Tasty and practical vegetarian cooking
  • Tasty and practical vegetarian cooking

Zucchini and goat cheese appetizer

09/10/2010

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This recipe works well as an appetizer or as a veggie side dish.  The roll-ups are easy to make and require only a few ingredients.  They are easy to make if you are grilling other things for the meal as they take only a few minutes on the grill.  If serving as an appetizer, it may be helpful to put a toothpick through each one to make them easier to handle.

Grilled Zucchini and Goat Cheese Roll-Ups
(adapted from Fine Cooking, No. #51)
 
Yields 8 to 10 roll-ups.

3 oz. goat cheese, at room temperature (spreadable goat cheese is easier to work with)
¾ tsp. fresh thyme, chopped (or scant ½ tsp. dried thyme)
1 to 1 ½ tbsp. olive oil
salt
3 small zucchini
2 tbsp. freshly grated parmesan cheese

In a bowl, combine the goat cheese and thyme.  The original recipe also adds in 1 tbsp. chopped sundried tomatoes so you can also add these, if desired.

Trim the ends of the zucchini.  Square the zucchini on two opposite sides, cutting off as little as possible.  Cut the zucchini lengthwise into ¼-inch slices.  Brush both sides of each slice with plenty of olive oil and season with salt.  

Heat a gas grill to high.  Lay the slices of zucchini on the hot grate and grill, covered, until well browned and limp, 3 to 4 minutes
per side.

Spread 1 heaping tsp. of the filling thinly over one side of each grilled zucchini strip.  Roll up the zucchini slices (not too tightly; this is more like folding), and put them on a baking sheet lined with parchment or foil. 

Refrigerate if not using within an hour (you can assemble them several hours ahead, but bring back to room temperature before broiling).  Heat the oven broiler.  Sprinkle the rolls with a little grated Parmesan and brown under the broiler, about 1 minute.


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Hummus

09/10/2010

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Hummus is a nutritious and tasty appetizer or lunch idea.  I often take a bit of hummus in my lunch to dip my carrots in.  I used to buy store bought hummus but, after making my own, I will never go back.  Homemade hummus is very easy and tastes way better!

The only unique ingredient is tahini (sesame paste).  Tahini used to be difficult to find in grocery stores but I have purchased it at Price Chopper, Real Canadian Superstore, Zehrs, and Food Basics.  Usually it is located in the international food aisle.  One jar of tahini will last quite a while.  I store it upside down in the fridge.  If stored upside down, the oil and sesame paste stay mixed together well and you don't really have to stir it when you use it.

Hummus

Yields about 2 cups.

19 ounce can of chickpeas, rinsed and drained
¼ cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 ½ tbsp. tahini (sesame seed paste)
            * Tahini is often found in the international aisle in the grocery store.
2 medium cloves of garlic, peeled
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. or more of kosher or sea salt

Put the chickpeas, olive oil, lemon juice, tahini, garlic, coriander, cumin, ½ tsp. salt, and 1/3 cup cold water in a food processor and puree until smooth.  Ideally it should be chilled for 4 hours before serving but I have served it many times freshly made and it’s fine.  Season to taste with more lemon juice and salt just before serving, if desired. 


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    Author

    I have always enjoyed fine cooking, however, when my husband and I decided to go vegetarian three years ago, cooking healthy yet tasty quality meals without meat became a challenge.  I have gradually accumulated quite a few vegetarian recipes.  The primary purpose of this blog is just to share my ideas and recipes with interested family and friends.

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