In article >,
"Jason Tinling" > wrote:

> "Katra" > wrote in message
> ...
>
> > Yeah, ;-d
> > And don't forget the Portabellos!
> > I like to marinate those in Wish Bone Italian Dressing prior to
> > grilling..... Wonder how that would be with Asparagus?
> >
> > K.
> >
> > --
> > >,,<Cat's Haven Hobby >,,<
> >
> http://cgi6.ebay.com/ws/eBayISAPI.dl...ude=0&user id
> =katra
>
> Kat,
>
> Sinful summertime treat along the lines of the previous recipe.
>
> Prior prep
>
> Roast a red pepper, mix in the fod processor with a half pound fresh ricotta
> cheese, olive oil, garlic cloves and some basil and oregano. Blend until
> uniformly pink/rose colored. Let sit in the fridge over night.
>
> Couple yellow squash
> Couple zucchini
> Asparagus spears
> Button mushrooms
>
> Slice squash and zucchini. Prep asparagus and de-stem mushrooms. Toss all
> with olive oil, salt, and pepper in a bowl. Grill until colored, dice all
> finely, mix in bowl with a little more oil and good balsamic. Cool in
> fridge
>
> Take a good loaf of bread, slice to preferred thickness. Brush with oil and
> grill until nicely colored. Smear warm toast with roasted red pepper
> ricotta. Spoon diced veggies over the top of the bread. Enjoy (immensely)
>
> Jason
>
>
How do you grill the button mushrooms? Is there a grilling basket of
some sort that can be used? Or are you using a foreman? The only type of
grilling I do at the moment is over a wood or charcoal fire outside.

This sounds wunnerful. ;-d

K.

--
>,,<Cat's Haven Hobby >,,<
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