Easy to make, and a great way to enjoy your summer harvest. Great as appetizer or anytime snack.
Baked Tomato, Zucchini, and Goat Cheese
- Goat cheese
- Cut zucchini into rounds.
- Cut the tomato into quarters.
- Place tomato on zucchini, then top with goat cheese.
- Broil for 8-10 minutes, or until the cheese starts to melt.
Pepper, Tomato and Egg Crostini
This open-faced sandwich made on toasted bread is a perfect lunch or light dinner. It’s great to serve with soup or salad. If you can’t find the exact chilies and peppers below, use what’s available.
- 1 New Mexico chile, seeded and sliced
- 1 poblano, seeded and sliced
- 1 tbs champagne vinegar
- 1 tsp piment d’espelette pepper
- 1/2 red onion, sliced
- 2 oz thinly sliced prosciutto, shredded
- 2 tbs chopped fresh oregano
- 2 tbs butter
- 2 tomatoes, diced
- 3 cloves garlic
- 4 eggs
- 4 gypsy peppers, seeded and sliced
- 4 oz grana padano cheese
- 4 slices levain or other robust bread
- 4 tbs extra-virgin olive oil (divided)
- Freshly ground black pepper and salt
Heat a large pan over medium-high heat. Add 2 tablespoons olive oil. When oil is hot, add onions, prosciutto, poblano Chile and gypsy peppers. Sauté until peppers and onions are tender. Slice two of the garlic cloves, then add to ingredients in the pan. Sauté about 1 minute. Add tomatoes and oregano. Cook lightly until reduced and the sauce is thick.
Remove from heat but keep warm. Season with champagne vinegar and espelette. Salt and pepper to taste.
Brush bread with 2 tablespoons olive oil. Toast one side of bread under a broiler or in a skillet, until golden brown. Slice in half the remaining garlic clove, then rub on the bread on toasted sides.
In a large pan, heat butter until bubbling but still golden. Add eggs, then season with pepper and salt to taste. Cook eggs with melted butter and until yolk is thick but soft. Divide the pepper sauce on the bread slices. Top the break slices with the eggs, and add grated cheese on top to taste.
Summer Harvest Veggie Grill
This is a super healthy mix of all kinds of veggies – grilled perfectly for an awesome summer taste.
1 cup zucchini, 1/2-inch slices
1 cup broccoli floret, chopped into small pieces
1 cup cauliflower, chopped into small pieces
1 medium onion, sliced into rings
1 cup small mushrooms
10 -15 green beans
1/2 cup carrots, cut lengthwise
1 red pepper, sliced long
2 tablespoons garlic, minced
1/2 teaspoon pepper
1/2 teaspoon seasoning salt
1/4 cup olive oil
Mix all ingredients in a large bowl or better yet. Stir to ensure the vegetables are evenly coated with seasonings. To let the flavors meld, chill for about 1 hour. Place on grill, turning frequently, until veggies are done to your liking. Bear in mind some veggies will cook faster than others. Some vegetables should be removed sooner than others. Drizzle with olive oil and vinegar, and enjoy!
About the Author
This is a guest post by Mark Lynch. Mark recommends reading more about healthy and delicious recipes on Chefs.edu.