Marinated and Roasted Vegetables

Vegetables

A beautiful statement on any sideboard. Sprinkle a few tablespoons of freshly grated Parmigiano reggiano just before serving. Serve alongside grilled artichoke hearts.

Ingredients

1 large zucchini, cut into 1 /2-inch disks

1 large summer squash, cut into 1 /2-inch disks

1 bunch asparagus, trimmed

1 large red bell pepper, cut into 1 /2-inch round circles

1 small red onion, cut into 1 /2-inch round circles

2 portobello mushrooms, stems removed and gills scraped from underside

1 small eggplant, peeled and cut into 1 /2-inch round circles

Marinade

1 Tbl Creole mustard

1 /4 cup balsamic vinegar

2 tsp salt

1 tsp black pepper

2 tsp minced garlic

1 tsp fresh thyme

1 Tbl fresh basil

1 cup olive oil

Instructions

Combine all the ingredients and stir vigorously.

In a large stainless steel bowl, toss all of the vegetables in the marinade and refrigerate 30 minutes.

Preheat oven to 400 degrees.

Drain vegetables and reserve excess marinade. Arrange vegetables in a single layer on baking sheets. Roast vegetables for 15 minutes. Cool before serving.

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com