magicalvorti.blogg.se - Summer squash recipes

#SUMMER SQUASH RECIPES PLUS#

Place the vegetables on the grill and cook undisturbed for 5 minutes.

Drizzle some additional olive oil on the cut side of the ciabatta.

Drizzle the vegetables with extra virgin olive oil and season with dried oregano and kosher salt and pepper.

Preheat the grill on medium high for 10-15 minutes.

Oil the grill grates with paper towels lightly coated with grapeseed or canola oil.

In a small bowl, combine the ricotta cheese, fresh herbs, garlic clove, 1 tablespoon extra virgin olive oil, kosher salt and freshly ground black pepper and mix until smooth.

1 loaf ciabatta bread or other soft bread sliced into 6-inch sections and cut in half.

½ red bell pepper, seeded and sliced in half or quarters.

½ red onion, peeled and sliced into rounds.

1 medium yellow squash, sliced lengthwise.

kosher salt and freshly ground black pepper.

#SUMMER SQUASH RECIPES PLUS#

1 tablespoon extra virgin olive oil plus more for drizzling.1 tablespoon each of fresh basil, chives and parsley, chopped.Grilled Vegetable Sandwich with Herbed Ricotta This salad travels well and is still good the next day I recommend eating it within 24 hours. Roughly chop the basil, stir it into the salad and serve. Stir about two-thirds of the dressing into the salad, taste, adding more if you like. In a small bowl, whisk the vinegar with the honey whisk in the remaining 2 tablespoons of olive oil and some more salt and pepper.Add the chopped roasted onions, a tablespoon of olive oil and a few pinches of salt and pepper. Halve the tomatoes (or quarter them if they're bigger than a cherry) and add them to the bowl. Finely chop the scallion and add to the bowl. Strip the kernels from the ears of corn and add them to the bowl with the squash. Dice the squash (aim for 1/4 inch) and put it in a large bowl you should have about a cup.Let the onions cool and then roughly chop them. Roast them for about 40 minutes, flipping them over halfway through, until they're brown and soft. Drizzle the onions with 2 tablespoons of the olive oil, sprinkle generously with salt, and smush everything around to coat the onions on both sides. Peel and slice the onions into 1/2-inch rings, and then arrange them on a rimmed baking sheet. 2 cups Sungold tomatoes (or other small, sweet tomatoes).1 scallion, finely chopped (or use fresh green onion tops if you have them).2 medium onions (use new onions if you can find them).Salting the squash helps draw out excess moisture, so allow 20 minutes for that step (unless you’re really pinched for time, in which case, skip it). Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. And speaking of Italian dinner ideas, this list also includes eggplant in pasta recipes, summer salads, simple sides, and more.Tomato Salad with Corn, Summer Squash and Roasted Onions Here, you'll find variations on the traditional dish, including Ree's grilled eggplant parm hoagies. It's layered with marinara sauce and plenty of cheese to make a vegetarian main course that even a cowboy would love. Perhaps one of the best-known ways to use eggplant is in a classic eggplant parmesan. "Roasted eggplant is one of life's sheer pleasures," she says, "and it converts even the staunchest anti-eggplant humans." And if you ask Ree Drummond, you won't want to miss the melt-in-your-mouth deliciousness of tender roasted eggplant. It can be cooked and mashed into a smoky party dip, sliced and grilled for a quick summer recipe, or breaded and fried for a comfort food favorite. And, of course, summer wouldn't be complete without a few of our favorite eggplant recipes, too!Įggplant is one of those veggies (that's actually a fruit) in which you can make a variety of meals.

From zucchini recipes to corn recipes-the start of summer means the introduction of so many fresh dishes. One of the best parts about warmer weather is the abundance of summer vegetables in our gardens and farmers' markets.