My regular readers may have noticed that last week I was completely missing from my blog. I had gone to Indiana to visit my daughter who is attending college there. Actually, I had gone to see her performance as Barbarina in the Marriage of Figaro. Other than the wonderful opera I got to see at the Jacobs School of Music, the other highlight of the trip was the Farmer’s Market we went to on Saturday morning in downtown Bloomington. For me, visiting a local produce market is like being in an amusement park – I get so excited by all the fresh produce and all the possibilities of making new yummy things with those vegetables. The Bloomington market was huge and filled with local fall produce. There were at least twenty different kinds of peppers, lots of varieties of squash and even really inexpensive wild flowers. Among other things, I bought really tempting looking small yellow Pattypan squash and today I made a warm grilled fall vegetable salad with an herb Gremolata. The warm salad complimented the artisanal Chicken Basil Sausage that I stir-fried with it and they made for an amazingly easy and delicious lunch!
1. 5-6 small sweet peppers
2. 5 small Pattypan squash
3. 1 zucchini
4. 1 small red onion
5. 1 lemon
6. 1 large clove of garlic
7. 1.5 tablespoons of capers
8. 2 tablespoons of sun dried tomato in olive oil
9. 2 tablespoons of extra virgin olive oil
10. Salt and pepper to taste
11. A few sprigs of fresh thyme
12. A few sprigs of fresh oregano
13. 10-12 leaves of fresh basil
14. A little chunk of Parmesan Cheese or a hard Toscana Cheese.
1. Start heating the cast-iron grilling pan and brush it down with some olive oil.
3. Place the pepper halves on the grilling pan and grill them on high heat. When one side looks a little done (you get distinct grill markets on the flesh of the peppers) turn the peppers over to cook the other side.
11. While the onions are getting grilled, you can start making the Gremolata. Take the thyme leaves off the stems and also the oregano leaves. Coarsely chop these herb leaves. Also chop the basil leaves.
20. Cut very thin slices of the cheese (Parmesan or Toscana) and add them on top of the vegetables salad.
21. Serve the salad while the vegetables are still warm. This salad makes a great side dish with any kind of grilled meats or it can be served as a light lunch salad by itself!