Rania Harris stopped by PTL to show off some more great recipes that make use of fresh vegetables from your garden or the farmer’s market!

Grilled Eggplant and Zucchini Salad

  • Greek olive oil
  • 4 Japanese eggplant, ends trimmed and cut into 1” wide slices
  • 3 small zucchini – ends trimmed and cut into 1” side slices
  • ½ cup toasted pine nuts
  • Shaved Parmigiano~Reggiano cheese
  • ½ cup basil, thinly sliced
  • 2 tablespoons chopped mint
  • Aged balsamic vinegar
  • Sea salt and freshly ground black pepper

Directions:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and zucchini and toss to coat. Grill the vegetables until tender and grill marks appear, about 3 to 4 minutes per side.

Place the vegetables, side-by-side, on a serving platter. Sprinkle with the pine nuts, Parmigiano~Reggiano cheese shavings, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.

Serves: 4 as appetizer or side dish

Marinated Pepper Salad with Pecorino

  • 2 orange bell peppers, quartered
  • 2 red bell peppers, quartered
  • 2 yellow bell peppers, quartered
  • 10 tablespoons olive oil
  • Sea salt
  • 6 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 2 thyme sprigs
  • 3 garlic cloves, thinly sliced
  • Freshly ground black pepper to taste
  • 4 tablespoons flat-leaf parsley, leaves picked
  • 1 ½ cup basil leaves
  • 3 cups watercress
  • 6 ounces mature pecorino, shaved
  • 4 tablespoons drained capers

Directions:

Preheat the oven to 375 degrees. Toss the peppers with 4 tablespoons of the oil and a little salt. Scatter in a roasting pan and roast for 35 minutes, or until they soften and take on some color. Remove to a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thick strips.

Whisk together 4 tablespoons olive oil, balsamic vinegar, sugar, thyme, garlic, and salt and pepper to taste. Pour this over the peppers and leave aside for at least an hour, or overnight in the refrigerator.

To assemble the salad toss together the herbs, watercress, drained pepper strips, pecorino and capers. Add the remaining 2 tablespoons olive oil and some of the marinade, to taste. Taste and adjust the seasoning as needed.

Serves: 6