ANN COX EASTES / KROGER
MEDITERRANEAN VEGETABLE MEDLEY
1/2 c white wine vinegar, red wine vinegar or apple cider vinegar
1/4 c olive oil
1/4 c water
1/2 c crumbled feta cheese
1 T salt
1 T sugar
1 t Italian seasoning
1/4 t coarse ground pepper
1 medium cucumber, sliced
1 medium to large tomatoe, cubed
1 red or green pepper cut into julienne strips
1/2 medium onion, sliced and quartered
Combine all ingredients in a large bowl or refrigerator container. Let marinate for several hours. Enjoy! Yield: 4-6 servings
PARMESAN SQUASH
1 T olive oil
1 medium to large sized zucchini, sliced
1 medium to large sized yellow squash, sliced
1/2 medium onion, sliced
1/2 c chicken broth or water
1/2 c shredded Parmesan cheese
Heat olive oil in a large skillet and add zucchini, squash and onion. Cook, stirring, over medium high heat, adding chicken broth as needed to keep vegetables from sticking or burning. Cook until vegetables are crisp tender. Sprinkle with Parmesan cheese and serve. Yield: 3-4 servings.
GRILLED VEGGIE PANINI
2 T olive oil
1 yellow squash, sliced
1 zucchini, sliced
1/2 red or white onion, sliced
1 red or green pepper, cut into julienne strips
1/2 c fresh sliced mushrooms
4 slices mozzarella cheese, havarti, fontina or favorite cheese
8 slices hearty, thick bread such as sourdough
Brush vegetables with olive oil and grill over medium heat or roast in the oven at 400F until tender. Divide vegetables evenly on 4 slices of bread. Top with mozzarella or favorite cheese.
Spread slices with butter if desired and place on hot griddle or pannini maker. Yield: 4 sandwiches **Could also serve warm or cold with basil mayonnaise on sandwich not heated.
