Friday, July 8, 2022

Eggplant Mixed Grill

 


Healthy and yummy eggplant mixed grill will delight everyone's palate.

 

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

½ teaspoon black pepper

6 cloves garlic, minced

1 red onion, cut into wedges

18 spears fresh asparagus, trimmed

12 crimini mushrooms, stems removed

1 (1 pound) eggplant, sliced into 1/4 inch rounds

1 red bell pepper, cut into wedges

1 yellow bell pepper, cut into wedges

 

Combine the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic in a large resealable plastic bag. Fill the bag with the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper. Marinate for 2 hours in the refrigerator, rotating periodically.

Heat the grill to high. Oil the grill grate lightly. Cook the veggies for 6 minutes per side, or until crisp.

Thursday, July 7, 2022

Nectarine Pie

 


Nothing like a delicious summer pie. And a unique one at that. Try this fruit pie this summer and put a smile on everyone's face.

 

Ingredient Checklist

cup white sugar

4 tablespoons all-purpose flour

½ teaspoon ground cinnamon

1 cup heavy whipping cream

¼ teaspoon almond extract

5 nectarines

1 (9 inch) unbaked pie shell

 

Heat the oven to 400°F. Bring a big saucepan of water to a boil over high heat. Blend the sugar, flour, cinnamon, heavy cream, and almond extract in a mixing bowl. Place aside. Boil the nectarines for 30 to 45 seconds in boiling water. Remove the skins off nectarines immediately under cold running water. Nectarines should be cut in half and pitted. Place the portions cut side down in the pie shell. Wrap the nectarines in the cream mixture.

Bake for 35 to 40 minutes at 400 degrees F (205 degrees C). Excellent served warm or cold.