Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
Summer grilling season is finally here. Here’s a few simple vegetarian recipes to make any summer meal a little extra special. Happy Grilling!
Easy Grilled Za’atar Flatbread
Servings: 4-6
Za’atar is a Middle Eastern spice blend composed of wild thyme, oregano, marjoram, sesame seeds and sumac. Besides being sprinkled on grilled bread it is also great on grilled meats and vegetables. Za’atar is available at many supermarkets as well as Middle Eastern specialty stores.
While flatbread is easily made at home for further convenience use pre-made pizza dough.
INGREDIENTS
1 pound store-bought pizza dough, formed into oblong shape
olive oil
4 tablespoons za’atar
kosher salt
DIRECTIONS:
Light your wood or gas grill. While waiting for grill to get up to high heat, brush the dough on one side with olive oil and dust generously with za’atar. Put the oiled side down on the grill. After 2 minutes, brush the other side with oil, add za’atar and turn over for another 1 to 2 minutes. Remove and sprinkle lightly with salt. Cut into large pieces. Serve warm.
Grilled Summer Vegetables
Servings: 4
INGREDIENTS:
extra virgin olive oil
kosher salt
3 plum tomatoes, cut in ½ lengthwise
2 red peppers, cut into strips
1 red onion, sliced into ½-inch thick rounds
2 zucchini or yellow squash, sliced into ½-inch thick rounds
1 small eggplant, sliced into ½-inch thick rounds
garnish: lemon wedges, feta cheese, fresh parsley and sumac
Dressing:
3 tablespoons extra virgin olive oil
juice of ½ large lemon
small pinch kosher salt
½ teaspoon black pepper
DIRECTIONS:
Preheat your grill or charcoal to a medium heat. Prepare your grate by lightly coating it with oil.
Toss the vegetables with olive oil and salt and pepper. Grill vegetables until caramelized and cooked to your liking. Since each vegetable cooks differently, you will need to remove the vegetables from the grill, one at a time.
Place all the veggies on a platter and drizzle the dressing on top. Sprinkle with chopped fresh parsley, and sumac. Serve with grilled bread, lemon wedges and feta cheese.
Grilled Balsamic Peaches
Servings: 4 – 6
Fruit can be a treat on the summer grill. This simple recipe uses fresh slightly firm peaches that are halved on their axis and pitted. For the glaze white or dark balsamic vinegar is mixed with honey. Grilled peaches can make a great dessert with ice cream or mascarpone as well as a compliment to a grilled protein.
INGREDIENTS:
6 medium peaches
½ cup white or dark balsamic vinegar
½ cup honey
touch of salt
DIRECTIONS:
Combine ingredients in saucepan and gently warm. Reserve 1/3 cup for peach glaze. Bring the rest to a boil, lowering to medium-high heat and stirring constantly until slightly thickened. Take off heat and use as a syrup for the grilled peaches.
Brush peach halves with glaze and put them cut side down on a hot, oiled grill. Grill for 5 minutes per side, continuing to brush. Serve with vanilla ice cream for a delicious treat.