Thursday, August 13, 2009

Fairly Quick Zucchini

Been meaning to make this for a while. Its just a really simple way to eat a lot more zucchini.

Take a medium to small zucchini, cut the ends off. Take a vegetable peeler and peel off lengthwise layers of the zucc. Don't worry if some pieces break or are half or whatever, so long as they're roughly even in thickness.
Heat some olive oil in a small skillet. Add the zucchini, and toss to coat in oil. Season to taste. As pieces of zucchini get tender, remove them to a plate or bowl. When it's all done, grate up some parmesan and toss on tovep. Enjoy!

Grilled Marinated Veggies

Grilled veggies are great to have in the fridge. They are easy to bring out when you have people over, easy to snack on, and pretty healthy. Also, its quick to make up a bunch for the week.

Here's what I did the first time around:
veggies cut into 1/2" slices. (used 1 onion, 1 green pepper, 1 red pepper, 2 zucchinis, 1 carrot the first time around)
half olive oil / half balsamic vinegar. salt & pepper

In a shallow tray, lay the veggies out in flat layers, salting and peppering each layer lightly. Mix the olive oil and balsamic til emulsified. Pour over the veggies, stirring them around slightly to get everything touching it. Let sit for at least a half hour, preferably more. Stir around every so often to make sure things are getting the marinade.

When ready to grill, turn your grill on high to med-high. Lay the veggies our in a single layer, until nice and done on each side. Put back in the marinade when done. I liked to cook vegetables with similar cooking times together Like onions with peppers, zucchini with carrots. Also, might be handy to use a nifty grill pan if you have one. Our grill is gas with odd grates that are filled in directly over the burner, so it made it really easy for the small veggies like carrots.

Anyway! Enjoy quick munching :D

Next time, I may use the giant squash from my parents' neighbor. And maybe eggplant. And red peppers were cheap so I have a few of those to use :D Oh and maybe chop a clove or two of garlic for the marinade.


I've got a few things to update, just been lazy for the most part. Or making the same things over and over (eggs, i'm lookin at you).
Anywho. Panzanella is a rustic bread sort of salad. Its almost a mix between like stuffing and pasta? I don't quite know how to describe it. But its delicious!

For one large serving or two small ones:
1 slice nearly stale, extra thick bread or rustic italian (so i used this cherry blossom bread from nijiya. probably would have worked better with a french or italian sort), cut into 1 inch cubes
1 medium to large tomato (from my parents' garden!), peeled and roughly chopped
1/8 of a medium onion, roughly chopped
1 huge or 2 medium cloves garlic, roughly chopped
olive oil
apple cider vinegar
handful of basil (parents' garden!)

1. In a decent sized skillet, toss in the bread cubes, drizzle with olive oil, season lightly with S+P, and toss about until browned. Alternatively could probably be done in the broiler or oven. Its basically making croutons :D Set aside when browned.
2. Add the onion to the same skillet, with a bit more olive oil if necessary. Wait til half translucent and add the garlic. When its all translucent, throw in the tomato and any juices that accumulated. Season to taste with S+P and ACV.
3. Remove from heat, toss in bread cubes and tear basil over the top. Serve!