A peach of a dish
Early summer foods are celebrated in this colourful salad from a goodlooking new cookbook for vegetarians and any who like imaginative recipes for vegetables.
Called Vegetarian Any Day, it’s the work of sisters Patricia Green and Carolyn Hemming (Penguin) who made their name with cookbooks about the ancient grain, quinoa.
Their more than 100 meatless recipes, illustrated by Toronto food photographer Ryan Szulc, make tempting reading and cooking.
The authors — Patricia lives outside Calgary, Carolyn near London, Ont. — like to combine grains, vegetables and fruit so you don’t miss the meat, even in such recipes as burgers, meat loaf and shepherd’s pie. An excellent introduction called Vegetarian 101 gives the lowdown on how to handle various foods, nutritional aspects, stocking the vegetarian pantry, and the best tools for this cuisine.
If you use fresh corn on the cob, char it on the grill or roast at 500 F (260 C) or in a frying pan. With frozen kernels, char in a frying pan.
ROASTED VEGETABLE AND PEACH SALAD
Serves: 8 Buttermilk dressing ■ (see recipe at end) 2 cups (500 mL) coarsely ■ chopped zucchini, skin on 2 cups (500 mL) diced ■ eggplant, skin on 2 large peaches, sliced, ■ in wedges 1/2 cup (125 mL) ■ chopped onions 2 cups (500 mL) charred ■ corn kernels 1 cup (250 mL) fresh ■ shelled edamame beans or green peas 1 cup (250 mL) halved ■ cherry or grape tomatoes 2 avocados, diced ■
1. Make buttermilk dressing (below) and set aside.
2. Preheat oven to 450 F (230 C). Line a large baking sheet with parchment paper.
3. Roast zucchini, eggplant, peaches and onion on prepared baking sheet for 10 to 15 minutes, turning to roast foods evenly. Let cool slightly.
4. Place corn, edamame beans and tomatoes in a large bowl and mix in roasted foods. Add avocado and mix in gently, then add dressing, blending it in gently. Serve slightly cooled.
Buttermilk dressing:
1. In a medium bowl, combine 1/2 cup (125 mL) plain yogurt, 1/4 cup (60 mL) buttermilk, 1/2 cup (125 mL) finely chopped fresh coriander, 2 tbsp (30 mL) maple syrup, 1 tsp (5 mL) minced garlic, 1 tbsp (15 mL) fresh lime juice, 1 tsp (5 mL) fresh lime zest (grated rind), 1/4 tsp (1 mL) smoked paprika, and a pinch of sea salt.