This recipe from Good Housekeeping is a great way to use up zucchini and other bounty from the garden. Combine vinegar, honey, salt, pepper, shallot and thyme and set aside. Slice and grill zucchini, summer squash, eggplant and peppers. Add oil to the vinaigrette and serve over the hot grilled veggies. Cook’s note: I omitted the asparagus and doubled the zucchini instead of using summer squash.
Avoiding Additives and Preservatives
I used pure honey and Eden Organic red wine vinegar, which is additive-free.
Grill the vegetables over medium heat
Toss grilled vegetables with honey-thyme vinaigrette before service
Ingredients:
2 tbsp. (30 ml) red wine vinegar
½ tsp. (2.5 ml) honey
Kosher salt
Pepper
1 shallot, finely chopped
1 tsp. (5 ml) fresh thyme, plus more for serving
2 tbsp. (30 ml) olive oil, plus more for brushing vegetables
2 yellow summer squash, sliced
2 zucchini, sliced
1 small eggplant, sliced
2 red peppers, quartered lengthwise
1 lb. (454 g) asparagus
Preparation:
Heat grill to medium-high. In small bowl, whisk together vinegar, honey and ½ teaspoon (2.5 ml) each salt and pepper to dissolve. Stir in shallot and thyme; let sit while grilling vegetables.
Brush vegetables with oil and season with salt and pepper. Grill, turning once, until lightly charred and just tender, 2 to 4 minutes per side; transfer to platter.
Stir 2 tablespoons (30 ml) oil into vinegar mixture; serve over vegetables and sprinkle with additional thyme if desired. Serves 6.
From Good Housekeeping
This recipe from Good Housekeeping is a great side salad or vegetarian main course. Cook Israeli couscous or farro, drain and cool. Grill asparagus, snap peas and halloumi and cut into bite-sized pieces. Toss with lemon juice and olive oil and fold in scallion, dill and parsley. Cook’s note: It was raining, so I seared the halloumi in a pan instead of grilling it. I used shelled fresh peas instead of snap peas and boiled them with the asparagus.
Avoiding Additives and Preservatives
Make sure the halloumi does not contain additives or preservatives.
Sear the halloumi
Grilled halloumi salad
Ingredients:
1 cup (250 ml) Israeli (pearl) couscous or quick-cooking farro
8 oz (227 g) asparagus, trimmed
4 oz (113 g) snap peas, strings removed
3 tsp (15 ml) olive oil, divided
Kosher salt and pepper
4 oz (113 g) halloumi cheese, thinly sliced (about 1/8-in/0.32-cm thick)
1 tsp (5 ml) grated lemon zest plus 2 tbsp (30 ml) lemon juice
1 scallion, thinly sliced
¼ cup (60 ml) fresh dill, chopped
¼ cup (60 ml) flat-leaf parsley, chopped
Preparation:
Cook couscous per package directions; drain, let cool then transfer to large bowl. Heat grill on medium-high.
In second bowl, toss asparagus and snap peas with 1 teaspoon (5 ml) oil and 1/8 teaspoon (0.62 ml) each salt and pepper. Grill, turning or rolling once, until lightly charred and tender, 2 to 4 minutes; transfer to cutting board.
Grill halloumi until lightly charred, about 20 seconds per side; transfer to plate.
Cut asparagus into 1-inch (2.54-cm) pieces and snap peas into halves or thirds and toss with couscous, lemon zest, and juice, remaining 2 teaspoons (10 ml) oil and ¼ teaspoon (1.25 ml) each salt and pepper. Fold in scallion, dill, and parsley.
Tear halloumi into bite-size pieces and fold into couscous. Serves 4.
From Good Housekeeping
