding some grilled veggies and ripe tomatoes to orzo pasta along with fresh herbs and grilled shrimp tossed in a fresh lemon and olive oil dressing, makes this a light summer pasta salad.

Tomato Bread, this has great flavor and goes with just about anything! Take a good quality baguette, and scoop out a well down the middle, stick in some grape tomatoes, drizzle with olive oil, and a sprinkling of salt and pepper, place on a baking sheet and bake in a 350 degree oven till tomatoes are soft around 30 min. When the tomatoes pop the juice runs into the bread and flavors it. Garnish with fresh basil.

Hope these ideas help you out a little in using up any of your veggies you have laying around!

Buon Appetito!!

53 Comments Filed Under: Breads, Pasta, Vegetables Tagged: Grilled Veggies, shrimp and orzo, tomato bread, vegetable torte

GET YOUR GRILL ON!!

May 15, 2008 by Marie 31 Comments

And make an EGGPLANT BRUSCHETTA

Simply brush a loaf of ciabatta bread with olive oil, and grill it till crisp. In the meantime, mix together your favorite goat cheese, along with some mascapone, to even out the tang.Mix in some lemon peel and fresh herbs, I used basil and parsley, set aside.

After you have grilled your eggplant that was also brushed with olive oil, salt and pepper, lightly toss it in a balsamic vinaigrette. ( a very important step!)

Now spread that creamy mixture over that crispy ciabatta and layer your eggplant on top, oh yeah, I also grilled up some red pepper for a little color and added flavor! Serve at room temperature. I hope you eggplant lovers try this!!

GRILLED ZUCCHINI RIBBON SALAD

This recipe is adapted from Michael Chiarello. Take a mandoline or a vegetable peeler and make length wise strips of zucchini. Toss them in some olive oil and place on grill, he suggested cooking only one side, but I did both. It cooks up fast so watch it, you just want it lightly wilted with light grill marks. Place them all on a platter. In the meantime, whisk together a fresh lemon and olive oil dressing, adding some crushed garlic, just a hint! of course salt and pepper to taste.

Now add fresh basil and parsley roughly chopped and toss into the zucchini ribbons. Pour the lemon dressing all over.

Top it off with some shaved Pecorino and toasted pinenuts! Can I just say, Yumm!

LILAC’S FROM MY GARDEN

Lilac’s are popping up everywhere here in Chicagoland! They are in full bloom right now, and the smell is incredible! These were taken from a big bush I have in my backyard. Thought I’d share this bouquet with all of you.

Note to all my blog friends… I will be gone on vacation for 1 week, we are flying to sunny California, ( Napa Valley & San Francisco, Woo Hoo!!) I will be sure to come back with plenty of pictures to share, after all it is a foodie lovers dream trip! So with that being said, I won’t be around to visit you till I come back, don’t worry you are all in my reader, I’ll look forward to catching up when I get back.

See you soon,

Marie

31 Comments Filed Under: Salads, Sandwiches Tagged: eggplant bruschetta, Grilled Veggies, lilac's, zucchini ribbons

ANTIPASTI

April 6, 2008 by Marie 42 Comments

Spring has definitely sprung here in Chicago! finally!! So long winter! See ya! Ba Bye! Arrivederci! Ciao!!

Time to open up the windows, crank up the grill, clean off the lawn furniture, and enjoy the sunshine! And thats just what we did!

Heres a couple of appetizers we enjoyed over the weekend. CAPRESE EGGPLANT TOWER

Grilled eggplant
Fresh mozzarella
Ripe and juicy tomatoes
Red onion
Fresh basil
Brush eggplant with olive oil, season with salt and pepper and grill. You can either grill the red onion slice or just keep it raw. Stack in any order you want.

Drizzle everything with your best extra virgin olive oil, and don’t forget a couple slices of good bread. I like the holes you get with a chiabatta, it’s not doughy at all. Oh, and don’t forget to open up your favorite bottle of wine to enjoy with this.

GRILLED ZUCCINI WITH PESTO AND PINENUTS

Grill your zuccini, and spread on your favorite pesto! so simple, so good!

Hope you all had a wonderful weekend! 🙂

42 Comments Filed Under: Appetizers Tagged: Appetizers, caprese, eggplant appetizer, Grilled Veggies, Pesto, vegetarian, zuccini

MORE VEGGIES!!!!

September 27, 2007 by Marie 2 Comments

It’s such a nice day today in Chicago, the weather is in the 70’s.

So I went outside and turned on my grill and cooked up the rest of my veggie’s I had laying around!! When the weather turns COLD, you won’t catch me out there! Instead ,I’ll be roasting them in the oven!!!!!

2 Comments Filed Under: Uncategorized Tagged: Grilled Veggies