Grilled Vegetables Salad With Crab Cakes And Saffron Aioli Food
SICILIAN GRILLED VEGETABLE SALAD
A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.
Provided by impellizzeri kitchen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 8h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
- Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g
GRILLED VEGETABLE SANDWICH WITH BASIL-PARMESAN AIOLI
This is the very best sandwich I have ever eaten...and I made it! I got this recipe from the July 2008 issue of Redbook magazine and have made it 3 times in the last 3 weeks. Fresh basil from the garden and mayo are the most important ingredients in this recipe. All other ingredients could be easily substituted to your tastes.
Provided by Robin in Kansas
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat outdoor grill.
- Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
- Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
- Cut bell pepper into strips.
- In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
- Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.
Nutrition Facts : Calories 305.2, Fat 21.6, SaturatedFat 7.6, Cholesterol 39.8, Sodium 664, Carbohydrate 17.4, Fiber 5, Sugar 7.2, Protein 13.2
SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
Provided by Oolala
Categories Sauces
Time 35m
Yield 1/2 cup aioli, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
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