The Vegetarian Grill -- 2 Recipes

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* Exported from MasterCook *

 

Minestrone with Grilled Vegetables

 

Recipe By :The Vegetarian Grill, Andrea Chesman, pg 81

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra virgin olive oil

1 bulb garlic -- papery peel removed

2 pounds tomatoes -- halved

1 red bell pepper -- halved

1 green bell pepper -- halved

1 onion -- halved

1 medium zucchini -- quartered lengthwise

1 carrot -- quartered lengthwise

4 ounces green beans -- trimmed

4 cups vegetable stock

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

1/2 cup small pasta shapes

(such as ditalini, orzo or tubettini)

1 1/2 cups cooked cannellini beans

---or 1 15 oz can, drained

salt & pepper

1/4 cup Pesto -- (pg 282)

 

Prepare a medium-hot fire in the grill.

 

Brush the oil on the garlic bulb, tomatoes, peppers, onion, zucchini, carrot,

and green beans.

 

Grill the garlic until softened and the cloves easily pop out of their skins,

about 20 minutes. Grill the vegetables, turning occasionally, until tender and

grill-marked, 10 to 15 minutes for the tomatoes, peppers, and onion; abut 5

minutes for the zucchini, carrot, and green beans. Remove the vegetables from

the grill as they are done.

 

Pop the garlic cloves out of their skins and blend with half the tomatoes to

make a puree. Chop or dice the peppers, onion, zucchini, carrot, and green

beans.

 

Combine the garlic-tomato puree and chopped vegetables in a soup pot. Add the

stock, tomato paste, thyme, oregano, and bay leaves. Bring to a boil and let

simmer until the flavors have blended, about 20 to 30 minutes. Return to a boil

and stir in the pasta and beans. Cook until the pasta is tender, about 15

minutes. Remove the bay leaves. Season to taste with salt & pepper.

 

To serve, ladle the soup into bowls and swirl a little pesto into each serving.

(The soup will thicken as it stands and may need to be thinned with additional

broth or water before reheating. If you do need to thin it, taste and adjust

the seasonings before serving.)

 

 

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Per serving: 254 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g

Protein; 32g Carbohydrate; 2mg Cholesterol; 1126mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pesto

 

Recipe By :The Vegetarian Grill, Andrea Chesman, pg 282

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups tightly packed fresh basil leaves

2 cloves garlic

3 tablespoons pine nuts

1/4 cup extra virgin olive oil

3 tablespoons grated Parmesan cheese

salt & black pepper

 

Combine the basil, garlic, and pine nuts in a food processor fitted with a steel

blade. Process until finely chopped. With the motor running, slowly pour in

the olive oil and continue to process until you have a paste. Add the Parmesan

and salt & pepper to taste and pulse to combine.

 

Let stand for at least 20 minutes before serving to allow the flavors to

develop. Store airtight in the refrigerator for up to 1 week.

 

 

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Per serving: 117 Calories (kcal); 12g Total Fat; (89% calories from fat); 2g

Protein; 1g Carbohydrate; 2mg Cholesterol; 47mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0