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Articles from 1999 In June

ARCHIVE: Grilled Eggplant Slices

Grilled Eggplant Slices Serves 6 These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh parmesan cheese.

Prep Time: 5 minutes
Grilling Time: 10-14 minutes

1 large eggplant (about 1 1/4 pounds)
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced or 1/2 teaspoon powdered
1/4 teaspoon salt
Freshly grated black pepper

1. Preheat a gas grill to high or build a fire in a kettle grill.

2. Slice eggplant 1/3- to 1/2-inch thick. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt and pepper. Brush both sides of the eggplant slices with the mixture.

3. Place eggplant on the preheated grill. If you wish to have nice grill lines, turn only once on each side. Grill eggplant slices 10 to 14 minutes.

ARCHIVE: Grilled Vegetable Ratatouille

Grilled Vegetable Ratatouille Serves 8 For the best flavor, prepare this recipe about an hour before guests arrive.

Prep Time: 35 minutes
Grilling Time: 8-12 minutes

3 tablespoons extra-virgin olive oil
3 medium-size tomatoes, cut into bite-size pieces
1 medium-large eggplant, cut in 1/3-inch slices
3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1 large red onion, sliced 1/3-inch thick
2 tablespoons capers
1 red bell pepper, halved
1/4 cup chopped Italian parsley
1 yellow bell pepper, halved
1 green bell pepper, halved
Salt and fresh ground pepper to taste

1. Brush all vegetables except the tomato with olive oil and grill until fork tender. Remove peppers from the grill and place them in a plastic bag to continue steaming and cool down. Set aside other vegetables until cool enough to touch.

2. Add cut-up tomatoes to a large bowl. Add the basil, vinegar, capers, parsley and any remaining olive oil to the bowl.

3. When the grilled vegetables have cooled enough to touch, peel peppers and chop all vegetables into uniform bite-size pieces. Add to the bowl. Season with salt and pepper to taste, and toss
to mix.

4. Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature.

Herb Marinated Kabobs with Tofu

Serves 8. Serve these tasty kabobs hot off the grill, with a side of seasoned rice or couscous.

Prep Time: 35 minutes, plus time to marinate
Grilling Time: 12 minutes

For the marinade:

1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
4-5 cloves garlic
1/2 cup chopped fresh basil
2 tablespoons fresh rosemary
1 tablespoon fresh oregano leaves
1 tablespoon honey or brown sugar
Salt and fresh ground pepper

For the kabobs:

2-3 firm Roma tomatoes, quartered
1 small red onion, quartered
1 package of firm tofu, rinsed and drained for at least 20 minutes; cut into 1-inch kabob-size cubes
2 bell peppers, a variety of colors, cut into 1 1/2 inch pieces
1/2 of a fresh pineapple, cut in chunks or 1/2 can of pineapple chunks
2-3 small summer squash, cut into 3/4-inch thick slices
1/2 pound mushrooms, rinsed

1. Add the first eight ingredients to a blender or food processor to puree. Add all cut-up vegetables and tofu to a large plastic container with a tight fitting lid. Add the marinade and let sit for 6 to 12 hours. While they marinate, turn the container upside down or stir every few hours so marinade soaks through all vegetables.

2. Thread on metal skewers making several skewers with tofu, peppers, and onion. Make several other skewers with pineapple, mushrooms, squash and tomatoes. Each of these groups will grill about the same amount of time. (If using wood skewers, soak for 30 minutes in water before threading vegetables on them.)

3. Grill, turning occasionally, for 4 to 12 minutes. Place skewers on a large platter so that each person can remove as much of each one as they want.

Grilled Garlic and Arugula Pizza

Serves 8 / The arugula in this unusual pizza adds a crisp texture and a distinct mustard-like aftertaste. For a different variation, add 1/2 cup pine nuts on top of the pizza.

Prep Time: 20 minutes
Grilling Time: 10 minutes

3 tablespoons extra virgin olive oil
4-8 cloves garlic, minced
1/8 teaspoon fresh grated pepper
1/2 pound sliced mushrooms
4 plum tomatoes, chopped
3 cups arugula or a mixture of arugula, spinach, and/or escarole
1 12-inch thin-crust Italian bread shell
1/2 cup feta cheese, crumbled

1. Preheat a gas grill to medium high or build a fire in a kettle grill.

2. Wash greens, being sure to remove as much moisture as possible, and chop. Set aside.

3. Add olive oil to a large skillet and heat to medium high. Add the garlic and mushrooms and sauté for 3 to 4 minutes. Add tomatoes and greens; stir to mix, cover, and steam about 4 minutes or until greens are wilted.

4. Brush both sides of the pizza crust with olive oil. Grill crust 2 to 3 minutes on each side. Remove from the grill.

5. Place the pizza crust either on a pizza pan made for the grill or on a piece of aluminum foil. Add the sautéed vegetables; top with the crumbled cheese.

6. Return to the grill, close lid, and heat 5 to 7 minutes.

ARCHIVE: Bulgur and Black Bean Salad with Grilled Corn and Chilies

Serves 8. A couple handfuls of mesquite chips on the grill really bring out the flavor of the chilies and corn in this hearty dish. Garnish with a slice of avocado and/or a spoonful of salsa.

Prep Time: 15 minutes
Cooking Time: 5 minutes
Grilling Time: 30 minutes

2-3 Anaheim chilies (Poblano chilies for a more piquant taste)
1 ear of corn, shucked and washed
1 tomato, sliced in half crosswise
1 & 3/4 cups water
1 cup bulgur
1/2 teaspoon salt
1 15-ounce can black beans, rinsed and drained
6-7 sliced green onions
2 tablespoons cilantro, chopped
3 tablespoons olive oil
3 tablespoons white wine vinegar
Fresh ground black pepper

1. Light a fire in the charcoal grill or preheat a gas grill to medium-high. When the fire is hot, lay the chilies, corn and tomato on the rack. Cover and grill, turning them occasionally. Leave corn on the grill until light charred marks are evenly distributed, about 8 to 10 minutes. Remove tomato when it is softened and lightly charred on the edges, about 5 minutes. Set them aside to cool.

2. Leave the chilies on the grill until they are charred all over — about 8 minutes. Place the hot chilies in a plastic bag to steam until they are cool enough to touch.

3. In a medium saucepan, bring 1-3/4 cups of water to a boil. Add the bulgur and salt, cover, reduce the heat to low, and cook until the bulgur has absorbed all the water. This will take about 5 minutes. Remove from the heat and let stand, covered, while preparing vegetables.

4. Remove the corn from the cob. Rub away the burned skin of the chilies and chop fine. Dice the tomato. Add all these vegetables to a large salad bowl. Add the bulgur, beans, green onions, cilantro, olive oil, and vinegar. Season with a generous grinding of black pepper.

5. Toss all ingredients and set aside for 30 minutes. Serve at room temperature.