SUMMER VEGETABLE ANTIPASTO

 

This antipasto uses a colorful mix of summer vegetables. This is an easy sharing plate of roasted eggplant, peppers and asparagus, blanched cauliflower and garden fresh tomatoes. 

Ingredients

3 Italian eggplants

1 lb. Asparagus

4 or 5 Bell peppers

1 small cauliflower

3 garden fresh plum tomatoes

Olive oil

Salt and pepper

Heat a griddle pan to high. 

• Peppers: Grill the whole peppers over high heat, turning them frequently until all of the skin becomes charred and blistered.  As soon as you remove the peppers from the grill, place them in a bowl and cover securely with plastic wrap. Leave the peppers for around 30 minutes. This steaming step softens the peppers and loosens the skin. Peeling. Just grab the pepper and, using a paring knife, simply pull the skin from the flesh. Once the skin is removed, open up the pepper to remove the seeds. 
• Eggplant: Slice the eggplants.  Brush the eggplants with a generous amount of olive oil and salt and pepper, then griddle until completely softened and grill-marked.  As each slice is done, lay it in a shallow bowl and keep the bowl covered with cling film.  This will steam and soften the vegetable even more.
• Asparagus: Once the eggplant is done, lightly coat the asparagus spears with olive oil.  Season with salt and pepper and grill over high heat for 2 or 3 minutes or until tender.  Add them to the bowl, covering each time with cling film.
• Cauliflower: Cut the cauliflower into florets.  Boil the florets for 3 to 4 minutes.  The cauliflower will not be completely soft.  It should just become a little tender.  Pour the cauliflower through a strainer.  After draining, put the cauliflower in the ice bath for 3 minutes and drain.
• Tomatoes:  Slice the plum tomatoes.

Place the roasted peppers in a small round bowl.  Add garlic, parsley, olive oil, salt and pepper.

Using a large round plate, place the bowl with peppers in the center of the plate and then arrange the eggplant, asparagus, cauliflower and tomatoes around it.

Spoon over the juices from the shallow bowl over the vegetables.

It's time to reach for some crusty Italian bread.

Trust me, this ANTIPASTO will make your special dinner a HIT!

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ZUCCHINI FRITTERS - Frittelle di Zucchine

  

My holiday dinners always include appetizers -

At Easter, besides the stuffed mushrooms and pan roasted asparagus,

Stuffed mushrooms and pan roasted asparagus

 I served Zucchini Fritters.  They were an instant hit with my guests.  I had just picked fresh mint, spring onions and garlic from the garden.  The zucchini I purchased at the farmer's market since in the Northeast is too early for fresh zucchini.
 

 

 Zucchini Fritters

1 pound (about 2 medium) zucchini
1 teaspoon kosher salt
1 tablespoon (1 lemon) freshly grated lemon zest
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley and spring onions (if available) 
1 medium clove garlic, minced
1 cup fresh or dry breadcrumbs, more as necessary
1 large egg, beaten
1 cup crumbled feta or Parmigiano Reggiano
1/4 teaspoon freshly ground black pepper
Small amount of flour for dredging
Olive oil (vegetable) for frying

Directions

Using the large holes of a box grater, grate zucchini into a medium bowl.

Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.

In a large bowl, beat the eggs and add the shredded zucchini, herbs, breadcrumbs, black pepper to taste and feta or Parmigiano.  Mix together well. 

Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs. When the mixture has the right consistency, line a baking sheet with wax paper.  Using 2 tablespoons zucchini mixture for each, shape mixture into patties, place in baking sheet and chill at least an hour.  Can be made 4 to 5 hours ahead.

 

Heat 1 inch of olive oil in a large frying pan until it is very hot.  Add the patties in batches to the pan. Cook fritters until golden, 3 to 4 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 3 to 4 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.