Recipeslut

Thank you thank you to the hoes in Goshen for the introduction of the grill basket to my life! That was one delicious meal, girls! This veggie dish was a part of that meal and is terrific for a hefty and satisfying side to grilled tofu. At home, I like to pair it with Herby Grilled Chicken and some crusty bread. Serves 4 as a side dish.

You will need a grill basket for this.
1 m. butternut squash
1 m. zucchini
1 m. summer squash
2 lg. bell peppers
1 lg. onion
1 sm. eggplant
~ 2 tsp fresh basil, chopped
~ 2 tsp fresh thyme
S&P and EVOO

Cut all vegetables into cubes of similar size except for bell peppers, keeping butternut squash separate. Bell pepper pieces should be larger because they will cook faster. Butternut squash takes longer to cook, so keep it separate. All other veggies can be tossed into the same bowl. Sprinkle most of the fresh herbs onto the mixed veggies bowl, splash with EVOO and season with S&P. Mix it all together. I find that if I use my hand to mix, it mixes better but a wooden spoon is fine too. Take the rest of the herbs. some EVOO and S&PO and repeat with the butternut. Put the butternut on the grill first (in a grill basket), grill with cover on for about 10 minutes, stirring every 2-3 minutes. Then add the rest of the veggies and grill for 15 more minutes, stirring every 2-3 minutes.

1 pound broccoli
¼ cup lemon juice
1 teaspoon olive oil

Trim broccoli stems and cut them into ½ inch slices. Steam for 5 minutes. Drain well; toss with lemon juice, oil and season with S&P.

Serves 4

1/2 pound kasseri cheese, sliced 1/2-inch thick (use feta as alternative)
1 cup flour
1/4 cup olive oil
Freshly ground pepper
1/4 cup chopped parsley leaves
Lemon wedges, for garnish

Dredge the cheese slices in flour, tap off any excess. Chill while oil heats. In a large non-stick skillet, heat oil over high heat, add the cheese slices and saute until golden brown on all sides, about 1 1/2 minutes on each side. Keep warm in oven while finishing next batches. Transfer cheese to platter, season with pepper, sprinkle with parsley, and finish with squeeze of lemon.

1/2 cup chopped Kalamata or other brine-cured black olives
1 1/2 pounds zucchini (about 3 large)
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons coarsely chopped fresh mint leaves
1 tablespoon fresh lemon juice

Prepare grill.
Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper, to taste. Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy-ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.

1 white potato
2 tablespoons milk
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon chopped parsley leaves
Salt
Freshly ground black pepper

In a small pot over high heat, bring water to a boil. Chop the potato into 3 or 4 pieces. Boil the potato for about 10 minutes, or until it is fork tender. Drain the potato and return it to the pan. Add the milk, butter, garlic powder, and parsley. Mix all together until desired texture is reached. Season, to taste, with salt and pepper.

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Ingredients
1 1/2 pounds parsnips (about 9 medium), peeled
1 small white onion (about 2 ounces)
1 large egg, beaten lightly
1/8 teaspoon cayenne
Pinch freshly grated nutmeg
1/8 teaspoon freshly ground pepper
1/2 teaspoon coarse salt
1/4 cup all-purpose flour
1/4 cup olive oil
1 tablespoon unsalted butter

Directions
In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.

Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.

In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.

Adapted from the Union Square Cafe

1 can chickpeas, drained and rinshed
teaspoon dried mint
1 tablespoon cider vinegar
1 small tomato, seeded and diced
2 tablespoons olive oil
Salt and pepper, to taste
1/2 red onion, thinly sliced
1 clove garlic, minced

In medium bowl combine chickpeas, tomato, onion, garlic and mint. Add vinegar and olive oil. Toss to coat. Season with salt and pepper. Chill and serve.