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June 2008 Issue
by Ronda L. Halpin and Victoria Smith
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Summer is a great time to be a vegetarian. Fresh produce and the wide variety of options available to us means you don't have to feel like you are somehow not enjoying life unless there's a meat-based entrée on your table. In the spirit of the season, we're bringing you a couple great summer recipes that are perfect for both your vegetarian and non-vegetarian friends. Enjoy!


Grilled Tomatoes with Bruschetta

  • 1 loaf Italian bread
  • 4 large ripe tomatoes
  • 1/2 teaspoon dried marjoram leaves
  • Salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon soft brown sugar
  • 1 clove garlic, cut in half
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/2 cup chopped, marinated artichokes
  1. Cut bread into thick slices. Preheat grill. Cut the tomatoes in half ; gently squeeze out seeds. Place tomatoes, cut side down, in a shallow, ovenproof dish. Place marjoram, salt and pepper, oil, vinegar and sugar in a small screw-top jar; shake well. Pour half over the tomatoes.

  2. Cook the tomatoes under a hot grill for 30 minutes; turn halfway during cooking. pour remaining oil mixture over the tomatoes. Remove from heat and keep warm.

  3. Brush the bread slices liberally with some oil, on both sides, and toast until golden. Rub cut surface on garlic over bread. place cooked tomatoes onto bread, top with artichokes and sprinkle with parsley.
  • Preparation Time: 45 minutes
  • Yields: 4 servings


Eggplant and Pepper Grill

  • 2 tablespoons oil
  • 1 small eggplant, cut into 1/2 inch slices
  • 1 large 12x12 inch focaccia
  • 4 tablespoons tomato paste
  • 1 small onion, finely sliced
  • 1 small red pepper, cut into thin strips
  • 1 tablespoons chopped fresh cilantro leaves
  • 1/2 cup grated cheddar cheese
  • 3 tablespoons shredded parmesan cheese
  1. Heat the oil in a large flying pan. Cook the eggplant slices for 2 minutes or until soft and just golden. drain on paper towels.

  2. Cut the focaccia into four squares, then in half horizontally. Toast each side until golden and spread with tomato paste.

  3. Layer the eggplant, onion, red pepper, fresh coriander and the combined cheese on each square. Place under a moderately hot grill for 2-3 minutes or until cheese has melted.

    Serve immediately.

  • Preparation Time: 30 minutes
  • Yields: 4 servings

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