Grilled Vegetable Gazpacho

1 head roasted garlic, puree squeezed out

3 large tomatoes (1-1/2 lb.), cut in half

1 medium cucumber, cut in half, seeds removed

1 yellow pepper, cut open to flatten, seeds removed

1 red pepper, cut open to flatten, seeds removed

1 medium sweet onion, cut in thick slices, unpeeled

2 Tbsp. olive oil

2 tsp. Mediterranean spices

1/4C olive oil

2 Tbsp. red wine vinegar

¼C chopped mixed herbs + more for garnish

1C cold water

salt and freshly ground pepper to taste

Toss the vegetables with 2 tablespoons olive oil and spices.  Grill on a medium-hot grill until vegetables are charred all over and almost softened, turning occasionally.  When cool enough to handle, remove the charred skins, stems and seeds from the vegetables and coarsely chop.  Transfer vegetables and garlic puree to a food processor and puree.  With the machine running, gradually add the ¼ cup olive oil and the vinegar. Transfer to a bowl, stir in the water, herbs, salt and pepper to taste.  Chill well.  Ladle into bowls.  Garnish w/herbs.

MAKES:  6 servings

Roasted corn and tomato salad with queso fresco

2 red peppers, roasted, peeled and cut into strips

2 yellow peppers, roasted, peeled and cut into strips

2 ears corn, kernels removed

1 tsp. Cajun seasonings

2 Tbsp. olive oil

3 large vine ripened tomatoes, sliced

1C baby heirloom tomatoes, halved

1C arugula leaves

1/4C basil leaves

1/2C queso fresco, crumbled

Vinaigrette

3 Tbsp. balsamic vinegar

1 Tbsp. sherry wine vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

salt and pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Preheat oven to 400F.  Toss the corn with spices and olive oil and spread in a shallow dish.  Bake until golden – about 10 minutes.  Let cool.

Toss the arugula and basil with vinaigrette to coat and divide among plates.  Arrange tomato slices, pepper strips and baby tomatoes on top and sprinkle with the corn and cheese.  Drizzle with vinaigrette and serve.

MAKES:  6 – 8 servings

Roasted heirloom tomato salad

2C small heirloom tomatoes, halved

1-1/2 Tbsp. olive oil

2 Tbsp. clover honey

1 Tbsp. fresh basil leaves, thinly sliced

1 tsp. kosher salt

freshly ground pepper to taste

3C baby greens

1C micro greens

1/3C shaved Pecorino Romano cheese

1/4C sliced almonds, toasted

vinaigrette

2 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

2 tsp. balsamic honey mustard

4-1/2 Tbsp. olive oil

Salt and freshly ground pepper to taste

Preheat oven to 300F.  Line a large rimmed baking sheet with parchment paper.  Toss the tomatoes with the olive oil, honey, basil, salt and pepper in a bowl.  Transfer the tomatoes to the prepared baking sheet and turn them cut side up.  Bake about one and one-half hours, or until they begin to shrivel and brown slightly.   Let cool.

Toss the baby greens and micro greens together with vinaigrette to coat.  Add the tomatoes, cheese and almonds and toss again.  Divide among 6 plates.  Serve immediately.

MAKES:  6 servings

Grilled Gazpacho Salad

2 medium heads of garlic, cut in half horizontally, wrapped in foil and

  roasted until soft in a 300F oven

2 Tbsp. olive oil

spice rub of choice

8 firm plum tomatoes, halved lengthwise

2 bunches scallions

1 lb. red onion, cut into ½-inch slices

1 red bell pepper, quartered, cored

1 yellow bell pepper, quartered, cored

1-1/2 large English hothouse cucumbers, halved lengthwise

2 one-inch slices country-style bread

2C baby heirloom tomatoes, halved

1/4C sherry wine vinegar

1 tsp. hot pepper sauce

1 Tbsp. honey mustard

1/4C olive oil

salt and freshly ground pepper to taste

1/2C fresh basil leaves, thinly sliced

1C baby arugula

1C crumbled feta cheese

1/2C Kalamata olives, pitted

Preheat the grill.  Squeeze the garlic from the skins and set aside.  Combine plum tomatoes, scallions, red onion, bell peppers and two tablespoons oil in a large bowl; toss to coat.  Arrange cucumber halves and bread slices on baking sheet; brush with two tablespoons oil. Sprinkle all vegetables with spice rub, salt and pepper.  Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and scallions, 5 minutes for cucumber and 15 minutes for red onion and bell peppers.  Transfer to large rimmed baking sheet.  Grill bread slices until just beginning to crisp and grill marks appears, about 2 minutes per side.   Cut all vegetables and bread into one inch pieces.  Stir in garlic and heirloom tomatoes.  Whisk vinegar, hot pepper sauce, mustard, salt and pepper to taste and ¼ cup olive oil together and pour over salad.  Toss to coat with basil, arugula, olives, feta, salt and pepper to taste.

MAKES:  6 servings