Salad Series: Roasted Veggies

Another perfect, simple summer “salad”. Roasted veggies are great over a salad (with homemade croutons), accompanying grilled fish or on a panini with generous slice of cheese.  All you have to do is toss them with olive oil and a bit of salt and pepper, and roast on the BBQ or in your oven at 425 degrees (tossing occasionally).  NOTE: I threw in fresh zucchini for the last 15 minutes of roasting (with another dish in the oven, I baked my veggies at 350 degrees for about an hour, turning up to 400 to finish them off for the last 15 minutes). If you put the zucchini in right away, it will become mushy and weird. Avoid weird veggies.

To the left are several varieties of beets my father grew in the garden this season. For Sunday dinner, I roasted them in the same fashion as the veggies above (olive oil, salt and pepper).  Please be aware that beets will take much longer to cook. Peter Serko Trick: drizzle with balsamic vinegar, add a few chopped beet greens and toss beets around after removing from the oven.  The greens will wilt and soften while the balsamic will reduce giving the dish a slightly sweet/sour flavor.  Serve while still warm or cooled ..delicious. ENJOY!

Salad Series: Caprese Salad

Caprese Salad is one of my all time favorite “salads” and happens to be perfect for this summer weather we are enjoying in September.  I was never a huge tomato fan…until this salad became my staple meal in Italy with the family in 2007. Nothing says Rome like lunch on a cobblestone patio overlooking the Spanish Steps with a glass of vino and plate of Caprese. What I wouldn’t give to go back!

Ingredients:
Ripe (heirloom) Tomatoes
Fresh Mozzarella (sliced)
Fresh Basil Leaves
Olive Oil
Balsamic
Salt and Pepper

Directions:
I assembled this Caprese Salad for a big Sunday dinner with fresh Basil from the garden, sliced fresh mozzarella (Costco sells it i.e. lots of bang for your buck), and heirloom tomatoes from a farm stand up the road (ohhhhh so Vashon). The contrasting yellow and red tomatoes make it look rather fancy. Finish with a drizzle of olive oil and balsamic vinegar, and sprinkle with salt and pepper. If you are looking for an appetizer serve on crostini. ENJOY!