Restaurant Recipes
TGI Friday's Vegetable Grill
Ingredients
Portobello Mushroom
Skewers
- Red bell peppers, washed and dried, cut into large squares
- Zucchini, washed and dried, cut into large round slices, about 3 inches thick
- Summer squash, washed and dried, cut into large round slices, about 4 inches thick
- Roma tomato, washed and dried, core removed and discarded, cut into V wedges
Tomato Salsa
- 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
Instructions
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 1/4inch 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.
Attribution
TGI Friday's Chef Bob Davis