Red Onions | Recipes From A Monastery Kitchen

Time to get out the grill and put those fresh garden veggies to good use. This is a terrific recipe that makes a lovely party platter in a matter of minutes.

Eggplant, peppers, zucchini, asparagus, and red onions – marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.

Marinated Grilled Vegetable Platter with Whipped Goat Cheese

SERVINGS

8-10servings

CHANGE SERVING SIZE

servings

COOK TIME

20mins

PREP TIME

20mins

READY IN

40mins

Ingredients

2 eggplant
1 lb zucchini
1 lb colored peppers (red, yellow, orange)
1 lb asparagus
2-3 red onions
For the Marinade:
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
4-5 cloves garlic smashed
2-3 Tbsp fresh oregano chopped, (or 2 Tbsp dry oregano)
Onion salt to taste
black pepper to taste
For the Whipped Goat Cheese:
1/2 cup feta or goat cheese
1/4 cup whipping cream
1 clove garlic
salt to taste

Instructions

Cut eggplants, onions, and zucchini in 1/4-inch thick slices.
Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
Wash the peppers, and leave whole.
Wash the asparagus, and cut the woody ends.
Mix olive oil, balsamic vinegar, apple cider vinegar, garlic and chopped oregano, with onion salt and black pepper, and brush all vegetables liberally with the marinade.
Grill veggies on medium heat, turning them over once or twice.
Remove the charred outer skin from the peppers by rubbing off- slice the pepper in half, remove seeds and then continue slicing the peppers lengthwise into 1” slices. Set aside until ready to assemble.
Remove the remaining vegetables to a plate and drizzle with the remaining marinade and more fresh oregano. Add more garlic if needed - they should have a distinct garlicky, tangy taste.
With an electric mixer beat the whipping cream until soft peaks form. Add the goat cheese, and smashed garlic, and a pinch of salt, then beat until fluffy.
Arrange the vegetables decoratively on a platter and serve with the whipped goat cheese on the side.

Place left over veggies in a container and pour over a marinade of equal parts apple cider vinegar and olive oil, plus lots of pressed garlic and salt. They will taste great the next day, and will keep in the fridge for a long time.

Recipe adapted from www.victoriastable.com

To me, the perfect sandwich is one that awakens all the senses at once: the crunch of the lettuce, the creaminess of the cheese, the zip of the spice, and the smokiness of the grill. This recipe fits that bill and has become our favorite summer ‘go-to’ sandwich. It’s a feast for the eyes and easy to prepare, packed with flavor. If you can’t get to Italy this summer, let Italy come to you!

This week, we have five young women working as sous-chefs in our kitchen to help us with a week-long retreat. They’ve had some great lessons as they’ve learned how to: pick the proper herbs, chiffonade basil, properly dice tomatoes (yes, it’s a technique!), grill chicken so it is moist and delicious, and many others. I expect them to return to their families with some great new recipes and skills at the end of this week. We hope you enjoy this sandwich for one of your functions this summer. It’s going to be a staple on our menu!

Tip: make a jar of the pesto sauce to have on hand in the freezer any time you need it!

Summer Grilled Chicken and Bruschetta Sandwich

SERVINGS

CHANGE SERVING SIZE

COOK TIME

10mins

PREP TIME

20mins

READY IN

30mins (or less)

Ingredients

1/2 cup Pesto sauce
4 boneless, skinless chicken breasts grilled
2 large mozzarella balls sliced into 8 slices, 1/4" thick
4 lettuce leaves or 1 cup of arugula
3 Tbsp Balsamic reduction
4 Ciabatta Rolls toasted in oven
Bruschetta Topping
1/4 tsp kosher salt
1/8 tsp black pepper
1 tsp olive oil
1/4 cup red onions diced, 1/8 inch dice
2 cloves garlic minced
2 cups tomato(es) diced, 1/4 inch dice
1 tsp oregano minced
6 basil leaves thinly sliced

Instructions

Make bruschetta topping: in a medium sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set bruschetta to the side. Drain slightly before using.
Grill your chicken: season with salt and pepper and rub with about 1 tsp. of olive oil and grill over low flame until 160 degrees on a meat thermometer. Meat is ready to turn when it no longer sticks to the grill. Do not overcook
Split your rolls in half then stack back together, lay on a sheet pan and toast for 5 min in a 350 degree oven.
To assemble, spread pesto sauce on each half of the roll, then layer with lettuce or arugula, mozzarella, grilled chicken then drizzle with balsamic reduction and top with the bruschetta topping. Season with salt and pepper if desired. Serve immediately.