Looking for side recipes to go with your Father's Day menu? Give these a taste!
Roasted Pepper Tomato Crostini
18 slices of Italian bread
2 large tomatoes, diced
1/4 cup chopped fresh basil leaves
1 Tbsp. balsamic vinegar
1/4 tsp. salt
1 jar (7 oz.) roasted red bell peppers, drained and chopped
1/3 cup shredded mozzarella cheese
Heat the the grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
Mix the tomatoes, basil, vinegar, salt and bell peppers. Spread the mixture on the bread. Top each slice with about 1 teaspoon of cheese.
Cover and grill 4 to 6 inches from medium heat about 5 minutes or until the cheese melts. Serve hot.
Makes 18 pieces.
Easy Grilled Vegetables
12 pattypan squash, about 1 inch in diameter
2 medium red or green bell peppers, each cut into 6 pieces
1 large red onion, cut into 1/2-inch slices
1/3 cup Italian dressing
freshly ground black pepper
Place squash, bell pepper and onion in rectangular baking dish, 13x9x12-inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
Heat grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in a grill basket or directly on grill rack.
Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 to 3 times, until crisp-tender. Sprinkle with pepper.
Grilled Antipasto Pizza
1/4 lb. small whole mushrooms
1 medium yellow bell pepper, cut into 8 pieces
1/4 cup Italian dressing
1 package (16 oz.) ready-to-serve original pizza crust (12 inches in diameter)
1 cup shredded mozzarella cheese
2 plum tomatoes, thinly sliced
4 medium green onions, sliced
1/4 cup sliced ripe olives
Heat grill for direct heat. Toss mushrooms, bell pepper and 2 tablespoons of the dressing. Place vegetables in grill basket.
Cover and grill vegetables 4 to 5 inches from medium heat for 4 to 6 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. Coarsely chop vegetables.
Brush pizza crust with remaining 2 tablespoons of dressing. Sprinkle with 1/2 cup of cheese. Arrange the tomatoes on the cheese. Top with grilled vegetables, onions, olives and remaining 1/2 cup of cheese.
Place pizza directly on grill. Cover and grill 4 to 6 inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted.
Grilled Potato Salad
2 lbs. small red or white new potatoes, cut in half if larger than 2 inches in diameter
1/2 cup extra-virgin olive oil
2 tsps. Dijon mustard
2 Tbsps. white wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 scallions, minced
Prepare a medium-hot fire on the grill. In a medium bowl, toss the potatoes with 2 tablespoons of olive oil and place on an oiled grill 4 to 6 inches from heat. Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15 to 20 minutes.
In a small bowl, mix together mustard, vinegar, salt and pepper. Gradually whisk in remaining olive oil until well blended. Pour dressing over potatoes, add scallions and toss.
Spicy Black Bean Salad
3 cans (15 oz. each) black beans
1 red onion, minced
2 large ripe tomatoes, seeded and chopped
3 jalapeno peppers, seeded and minced
3 garlic cloves, minced
2 Tbsps. lime or lemon juice
1 and 1/2 tsps. ground cumin
1 Tbsp. red wine vinegar
1/2 cup olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
Place beans in a large colander and rinse well under cold running water. Drain thoroughly.
In a large mixing bowl, combine beans with remaining ingredients and toss gently until mixed.
If made in advance, the salad can be kept up to 2 days covered and refrigerated. Taste again before serving and season with salt and pepper.