Crinella Family Cookbook
If you'd like to receive notification about updates to
our site, please submit your email address.
|
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
|
Anti Pasti
Zucchini Appetizer
Zucchini Rolls
Chicken Paté
Roasted Tomato Starter
Pop's Olives
Artichoke Pie
Zucchini Fritters
Grilled Romaine
Bread with Lemon
Baked Feta Cheese
Aunt Fanny's Crescent Rolls
Proscuitto and Figs
Sonoma Cured Salmon
Roasted Sweet Peppers
Grilled Marinated Vegetables
Broiled Stuffed Mushrooms
Artichokes with Shrimp Topping
Artichoke Fritatta
Deviled Crab
Celery Victor
Mozzarella and Tomatoes
Marinated Calamari
Veal Carpaccio
Crab with Orange
Caponatina a la Siciliana
Peperonata
Home Cured Proscuitto
Giardiniera
|
Grilled Marinated Vegetables
|
2 large, red or yellow sweet peppers
1 medium, firm eggplant
4 medium (about 6") zucchini
3/4 cup, Sonoma County Vinaigrette
4 tablespoons, salt
1 cup, coarsely chopped fresh basil leaves
|
|
Roast and prepare peppers in the manner described in Roasted Sweet Peppers.
Place pepper strips in a large mixing bowl.
Cut off the ends of
the eggplants, and cut lengthwise into 1/2" thick slices. Place slices on
a large tray or breadboard and sprinkle with salt on both sides, then
allow the eggplant to stand for 30 minutes, minimum (the salt will draw
out the bitter taste from the eggplant).
Wash salt off of eggplant, and
pat dry with paper towels.
Cut ends off zucchini and slice lengthwise
into two pieces.
Place eggplant and zucchini in a shallow roasting pan
(or on a grill) and brush with vinaigrette (about 1/4 cup) and place them
under the broiler (or on the grill) until they are golden on both sides.
Place them in the mixing bowl, along with the peppers.
Drizzle vegetables
with remaining vinaigrette, chopped basil, and ground pepper, and mix
well.
Serve at room temperature.
Makes 6 servings as sole appetizer, or
more servings when accompanied by other antipasti.
Enjoy with our 2005 Sauvignon Blanc.
|
|
|
