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Eggplant Mixed Grill

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Recipe courtesy of https://allrecipes.com

Ingredients for Eggplant Mixed Grill:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 cloves garlic, minced
  • 1 red onion, cut into wedges
  • 18 spears fresh asparagus, trimmed
  • 12 crimini mushrooms, stems removed
  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds
  • 1 red bell pepper, cut into wedges
  • 1 yellow bell pepper, cut into wedges

 

Instructions

  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
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Sauteed Broccoli Rabe With Garlic And Oil

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Recipe courtesy of therealfooddietitians.com

Ingredients 

Directions

  1. Chop off the bottom 1/2″ of the broccoli rabe stems. Rough chop 5 cloves of garlic.
  2. In a large deep pan, sauté the garlic for 2-3 minutes in a 1/4 cup of olive oil set to medium-low heat.
  3. Add the broccoli rabe to the pan and give it all a stir as best as possible to coat with the olive oil. Just pack it in the pan as it will reduce substantially during the next step.
  4. Add a 1/4 cup of water to the pan and cover. Turn heat to medium-high and let the broccoli rabe steam for 3-4 minutes until bright green. Remove lid and season with 1 tsp of kosher salt and if desired a 1/2 tsp of red pepper flakes. Mix the broccoli rabe with a wooden spoon and sauté for 2-3 more minutes. Turn off the heat and drizzle a couple of tablespoons of extra virgin olive oil on top. Enjoy!
Basil pesto

Basil Pesto

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Recipe courtesy of natashaskitchen.com

Ingredients 

  • 2 cups fresh basil leaves, tightly packed*
  • 3/4 cup shredded parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts (Optional)*
  • 2 garlic cloves, (large)
  • 1/4 cup lemon juice (juice of 2 small lemons)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper

Directions

  1. Wash and dry the basil leaves – you can use a salad spinner to make this step easier.
  2. Place basil into a food processor. Add parmesan cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
  3. Season with more salt to taste if desired