MY GRILLED VEGGI SALAD
Figure 1: Microwave a medium
size red potato until almost done
Figure 2: Red bell Pepper cut into
rectangular bite-size pieces
Figure 3: Asparagus bunch
cut into about 2″ sections
Figure 4: 1 Medium white onion
cut into about 1.5″X1/2″ long strips.
(1 Jalapenio is optional)
Figure 5: 5 sections of Garlic diced
Figure 6: 1 almost done red
potato cut into 1″-1:1/4 chunks
Figure 7: 1/3 cup Pesto sauce
(See recipe)
Figure 8: ¼ of a cup Parmesan grated cheese
Figure 9: 1/4 cup of quality olive oil
HOW TO PREPARE THE GRILLED VEGGI SALAD?
Figure 10: Heat up the electric skillet to 250F. (Medium heat) add half of the amount of oil. First place the onion and the Jalapeno and sauté until they start to get brown.
Figure 11: Move the onion and the Jalapeno aside and add the potatoes. Brown them on all sides.
Figure 12: Take out the potatoes and put them on a paper plate or a paper towel to absorb the oil.
! Make sure that all the vegetable maintain their fresh looking appearance. Meaning, remember that THIS IS NOT A Burnt Offering to God.
! When done, place the grilled onion and jalapeno on a paper plate or a paper towel to absorb the oil.
Figure 13: Add a little fresh olive oil and put the red bell peppers strips and garlic (sliced or diced) and sauté, while turning the mixer over a few times.
! When done, place the grilled red bell peppers and garlic on a paper plate or a paper towel to absorb the oil.
Figure 14: Add the remaining of the olive oil. Let it heat up. Add the cut asparagus . Mix it with the hot oil
Figure 15: . Place the glass cover over the skillet.
! in the meantime.
Figure 16: Place the dried bell pepper strips in a bowl. Add the dried onions with the jalapeno. Add the dried potatoes chunks and mix gingerly.
! By now, the Asparagus has softened a bit. Remove the lid, Flip the pieces a bit and check to see if they are scorched a bit. If NOT, raise the temperature of the skillet to 350 and keep flipping the asparagus pieces.
Figure 17: The tip of the asparagus will get ready first. Scoop them aside and then out onto a paper plate of paper towels to dry out.
Figure 18: Scheck the stem parts to see if they are ready by biting into one piece after cooling it off. When ready, scoop them out onto a paper plate or paper towels.
! Turn off the temperature to Zero on the electric skillet.
! While the asparagus dries up.
Figure 19: Spreads some parmesan grated cheese on the cooling veggie mix and toss it lightly
Figure 20: Add the dried asparagus pieces.
Figure 21: Spread a little more parmesan and toss it lightly.
Figure 22: Scoop the Pesto and place in the middle of the mix.
Figure 23: : You may toss the mixture right now, or if there will be some time before you plan to eat the grilled veggie salad, or serve it proudly to your love one or honored guests, by all means, do it then. That way, the grilled veggies will maintain their crispness longer.
Figure 24:The grilled veggie mix is great as a side dish. It could also be served for breakfast, or even on Sunday brunch with omelet soufflé (see recipe). And don’t forget the extra Jalapeno.
BETEAVON!!!!
ENJOY the food.
And may I remind you once more… Sustenance and Torah complement each other.
“Sh’Hakol Na’asa’ Bid’varo.” (Everything was made on earth with the power of His word.)
Toraholic 