Great Groceries Recipe Archive-May 2001

Grilled Mixed Peppers and Onions
Great side to any grilled entree and very simple to make.

  
1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
 3 Tbls. olive oil
 1/2 tsp. salt
 1/2 tsp. freshly ground black pepper

Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white 
and red onion slices, passing the skewer through each layer; skewer the green, 
red, orange and yellow peppers. Place the skewered vegetable, olive oil, salt 
and pepper in a shallow bowl and turn the vegetables until they are coated.

Place vegetables on grill and cook until lightly charred, 6-8 minutes per side. 
Transfer vegetables to a cutting board. Cut peppers into 1/2 inch thick slices 
and remove skewers from onions. Transfer vegetables to a serving platter. 
Serves 4.

Eggplant, Zucchini and Parmesan Tortino
Summer flavors abound in this one-dish meal!

3/4 cup plus 2 Tbls. olive oil
1 lb. Spanish onions, peeled and cut into 1/4-inch slices
Salt and freshly ground pepper
1 lb. eggplant, peeled and quartered lengthwise, then cut into 1/4-inch slices
1/2 lb. zucchini, washed and sliced into 1/4-inch rounds
1/2 lb. yellow summer squash, washed and sliced into 1/4-inch rounds
5 large eggs
2 Tbls. balsamic vinegar
1 cup heavy cream
1/2 cup grated Parmesan cheese

Preheat the oven to 325û. Heat 1/4 cup of the olive oil in a large skillet and cook onions over medium-high heat until very tender, 5 to 6 minutes. Season with salt and pepper and put into a large mixing bowl.

Using another 1/4 cup of the olive oil, saute the eggplant, zucchini and yellow squash over high heat until tender, 6 to 8 minutes. Add to the onions. In a medium bowl, whisk together the eggs, 1/4 cup of oil, vinegar, cream and half the Parmesan. Pour this over the vegetables and mix gently.

Use the remaining 2 Tbls. olive oil to oil a 2-inch-deep 2-quart baking dish. Pour in the vegetable mixture. Cover with foil and bake for 45 minutes. Remove foil and sprinkle with the remaining Parmesan. Bake for an additional 15 minutes. Run under the broiler briefly to brown lightly. Allow to rest half an hour, then slice into squares to serve. May be made the day before and reheated. If desired, serve with a marinara sauce for main course dish. Serves 6. Note: a lighter version may be made by using slightly less oil, cut eggs to 3, and substitute evaporated skim milk for heavy cream.

Easy, Elegant Fruit Dip
This is so simple to make and your guests will love it!

1/2 cup crushed strawberries
1/4 cup finely chopped walnuts or pecans
1/4 cup dark brown sugar
1/3 cup Grand Marnier liqueur or 1/4 cup orange juice
1 (8 oz.) package cream cheese, softened
1 cup sour cream

Reserve 1 tablespoon each of the strawberries and nuts for garnish. In a small bowl, mix remaining strawberries, brown sugar and liqueur. Set aside. Blend cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in remaining nuts. Mound reserved strawberries in the center and ring with reserved nuts. Cover and chill.

Serve with chocolate wafers, lemon crackers, graham crackers, bananas or ladyfingers. Makes 3 1/2 cups.