Cook Without Book

                        Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon lemon  2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. 2. Combine grilled vegetables, olives, tomatoes, basil, lemon z...

                              Prep Time:  6 minutes Cook Time:  2 minutes Yield:  4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette)) Ingredients 3 tablespoons   olive oil, plus more for grill grates 4  1/2-inch-thick slices country bread 2  6-inch sprigs fresh rosemary 1  small clove garlic, sliced 1 tablespoon   balsamic vinegar 1 cup   part-skim ricotta 4 cups   mixed grilled vegetables such as eggplant, zucchini, peppers, tomatoes Preparation 1. Heat grill; lightly oil grates. Grill bread and rosemary, turning often, until rosemary is lightly charred and bread has grill marks, about 1 minute for rosemary and 2 minutes for bread. 2. Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth. 3. Top bread sli...

Prep Time:  12 minutes Cook Time:  12 minutes Yield:  Serves: 4 (serving size: 2 cups)                Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon   lemon juice 2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta...

Veggie Stack with Basil Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes. 1/2 cup   red wine vinegar 2 tablespoons   honey 1 tablespoon   finely chopped garlic 2 tablespoons   olive oil, plus more for brushing grill 1/4 teaspoon   salt 1/4 teaspoon   pepper 1  (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices 1  (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices 1  (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices 3/4 cup   uncooked couscous 1  small red onion, cut into 4 (1/4-inch-thick) rings 1  vine-ripened tomato, cut crosswise into 4 slices 1/2 cup   (2 ounces) shredded part-skim mozzarella, divided 1/4 cup   chopped fresh basil, plus additional leaves for garnish Preparation 1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes. 2. Bring 1 cup water to a...

Baba Ganoush                                       Total Time    35 mins Prep Time:     15 mins   C ook Time:    20 min           Ingredients:       Servings     6 Units: US | Metric 1 large eggplant 1/4 cup tahini, plus more as needed 3 garlic cloves, minced 1/4 cup fresh lemon juice, plus more as needed 1 pinch ground cumin salt, to taste 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley  1/4 cup brine-cured black olives, such as kalamata      Directions:                    Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until t...