Good Eating: Summer Veggie Abundance

Are you enjoying the bounty of summer veggies out there? We sure are. Here are two recipes that make super yummy use of veggies. I don't have pictures of the Pasta a la Checca because we forgot and ate - it was good!

Pasta a la Checca

Got a few extra tomatoes? Do I have a recipe for you! This is a recipe from Giada De Laurentiis' Everyday Italian (love that book and highly recommend it). She says this sauce is served in Rome all the time in the summer. It is so refreshing -perfect on a hot day. Because the entire recipe rests on the quality of the tomatoes, make sure you use good ones. You want a good parmesan and mozzarella too. Giada recommends Cherry tomatoes but I use Romas (plum). You can also toss in some fresh spinach.

• 12 oz. cherry tomatoes, halved (I use 4-5 plump Romas, diced)
• 3 scallions (white and pale green parts only), coarsely chopped
• 1 (1oz) piece of Parmesan cheese, coarsely chopped
• 3 garlic cloves, finely chopped
• 8 fresh basil leaves
• 3 Tbsp olive oil
• 4 oz fresh Mozzarella cheese, cut into 1/2 inch cubes
• 1/2 tsp each salt and pepper (or to taste)
• angel hair pasta

1. Put everything but the cheeses into a glass bowl and let the flavors mingle for an hour or two in the fridge.

2. Boil 4 servings of angel hair (a clump about 2 inches wide) in salted water according to directions until al dente (about 2-5 minutes depending upon brand). Drain, reserving some of the pasta water.

3. In the pot you boiled water in (or any pot) turn up the heat to warm the pot and toss the sauce in. Cook for 1-2 minutes on high - you want the sauce heated yet still firm and fresh. Giada doesn't do this - she tosses the cold sauce with the pasta, but I do like it warm. 

4. Toss the pasta in the sauce with half the cheeses, serve the other half on top of the pasta so people can mix it in themselves.

My adaptions: I use plum tomatoes, I let it marinate, and I do cook it for just a minute or two to tone down the garlic.

Summer Skewers

This is one of my favorite summer vegetable medleys. The sweet flavor of the peppers and red onion go so well with the tang of the marinade. The mushrooms just act like  a sponge, soaking up all the mixed flavors.  You can broil this but it tastes best skewered on a BBQ while being basted with tangy sauce every few minutes.

• 8 Portobellos or large mushrooms, quartered (leave whole if using small)
• 1 Red Pepper, cut into large chunks
• 1 Red Onion, cut into large chunks
• 1 large Zucchini, cut into large chunks
• Feel free to add or sub YOUR favorite firm veggies
• wooden skewers that have been soaked in water

Marinade

• 3 TBS olive oil
• 1/2 tsp garlic powder (I don't use fresh because it burns on the BBQ and turns bitter)
• 1/4 tsp pepper
• Seasoning salt to taste
• 1 tsp Worcestershire
• 1 TBS lemon juice
• whatever fresh herb you have on hand - I use parsely, basil, thyme, taragon or savory
• 1 TBS Dijon mustard

Mix up your veggies in a non reactive bowl (no metal) and marinate for at least 1 hour. Put on double skewers (2 side by side really helps prevent the veggies from falling off). BBQ or broil, basting every few minutes.

Cook until veggies are firm yet somewhat charred on the edges.  Serve with skewers right on the plate, or remove for your guests.

Enjoy!

Comments

[Debby Boltman]

OMG That looks so yummy! Thanks for sharing I am going to try it for sure!