Vegetables & Rice

Brussel Sprouts With Za’atar and Smoky Citrus Salt

Vegetables

Prep Time: 15 min Cook Time: 20 min Total Time: 35 min Difficulty: Easy Servings: 2

Ingredients

  • 1 pound fresh Brussels sprouts
  • 3-4 Tablespoons of olive oil
  • 2 Tablespoons of Za’atar
  • 1 teaspoon of smoky citrus salt or more to taste
  • 3 cloves of fresh garlic

Directions

  • Chop up garlic
  • Slice Brussels sprouts into thin slices length wise
  • Put 2 Tablespoons of oil in frying pan
  • Heat up pan to medium high temp and add garlic
  • Cook garlic until golden color
  • Add rest of oil and Brussels sprouts
  • Add seasonings and mix all together
  • Cook for 20 minutes or to desired level crispness

Grilled Asparagus

Ingredients:

  • One large bunch of asparagus with ends trimmed
  • 2 -3 TBS Italian seasoning
  • 1 TBs salt
  • 3 Tbs fresh lemon juice
  • ¼ cup Olive oil
  • 2 oz feta crumbled (optional)

Directions:

Mix seasonings, salt and lemon juice, then whisk in olive oil. Toss asparagus with mixture just before grilling.

Heat bbq grill on medium high. Grill asparagus. Should be turned frequently to keep even grill marks but not charred. Remove before asparagus gets limp – should be crispy. Plate asparagus sprinkle feta and serve.

Grilled Eggplant

Ingredients:

  • 2 medium eggplants. Trim ends and slice length wise ½ to ¾ inch thick. Try to keep slices uniform thickness
  • 3 TBS Berbere
  • 2 Tbs fresh lemon juice
  • ¼ cup Olive oil
  • ¼ cup Chopped fresh basil

Directions:

Mix Berbere and lemon juice, then wisk in olive oil. Baste both side of eggplant just before grilling.

Heat bbq grill on medium high. Grill eggplant turning once. Should be turned once the first side has nice grill marks but not charred. Plate eggplant sprinkle basil and serve.

Grilled Turmeric Sichuan Cauliflower

Vegetables

Ingredients

  • 1 Head cauliflower
  • 4 Tbsp. olive oil
  • 1 Tbsp. Sichuan peppercorns, coarsely crushed
  • 1 tsp. ground turmeric
  • 1 tsp. smoked paprika
  • Salt and Pepper to taste

Prepare grill for medium heat. Place cauliflower on large sheet of aluminum foil and rub with other ingredients. Wrap with foil and grill for 30 minutes. Unwrap, increase grill heat and char directly on grill surface. Slice and serve.

Grilled Veggie skewers

Ingredients:

  • 1 each smaller zucchini and yellow squash (2 total). Trim ends and slice cross wise 1 inch thick. Try to keep slices uniform thickness
  • 12 oz medium size crimini mushrooms, cleaned and trimmed
  • One large red onion cut into 1 ½ inch square pieces – one or two layers thick
  • One large or two medium red peppers cut into 1 ½ inch squares
  • 1 pint cherry tomatoes
  • 4 TBS Za’atar
  • 2 TBS salt
  • 1 TBS Dijon mustard
  • 3 Tbs balsamic vinegar
  • 1/3 cup Olive oil
  • Thin wood skewers soaked in water for 30 minutes

Description:

Mix Za‘atar, salt, Dijon and balsamic in a medium bowl then whisk in olive oil. Toss veggies in marinade then skewer alternating them. Let stand for 30 minutes.

Heat bbq grill on medium high. Grill skewered veggies turning 2-3 times. Should be turned as sides have nice grill marks but not charred. Plate and serve.

Grilled Zucchini Squash

Ingredients:

  • 2 each medium zucchini and yellow squash (four total). Trim ends and slice length wise ½ to ¾ inch thick. Try to keep slices uniform thickness
  • 3 TBS Za’atar
  • 1 TBS salt
  • 2 Tbs balsamic vinegar
  • ¼ cup Olive oil
  • 3 oz shaved parmesan cheese (optional)

Description:

Mix Za‘atar, salt and balsamic, then whisk in olive oil. Baste both side of squash just before grilling.

Heat bbq grill on medium high. Grill squash turning once. Should be turned once the first side has nice grill marks but not charred. Plate squash, sprinkle cheese and serve.

Jicama With Chili Lime

Vegetables

Prep Time: 15 min Total Time: 15 min Difficulty: Easy Servings: 4-6 Source: Mary Partin

Ingredients

  • 1 jicama
  • Chile lime seasoning

Description

Seasoned jicama sticks to serve with drinks or as part of relish tray.

Directions

Peel jicama and slice into sticks or thin slices. Sprinkle to taste with chili lime seasoning. Serve as an appetizer or side dish.

Potato Hash With Ginger And Shichimi Togarashi

Vegetables

Ingredients

  • 2 medium potatoes, diced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 stalk of celery, diced
  • 2 cloves of garlic (more to taste) minced
  • 1/2 teaspoon shichimi togarashi (more to taste)
  • 1/2 teaspoon ground ginger
  • 4T vegetable oil
  • 1T olive oil
  • Salt and pepper

Description

A potato hash, with flavors from Cajun cuisine fused with a little kick of Japanese spice.

Directions

Salt and pepper diced potatoes, heat vegetable oil in a skillet. Brown potatoes but do not fully cook, then remove to a paper towel lined bowl dish to absorb excess oil.

In a clean skillet, add olive oil and onion, and slowly cook until translucent. Add bell pepper, celery, garlic, ginger and togarashi. Cook together until bell and celery are very tender. Add togarashi to taste. Mix potatoes into vegetable hash and simmer until potatoes are tender.

Roasted Berbere Chickpeas

Appetizers

Prep Time: 10 min Cook Time: 40 min Total Time: 50 min Difficulty: Easy Servings: 8 Source: Mary Partin

Ingredients

  • 2 cans chickpeas (garbanzo beans), drained, rinsed, and spread on a paper towel to dry
  • 3 -4 tablespoons olive oil
  • 3-4 teaspoons berbere seasoning to taste
  • salt to taste

Description

  • Spicy, crispy chickpeas With an Ethiopian accent, for snacking or adding a crunch to salads and soups.
  • Directions
  • Preheat oven to 450 degrees
  • Toss chickpeas with oil and berbere seasoning, starting with 3-4 teaspoons. Add more seasoning and salt to suit your taste.
  • Spread chickpeas in a rimmed baking pan, and roast 30-40 minutes, until crisp and browned.
  • Stir after first 10-15 minutes, and bake about 15 minutes or more until browned and crisp.
  • Cool thoroughly before storing. Store in sealed container to preserve crispness.

Roasted Carrots With Harissa

Vegetables

Prep Time: 10 min Cook Time: 25 min Total Time: 35 min Difficulty: Easy Servings: 4-6 Source: Mary Partin

Ingredients

  • 1 1/2 lbs carrots, peeled and cut into 1 1/2 inch lengths
  • 2 tablespoons good quality olive oil
  • 1 lime, sliced
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon harissa spice blend
  • salt to taste

Description

  • Nicely spiced, tender carrots. Garnish with Greek yogurt or creme fraiche, if desired.
  • Directions
  • Preheat oven to 450 degrees
  • Line a rimmed baking sheet with foil.
  • Toss carrots with oil, bay leaves and lime slices. Spread mixture into even layer on baking sheet.
  • Sprinkle with harissa blend and cumin.
  • Cover with foil and bake about 12 minutes.
  • Uncover and bake another 10-13 minutes until carrots are tender.
  • Sprinkle with 1/4 teaspoons salt to to taste, and place in serving dish.
  • Garnish with Greek yogurt or creme fraiche, if desired.

Roasted Smashed Baby Potatoes With Za’tar

Vegetables

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Difficulty: Easy Servings: 4 Source: Mary Partin

Ingredients

  • 1 lb baby potatoes
  • 3-4 tablespoons olive oil
  • 2 tablespoons za’atar
  • 1 teaspoon smoked paprika
  • Salt to taste

Description

Smashed Roasted Potatoes seasoned with za’atar

Directions

  • Preheat oven to 400 degrees
  • Bring pot of salted water to a boil, and add baby potatoes.
  • Cook until barely tender, approximately 10 minutes. Drain, and place in foil lined roasting pan.
  • Using a small glass, gently smash potatoes into disks, keeping potato intact. Drizzle olive oil on potatoes, and sprinkle with dry seasonings. Stir gently.
  • Roast approximately 20 minutes until slightly crisped. May carefully broil them briefly for more crispness.
  • Place in serving side and serve.