June is Fresh Fruit and Vegetables month so we thought some recipes that can take you straight from the farmers’ market to a few delightful, and fresh, meals would be a great idea!
Fresh Veggie Pizza
You will need:
Premade refrigerated pizza dough
1 jar pizza sauce
8 ounces mozzarella cheese, shredded
Fresh veggies of choice, chopped and sliced
Place pizza stone directly on grill over wood fire. Roll out dough to desired thickness and place on stone. Cook 10 minutes on one side. Remove from fire and spread pizza sauce in even layer over dough, stopping about 1 inch from edge of dough. Sprinkle with mozzarella cheese and chopped or sliced veggies of choice. Place uncooked side down on stone and cover with tented foil. Cook about 10 minutes until cheese is melted and veggies are tender. Transfer to pizza pan and cool before slicing.
Marinated Barbequed Vegetables – makes 5 servings
1 small eggplant, cut into ¾ inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
¼ cup olive oil
¼ cup lemon juice
¼ cup fresh basil, coarsely chopped
2 cloves garlic, peeled and minced
Place eggplant, red bell peppers, zucchinis and fresh mushrooms into a medium bowl. In separate medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables and marinade in refrigerator or iced cooler at least one hour. Preheat grill to high. Place vegetables directly on the grill or on skewers. Cook for 2-3 minutes per side, brushing frequently with marinade, and cook to desired doneness.
Grilled Nectarines with Feta – makes 4 servings
4 nectarines, halved and pitted
Melted butter for brushing
1 cup feta cheese, coarsely crumbled
Prepare grill to medium-high heat. Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, about 4-5 minutes. Turn over and sprinkle with cheese and grill until grill marks appear on bottom, 4-5 minutes.