Cookbook Featured Menu: Pasta w/Marinated Vegetables and Bruschetta

JeffreyW has his own take on Bruschetta here and here

Every Thursday in the What’s 4 Dinner Solutions Cookbook is a travelogue of sorts. Menus with flavors from all over the country and the world. In the summer, we explore various areas of the states and their fresh produce.  Tonight, it’s a New England Farmers’ Market kinda night

On the board tonight:

MENU
Pasta w/ Marinated Vegetables
Tomato & Olive Oil Bruschetta
Grapes

Pasta w/Marinated Vegetables

  • 10 oz Rotini pasta
  • 1 tray ice cubes
  • 1 tbsp olive oil
  • 1 small eggplant, peeled & chopped
  • 4 mushrooms, sliced
  • 2 zucchini, sliced
  • 10 to12 cherry or grape tomatoes, halved
  • 6 oz jar marinated artichoke hearts
  • 1 red onion, sliced in rings
  • 2 oz black olives
  • 8 oz Italian or Caesar dressing (more if needed)
  • 2 oz grated parmesan

saucepan
skillet
bowl
serving bowl

In saucepan, cook pasta according to package directions, drain, rinse in cold water and toss with ice cubes. Set aside and let cubes melt.

While pasta is cooking, in skillet, heat oil and sauté eggplant, mushrooms and zucchini.

Remove and cool in the refrigerator while preparing remaining vegetables.

In bowl, toss remaining vegetables with dressing.

Remove any un-melted ice cubes from pasta, and toss with all vegetables once they are cold.

Add cheese, more dressing if needed, and serve.

Tomato & Olive Oil Bruschetta

  • 1 loaf Italian bread, sliced in half lengthwise
  • 2 tbsp olive oil (more if needed)
  • 2 tsp crushed garlic
  • 4 basil leaves, chopped
  • 2 Roma tomatoes, sliced
  • 3 green onions, chopped

baking sheet
bowl

Mix together 1 tbsp oil and 1 tsp garlic. Spread on sliced sides of bread.

Broil bread until golden brown on top (watch carefully).

Gently toss 1 tbsp of oil, 1 tsp garlic, basil, tomatoes and onions.

Layer tomato mixture on each half of the bread and then slice each half into quarters


This menu and recipes are featured in my cookbook:

What’s  4 Dinner Solutions Cookbooks: Summer into Fall is now available. Each week I’ll highlight one of the menus and recipes.  You can order the cookbook here.


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