I have always been a fan of vegetables. Ethnic cuisines–Mexican, Sicilian and French–give vegetables new interest and a great boost in flavor.
These vegetable recipes utilize popular garden vegetables, as well as fruits commonly considered vegetables–red peppers, tomatoes, eggplant, zucchini. Although they are available year-round in produce sections, they are at their prime in late summer and early fall. Even if they don’t grow in your own gardens, their price point is reasonable at farmer’s markets.
These robust vegetable dishes, all do-aheads, work together in a vegetable buffet with a selection of cheeses, salad of mixed greens and warm crusty bread; each one also pairs well with grilled or roasted fish or meats.
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Typically, caponata does not contain red pepper, but the pepper’s sweetness works so well with the sweet onion that much less sugar is required in the recipe. Serve the caponata as a side dish with lamb, beef, chicken or cold cuts.
SICILIAN CAPONATA WITH FRESH BASIL
Preparation time: 45 minutes
Cooking time: 9-10 minutes
Yield: 8 servings
1 large eggplant, peeled (optional), cut into 1-inch dice (about 5 1/2 cups)
2 teaspoons salt
2 tablespoons olive oil
1 tablespoon minced garlic
1 sweet onion, cut into 1/2-inch dice (about 2 cups)
1 large red pepper, cut into 1/2-inch dice
2 ribs celery, strings removed with vegetable peeler, cut into 1/2-inch slices (about 1 cup)
1/4 cup each: red wine vinegar, water, torn basil leaves
4 green cracked olives, flesh cut in small dice
3 tablespoons each: drained capers, tomato paste
Red pepper flakes to taste
1. Put eggplant in colander. Toss with 1 teaspoon salt. Place in sink; weigh down eggplant with heavy object for 30 minutes. Rinse eggplant with cold water; blot dry in cloth towel.
2. Heat oil in 12-inch, non-stick skillet over medium heat. When hot, add garlic and onion. Cook until softened, about 4 minutes, stirring often. Add 1 teaspoon salt, eggplant, red pepper and celery. Stir well. Cook over medium-high heat until eggplant just starts to soften, about 5 minutes, stirring often.
3. Meanwhile, combine remaining ingredients in small bowl. Add to skillet. Stir well. Heat through. Remove from heat. Adjust seasoning. Can be made ahead and refrigerated up to 5 days. Serve chilled, room temperature or warm.
Nutritional information (per serving): 75 calories, 10 g carbohydrates, 2 g protein, 4 g fat, 0 mg cholesterol, 705 mg sodium.
Nutritional analysis by Jodie Shield
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Canned chipotle peppers (hot chili peppers) add the heat and smoky flavor to this dish.
MEXICAN ZUCCHINI IN TORTILLAS
Preparation time: 40 minutes
Baking time: 30 minutes
Yield: 6 servings
1 tablespoon olive oil
4 slender zucchini, thinly sliced (about 4 cups)
1 small onion, thinly sliced
1 teaspoon minced garlic
3/4 teaspoon salt
3/4 cup tomato sauce
1/2 chipotle pepper, minced
1/3 cup cilantro leaves, minced
3 ounces chihuahua or Monterey Jack cheese, chopped
For serving, warmed flour or corn tortillas, shredded cheese (optional), light sour cream (optional)
1. Set rack in center of oven; heat oven to 375 degrees. Set aside shallow, 6-cup capacity baking dish.
2. Heat oil in 12-inch, non-stick skillet over medium-high heat. When hot, add zucchini, onion, garlic and salt. Stir well. Cook until mixture is hot but not limp, about 4 minutes, stirring often. Remove from heat.
3. Combine tomato sauce, pepper and cilantro in small bowl. Add to skillet. Toss until well mixed. Transfer to reserved baking dish. Sprinkle surface with cheese. Can be made ahead to this point and refrigerated overnight.
4. Bake until cheese is browned and juices bubbling, about 30 minutes. Serve hot wrapped in tortillas.
Nutritional information (per serving): 101 calories, 6 g carbohydrates, 5 g protein, 7 g fat, 15 mg cholesterol, 530 mg sodium.
Nutritional analysis by Jodie Shield
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Slightly warming the tomatoes boosts their flavor.
TOMATOES PROVENCAL
Preparation time: 30 minutes
Cooking time: 6 minutes
Yield: 4 servings
Tomatoes:
3 firm large tomatoes, cut into 1/3-inch slices
3 tablespoons extra-virgin olive oil
1/4 cup basil leaves
1/4 teaspoon each: sugar, salt, pepper
Bread crumbs:
1/2 tablespoon oil
1 small clove garlic, minced
1/3 cup fresh bread crumbs
Pinch salt
1. Put rack in center of oven; heat oven to 400 degrees. Set aside shallow gratin dish just large enough to hold overlapping slices.
2. For tomatoes, arrange slices in single layer on work surface. Mix remaining ingredients in small food processor or blender until basil is minced. Spoon a drop on each slice. Use finger to spread over each slice. Arrange slightly overlapping in gratin dish.
3. Bake until just warmed through, about 6 minutes. Can be served immediately or at room temperature or can be made a day ahead and refrigerated. Let come to room temperature before serving.
4. For crumbs, heat oil in small, non-stick skillet over medium-high heat. When hot, add all ingredients. Cook until crumbs are brown and crispy, about 3 minutes. Store cooled crumbs at room temperature, wrapped airtight.
5. To serve, sprinkle tomato slices with crumbs. Serve immediately.
Nutritional information (per serving): 143 calories, 8 g carbohydrates, 2 g protein, 12 g fat, 0 mg cholesterol, 195 mg sodium.
Nutritional analysis by Jodie Shield
