Subject: Grilled Vegetable Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 25 2002 - 10:24:43 EDT
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FOOD FUNNY
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Shannon Grant writes, "I found this in a batch of 'doctors caring for
patients stories' I was emailed:
I was caring for a woman from Kentucky and asked, "So how's your
breakfast this morning?"
"It's very good, except for the Kentucky Jelly. I can't seem to get
used to the taste," the patient replied. I then asked to see the
jelly and the woman produced a foil packet labeled "KY Jelly."
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TODAY'S RECIPE
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Grilling fresh vegetables not only brings out their natural sweetness,
but gives them a lovely smoky flavor as well. Combined with this
unique dressing, they make a tasty and nutritious salad.
Grilled Vegetable Salad
1 large fennel (anise) bulb
1 large Japanese eggplant
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 cup (250 ml) finely chopped tomatoes
For the dressing:
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) fresh orange juice
1 Tbs (15 ml) red wine or balsamic vinegar
1 Tbs (15 ml) finely chopped fresh mint leaves
1/2 tsp (2 ml) grated fresh ginger
Salt and freshly ground pepper to taste
Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core
intact to hold the slices together. Cut the eggplant into 1/2-inch (1
cm) slices. Combine the fennel, eggplant, olive oil, salt, and pepper
in a bowl and toss to coat the vegetables with the oil. Grill the
fennel over hot coals for about 5 minutes on each side, and the
eggplant for about 3 minutes on each side. Remove from the grill and
chop into 1/2-inch dice, discarding the core of the fennel bulb.
Combine the chopped fennel, eggplant, and tomato in a serving bowl.
Whisk together the ingredients for the dressing and toss with the
vegetables. Serve warm or chilled. Serves 4 to 6.
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