Sunday, September 03, 2006

Grilled Eggplant Salad

1 large eggplant, rinsed, ends trimmed, sliced in 1/2 inch rounds
2 large bell peppers, one red and one yellow, rinsed, halved, seeded, topped
2 medium zucchini, rinsed, ends trimmed, halved lengthwise
1 large onion, peeled and sliced thickly

Brush both sides with marinade (see below)
Grill on barbeque.(7-10 minutes, turning at the halfway mark) Vegetables should be beginning to brown and just tender when pierced.

Cut grilled veggies into 1 inch pieces and mix in a bowl. Add vinegar, salt, pepper to taste.

Add 1/2 cup pine nuts

Adapted from Grilled eggplant and pepper salad, Sunset magazine, September 2006

1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup white wine
1 Tbs lemon juice
1/2 teaspoon garlic powder
1 teaspoon oregano, dried
1 teaspoon basil, dried
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1 tsp ground salt
pinch cummin
1/4 tsp cayenne
1/2 tsp ground pepper

Whisk marinade ingredients in a small jug.

Brush both sides of veggies

Blue Cheese Deviled Eggs

6 eggs
1/4 cup crumbled blue cheese,
2 tablespoons mayonnaise
1 1/2 teaspoons basil, finely chopped
1/4 teaspoon original Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 rib finely diced celery (use now or later)

Hard boil eggs. Cool, shell, then cut in half to make 12 shells.
Mash egg yolks and mix well all other ingredients (if you want, you can leave out the diced celery and use it for garnish later).
Spoon mixture back into shells. Garnish with diced celery or finely chopped basil.