Blog posts tagged with 'VEGETABLES'

Jekka's salad
INGREDIENTS (serves 4):
  • 2 small or 1 large zucchini, sliced into 0.5 inch rounds;
  • 2 red bell peppers, halved and seeded;
  • 4 tbsp. olive oil;
  • 1 bulb fennel, halved and finely sliced;
  • bunch of arugula leaves;
  • 2 tbsp. sweet marjoram leaves, removed from their stems;
  • 7 oz (200 gr.) goat cheese, cut into 4 round slices;
  • Sea salt;
  • Freshly ground black peppers;
  • Juice of 0.5 lemon;
  • 10 spearmint sprigs, finely chopped;
  1. Preheat the oven to 325°F(170°C), and preheat the broiler to hot;
  2. Line the bottom of a broiler pan with a piece of foil, lay the sliced zucchini and the pepper halves on the rack, drizzle with olive oil and place under the hot broiler. Cook for 3-4 minutes, turning the vegetables over halfway through. Remove from the heat.;
  3. Place the peppers on a chopping board to cool and place the the zucchini in a large bowl with the finely sliced fennel and arugula leaves;
  4. Chop the marjoram leaves finely and place in a small bowl with 1 tbsp. olive oil. Add the goat cheese to the bowl and season with pepper. Make sure the goat cheese is coated all over with the herby oil, then place on a baking sheet lined with baking parchment or foil. Place in the preheated oven and cook about 10 minutes until golden brown;
  5. Peel the peppers, slice into ribbons and add to the salad;
  6. Make the dressing by combining the remaining olive oil with the lemon juice, salt and pepper;
  7. Pour the dressing over the salad and toss well;
  8. Top with the goat cheese, sprinkle with chopped mint and serve;

Original recipe from Jekka's Herb Cookbook ;


INGREDIENTS (serves 8):
  • 2 lb large onions sliced;
  • 5 red or yellow long bell peppers;
  • 1 can of ground tomatoes(28 oz.) or 2lb ripe tomatoes;
  • celery stick and 2 bay leaves;
  • 10 crushed garlic cloves;
  • 3 lb zucchini;
  • 3 lb eggpalnts;
  • bunch of fresh basil;
  1. Turn the oven to broil, place the bell peppers directly on greased grates and cook until it's blistered and slightly blackened;
  2. Meanwhile add 3 tbsp. of olive oil on a large frying pan and cook onions, stirring frequently until golden;
  3. Remove the bell peppers from the oven and place them in a plastic bag to sweat;
  4. Move the onions to the large sauté pan, wipe the frying pan;
  5. Cut zucchini and eggplants in cubes;
  6. Add 3 tbsp. of olive oil to the frying pan and cook the zucchini until soft. Move them to the sauté pan with the onions, wipe the frying pan;
  7. Add 3 tbsp. of olive oil to the frying pan, add eggplants and cook until soft;
  8. Move the eggplants to the sauté pan with the onions and the zucchini;
  9. If you are using the fresh ripe tomatoes, cut a small cross through the skin on the base of each tomato, immerse it in the boiling water, blanch for 1 minute, remove with slotted spoon and peel away the skin. Cut them into quarters;
  10. Add 2 tbsp. of olive oil to the frying pan, put the quartered tomatoes or tomatoes from the can to the frying pan, add the garlic, tie the celery stick and the bay leaves with a kitchen string together and add them to the tomatoes. Season with salt and pepper, cook for 20 minutes;
  11. While your tomato sauce is cooking, remove the bell peppers from the plastic bag, peel, seed and cut into stripes. Add the bell peppers to the sauté pan with eggplants and zucchini;
  12. Add tomato sauce to the sauté pan with vegetables, stir, adjust seasoning and cook on low heat for 20 minutes;
  13. Remove the celery stalk and bay leaves and stir in chopped basil leaves.