Fall Vegetable Recipes

Byyogiwan

I think I may have to slow down a little. This is supposed to be side-light hobby where I can comment on things going on that I think are interesting. But I am finding some terrific sources for information that are interesting and worthy of comment. From this, I could write an article daily but I really don’t want to put in that much time.

I will try to continue with a recipe most every week as several people have commented that they like them. Otherwise, perhaps any of you who happen to run across some of my posts could send me some suggestions on topics that would be of interest to you. I will research those topics and comment or provide opinions.

The posts do have a pop up sign up form (which you can ignore, as most have so far) that will get you on a very small email list to receive copies of my posts. I would love to get this list up to 20 or 30 as then I would know some people are perhaps marginally interested.

Roasted Zucchini With Pesto

 Ingredients

 

  • 2 Zucchini, chopped into 1 inch chunks
  • 3 Garlic Cloves, minced
  • Extra-virgin Olive Oil
  • 2 tbsp Pesto
  • Oregano
  • Sea Salt
  • Pepper

Directions

Preheat oven to 450°F. Mix olive oil, pesto, oregano, garlic, sea salt and pepper in a small bowl. Coat each chunk of zucchini in the mixture and spread out on a baking sheet. Roast till browning (about 6 minutes) and then flip the zucchini pieces over and let roast for another 7 or so minutes until they are tender. Serve warm with other delicious sides.

Note: This can be done on the grill using a cast iron grill pan and follow the same general directions.

Grilled Corn with Anaheim-Lime Butter

Ingredients

 

  • 4 ears fresh corn
  • 2 tbsp butter, softened
  • 1/4 tsp freshly grated lime zest
  • 1 tsp fresh squeezed lime juice
  • 1/2 tsp minced Anaheim Pepper
  • 2 Garlic cloves, minced
  • Salt to taste
  • Pepper

Directions

Preheat grill to high. Remove cornhusks and wrap the corn in foil then place them on the grill to cook for 10 minutes (turn them often). As the corn cools mix up the butter, lime zest, limejuice, Anaheim pepper, garlic, salt and pepper in a small bowl.

Coat each piece of corn with the butter topping. Take in the sunrays and enjoy your meal.

Note: If you like your corn infused throughout with butter, then add the butter to the corn and then wrap tightly with foil.

Grilled Eggplant Panini

 

Ingredients

  • 1 Eggplant (1/2-inch by 1 inch slices)
  • 1 Tomato
  • 2 tbsp Fresh Basil, chopped
  • 1 tbsp Fresh Oregano, chopped
  • 2 Garlic Clove, minced
  • 8 slices of bread
  • 8 slices fresh mozzarella cheese
  • 4 thin slices red onion
  • Hummus
  • Butter
  • Extra-Virgin Olive Oil
  • Pepper
  • Salt

 

Directions

Preheat grill to medium-high. Sprinkle salt over the cut eggplant and let sit. Mix olive oil, garlic, basil, oregano, salt and pepper together in a small dish. Dip each side of the eggplant into the mixture and place on grill. Grill for about 6 minutes on each side, until tender. Meanwhile spread a thin layer of butter on one side of each piece of bread and spread a layer of hummus on the other side. Place onions into hummus and then put the eggplant over top the onions. Add thin tomato slices and top with mozzarella cheese. Put the sandwich into a Panini press and let cook till golden brown (2-5 minutes). Enjoy this meal, it might be sloppy, but it will be delicious!

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