walking and cooking

Tomorrow is going to be a busy day for yours truly. First off, my sister and niece, Sloane and Raina, along with Marissa and I, are going to get up at the crack of dawn and drive to Tempe to participate in Pat’s Run. Pat’s Run honors American Hero, Pat Tillman and benefits The Pat Tillman Foundation which raises funds benefiting Tillman Military Scholars. If you don’t already know Pat Tillman’s story, you really need to learn about him!

After the run, (in all honesty, we are walking, but walking fast!) Marissa and I will race home, pack up, and get ourselves to Berridge Nurseries on Camelback and 46th Streets for the Art in the Garden event that I will be cooking at, beginning at noon.  This is the recipe I’ll be making, I realize it may look a bit intimidating with 25+ ingredients, but the majority of those are vegetables, herbs, and olive oil, so give it a whirl. I hope you’ll stop by the event and say “hello”.

Mediterranean Grilled Chopped Vegetables and Herbed Chèvre Crostini

Grilled Vegetables
1/2 cup olive oil, plus additional for oiling the grill rack or grill pan
1/4 cup balsamic vinegar
10 fresh large basil leaves, cut into a chiffonade
3 garlic cloves, peeled and minced
Salt and freshly ground black pepper
2 zucchini, cut on diagonal into 1/2-inch slices lengthwise
2 yellow squash, cut on diagonal into 1/2-inch slices lengthwise
1 red onion, peeled and cut into 1/2-inch-thick rounds
1 red bell pepper, cored, seeded, and cut into 2-inch strips
1 yellow or orange bell pepper, cored, seeded, and cut into 2-inch strips
1/4 cup oil-packed sun-dried tomatoes; drained, patted dry and diced
2 ripe tomatoes; cored, seeded, and diced
Herbed Balsamic Vinaigrette
3 tablespoons balsamic vinegar
Juice and finely grated zest of 1/2 lemon
2 tablespoons minced mixed fresh basil, parsley, and thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons canola oil
Herbed Chèvre
1/4 cup finely minced mixed fresh herbs; thyme, rosemary, parsley, and dill
1 tablespoon freshly ground black pepper
8 to 11-ounce log of chèvre (soft mild goat cheese)
Crostini
1 baguette
1/4 cup olive oil
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon freshly ground black pepper
Salt, to taste

Grilled Vegetables: Brush the grill grates or grill pan lightly with the olive oil. Heat to high.

Whisk together the olive oil, vinegar, basil, garlic, and a few pinches of salt and pepper in a large bowl until well blended. Toss the zucchini, yellow squash, onion, and bell peppers, in the olive oil mixture.

Place the vegetables on a hot grill or grill pan and cook 3 to 4 minutes per side until crisp-tender.

Chop vegetables and place them in a serving bowl. Mix in sun-dried and fresh tomatoes and season with salt and pepper and set aside.

Herbed Balsamic Vinaigrette: Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.

Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated.  Set aside.

Herbed Chèvre: Mix the herbs and pepper together on a plate. Roll the chèvre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill for 1 to 2 hours.  Remove the log from the refrigerator and unwrap it. Cut into thin slices with dental floss.

Crostini: Preheat the oven to 400 degrees.  Slice the bread on a slight angle into 1/4-inch-thick slices and place it on a baking sheet in a single layer.

Mix together the olive oil, butter, parsley, dill, and pepper in a small bowl.  Brush one side of each piece of bread and sprinkle lightly with the salt. Toast in preheated oven for 10 to 12 minutes, until golden brown.

Drizzle the vegetables with the vinaigrette and either place the bowl out for guests to help themselves, or make each individual crostini by placing a slice of chèvre on each toast and topping with the vegetables.

If leaving the vegetables in the bowl for your guests to assemble on their own; Place the bowl in the center of a large platter and then place a slice of chèvre on each toast and ring the platter with the crostini. Garnish the entire platter with parsley and basil sprigs, and season with salt and pepper.  Place small forks with the vegetables and allow guests to top their own crostini with the vegetables as desired.

Makes about 30 crostini

(Any remaining chopped vegetables are wonderful added to freshly cooked pasta.)