I love grilling fresh summer vegetables. One of my recent favorites is grilled shallots. Grilling brings out the sweetness in these normally mild, onion-like root vegetable. Grilled tomatoes and grilled corn are also two of my favorites vegetables on the barbie. Here, I tossed them all together.
Grilling tomatoes and shallots: First, peel the shallots and chop them in halves. Toss shallots and cherry tomatoes in olive oil and either dried herbs or sprigs of fresh herbs, such as oregano, thyme or rosemary. To grill them, we have a grill wok that is great for small vegetables. But if you don’t have one of those, you can use tin foil. Grill for a few minutes, until browning and juicy.
Grilled corn: Pull back the leaves (without cutting them off), tears out the strings, then soaks them for an hour in water. Then grill them straight on the grill. Grill them for about 15 minutes, turning it every few minutes.
For more information on grilling vegetables, check out this article on grilling techniques and for recipes, check out 20 ways to grill fruits and vegetables, both from Vegetarian Times.
Merging the flavors of heirloom tomatoes with nectarine is something I did not think of on my own. My latest edition of Vegetarian Times featured this recipe. It is delicious. As an added bonus, there’s no cooking required, which makes it an ideal summer dish.
The dressing is a mix of olive oil, orange juice, sherry vinegar, maple syrup, vegetarian Worcestershire sauce and fresh mint and basil leaves.
This is another super easy way to cook your summer vegetables. The recipe is from the cookbook, Color Me Vegan, which you’ve probably noticed that I love.
Chop the squash and cherry tomatoes, rubbed them in oil, garlic and fresh herbs (basil, thyme and cilantro or parsley) and top them with a mixture of pine nuts and nutritional yeast. Then bake them. It’s just that easy.
Tags: Squash, Tomatoes
Why is tomato soup is associated with the winter? Tomatoes are the tastiest in the summer when I get them from local farmers.
So tasty, that I’ve made this summer tomato soup twice this week. Twice.
The recipe is from the latest issue of Vegetarian Times (July/August). It’s surprisingly easy to make, especially now that I’ve learned the easiest way to blanch tomatoes. (Make an “x” on the bottom, boil some water, then pour it over the tomatoes. Let it sit for 5 minutes, run under cool water and the skins come right off).
You are supposed to puree it in an immersion blender but I don’t have one. I tried the regular blender… but it was still hot so ended up exploding out of the blender. That only happened the first time. The second time I learned my lesson and just left it chunky. Still delicious.
It was the night before my birthday. Matt had just left for NYC for a conference, but earlier this weekend he had marinated and grilled tempeh. I’m already in birthday mode and not in the mood to cook.
- Tortilla chips
- About 1/2 block of tempeh, marinated and grilled, then smashed
- Tomato, chopped
Steps: Mix the smashed tempeh in a bowl with hummus. Spread on top of the chips, then top with tomato and salsa. So good I didn’t realize easy, vegan indulgence could be that easy.
I love Tempeh. People in Asia – particularly Indonesia – have been eating tempeh for hundreds of years. It comes from soybeans mixed with another grain like barley or rice and is super high in protein. You can make it at home, but I probably never will, so we buy it packaged:
There are many different ways to cook and prepare tempeh. One night this week, Matt grated two packages of tempeh using a hand grater and put it in a spaghetti sauce. Here it is grated (aka “ground”) and sautéing with garlic and onion:
This was a dish that Matt put together on his known, so I can’t link to a recipe because it is in his head. But some of the other ingredients in the sauce were:
- 1 can of crushed tomatoes
- 1 tbs tomato paste
- black olives, chopped
- roasted red pepper, chopped
- Italian seasoning
- nutritional yeast to sprinkle on top
It was enough for two dinners and two lunches. Perfect!