Posts tagged Kosher salt

Roasted Fall Vegetable Sandwiches

I’m a sucker for neatly wrapped packages and smartly presented surprises.  With fall’s harvest so abundant right now, pita bread and wraps are a staple in my kitchen as a way to help this harried cook put structure to my sandwiches.  Stuff a wrap or pita full of colorful roasted vegetables  and top it off with some tangy cheese as a healthy and easy meal.

Use whatever local vegetables you’ve just picked up at the farmer’s market or, for that matter, whatever is in your refrigerator.  Every vegetable’s flavor becomes nearly exotic when it is grilled.  I’ve used;

Fresh Vegetables And Herbs From The Garden

Fresh Vegetables And Herbs From The Garden

1 green pepper, seeded and cut into 3/4″ pieces

1 red pepper, seeded and cut into 3/4″ pieces

a handful of cherry tomatoes, halved

1/2 onion cut in to 3/4″ pieces

a handful of Portobello mushrooms, halved

1 stems of fresh rosemary chopped

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 pinch coarse salt

Chopped Veggies And Herbs

Chopped Veggies And Herbs

In a large bowl, toss the vegetables and rosemary with the olive oil until lightly coated.  Spread the veggies out on a baking sheet so they are in one even layer, and grill or bake in a 450 degree oven for about 30 minutes until roasted and tender.  Remove for the grill or oven and drizzle with balsamic vinegar and sprinkle with a pinch of coarse salt.  Serve in pita bread, wraps or any other bread of your choosing.  For added zing, stuff the wrap with your favorite cheese, fresh chevre is particularly nice.  Enjoy with wine.  Now that’s a wrap!

Roasted Fall Vegetable Sandwiches

Roasted Fall Vegetable Sandwich

Advertisements

Leave a comment »

Caramelized Onion, Pear and Gorgonzola Flat Bread Pizza

Caramelized Onion, Pear and Gorgonzola Flat Bread Pizza

Caramelized Onion, Pear and Gorgonzola Flat Bread Pizza

Here it is;  the creme de la creme, the tastiest, most delectable flat bread pizza ever.  Tastiest ev-er.

 

Ingredients:

Your favorite flat bread.  I use Stone Fire All Natural Garlic NAAN flat bread.

One large red onion, thinly sliced.

Two tablespoons olive oil.

Three tablespoons balsamic vinegar.

Two pears.  I prefer Bosc  pears as they tend keep their shape and not become mushy during baking.

Six ounces Gorgonzola cheese

 

Preheat oven to 425 degrees.  Heat olive oil in a skillet.  Add thinly sliced onions and saute until browned.

Saute red onions in olive oil

Saute red onions in olive oil

When the onions are browned, add balsamic vinegar and saute until caramelized, bringing out the onion’s natural sweetness.

Balsamic vinegar

Balsamic vinegar

While the onions are cooking, take out the flat bread.

Flat bread

Flat bread

Next, the pears.

Bosc pear

Bosc pear

Quarter and core the pears.  Slice thinly and arrange evenly on the flat bread.

Sliced pears on flat bread

Sliced pears on flat bread

Place the caramelized onions evenly on the pizza.

Caramelized onions on pear and flat bread

Caramelized onions on pear and flat bread

Crumble Gorgonzola cheese evenly over the top.

Gorgonzola cheese crumbled on the pizza

Gorgonzola cheese crumbled on the pizza

Sprinkle a pinch of kosher salt over the top and bake at 425 degrees for about 15 minutes,  until the edges are lightly browned and the cheese is melted.

Browned edges and melted cheese

Browned edges and melted cheese

And here it is;  the creme de la creme, the tastiest, most delectable flat bread pizza ever.  Tastiest ev-er.

Ahhh

Ahhh

EV-ER!

Caramelized onion, pear and Gorgonzola flat bread pizza

Caramelized onion, pear and Gorgonzola flat bread pizza

 

 

 

 

 

 

 

 

Comments (3) »