grilled vegetable antipasto- aka "the pile"

Recipe inspired by all of my sister's effortless antipasto creations, Cooking Light's "Fire-Seared Antipasto Platter" and Ina Garten's "Roasted Tomato Caprese Salad." I think I've rolled all the best ideas into one recipe- enjoy!

Ingredients

2 tsp. sugar 
1/8 cups plus 2 teaspoons olive oil
4 tbsp. balsamic vinegar
6 garlic cloves, minced
3 tbsp. fresh lemon juice
salt and pepper

6 plum tomatoes, halved and seeded
2 red bell peppers, quartered and seeded
2 yellow bell peppers, quartered and seeded
2 zucchini, cut into 1/2-inch-thick discs
1 red onion, cut into 1/2-inch-thick slices
1 eggplant, cut into 1/2-inch-thick discs

3 ounces prosciutto, thinly sliced
3 ounces capocollo, thinly sliced
1 fresh mozzarella ball, thinly sliced
3 ounces provolone, thinly sliced
fresh basil
mixed olives

Consider also including marinated artichoke hearts and grilled portobello mushroom caps to the platter.  

Instructions 

1. Get the tomatoes going!
Preheat the oven to 275. Whisk together 1/8 cup olive oil, 1 tbsp. balsamic vinegar, 2 garlic cloves minced, 2 tsp. sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the plum tomatoes on a sheet pan. Drizzle dressing over the tomatoes. Roast for 2 hours. Then cool to room temperature.

2. Get the other veggies going!
Preheat the grill to high heat. Whisk together 2 tsp. olive oil, 3 tbsp. balsamic vinegar, 3 tbsp. lemon juice, 4 garlic cloves minced, and 1/4 tsp. salt. Toss veggies in dressing. Grill veggies until desired charring is achieved. Then cool to room temperature. 

3. Arrange on a platter.

grilled vegetable and fontina pizza

 

Ingredients

2 portobello mushroom caps
1 tbsp. minced garlic
1 large red bell pepper, cut in half, seeded, and flattened with hand
1 medium zucchini, cut into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch wedges
5 tsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
pizza dough
4 ounces (1 cup) shredded fontina cheese
1/4 cup thinly sliced fresh basil leaves
1/2 tsp. crushed red pepper

 

Preparation

1. Turn all burners to high if using a gas grill.
2. Prepare the veggies. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Skewer the red onion and zucchini slices on BBQ skewers.
3. Arrange vegetables on grill rack coated with vegetable oil; grill 8 minutes or just until tender. Slice mushrooms and red bell pepper to 1/2-inch slices.
4. Meanwhile roll dough on a lightly floured surface. 
5. Brush and re-oil the grill. 
6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
7. Sprinkle cheese over dough. Arrange vegetable mixture over cheese. 
8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 
9. You may consider popping it under the broiler if the cheese is melted, but not crispy enough.
10. Sprinkle pizza with basil leaves and red pepper.

*Adapted from Cooking Light

white fish baked in foil with zucchini and tomatoes

 

Ingredients

2 zucchinis, sliced into 1/4-inch slices

2-3 plum tomatoes, cored, seeded, and chopped into 1/2-inch pieces

2 tbsp. olive oil

2 garlic cloves

1/4 tsp. dried oregano

1/8 tsp. red pepper flakes

4 skinless fish fillets (halibut, cod, haddock, red snapper, thick sole, or tilapia), 1 to 1 1/2-inches thick

1/4 cup dry white wine

1/4 cup chopped fresh basil

lemon wedges

Directions

1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see related Step-By-Step). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

*From America's Test Kitchen

summer lemon-vegetable risotto

Ingredients
 
8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic chicken broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Instructions

1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

*from Cooking Light

baked ratatouille

Ingredients

1 large eggplant
2 zucchinis
2 red or green bell peppers
1/2 lb. fresh mushrooms
1 yellow onion
1/3 cup tomato paste
1/3 cup red wine vinegar
1/4 cup water
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cups fresh basil, chopped

Instructions

1. Preheat oven to 400 degrees F. Coat a large roasting pan with nonstick cooking spray.
2. As you prepare each of the following vegetables, add it to the prepared pan. Cut the unpeeled eggplant into 1-inch cubes. Cut the zucchini crosswise into rounds 1/2-inch thick. Halve the bell peppers through their stem ends and remove the stems, ribs, and seeds. Cut the peppers in to 1-inch thick squares. Depending upon the size of the mushrooms, cut them into halves or quarters. Thinly slice the onion.
3. In a small bowl, combine the tomato paste, vinegar, water, oil, garlic, thyme, salt, and pepper and stir until blended and smooth. Add to the roasting pan, then stir and toss to combine and coat the vegetables evenly.
4. Bake until the vegetables begin to soften, about 30 minutes, stirring once at the halfway point. Reduce the heat to 325 degrees F. Cover the roasting pan and bake until the vegetables are soft and tender but not mushy, about 30 minutes longer, stirring every 10 minutes.
5. Remove from the oven, uncover and let stand for 10 minutes. Stir in the basil and serve hot, at room temperature, or cold.

*From Healthy Cooking cookbook

penne with zucchini pesto

Ingredients

8 oz. whole wheat penne

olive oil
1 large or 2 medium sized zucchinis
1/4 tsp. salt

1 small vidalia onion, chopped finely

1/2 cup pesto
1 cup freshly grated Parmesan cheese

Instructions

1. Cook pasta following the directions on side of box, omitting any salt and fats.
2. Saute the zucchini in a bit of olive oil. Remove from pan when soft.
3. Saute the onions until golden brown.
4. Using a food processor, puree half of the cooked zucchini with 1/4 tsp. of salt. Then add your pesto to your pureed zucchini and process again until well incorporated.
5. Mix together pasta, zucchini pesto, and onions.
6. Top with freshly grated cheese.

*Adapted from Cooking Light

vegetable lasagna

Ingredients

1 large eggplant
3/4 tsp. salt
2 tsp. olive oil
1 medium onion
3 garlic cloves, chopped
3/4 tsp. fresh ground pepper
1/2 tsp. fresh oregano, chopped
1/8 tsp. red pepper flakes
1 (28 oz) can of crushed tomatoes
1 cup fresh basil, chopped
1 cup (8 oz) part-skim ricotta cheese
cooking spray
1 (8 oz) package of precooked lasagna noodles
1 medium zucchini (1/4 inch slices)
1 medium summer squash (1/4 inch slices)
2 1/2 cups shredded part skim mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 tsp. salt; let stand for 15 minutes.
3. Heat oil in large skillet over medium heat. Add onion and garlic to pan; saute for 2 minutes, stirring frequently. Add remaining 1/4 tsp. salt, 1/4 tsp. black pepper, oregano, red pepper flakes, and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 tsp. black pepper in a small bowl.
5. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9- inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture. Top with half of eggplant, zucchini and summer squash. Then spread half of ricotta mixture on veggies (do a plop then press method). Then start again with another layer of noodles. Then 1/2 of the remaining sauce. Then the rest of the veggies. Then the rest of ricotta mixture. Then finish with a final layer of noodles and sauce. Top it all with shredded mozzarella.
6. Cover with foil coated with cooking spray. Bake for 35 minutes. Uncover and bake an additional 25 minutes or until browned.
7. Cool for 5 minutes then enjoy!

*Adapted from Ellie Krieger