Grilled Vegetable Platter
Have fun with this platter, grilling vegetables in batches and adding your favourites to the mix. Serve with Chimichurri Verde.
Have fun with this platter, grilling vegetables in batches and adding your favourites to the mix. Serve with Chimichurri Verde.
This makes enough for both the flank steak and pizza recipes, plus extra for other easy meals. Try the vegetables tossed with pasta, in sandwiches or on burgers.
This colourful chunky salad tastes best when made a day ahead to allow the flavours to really penetrate the vegetables.
This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally delicious served at room temperature. Make this dish your own by adjusting the amount of each vegetable to your liking, such as adding more beets and using fewer parsnips. You need 12 cups prepared raw vegetables for six people.
This is a wonderful late summer or early fall recipe using fresh vegetables and berries, with the added touch of our local dark rum and truly Canadian maple syrup. You can vary the vegetables depending on what is available at the time, just use about a half pound of vegetables per person. Also, we like the tarragon, but a combination of fresh herbs could be used with the vegetables. This recipe will serve 6 ? 8 people. Easy to prepare,it is fancy enough for company but simple enough and quick enough for a family supper. Because the vegetables and roast cook together and the sauce it quick, it can be cooking while you enjoy your company. Begin by preparing the pork and vegetables and then while they are cooking, prepare the barbeque sauce.
Succulent seafood and garden-fresh vegetables make an easy summer grill.
An excellent side dish, this vegetable casserole is wonderful with grilled lamb chops and herbed rolls. Fresh plum tart makes a fine dessert.
Serve these vegetable samosa–inspired appetizers with plain Balkan-style yogurt mixed with chopped fresh coriander, salt and pepper for dipping.
Pete's Frootique of Bedford, N.S., in the greater Halifax area, is the brainchild of Pete Luckett, Canada's popular TV fruit-and-vegetable expert. As well as fresh produce, the large store includes a juice bar, a butcher, a specialty British food shop and European deli and lunch counters. Many meals-to-go can be ordered from the deli counter and some of the favourites are shepherd's pie, Greek spinach pie and this vegetable "lasagna," which includes no noodles but layers of tasty oven-roasted vegetables. You can, of course, add lasagna noodles if you wish or a layer of other roasted vegetables, such as red peppers.
Use what is fresh and available from the garden in this traditional vegetable stew called ciambotta. Many recipes also call for eggplant, but in my family it's always made with vegetable marrow. Use whatever summer squash you have and serve with crusty bread to soak up the juices.
