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
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