Well, if you like garlic and general vinegary type flavors, this recipe is for you. It's very tasty and as my palate is growing, I'm able to tolerate foods like this a lot more. This was Brian's choice, I never would have chosen a dish like this but I'm glad we made it. Truthfully, we're on a journey and the very nature of this journey is to try foods I normally wouldn't know about or think I'd like. This one is very delicious although it will have a garlic-y aftertaste, so bring a toothbrush if you take it to work or otherwise out.
Pasta Vegetable Salad with Garlic Dressing
GTLF: Main Dish Salads p. 135
Serves 4, working time 40 min., total time 40 min.
8 oz radiatore pasta
9 oz. package frozen artichoke hearts, thawed
6 cloves garlic
3/4 C reduced sodium chicken broth, defatted
3 tablespoons red wine vinegar
2 scallions, cut into 1 in. lengths
1/4 C chopped fresh basil
1 1/2 tablespoon olive oil
3/4 tsp salt
2 yellow summer squash, halved lengthwise
1 green bell pepper, seeded and halved lengthwise
1 eggplant (1 pound), peeled and cut lengthwise into 3/4 in. pieces
8 plum tomatoes ( 1 pound total) halved lengthwise
1/4 C chopped pitted green olives
1 oz. shaved Parmesan, or 1/4 C grated Parmesan cheese
1. In a large pot of boiling water, cook the pasta until just tender. Add the artichokes for the last 6 min. of cooking time. Drain and rinse under cold running water. Place in a large bowl.
2. Meanwhile, preheat the grill (with a grill topper, if possible). Wrap the garlic in foil. In a small bowl, combine the broth and vinegar. Set aside 1/4 C of the broth mixture to use as a baste. Place the remaining broth mixture in a food processor or blender along with the scallions, basil, oil, and salt; set the mixture aside in the processor bowl (or blender container).
3. Spray the rack or grill topper, off the grill, with nonstick cooking spray. Place the garlic, squash, bell pepper, and eggplant on the grill. Cover and grill at medium, or 6 in. from the heat, turning occasionally and basting with the reserved basting mixture, for 12-14 min., or until the vegetables are tender but not falling apart. Place the tomatoes (skin side down) on the grill for the last 6 min. of cooking time.
4. Cut the vegetables into bite size pieces and add to the bowl with the pasta and artichokes. Squeeze the garlic flesh from the grilled garlic cloves, add them to the food processor, and process the dressing to a smooth puree. Add the dressing and the olives to the bowl, tossing to coat. Divide among 4 plates, top with the Parmesan, and serve warm or at room temperature.
Nutritional Information: 10 g fat, 396 calories, 2 g sat. fat, 66 g carbohydrate, 15 g protein, 4 mg cholesterol, 866 mg sodium.
Tips:
1. I used my electric grill at medium, but next time I think I'll try medium high since I felt the garlic didn't cook enough and the vegetables were only slightly grilled.
2. I cooked everything for 12 minutes, but next time I think I'll go for the full 14 minutes for the reasons described in tip 1.
3. I think it's time for a fire burning grill (charcoal or gas) since they are bigger and my little grill had trouble accommodating all the vegetables.
4. I saved time by cutting all the vegetables before grilling and leaving them in the refrigerator. Good time saving technique.
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