Saturday, January 5, 2013

Alfresco Bites for the Olympics! GF, V, SCD, BED!

Summer time is the best, isn’t it? The days are long, the produce fresh and succulent, and you can eat outside! And this summer is extra special….because of the OLYMPICS!!!
what fresh flavors!
I can’t believe the Opening Ceremony is tomorrow! I remember back in June, feeling like the olympics were forever away…and now they’re finally here!
Smokey, Sweet, and Earthy!
Did you know that the Opening Ceremony is being directed by the filmmaker of Slumdog Millionaire? How cool is that?! (If you haven’t seen that movie, I highly recommend it!)
Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly!
So whether you’re having party to celebrate London 2012, or just an outdoor party to enjoy summertime, here are some delicious bites — that also make a delicious dinner! :)
juicy tomatoes and chewy zucchini!
I made: Roasted Red Pepper wrapped Asparagus Spears, Red Pepper Bundles, and Vegan Caprese Skewers!
Red Pepper Wrapped Asparagus!
And they’re Gluten Free, Vegan and Specific Carb Diet friendly with a Body Ecology Diet option!
so so good!
Here’s what you need: (serves 1 for dinner)
1 red pepper, roasted and sliced
1 zucchini, sliced lengthwise on a mandolin
1 tomato, seeded & sliced in wedges (BED sub grilled shiitake mushrooms)
~12 basil leaves
1/2 bundle of asparagus, grilled
2 Tbsp Pine Nuts, toasted
salt and pepper
1 part lemon juice
3 parts EVOO
salt and pepper
To roast the red pepper, I literally set it on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands or paper towel), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, slice the flesh into thin strips.
Beautiful Red Pepper Bundle!
Prep all your veggies. (Be careful when using the mandolin! You’re going for super-thin slices of zucchini!) Toss your asparagus and zucchini in 1-2 tsp EVOO, salt and pepper. Also, toast your pine nuts and whisk dressing ingredients together.
Heat a grill pan until it is screamin’ hot. Grill your asparagus about 4 minutes per side, until tender-crisp and bright green. Then, grill your zucchini, about 1-1.5 minutes per side.
fresh tomato and basil — yum!!
To assemble:
Asparagus Spears:
Wrap each grilled asparagus spear with one roasted red pepper strip.
Red Pepper Bundles:
Wrap 2 roasted red pepper strips in one grilled zucchini strip.
Caprese Skewers:
On a wooden skewer, alternate tomato-basil-rolled up zucchini.
Drizzle everything with the dressing, sprinkle with salt and pepper, and garnish with toasted pine nuts!
The pine nuts are the perfect finish!
These bites were awesome! They each were unique and distinctly delicious!
so delicious!
The asparagus spears were wonderful! Tender-crisp with a smokey flavor from the grill. And the smokey-sweet roasted red peppers accented the earthy spears beautifully!
what a meal!
The Rep Pepper Bundles were delightful! The sweet and smokey red peppers were highlighted by the lemon and olive oil. Just delicious.
a little bundle of deliciousness:)
And finally, the Caprese Skewers. These were my favorite! The juicy tomatoes with the basil was out of this world. I know, it’s a tried and true flavor combo…but it’s just so good! And the addition of the smokey, chewy zucchini and toasted pine nuts really sent it over the top and added another depth of flavor.
Vegan Caprese Skewers!
And they were so pretty too! I’d love to serve these at a party:)
Do you plan on watching the Opening Ceremony tomorrow?
See ya then!
Need a mandoline or a grill pan? Here are the ones I use and LOVE!

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