vegetarian Archives - Impressions

Easy Summer Grilled Gazpacho

It’s summer and although our garden got put in late and has been slightly neglected with a new baby in the house we are still enjoying the bounty of garden fresh tomatoes! There is nothing quite like a delicious,,juicy, sun-warmed tomato picked fresh from your backyard. However, I can only eat so many BLT sandwiches and Caprese salads. I love this simple recipe for Grilled Gazpacho, it highlights the rich summer tomato and other easy to grow garden vegetables as well. The best part it that it is grilled giving this gazpacho a nice toasted depth of flavor. It is also made in a food processor and served cold. It’s super easy, light, refreshing and healthy. Enjoy this summer favorite of grilled gazpacho.

Grilled Gazpacho

1.5 pounds tomatoes 3-4 large tomatoes

1 large cucumber

2-3 yellow, orange or red bell peppers

1 medium red onion

6-8 tomatoes

1/2 cup olive oil

2-3 cloves garlic, peeled

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

Salt and Pepper to taste

3 tablespoons fresh herbs (such as tarragon, thyme, basil or parsley)

2-3 cups vegetable or chicken broth

Light a grill. Grill the tomatoes, cucumber, peppers, onion over a medium-hot fire, turning occasionally, until the vegetables are charred all over and almost softened, about 8 minutes. When the vegetables are cool enough to handle, remove the charred skins as well as any stems and seeds and chop them coarsely.

Roughly chop 2 tablespoons each of the tomato, cucumber, pepper, and onion and reserve these to garnish. Transfer vegetables and all remaining ingredients except chicken broth to a large food processor and puree. Add broth to thin to desired consistency, season with salt and pepper. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency and seasoning if needed. Serve in chilled bowls garnished with the reserved vegetables, fresh herbs, croutons or Parmesan cheese crisps.

You can serve this in larger bowl or in smaller short glasses for an elegant chilled party appetizer!

Photos Styled by Rachel Sherwood, Photography by Isabel Subtil.

Eggplant Parmesan

This method of lightly broiling the eggplant slices rather than frying cuts down on half the calories and half the time. You will love this delicious vegetarian Italian comfort food.

1 medium eggplant

1 cup breadcrumbs

1 cup grated Parmesan

1 egg

1/3 cup milk

1 cup all-purpose flour

1 teaspoon garlic powder

¼ teaspoon salt

Spray or drizzle with olive oil

2 ½ cups Mozzarella cheese

2 ½ cups good quality marinara sauce

Slice the eggplant into ¼ inch slices keeping the skin on. You will need three shallow bowls to set up a breading station. Combine the Parmesan cheese and breadcrumbs in a shallow bowl. In another shallow bowl whisk together the egg and the milk. In the last shallow bowl combine the flour, garlic powder, and salt.

Taking one slice of eggplant at a time, dip it fully in the flour tapping the eggplant to get rid of the excess, then dip it in the milk and egg mixture, and lastly in the breadcrumb mixture, being sure to coat each slice completely. Place the covered eggplant slice on a baking sheet. Repeat this process until the baking sheet is full in a single layer.

Spray or lightly drizzle the slices with olive oil. Place the pan under the broiler for 1-3 minutes but watch carefully so they don’t burn. Just when they start to brown on the top flip them over, spraying or drizzling again with olive oil, and brown them on the other side for another 1-3 minutes. Remove and place toasted eggplant slices on a rack to cool.

Repeat this process until all eggplant slices have been breaded and toasted. Put a thin layer of red sauce on the bottom of a 9×13-baking pan. Layer with eggplant slices, cheese and sauce. Finish by topping mozzarella cheese.

Bake at 350 degrees for 25 minutes until hot and the cheese is slightly bubbly.

Addition: Next Class

The Classics with Style Friday, October 17th 1:00 – 2:30 pm

*With Mingle expert on table setting

Been there, done that! We have seen them time and time again, the classic meatloaf and mashed potatoes, the nut crusted cheese ball for the holidays, eggplant parmesan and the chocolate brownies. These are classics because they are so good, but how do you make a classic better without tarnishing its reputation? It all starts with presentation – making it fit your needs and lifestyle while adding a unique twist and a touch of elegance. Learn how to these old classics to a new level by discovering the five elements that make everyday meals magnificent.

Classic Cheese Ball to a Walnut Crusted Cheese Canapes
Eggplant Parmesan to an Eggplant Napoleon
Meatloaf and Potatoes to Savory Meatloaf cupcakes
Standard Brownies to a Brownie Sundae with Bourbon Sauce

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.