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Posts Tagged ‘balsamic vinegar’

For Meatless Monday I took advantage of another grilling opportunity. I made lasagna with grilled vegetables. By doing this, the sweetness of the veggies is brought out and that fantastic smokey flavor is added. I needed all the flavor I could get since I wasn’t adding any meat. I also opted not to use a tomato sauce or bechamel sauce either in order to keep the flavors more natural and lighter.

I started by thinly slicing a large eggplant and two smaller zucchini as well as two orange bell peppers. I drizzled them with olive oil and then grilled them until they were about half-way cooked.

Then, in my baking dish I poured a tablespoon of olive oil and coated the bottom. I put down a layer of pasta, then alternated layers of veggies. The veggies I used were the eggplant, zucchini, and pepper from the grill, some thinly sliced red onion, garlic, mushrooms, and tomatoes. I also put some ricotta cheese layers inside. I seasoned with salt and pepper as I went along.

I covered it in foil and then put it in a 375 degree oven for about 30 minutes. Then I took it out and removed the foil. I sprinkled some parmesan cheese on top and then put it back into the oven, uncovered, for another 20 minutes until the cheese and top layer of tomatoes started to brown a little.

To serve, I put pieces on top of some baby arugula. Then I drizzled some basil oil I made. A handful of basil blended with olive oil and a touch of balsamic vinegar. I do prefer meat, but this tasted pretty damn good.

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Last night I used up ingredients that were already in my fridge. Fresh vegetables don’t last forever, so I use them up within a couple of days after purchasing them. I decided to make a nice soup and get some salmon to grill alongside it.

For the soup, I started by sweating down half an onion, a carrot, and a rib of celery (all chopped) in some olive oil. After about 7 minutes I tossed in 2 crushed garlic cloves. A couple of minutes later I added a half of a yellow bell pepper chopped. I let that all sweat out for a few more minutes.

Then I dumped in one 14oz can of diced tomatoes (no salt added), one cup of chicken stock, and 1.5 cups of water. I stirred that all around and seasoned with some salt. There was a Parmigiano Reggiano rind in my cheese drawer, I try not to through them away once the grateable part of the cheese is used for reasons like this, so I dropped that in as well. By doing so a subtle sharpness is added to both the taste and aroma, you can tell there’s Parmigiano in there. Once that started to boil I covered the pot and simmered over a med-low heat for about 20 minutes.

I had a zucchini in my fridge from the day before, so I chopped that up and added it along with a half cup of Israeli couscous that was sitting in my cabinet. Then I let the soup simmer for another 10 minutes.

All I did to the salmon was rub some olive oil over the flesh, then salt and pepper. I grilled it to get the skin crisp.

To serve, I drizzled a little balsamic vinegar on the salmon and garnished with some fresh basil. I also sliced up a handful of basil and added it to the soup along with some black pepper just before serving. White rice was also on the menu.

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