I’m not ready to jump into fall just yet. My garden is slowing down, but my tomatoes are still flourishing. I’ve been turning my bounty into frozen packets of fire-roasted tomatoes to be used for soups and sauces when the weather cools a bit. As I put this together on Thursday, the temp outside was 80 degrees at 9 pm. Summer isn’t heading to the exits anytime soon.
Every Thursday in the What’s 4 Dinner Solutions Cookbook, there is a travelogue of sorts. Menus with flavors from all over the world. In the summer, it’s various regions of the states and the fresh produce available. Tonight, it’s a New England Farmers’ Market kinda night.
On the board:
Pasta w/ Marinated Vegetables (recipe below)
Tomato & Olive Oil Bruschetta (recipe here)
Pasta w/Marinated Vegetables
- 10 oz Rotini pasta
- 1 tray ice cubes
- 1 tbsp olive oil
- 1 small eggplant, peeled & chopped
- 4 mushrooms, sliced
- 2 zucchini, sliced
- 10 to12 cherry or grape tomatoes, halved
- 6 oz jar marinated artichoke hearts
- 1 red onion, sliced in rings
- 2 oz black olives
- 8 oz Italian or Caesar dressing (more if needed)
- 2 oz grated parmesan
In saucepan, cook pasta according to package directions, drain, rinse in cold water and toss with ice cubes. Set aside and let cubes melt.
While pasta is cooking, in skillet, heat oil and sauté eggplant, mushrooms and zucchini.
Remove and cool in the refrigerator while preparing remaining vegetables.
In bowl, toss remaining vegetables with dressing.
Remove any un-melted ice cubes from pasta, and toss with all vegetables once they are cold.
Add cheese, more dressing if needed, and serve.
As always, omit or substitute anything you don’t like. This one is especially easy to adapt to your flavor palate.
What’s on your menu this weekend? Earlier this week Alain posted his great instructions for roasting chiles and he mentioned having a vacuum sealer. That’s on my wishlist – anyone have any suggestions?
Okay, hit the comments with your recipe shares!