1 Portobello mushroom
Red peppers - wash and dry, cut into large squares
Zucchini - wash and dry, cut into large round slices, about 3 inches thick
Summer squash - wash and dry, cut into large round slices, about 4 inches thick
Roma tomato - wash and dry, remove core and discard, cut in V wedges
6 to 8 medium-size Roma tomatoes
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves minced garlic
10 fresh basil leaves
Portobello Mushroom: Remove stem from mushroom and discard. Rinse mushroom with cold water. Add your favorite vinaigrette dressing - just enough to fill the bottom of the mushroom cap; marinate for one hour.
Place mushroom on grill, cap side up. Grill until tender.
Use bamboo or wood skewers - soak in water for 30 minutes before use so skewers do not burn on the grill or splinter.
Assemble skewers in color array such as - red pepper, zucchini, Roma tomato, squash. When assembling, place vegetable flat on cutting board and insert skewer through skin side and out through skin side for a flat long skewer of fresh vegetables. Grill until vegetables are just tender and slightly crunchy.
Pasta: Cook your favorite thin long pasta, such as spaghetti, in salted boiling water and place in dish.
Tomato Salsa: Wash, core and dice tomatoes to 1/4-inch pieces; save juices and place in small bowl.
Wash, dry and cut basil leaves into thin strips.
Combine all ingredients and hold for 2 hours before use.
Place pasta in center of bowl. Top with fresh Tomato Salsa. Place portabella on cutting board and cut into strips on a bias and place on top of Tomato Salsa and pasta. Arrange vegetables skewers around plate.
Source: TGI Friday's Chef Bob Davis
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