Vegetable Recipes Wanted

Everyone has different tastes but here are a few ideas,




Grilled asperagus with feta
Roasted cauliflower with onions and fennel
Artichoke caponata
Roasted Endive and pancetta
Roasted root vegetables with olive oil, garlic , thyme or rosemary
Baby Bok Choy with garlic, olive oil, toasted sesame
Beet Carpaccio with goat cheese and arugula
Grilled asperagus with gargonzola
Steam your favorite vegetables and mix in Aioli
Roasted Fennel and carrots with pecorino
Broccoli , anchovies, garlic and black olives....

Do you have any vegetable in particular you like the most ?

Schmoozer,

Try

Chef in You - Making vegetarian recipes easy


I have really good results with their recipes and suggestions and linked to them on my blog roll.

Hey Petals....What do you put in your artichoke caponata? I have some different versions and wondering how you make yours.

Hello Kirsten,




I do not think the dish I make is very special , that being said for the sauce I put in Italian plum tomatoes, “roasted red pepper” (peeled and mashed), fresh garlic, a drop of red wine, olive oil, brown sugar, basil, salt and pepper.


For the vegetables much like most styles : green olives, black olives, lemons, artichokes, olive oil (from Cyprus) celery, capers, grated parmesan, red wine vinegar, red wine. Now there might be some stuff in this recipe that might seem unusual, but it tastes great. Its usually best when made in advance, a day or so before serving.


To make it well , its much like most caponata recipes , I like a very thick texture.
Thank you for asking.

I'm not "petals", but here are a couple of recipes:


* Exported from MasterCook *

Artichokes Caponata - {Caponata Di Caciofi}

Recipe By :Mario Batali
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 artichokes
Lemon juice -- as needed
7 tablespoons extra-virgin olive oil
1/2 medium onion -- cut medium dice
1 small carrot -- peeled, and
chopped into rough 1/4" dice
12 green olives -- pitted
= (preferably Sicilian variety)
1 tablespoon salt-packed capers -- rinsed, dried
2 whole chiles
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons tomato paste
3 salt-packed anchovy fillets -- soaked in milk,
rinsed, patted dry, chopped
4 canned plum tomatoes -- peeled, seeded
4 tablespoons red wine vinegar
4 tablespoons granulated sugar

Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base. Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves. Place in water with lemon juice. Drain. Cut each of these quarters into halves, to make wedges.

In a medium saucepan, heat 4 tablespoons of the extra-virgin olive oil, add onions, carrots, olives, capers, chiles, and drained artichokes. Season with salt and pepper. Toss to caramelize. Add more olive oil, season, add tomato paste and let ingredients bubble rapidly. Add anchovies. During the last 5 minutes add tomatoes. Add red wine vinegar and sugar and reduce 1 minute.

Serve hot or at room temperature with a salad.

This recipe yields 4 servings.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2F28) - from the TV FOOD NETWORK"
S(Formatted for MC7):
"07-08-2002 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 423 Calories; 26g Fat (50.0% calories from fat); 10g Protein; 48g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 6 1/2 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Caponata Di Carciofi

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Main Dish Vegetable
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
60 Baby Artichoke, Baby
Fresh Lemon Juice
46 2/3 tablespoons Extra-virgin Olive Oil
3 1/3 medium onion -- cut into medium dice
6 2/3 small carrot -- peeled and chopped into rough 1/4-inch dice
80 Green Olives -- Optionasl, pitted,preferably Sicilian variety
6 2/3 tablespoons Capers -- salt packed , rinsed and dried
13 1/3 whole Jalapeno Chile Pepper -- seeded and finely chopped
Salt and freshly ground black pepper
13 1/3 tablespoons tomato paste
20 Anchovy Fillets -- Optional, salt packed , soaked in milk, rinsed, patted dry, chopped
6 2/3 15 0z Can canned plum tomatoes -- peeled and seeded
26 2/3 tablespoons red wine vinegar
26 2/3 tablespoons granulated sugar
500 each Athens Mini Fillo Dough Shells

Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base. Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves. Place in water with lemon juice. Drain. Cut each of these quarters into halves, to make wedges.

In a medium saucepan, heat 4 tablespoons extra-virgin olive oil, add onions, carrots, olives (optional), capers, chiles, and drained artichokes. Season with salt and pepper. Toss to caramelize. Add more olive oil, season, add tomato paste and let ingredients bubble rapidly. Optional-Add anchovies.

During the last 5 minutes add tomatoes. Add red wine vinegar and sugar and reduce 1 minute.

Serve hot or at room temperature in Athen

Description:
"Recipe courtesy Mario Batali sized for demonstration or tasting"
Copyright:
"Copyright © 2003 Television Food Network, G.P., All Rights Reserved"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 17g Fat (71.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 238mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 4826 0 0 5305 0 0 0

Sounds tasty. Anything with the words 'artichoke' or 'caponata' has me hooked. Red wine is different to me. I usually just use black olives, personal preference I guess. I think I might try that. Thanks for posting.

I love Batali (met the man and he is lovely) but a lot of his recipes are extensive and kind of intimidate me. If I could have any chef prepare dinner for me, he's up there.

Your recipe is good and i think is very taste.