Grilled Tomatoes And Green Onions Recipe

INGREDIENTS:
NORMA WRENN MSN
1/3 cup of Olive oil
1 tb Fresh lemon juice or wine
Vinegar
2 tb Fresh basil; chopped
1 tb Shallots; chopped
1/2 teaspoon of Salt
1/4 teaspoon of Freshly ground pepper
3 lg Tomatoes; cut into slices
-1/2-3/4 inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or
Parsley
DIRECTIONS:
Firm tomatoes, even those that are slightly green, should be used for this
recipe. They are less juice and hold their shape better when grilled than
fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also
use chopped tarragon or even parsley in the basting sauce. Serve warm or at
room temperature, with grilled lamb or fish
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above
the fire
In a small bowl stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper
Arrange the tomatoes and onions on the rack. Grill, turning them two or
three times and brushing with the oil mixture, about 5 minutes. If the
onions are large, they might take 1 or 2 minutes longer
Transfer the tomatoes and onions to a platter and garnish with basil or
parsley sprigs
Source: Williams-Sonoma Kitchen Library: Grilling
Posted to -Recipes Digest by "deborah kuhnen"
on Mar 24, 1998

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Sausage Spaghetti Sauce Recipe

Makes 1 batch.
INGREDIENTS:
1 lb Italian sausage

1 sm Eggplant
2 md Onions

1 md Tomato
1/2 lb Mushrooms

8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
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