Enjoying fresh vegetables at their best


September 13, 2006|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

This harvest dish depends on best-quality ingredients at their peak. In other words, the flavors depend more on the collaboration of Mother Nature and a farmer than the cook's putting everything together.

It's served over delicious, grilled naan, a flatbread from India. But because the fresh and tasty blend of vegetables shines through no matter how it's delivered, this mixture works in tortilla wraps, with pasta, as a salad topping or omelet filling.

Menu suggestion

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Roasted Vegetables on the Grill

Serves 4 -- Total time: 45 minutes

2 small eggplants, cut in 1-inch chunks

2 zucchini, thinly sliced

2 red onions, thinly sliced

1 yellow onion, thinly sliced

1 small package (8 ounces) sliced mushrooms

2 tablespoons olive oil, plus more for brushing naan

2 ripe tomatoes, cored, chopped, or 2 cups halved cherry tomatoes

1/4 cup pitted olives, halved

freshly ground pepper

4 naan or pita rounds

2 tablespoons shaved parmesan cheese or crumbled goat cheese

Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of foil with edges folded up to hold juices.

Transfer vegetables to grill. Cover grill; cook 20 minutes. Add tomatoes to vegetable mixture. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Carefully slide a large spatula or cookie sheet under the foil to remove vegetables from grill. Add olives to vegetables; season with pepper to taste. Set aside.

Brush naan with olive oil. Grill bread, turning once, 1 minute. Place naan on plates; top with vegetables. Top with parmesan or goat cheese.

Per serving: 428 calories, 13 grams fat, 3 grams saturated fat, 2 milligrams cholesterol, 68 grams carbohydrate, 15 grams protein, 510 milligrams sodium, 16 grams fiber

Donna Pierce writes for the Chicago Tribune, which supplied the recipe analysis.

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