LATE SUMMER TIME IN SOUTHERN CALIFORNIA IS TOMATO TIME!
here are some wonderful ideas and tips for Great VEGAN al fresco dining
Marinated zucchini-summer squash
if the skins are tough, then by all means peel, otherwise, top and tail then slice 1/4 inch thick and saute in a little olive oil.
Cooking in batches approx 2 mins per side until lightly cooked.
lay in serving dish and cover with chopped fresh herbs ( of choice: rosemary, thyme, oregano, sage), minced garlic and red wine vinegar to taste.
Cover and allow to steep at room temp for 1 hour or more before serving.
Variations use the same method for ripe bell peppers and Asian eggplants, may also add crushed black pepper and capers to the marinade. or a combination of everything sort of a ratatouille.
Roasted bell peppers Marinated with capers and olives
Roast the whole peppers over gas or fire flame, until blackened, then place in a plastic bag and allow to steam/cool for 30 mins.
Carefully remove the skin and the stem and seeds and cut into bite sized slices.
Add chopped pitted olives, washed and drained capers, fresh parsley and thyme.
Marinate in a lemon olive oil dressing 1 part lemon juice, the zest of lemons, 1 part olive oil, 1tsp Dijon mustard, covered for 2 hours at least at room temp.
Sauces and salsas to serve with fresh cooked pasta or gnocchi
These are lively and refreshing additions to Summer menus:
Chopped whole ripe tomatoes, minced garlic minced basil and parsley with red wine vinegar and olive oil..wonderful served with fresh mozzarella.
Boiled new potatoes, lemon zest, minced garlic, cooked green beans, chopped pitted olives, chopped washed and rained capers, minced parsley, minced mint a lemon dressing as for the roasted peppers
Sauteed eggplant & red onions, garlic with lemon zest and dulse or kombu (sea vegetables, refresh the kombu in cold water for 20 mins before draining and chopping), olive oil, raw minced ripe bell pepper, minced celery red wine vinegar to taste. Chopped black olives or whole cured Kalamata olives
Cooked and drained chickpeas (or any cooked bean), sauteed fresh breadcrumbs, kombu or dulse sea vegetables (see previous recipe), sliced celery or fennel bulb, cherry tomatoes, minced parsley, lemon zest. lemon juice olive oil, crushed red pepper flakes
Try any of the above combinations but heat the dressing then add to the cooked pasta and vegetables and serve immediately
Broccoli or kale ( previously blanched in boiling salted water with 1/2 tsp baking soda), rinsed and dried...sauteed with red pepper flakes and garlic, with cherry tomatoes, fresh breadcrumbs and capers, finish with balsamic vinegar
Mushrooms sauteed with harissa (Tunisian red chili paste) or red chili flakes, with lots of fresh garlic minced, add white wine or apple juice then gently add chopped red onion or scallions, chopped celery and fresh parsley leaves, serve immediately
Vegan Eggplant a la Involtini with garlic and parsley
For this you will need Italian or globe Eggplants and they should be firm like an apple.
Cut each eggplant (remove the stalk) into 1/4 inch slices, place in a colander and sprinkle with sea salt and allow to stand at room temp for 1 hour.
Rinse in fresh water and pat dry.
Make a paste of
1 cup minced parsley
1/2 cup pitted olives
1-2 tsp rinsed and drained capers
dulse or kombu (2 inches, washed and soaked kombu, 2 tbsp dulse flakes )
Spread the slices of eggplant with this paste and roll up, secure with a wooden tooth pick.
Place on a cookie sheet and drizzle with olive oil and bake in a preheated 375f oven middle shelf for 25-30 mins until golden brown..serve immediately with crusty bread & halves of lemon..warn your guest about the toothpicks.
Roasted tomatoes with garlic and olives
simplicity itself:
halve and remove any seeds from fresh ripe Roma or large beef steak/salad tomatoes, do not use cherry tomatoes, and put on an oiled cookie sheet, cut side up.
Drizzle with olive oil and sprinkle with any fresh rosemary or thyme.
Bake in preheated 400f oven for 20-25 mins until lightly golden and very juicy.
Remove from oven and sprinkle with more fresh herbs, balsamic vinegar or lemon juice and chopped pitted olives. serve immediately with more olive oil & good breads.
Sprinkle with sea salt and crushed black pepper.
Variations
For Vegetarian..add cooked eggs and or fresh cheeses to any of these recipes
For meat eaters...really?
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