Post by Amani on Nov 30, 2008 12:52:37 GMT -5
Mediterranean Madness Salad
from "Guy's Big Bite" with Guy Fieri
1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 tablespoon extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese
1/2 cup diced red onion
4 tablespoons minced Italian parsley
2 tablespoons red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
1 medium size cucumber, peeled and seeded, diced
3 tablespoons capers
2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 tablespoons liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves
Heat oven to 400 degrees F.
In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.
Show: Guy's Big Bite Episode: Middle East Feast
* RECIPE
* COMMENTS & REVIEWS(1)
*
Cook Time
20 min
*
Level
Easy
*
Yield
8 servings
Close
Times:
Prep
30 min
Inactive Prep
1 hr 0 min
Cook
20 min
Total:
1 hr 50 min
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Ingredients
* 1 medium eggplant, cut into 1/2- inch cubes
* 2 cloves garlic, smashed and roughly chopped
* 1 tablespoon extra virgin olive oil
* 8 ounces orzo
* 1 cup crumbled feta cheese
* 1/2 cup diced red onion
* 4 tablespoons minced Italian parsley
* 2 tablespoons red wine vinegar
* 2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
* 1 medium size cucumber, peeled and seeded, diced
* 3 tablespoons capers
* 2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
* 16 kalamata olives, pitted and chopped fine
* 1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
* 2 tablespoons liquid from marinated artichoke hearts
* 2 teaspoons lemon zest
* 2 teaspoons minced fresh mint
* 1 teaspoon sea salt
* 1 teaspoon freshly cracked black pepper
* 4 to 5 Romaine lettuce leaves
Directions
Heat oven to 400 degrees F.
In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.
Makes 8 servings.
from "Guy's Big Bite" with Guy Fieri
1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 tablespoon extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese
1/2 cup diced red onion
4 tablespoons minced Italian parsley
2 tablespoons red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
1 medium size cucumber, peeled and seeded, diced
3 tablespoons capers
2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 tablespoons liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves
Heat oven to 400 degrees F.
In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.
Show: Guy's Big Bite Episode: Middle East Feast
* RECIPE
* COMMENTS & REVIEWS(1)
*
Cook Time
20 min
*
Level
Easy
*
Yield
8 servings
Close
Times:
Prep
30 min
Inactive Prep
1 hr 0 min
Cook
20 min
Total:
1 hr 50 min
Recipe Tools:
* Print Recipe
* Get Card
* Save Recipe
x
Select a Card Size
* CARD3x5 card
* CARD4x6 card
x
Add To My Recipe Box
Add To
Or Create New Folder
Please limit to 20 characters
Adding Recipe
Adding Recipe
Add Or Do Not Add
Success
This recipe was added to your Folder_Name folder.
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Ingredients
* 1 medium eggplant, cut into 1/2- inch cubes
* 2 cloves garlic, smashed and roughly chopped
* 1 tablespoon extra virgin olive oil
* 8 ounces orzo
* 1 cup crumbled feta cheese
* 1/2 cup diced red onion
* 4 tablespoons minced Italian parsley
* 2 tablespoons red wine vinegar
* 2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
* 1 medium size cucumber, peeled and seeded, diced
* 3 tablespoons capers
* 2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
* 16 kalamata olives, pitted and chopped fine
* 1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
* 2 tablespoons liquid from marinated artichoke hearts
* 2 teaspoons lemon zest
* 2 teaspoons minced fresh mint
* 1 teaspoon sea salt
* 1 teaspoon freshly cracked black pepper
* 4 to 5 Romaine lettuce leaves
Directions
Heat oven to 400 degrees F.
In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.
Makes 8 servings.