Italian Inspired Grilled Vegetable Summer Rolls

Heat advisory disclaimer- not a fresh pasta recipe. Its just too hot to eat nearly anything in New York this summer. We are living in a 100 degree world and I am an Alaskan girl. I want to melt. One positive of this weather is I am inspired to make summer rolls, or anything that can be serve cold and doesn't involve heavy meat. I love Asian food and the refreshing nature of a nice crunchy summer roll. One of my best friends is allergic to shell fish, so the tofu in this dish replaces the typical shrimp and also makes this a very healthy summer meal. It is basically a grilled vegetable salad wrapped up in rice paper and topped with a mint balsamic dressing. It is fun for guests, and fast and easy to make.

     Ingredients

1 Japanese eggplant, trimmed and cut into 1/2" slices

1 zucchini, trimmed and cut into 1/2" slices

2 portabello mushrooms cut into 1/2" slices

1 red pepper cut into strips

1 head radicchio 

1 package firm tofu cut into 1/2" slices

mint leaves

basil leaves

2 cloves garlic finely chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 package rice paper sheets

1. Brush all the vegetables with olive oil, salt and pepper and grill until cooked but not soggy. The eggplant will take about 8 minutes, the other vegetables may be a little faster. For this dish I didn't grill the pepper at all to have an added crunch in the finished roll which I would recommend. The radicchio also need not be grilled.


2. While the vegetables are grilling (this can all be done on a grill pan by the way), make the dressing. Combine the vinegar, 3 chopped mint leaves and 3 chopped basil leaves, the garlic and salt and pepper. Drizzle the olive oil in while whisking. Marinate the tofu in the dressing, about 15 second per side and transfer to a plate. Save the remaining dressing for the finished rolls. When the veggies are done grilling, grill the tofu about 3 minutres per side.


























3. When everything is grilled, slice the finished vegetables and tofu into 1/2" x 1/2" strips. Cook the rice paper according to the package, typically this involves simmering water in a large saute pan and dunking the rice paper sheets for 30 seconds so they soften. Assemble the rolls by putting a slice of each vegetable, tofu, and mint and basil leaves with a drizzle of dressing. Wrap, slice in half and enjoy.

Maltagliati with Zucchini and Squash

Maltagliati is the Italian word for "badly cut" meaning scrap pasta. After making pasta rounds for tomorrow nights tortellini, I was unenthusiastic about making myself a nice meal.  Luckily I had a pile of remnant pasta pieces next to my stove, and combined with a squash and zucchini from my refrigerator, I ended up with a nice dinner and tomorrow's lunch.

     Recipe


1 medium zucchini
1 medium yellow squash
2 cloves garlic (smashed with the back of the knife)
1 tablespoon fresh thyme leaves (or 1 1/2 teaspoon dried)
3 tablespoons olive oil
3 tablespoons grated Parmesan cheese
salt and pepper to taste


1 large handful fresh Maltagliati pasta (or dried penne or farfalle would be good)


1. Heat the olive oil in a pan on medium heat. Meanwhile, slice the zucchini and squash in half lengthwise and then chop into 1/4 half rounds.

2. Place the zucchini and squash in the pan, add a the thyme, salt and fresh cracked pepper and stir. Then add the garlic on top, do not stir, and place the lid on. Let this sit for 5 minutes.

3. Uncover the pan, allow the water from the lid to drip back into the pan and stir. At this point the vegetables should be not quite al dente. Turn up the heat to medium high and cook until the vegetables start to brown slightly.

4. Add the cooked pasta, the cheese, salt and pepper to taste, and if needed, a little more olive oil. This can be made with dried pasta as well, I'd recommend penne, but the maltagliati makes this special and very quick!