Classic Mediterranean cooking - includes recipes

Vegetarian Times, April, 1995 by Jeannine Johnson Perriseau

WHEN I WAS IN ITALY, I noticed that my Italian friends often prepared large batches of vegetables, such as grilled eggplant or roasted red peppers, and then used them over the course of a few days or a week in a variety of ways. The eggplant and peppers would be layered in sandwiches or spread on toasted bread that had been drizzled with olive oil and rubbed with garlic. Other vegetables were stuffed in calzones, strewn on pizza, tossed with hot pasta or added to main-course salads. For company, they were brought out on a tray along with frittata and olives for antipasto with a glass of wine. I quickly saw how a little cooking went a long way.

You can do the same by preparing a few of these classic Mediterranean recipes. From easy-to-make items like pesto, red pepper spread or ratatouille, you can make wonderful meals of pasta, bruschetta, sandwiches or salads.

Marinated Roasted Peppers

You can buy decent jarred roasted red peppers, but nothing can beat the sweet, smoky flavor of peppers you roast yourself.

4 to 6 sweet red or yellow bell

peppers, or a combination

2 Tbs. olive oil

2 Tbs. balsamic or red wine vinegar

(optional)

Salt and pepper to taste

2 cloves garlic, pressed or minced

8 leaves fresh basil (1 tsp. dried)

30 MINUTES OR LESS

PREHEAT BROILER. Place whole peppers on a baking sheet. Broil until peppers are thoroughly blackened and blistered, 5 to 7 minutes per side. Place blackened peppers in plastic or paper bag and seal; set aside 10 to 15 minutes. Remove from bag and peel off blackened skin. Remove core and seeds.

Alternatively, trim, wash, seed and flatten peppers onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. To remove charred skin, hold pepper under cold running water and peel off with fingers.

Cut pepper into strips and place in shallow dish. Add remaining ingredients, and toss to blend. Serve immediately as is, tossed with pasta or on garlic bread. Will keep in refrigerator 1 week. Serves 4 to 6.

PER SERVING: 80 CAL.; 0.9G PROT.; 7G FAT; 4G CARB.; 0 CHOL.; 137MG SOD.; 1G FIBER. VEGAN

Marinated Grilled Eggplant

In Italian delis, slices of grilled eggplant are submerged in olive oil. When they are lifted out with a fork, the oil runs off in a stream. If that's too much oil for you, just brush the grilled slices with oil for the same rich flavor. A simple stovetop grill makes this dish a snap.

1 lb. eggplant, sliced lengthwise

in 1/4- to 1/2-inch thick slices

2 Tbs. olive oil, plus more as desired

Salt to taste

Pinch red pepper flakes

3 cloves garlic, pressed or minced

1/3 cup lightly packed fresh basil

leaves, chiffonade (see helpful

hint)

30 MINUTES OR LESS

LIGHTLY OIL STOVETOP GRILL or other grill; preheat to medium-high. Grill eggplant until soft and cooked through, 5 minutes per side. Transfer to shallow bowl. Brush slices with olive oil. Sprinkle with remaining ingredients. Serve immediately, or marinate for up to 1 week in refrigerator. Serve with pasta, in sandwiches or as part of an antipasto tray. Serves 4 to 6.

HELPFUL HINT: To make chiffonade, stack basil leaves on top of each other; roll into "cigar" shape and cut crosswise into confetti-like ribbons.

PER SERVING: 99 CAL.; 1G PROT.; 7G FAT; 9G CARB.; 0 CHOL.; 272MG SOD.; 2G FIBER. VEGAN

Basil-Garlic Marinade

Here's a basic marinade for steamed, grilled or raw vegetables, or cubed tofu.

2 to 4 Tbs. olive oil

Juice of 1 lemon

10 leaves fresh basil (2 tsp. dried)

2 cloves garlic, pressed or minced

Salt and pepper to taste

30 MINUTES OR LESS

IN A BLENDER or by hand, puree or stir all ingredients together. Makes about 1/3 cup marinade.

PER TABLESPOON: 50CAL.; 0.9G PROT.; 5G FAT; 1G CARB.; 0 CHOL.; 100MG SOD.; 0 FIBER. VEGAN

Marinated Goat Cheese

This cheese will keep in the refrigerator for up to two months as long as it is covered by a thin layer of olive oil.

11-oz. log mild goat cheese

2 Tbs. olive oil, plus more as

needed

1/2 tsp. black pepper

2 cloves garlic, pressed or minced

(1 tsp. garlic powder)

4 sprigs rosemary (1 tsp. dried)

8 leaves fresh basil, shredded (1 tsp.

dried)

Pinch salt (optional)

30 MINUTES OR LESS

CUT CHEESE LOG into 1-inch pieces; pack pieces tightly into a small jar.

In a small bowl, combine 2 tablespoons olive oil with remaining ingredients; stir. Pour over cheese. (Add more oil if needed to cover top of cheese.) Cap and shake to distribute seasonings. Refrigerate at least 2 hours before serving.

TO SERVE: Crumble and toss with pasta, spread on toasted garlic bread, use on sandwiches or serve as part of an antipasto tray. Makes 8 servings.

PER SERVING: 135 CAL.; 6G PROT.; 11G FAT; 2G CARB.; 34MG CHOL.; 435MG SOD.; 0 FIBER. LACTO

The Ultimate Grilled Eggplant Sandwich

This sandwich, slathered in tomato pesto and goat cheese, makes an an elegant party dish when thinly sliced.

1 sourdough baguette

1/2 cup Tangy Sun-Dried Tomato

Pesto (see recipe, below)

1/2 batch Marinated Goat Cheese (see

recipe, p. 41), or 8 slices

smoked mozzarella cheese