Spice it Up
holidays have arrived and there are so many parties to attend. But, some usually ask you to bring something … something healthy? something fast? It’s up to you.
Grilled Vegetable Wraps
(NOTE: Make sure you grill all your vegetables for about two minutes. Drizzle with only a touch of olive oil, salt and pepper)
2 zucchini, sliced thinly long ways (400 degree grill, on one side for one minute)
1 bunch asparagus, grill
2 bell peppers, grill
10 scallions, grill
1 cup goat cheese, room temperature
Make sure when you grill the vegetables they are all the same length, cut them accordingly. Slice them or cut them down once they’ve been grilled)
Grab one slice of zucchini and place an assortment of grilled vegetables with a teaspoon of goat cheese on one side then roll.
Place them on a platter and they are ready to be served.
Salami, Brie & Tomato Bruschetta
1 baguette, sliced thin
20 salami slices
20 roma tomatoes slices
1 small wheel brie, room temperature
8 basil leaves, sliced
Pre-heat oven to 350 degrees.
On a sheet pan, place the baguette slices and drizzle olive oil and pepper. Bake until golden brown 6-7 minutes on each side.
Transfer them to a platter and spread brie cheese on top, followed by a salami slice, then tomato slice and sprinkle basil on top. Drizzle reduced white balsamic or balsamic vinegar on top and serve.
Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the Roaring Fork Valley. Her recipes appear every first Friday in Scene. She can be reached at email@example.com.
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Chef Hunter Hale went into business with his parents to bring an American bistro to Carbondale.