Ingredients:
Medium head romaine lettuce, outer leaves removed, end cut off, and chopped into bite-sized pieces.
2 Ears corn-on-the-cob, wrapped in buttered aluminum foil, and grilled about 30 minutes, turning every 5 minutes or so. When done, remove husks and silk. Cut the kernels off the cob.
15-1/2 oz. can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 Tbsp. minced onion
1 Tbsp., packed, finely chopped fresh basil leaves
Ranch dressing
Fresh ground sea salt and pepper, to taste
Directions:
Place warm corn kernels in a large serving bowl and stir in butter until melted. Place remaining ingredients in the serving bowl and stir to mix. Add ranch dressing to coat well, stirring to mix thoroughly. Chill in refrigerator until ready to serve.
Serves 4-6.
Showing posts with label Grilled. Show all posts
Showing posts with label Grilled. Show all posts
Thursday, August 11, 2011
Tuesday, July 27, 2010
Melitzanosalata
Ingredients:
3 medium eggplants (firm and heavy for size)
1 green bell pepper
1/2 cup olive oil
3-4 Tbsp. red wine vinegar
2 cloves garlic, crushed
freshly ground sea salt and black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
Serve with whole wheat pita bread
Directions:
Pierce the eggplants a few times with a fork. Cook over a hot gas or charcoal grill (a few mesquite chips can be added to the grill for a smokier flavor) until the eggplant is tender, turning every few minutes (approximately 20 minutes total cook time). At the same time, roast the green bell pepper over an upper rack on the grill (or under the broiler), turning every 2-3 minutes (approximate cook time 10 minutes total).
When the eggplant and green peppers are done cooking, remove their skins. Remove and discard the seeds from the eggplant. Chop and transfer to a medium bowl. Remove and discard the seeds from the roasted green pepper. Finely chop and transfer to the bowl with the eggplants. Stir with a wooden spoon to mix. Slowly add the olive oil and red wine vinegar, stirring to mix well. Add the garlic, sea salt, freshly ground pepper and parsley, stirring well to mix thoroughly. Chill and serve with whole wheat pitas (cut into wedges, if larger, or whole if mini). Can be made a day ahead.
(makes 6-8 servings, about 2 cups)
3 medium eggplants (firm and heavy for size)
1 green bell pepper
1/2 cup olive oil
3-4 Tbsp. red wine vinegar
2 cloves garlic, crushed
freshly ground sea salt and black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
Serve with whole wheat pita bread
Directions:
Pierce the eggplants a few times with a fork. Cook over a hot gas or charcoal grill (a few mesquite chips can be added to the grill for a smokier flavor) until the eggplant is tender, turning every few minutes (approximately 20 minutes total cook time). At the same time, roast the green bell pepper over an upper rack on the grill (or under the broiler), turning every 2-3 minutes (approximate cook time 10 minutes total).
When the eggplant and green peppers are done cooking, remove their skins. Remove and discard the seeds from the eggplant. Chop and transfer to a medium bowl. Remove and discard the seeds from the roasted green pepper. Finely chop and transfer to the bowl with the eggplants. Stir with a wooden spoon to mix. Slowly add the olive oil and red wine vinegar, stirring to mix well. Add the garlic, sea salt, freshly ground pepper and parsley, stirring well to mix thoroughly. Chill and serve with whole wheat pitas (cut into wedges, if larger, or whole if mini). Can be made a day ahead.
(makes 6-8 servings, about 2 cups)
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