green-beans-011Italian Green beans

 

Ingredients:
2 lb. Whole green beans
6 Tbsp. Olive oil
3 ea. Chopped garlic
3 Tbsp. Fresh lemon juice
1 Tbsp. Lemon zest
1 tsp. Freshly ground pepper
½ c. Freshly grated Parmesan cheese

Directions:
1. Trim and cook beans in boiling water. Cook beans in enough water to cover them.
2. Cook beans at rolling boil for a few minutes then reduce heat to medium and cook slowly 12 to 15 minutes. Taste beans from time to time to check for doneness. They should be crisp to the bite. Drain beans and hold.
3. In a sauté pan add olive oil and heat enough to sauté. Add garlic and sauté 1 minute. Add the beans and coat with oil, add lemon juice, lemon rind and pepper. Toss to coat and spoon into serving dish and sprinkle with cheese. Serve at once.


Grilled Vegetables

Ingredients:
3 ea. Red bell peppers , seeded & halved
3 ea. (1 lb.) Yellow squash sliced lengthwise
into ½ -inch- thick rectangles
3 ea. (12oz.) Zucchini  sliced lengthwise
into ½ -inch- thick rectangles
3 ea. (12oz.) Japanese eggplant sliced lengthwise
into ½ -inch- thick rectangles
12 ea. Cremini mushrooms
1 bunch (1 lb.) Asparagus, trimmed
12 ea. Green onions. Roots trimmed
¼ c. + 2 Tbsp. Olive oil
To taste, Salt & Pepper
3 Tbsp. Balsamic Vinegar
2 ea. Garlic cloves minced
1 tsp. Chopped fresh Italian parsley leaves
1 tsp. Chopped fresh basil leaves
½ tsp. Chopped fresh rosemary leaves

Directions:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 Tbsp. of oil with the balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.