The cover of this month’s Vegetarian Times magazine covers easy eats– no fuss weeknight grilling (inspired 30-minute meals). The article within shares “grilling for two” recipes. I loved seeing this, as recipes for two are sometimes tough to find. I think the magazine’s intention is for readers to use a panini grill or a George Foreman sort- something that can close and grill both sides at once. I don’t own one of those, so I used a stovetop grill instead.
The recipe featured on the cover is Italian Veggie Medley, which they suggest serving over pasta or steamed wheat berries. They also suggest tucking the grilled veggies into a sandwich with provolone cheese. Read my notes below to see what I thought of this recipe…
Italian Veggie Medley
Yield: Serves 2
Prep Time: 10 min + chill time
Cook Time: 10 min
1 tomato, cut into 1/2-inch slices
1 small zucchini (4 ounces), halved and cut into 1/2-inch-thick strips
4 ounces fresh asparagus spears, trimmed & halved crosswise
4 oil-packed artichoke hearts, drained & halved (1/2 cup), plus 1 tsp. oil from jar
1/2 small onion, sliced (1/2 cup)
1 jarred roasted red pepper, drained & cut into strips (1/4 cup)
1/2 tsp. Italian seasoning
1. Combine all ingredients in large bowl, and season with salt and pepper, if desired. Spread on grill, close, and cook on medium-high heat 10 minutes, or until vegetables are browned. Drizzle with pan juices, if desired.
*I've never had wheat berries before, but since the photograph clearly showed that the vegetables were served over wheat berries, I decided to give them a shot. First of all, they were hard to find. My local health food store had them in bulk bins. I couldn't find them at any regular markets. I soaked my wheat berries overnight, drained them and then boiled them in water (about 40 minutes), until they were tender (then drained them again). It was kind of a pain- as you really have to think ahead if you want to make them- but I did think they were rather delicious.
*The vegetables cook at different rates, so I'd suggest cooking asparagus, zucchini and onion first, then finish the rest.
*I love the flavor of grilled red bell peppers, so I think I'd rather use those next time than the limpy already roasted jarred bell peppers.
*I'd suggest adding a couple of teaspoons of oil from the jar of marinated artichoke hearts (instead of just one).
*Definitely drizzle juices from the bowl onto the roasted veggies.Nutritional Information per serving:
Serving size: 2 cups
Calories per serving: 104
Fat per serving: 7g
Saturated Fat per serving: 1g
Sugar per serving: 6g
Sodium per serving: ,span class="sodium">305g
Fiber per serving: 6g
Protein per serving: 4g
Cholesterol per serving: 0mg
Carbohydrates per serving: 16g
Source: Vegetarian Times, March 2011
This recipe makes for a great lunch- served over the wheatberries (not included in the nutritional info). I really love the idea of tucking these veggies into a panini with melted Provolone.
Did this recipe deserve the cover spotlight?
Sure. I’m not so big on eating something like this for dinner (which is what they were sharing… weeknight dinner ideas), but it’s a good one for lunch.