Dishes for Dad’s Special Day


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.

Serves 6.

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.

Serves 8.

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.

Serves 6.

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.

Serves 6.



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