Gluten Free Chocolate Swirl Cheesecake with Almond Chocolate Crust and Chocolate Mousse topping

I made this cheesecake at Christmas time. Since my daughter has to have gluten free food, and I can't have any soy products (they are usually in graham crackers/crumbs) I decided to come up with something different that will be tasteful and we can all have. In Greek cuisine there are quite a few cakes and cookies that are made with ground almonds; like my almond macaroons (Gluten Free Greek Almond Macaroons - Ergolavi) and the Greek almond cookies (Kourabiedes or Greek Almond Cookies in Icing sugar). So I thought: "why don't I try to make the crust from ground almonds." And honestly the texture turned out like any other crust I might have used, but more tasteful. The cake came out delicious, rich and creamy and very decadent. It tasted like the ones you have at Cheesecake Factory, but healthier and with a lot less calories. I also made a chocolate whip topping to spread on top of the cheesecake. That is absolutely optional. But the topping came out so thick and velvety that I couldn't resit. It's a perfect cake to make for your honey this Valentine Day. Enjoy!

Makes 18 servings (about 3oz each serving)

Ingredients for almond chocolate crust:
1 ½ cups ground almonds
2 tbsp. butter
1 oz. Baker's chocolate
¼-cup sugar

Ingredients for the cake:
16 oz. cream cheese
¾-cup sugar
½-cup sour cream
4 eggs
1 tsp vanilla
6 oz. Baker's chocolate
½-cup sugar

Directions for the crust:

Melt the 1oz Baker's chocolate over a double boiler. In the meantime, pulverize the ground almonds as fine as you can get them in a food processor. Melt the butter. In a bowl, mix together the ground almonds, sugar, and melted chocolate. With a pastry blender, mix the crumbly mixture together. The chocolate will harden as soon as you pour it in the almond mixture. With the pastry blender you will be able to evenly spread the chocolate. Like making a pie crust. Add the melted butter and mix well together. In a 9" spring form pan, spread the ground almond/chocolate/sugar/butter mixture evenly. Set aside.

Directions for the cake:
Melt the 6 oz Baker's chocolate over a double boiler along with the 1/2 cup sugar. Stir continuously till completely melted and smooth. Turn off the heat, remove the double boiler from the hot element, and let the chocolate sit over the hot water, while you are mixing the cream cheese mixture.

In a mixing bowl, beat the 16 oz (2-8oz packages) of cream cheese till soft. Add the 3/4 cup sugar and mix well. Add the 1/2 cup sour cream and 1tsp vanilla. Mix well together. Add the 4 eggs one at a time, blending after each addition. Separate the cheese mixture in half. In the one-half add the melted chocolate/sugar mixture and mix well together.

Pour the chocolate mixture  in the pan over the almond crust and spread evenly (the chocolate mixture will be thick in comparison to the cheese mixture). Pour the cream cheese mixture on top of the chocolate mixture. With a knife swirl around in the pan, till you see a bit of the chocolate mixture to the top. (You can omit the step altogether, if you’d like. I ended up making a chocolate whip topping so the swirl really didn’t show).

Bake at 325 degree oven for 45 to 50 minutes, till the top is firm to the touch.

Nutrition Facts
Serving Size 1 serving (78.8 g)
Amount Per Serving
Calories 290
Calories from Fat 196
Total Fat 21.8g
Saturated Fat 11.3g
Trans Fat 0.0g
Cholesterol 70mg
Sodium 101mg
Total Carbohydrates 22.6g
Dietary Fiber 2.5g
Sugars 17.2g
Protein 6.6g

The almond crust with the pastry blender
The crust in the springform pan
The cheesecake out of the oven

Chocolate Mousse

Makes 18 servings (about 2 tbsp.)

Ingredients

6 oz baker's unsweetened chocolate
1 envelope Whipped Topping Mix (like Dream Whip)
1 cup skim milk
6 heaping tbsp. icing sugar

Directions

Melt the unsweetened chocolate over a double boiler. Remove from heat. In a bowl whip together the envelope of whip topping with the icing sugar and the 1 cup skim milk. Add the melted chocolate gradually. Beat well together. Spread over cheesecake, or use as  icing for any other cake.

Nutrition Facts
Serving Size 1 serving (25.8 g)
Amount Per Serving
Calories 62
Calories from Fat 42
Total Fat 4.7g
Saturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 6mg
Total Carbohydrates 6.1g
Dietary Fiber 1.3g
Sugars 3.4g
Protein 1.8g

Note:  I was able to freeze this cake with the chocolate whip topping.  And when I took it out it still tasted as if I had just made it.  


Covered with the chocolate mousse


You can see the layers of the almond crust, chocolate cheesecake, cheesecake and chocolate mousse. This picture and the one below, were taken after I froze the cake for about a month and took it out.  I let it defrost in the fridge overnight.  

Truly decadent and delicious. 
Enjoy!

Seafood chowder with cod fillets and shrimp

I make this soup quite often in the winter. And what a better time to have some heartwarming soup, than this year's winter. The weather has been unseasonably cold in the Midwest with inches upon inches of snow and freezing temperatures. We end up staying inside in the warmth of our homes and experiment with cooking (at least I am). Enjoy this heartwarming soup and for those of you who live in the Midwest, stay safe and warm.
Enjoy!

Makes 10 servings (approximately 12 oz each serving).

½ cup olive oil
1 cup diced Canadian bacon
1 cup red onion
1 ½ cup diced celery
1/3 cup parsley
2 tsp garlic
4 cups chicken stock
4 cups diced potatoes
6 oz frozen peas
12 oz large shrimp
1 lbs Cod Atlantic Frozen-At-Sea Fillet
¼ tsp pepper
1 cup skim milk
1 tsp cornstarch
3 tsp water

Saute the Canadian bacon, red onions, garlic and celery in the olive oil (Canadian bacon is less fatty than the usual bacon). Add the potatoes and the chicken stock. Let it cook till the potatoes are tender. Since they are diced, they will cook at approximately 15-20 minutes.

Add the frozen peas and parsley. Add salt and pepper according to taste. Since using the chicken stock and the seafood, you might want to skip the salt altogether. It could end up being too salty. On this dish, I only used a pinch.

Add the milk and let it simmer while you dilute the cornstarch in the water. Add that and then add the shrimp and cod pieces. Cook till the shrimp are pink in color and the soup is heated through. Remove from heat and serve.

Nutrition Facts
Serving Size 11.401 oz (323.2g)
Amount Per Serving
Calories 227
Calories from Fat 98
Total Fat 10.9g
Saturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 69mg
Sodium 414mg
Total Carbohydrates 16.2g
Dietary Fiber 3.0g
Sugars 3.9g
Protein 17.8g




Greek Style Oven Fried Chicken

I was craving some fried chicken the other day. So I decided to make it with my usual Greek twist in it. The oregano, the cumin and the lemon juice shouts Greek. This dish can easily be made gluten free. Use gluten free all purpose flour (like King Arthur's) and gluten free breadcrumbs.

Makes 8 servings (approximately 6.2 oz each serving)

2 ¼ lbs chicken pieces
½ cup flour
½ tsp pepper
½ tsp salt
½ tsp cumin
2 eggs
1 tsp water
2 cups bread crumbs
2 tsp oregano

Wash and skin the chicken pieces or you can buy them skinless and boneless. I used a whole chicken that I cut up into pieces. Whatever chicken I had leftover I boiled it for my little shih tzu and kept the chicken stock in the freezer for future use.

In a bowl, mix together the flour with the ground pepper, salt and cumin. Set aside. Beat the 2 eggs with the water in another bowl and set aside. Mix the breadcrumbs with the oregano into a third bowl and set aside.

Coat the chicken pieces with the flour mixture first. Then dip them into the egg mixture and then into the breadcrumb mixture. Place them on a cookie sheet, lined with aluminum foil, into a single layer. Bake at 400°F preheated oven for about 1 hour. Turn once. Remove from the oven, place the chicken in a platter and squeeze some fresh lemon juice. Serve and Enjoy!

Nutrition Facts
Serving Size 6.173 oz (175g)
Amount Per Serving
Calories 395
Calories from Fat 109
Total Fat 12.1g
Saturated Fat 3.3g
Cholesterol 154mg
Sodium 471mg
Total Carbohydrates 25.9g
Dietary Fiber 1.6g
Sugars 1.8g
Protein 42.8g


Before it goes into the oven

Ready to eat! Enjoy!

Greek Almond Macaroons - Ergolavi or Amygdalota Gluten-free

You can find these cookies at the sweet shops all over Greece. I always loved them, and wanted to make them. Since I can't find them in North America, the closest recipe I came up with, tasting anything close to these cookies, were the coconut macaroons that I used to make every Christmas while we were in Canada. When a neighbor in Greece told me that the only thing these cookies needed were some egg whites, ground almonds and sugar, ...well then, I had to try to make them on my own. With a little of experimentation I perfected the recipe ingredients and here they are: the Greek Almond Cookies or Ergolavi (I have no idea where the name "Ergolavi" came from, and I don't think anyone in Greece does either*) or Amygdalota (meaning made from almonds) as they are called in Greece. They are easy to make and they are gluten free. Enjoy!

Makes 27 servings approximately 1.2 oz each

3 cups finely ground almonds - pulverized
1 2/3 cups sugar
3 egg whites
½ tsp vanilla
1¼ cup slivered almonds

Melted butter for the cookie sheets and the palms of your hands to roll the cookies -- about 6 tbsp.

Beat the egg whites with the sugar. Add the pulverized ground almonds, and vanilla. Mix well together. Grease 2 cookie sheets generously with butter. Also, grease your palms with butter while shaping the cookies. Shape them into 1 1/4" balls. Roll in slivered almonds. Place on cookie sheet far apart. Cookies will spread.

Before they go in the oven

Bake at 325° F oven for 20-25 minutes till the edges are brown and they are firm to the touch. Remove from the oven. Let them cool before removing them from the pan, and place them in an airtight container or they will dry out.

Nutrition Facts
Serving Size 1.097 oz (31.1g)
Amount Per Serving
Calories 134
Calories from Fat 67
Total Fat 7.4g
Saturated Fat
Trans Fat 0.0g
Cholesterol 0mg
Sodium 6mg
Total Carbohydrates 15.6g
Dietary Fiber 1.8g
Sugars 13.0g
Protein 3.6g

Ready to serve!  Enjoy and Merry Christmas!


*Note: If anyone looking at my website knows where the name "Ergolavi" has come from, please feel free to email me or put it in the comments below.



If you try this recipe and like it please comment below. If you like what you see on this blog, feel free to follow it and share with your friends.  If you have any questions post them in the comments box.



Gluten free Oatmeal Cookies with Craisins and Walnuts

As the holidays are upon us, we rush to finish our Christmas shopping and our baking. When a big snowstorm hits us, we await anxiously for it to pass so that we can finish our shopping. Some of us welcome the onset of a snowstorm that might leave us home-bound. On those days, we take out our baking pans and begin experimenting on recipes. That’s how I came up with this Gluten Free Oatmeal Cookie recipe. I had this recipe in my files along with some of my other old recipes that I have kept over the years. This time I wanted to try making them with gluten free flour. I substituted regular flour with King Arthur gluten free all-purpose flour. I added dried cranberries (craisins) and chopped walnuts. The cookies turned out full of flavor, chewy and crunchy. They go well with coffee or tea during an afternoon break, or as a morning treat. Enjoy!

Gluten free Oatmeal Cookies with Craisins and Walnuts

Makes 30 servings approximately 1.4 oz each

½ cup butter + 6 tbsp. butter melted
½ cup granulated sugar
3/4 cup brown sugar firmly packed
2 eggs
1 tsp. vanilla
1½ cups King Arthur gluten free all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker oats old fashioned (the ones you cook)
1 cup craisins (dried cranberries)
1 cup walnuts

Preheat oven to 350°F. Melt the butter. Combine the butter with the sugars in a bowl till creamy. Add the eggs and the vanilla and beat well. Combine the gluten free all-purpose flour, baking soda, salt, and cinnamon together. Add to the mix and blend well. Add the oatmeal, the craisins, and the walnuts. Blend well together.

In a greased cookie sheet or lined with wax paper cookie sheet, drop the dough by 1 tablespoon. I used an ice cream scooper. Bake in the oven for about 10 minutes till the edges are browned. Remove from the oven and wait to cool before removing from the pan.

Nutrition Facts
Serving Size 1 serving (40.4 g)
Amount Per Serving
Calories 166
Calories from Fat 78
Total Fat 8.7g
Saturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 25mg
Sodium 124mg
Total Carbohydrates 19.7g
Dietary Fiber 1.3g
Sugars 7.2g
Protein 3.1g






Baklava with walnuts and almonds and its History

The History of Baklava

Many will argue about the origins of Baklava. Greeks will attest it’s their own creation. Turks will say that the Greeks claimed it since it was perfected while Greece was under the Ottoman Empire for 400 years. Lebanese will make their own version of baklava by using an array of nuts like pistachios, walnuts, cashews or pine nuts. In other areas, they will use dough with eggs, or plain dough, unlike the “phyllo” dough. Greeks perfected the use of dough by inventing the “phyllo” dough, paper-thin sheets of dough (“phyllo” in Greek means “leaf”). A baklava recipe with the use of syrup with rose water and cardamom and a filling variety of nuts will most likely be from the Arab countries. The use of syrup with cinnamon and cloves with walnuts and almonds filling will be from the Balkan countries.

Even with all these declarations, it is believed that it was the Assyrians who came up with this dessert in 8 B.C. Greek seamen travelling to Mesopotamia, brought it to Athens and eventually they perfected it by developing the “phyllo” dough. Baklava reached the kitchens of the Byzantine Empire until its fall in 1453 A.D. Under the Ottoman Empire, baklava was served to the Pashas and the very rich. Eventually, the dessert reached the western world and was brought to America by Greek immigrants, or as others might say, by Turkish or by Lebanese immigrants. I’d like to believe that it was the Greeks who brought it to the Western world and since the Greeks perfected the paper-thin dough, I’d say it’s more of a Greek origin than any other.

There are areas in Greece that they use olive oil instead of melted butter to make baklava. I remember my mother and grandmother making baklava while I was young and they used clarified butter. The butter was made from pure cow’s milk. The color of the butter was white and not yellow like the butters we see here in the US. The ingredients, of course, were more organic back then.

I’ve seen and tasted many versions of baklava while here in the US. I tried the pistachio filled baklava, baklava drizzled with chocolate, baklava with pecans, but I’m partial to the Greek baklava with walnuts and almonds, or just plain walnuts as I remembered it from my childhood. This version of baklava is the way my mother and grandmother used to make with the only difference that I added the chopped almonds to the filling. I still use butter to brush between the phyllo dough sheets.

This is also a very traditional dessert to make during the Christmas holidays and Easter. With the Christmas holidays upon us, here is my version of Greek Baklava. Enjoy!

Baklava with walnuts and almonds

Makes 30 servings

8 oz phyllo dough
1 1/2 cups walnuts
1/2 cup almonds
3 tbsp cinnamon
1 tbsp ground cloves
6 tbsp sugar
1/4 cup butter

30 whole cloves (optional)

MIx together the chopped walnuts, chopped almonds, sugar, cinnamon and ground cloves. Set aside.

Melt the butter. Brush a 12x7.5 pyrex pan with melted butter. Remove one of the two packages of phyllo dough from the box. You can refrigerate or freeze the other package. Open up the phyllo dough and cover it between two clean kitchen towels. Phyllo dough dries quickly, so it is best to keep it covered while working on the baklava. Take a sheet of phyllo dough and lay it on the pan. Brush with melted butter. Continue to layer the pan with approximately 10 sheets of phyllo dough, brushing them in between layers with butter, and extending the ends over the pan (like the Spinach Cheese pie (Spanakotyropita)).

Pour the walnut, almond/sugar mixture and spread evenly. Fold over the extended phyllo dough and layer the rest of the phyllo dough sheets, one by one by brushing in between with butter. Cut diagonally and place it in a preheated 350° oven for 45-50 minutes till golden brown. If desired you can place a whole clove in the middle of each piece before baking.

  Ready for the oven

The syrup

2 cups sugar
2 cups water
1 cinnamon stick
Rind of one lemon

Bring to a boil 2 cups sugar and 2 cups water. Add the cinnamon stick and the lemon rind. Boil for about 5 minutes till is slightly reduced and clear. Remove from heat.  Remove the cinnamon stick.

As soon as the baklava is cooked, take it out of the oven and pour the syrup over baklava while it's still warm. Wait for it to cool and serve.
Ready to serve

Nutrition Facts
Serving Size 1 serving (49.8 g) approximately 1.8 oz
Amount Per Serving
Calories 148
Calories from Fat 59
Total Fat 6.5g
Saturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 4mg
Sodium 49mg
Total Carbohydrates 21.5g
Dietary Fiber 1.2g
Sugars 16.0g
Protein 2.4g
...or ready to give as a gift!






In case you are wondering why I haven’t updated my blog in 4 months, there is a good reason for it. I was in Greece for the whole summer; something that I wanted to do for a long time. I had been back to Greece other times of the year, but I hadn’t been back there during the summer since 2000. I had forgotten how hot and stifling it can get in the summer months; but it was something that I wanted to do for a long time so I welcomed the heat and the warmth of the bright sun.

We left in the middle of June and returned in the middle of September. It was an anxiety-ridden preparation since we had to take my little shih tzu, Nappy, with us. Papers needed to be prepared for his departure, shots that he had to get and getting to the Secretary of State for signatures so that we can bring him back. Then my preparation for the trip began. What to take, how much can I fit in the suitcase, and what do I need to put in my carry on.

The day arrived and we, along with my Nappy, boarded the plane for Frankfurt, Germany and then to Athens. After 20 long hours of travel (our layover time in Frankfurt was four hours) we all arrived in Athens, safe and sound. As soon as I got off the plane, I took a deep breath and while choking back my tears, I inhaled that distinct smell of warm weather mixed with the smell of pollution, and the occasional smell of pine resin.

We stayed in Athens for a couple of days, then rented a car and drove up to Salonika, the city that I was born. On the way up, we stopped at a seaside restaurant and sat at a table under an umbrella, watching the water crash to the shore, while waiting for our lunch to arrive.
Kamena Vourla beach on the way to Athens.  This seaside town is only 2 hours north of Athens.

You are probably wondering what our lunch consisted off. It was, of course, the traditional gyro with french fries, while my shih tzu had the chicken kabob. (I’m sure the Greeks around me were looking at me funny).

We spent a month and a half in Salonica.
The White Tower in Salonika. 

We visited places that I craved to see, ate foods that I could not get the same taste here in the States (something to do with the produce over there; I think less preservatives) or simply don’t exist, and took pictures. Tons and tons of pictures. We went to the beach and my Nappy came with us. We went to Chalkidiki where all the popular and clean beaches are.
My little shih tzu, Nappy at Kallithea Beach, Chalkidiki

We had our anniversary meal at Ergon Deli at Porto Sani Village - a resort village that operates from April to October. The food was exquisite and the presentation even better. We had fries smothered with different cheeses from other places in Greece, zucchini fritters, taramosalata (carp roe spread mixed with garlic and day old bread) melitzanosalata (grilled eggplant dip) and a beautiful baby arugula salad drenched in balsamic vinaigrette.
Ergon Deli meal at Sani Resort.  You can find more about Sani Resort in the following link:

At the beginning of August we began our second leg of the trip – our way to Chios island. We drove back to Athens, took the ferry boat and arrived in Chios on a Sunday afternoon. The island was busy with tourists from all over Europe and Turkey. The sun was bright and the sky was so blue you’d think a painter decided to take the blue color in the palette and paint it.
The Mills in the city of Chios

The whole time we were there, we were hoping for a cloud to pass by and conceal the sun for a few minutes. Unfortunately, no (or should I say “fortunately” for us?). We accepted it and enjoyed it, because we knew back home we’d have plenty of cloudy days.

While at our stay in Greece we tasted everything we could get our hands on. From gyro and their cheesy fries,
Cheesy fries and gyro!

 to gelato ice cream,
They have the most delicious mini ice creams.  The perfect size to satisfy a sweet craving!

and their syrupy sweets,
Syrupy sweets!

to fried calamari and grilled octopus, fresh caught the same day (I’m sorry but I forgot to take a picture of that meal;  I was too absorbed digging into it.) We walked to most places even in the heat. The island had a breeze all the time and it felt good even if it were hot.

The three months went by and we had to come back. I came back refreshed, with new ideas for creating recipes for my website. I’m not sure if they will taste as good as the ones I had over there; but I will definitely try to recreate the tastes and flavors. I learned how to make a St. Fanourios cake that is celebrated on August 27th. And smyrneika soutzoukakia (ground pork or beef sausages from Smyrna – thus the word smyrneika). And I perfected my spinach pie by adding more greens (horta)[1] to it. Going back was another extraordinary experience; and even though I’ve been back to Greece numerous times every time I go back is an added appreciation of how beautiful that country is.

Stay tuned for new recipes. In the meantime, enjoy the pictures while I prepare to post my take on melitzanosalata (eggplant dip).






[1]Greens or Horta are the collard greens, mustard greens, dandelions, dark green endives. All these are used, along with spinach, in spinach pie or just by themselves to make hortopita – a medley of greens into a pie.

Parmesan Crusted Chicken with a Greek Twist

I first made this recipe when my sister in law was visiting from Greece.  We were both watching the TV commercial about the Hellman's Parmesan crusted chicken and thought we should try it.  The first time I made it I downloaded the recipe from the Hellman's website.  It turned out good, but not the way I would have liked it.  I had to put some Greek flair in it.  So I made it again and added my own Greek twist. The original recipe only has  4 ingredients in it: the chicken, the Parmesan, the bread crumbs, and the mayo.  I substituted the Parmesan cheese with fresh grated Romano cheese, added grey poupon and lemon juice, plain bread crumbs on some of the chicken breasts and gluten free breadcrumbs at another, since my daughter is on a gluten free diet.  It's any easy dish to make and goes well with rice and a spinach/romaine salad on the side.  Enjoy!

Makes 6 servings (appr. 6 oz. each)

1/4 cup  Hellman's Mayonnaise made with Canola oil
2 oz. Romano cheese
1 3/4 lbs. boneless chicken breasts (about 4 chicken breasts)
4 tsp. bread crumbs
1 tbsp. grey poupon mustard
1 tbsp. lemon juice
Salt and pepper to taste

Mix the mayo with the mustard and lemon juice; sprinkle with salt and pepper and mix well.  Spread it over the chicken breasts.  Top with the bread crumbs, the shredded cheese and bake at 425 degree oven for ½ hour till chicken is done.  (The mayonnaise topping keeps the chicken nice and moist and not dry).

Note: you can mix the shredded cheese with the mayonnaise mixture.  I skipped that step and sprinkled the cheese on top the breadcrumbs.  Either way it tastes good. 

Nutrition Facts
Serving Size 1 serving (158.3 g)
Amount Per Serving
Calories 357
Calories from Fat 172
Total Fat 19.1g
Saturated Fat 5.7g
Cholesterol 131mg
Sodium 359mg
Total Carbohydrates 1.5g
Dietary Fiber 0.1g
Sugars 0.2g

Protein 41.5g




Greek Tomato Salad - Horiatiki Salata

Greek Tomato salad-Horiatiki Salata (pronounced haw-reah-tiki  sah-lah-tah) with feta cheese

 Here is my version of the Greek Tomato Salad.  This the traditional Greek tomato salad that I grew up with.  There are many variations of the salad here in the US and in Greece.  Different areas have their version of the "Horiatiki Salata".  This is a very simple salad if you need something quick to go with your dinner.    But if you prefer you may garnish it with one or two Greek Kalamatta olives (like some restaurants do in Greece) or chopped parsley, and substitute the scallions with red onion.  Enjoy!


Makes 8 servings

2 large tomatoes
½ cucumber (you can use either English or regular cucumbers)
2 scallions
8 oz feta cheese
¼ cup extra virgin olive oil
¼ tsp dried oregano

Cut the tomatoes into wedges.  Clean and slice the cucumber and scallions. Cube or slice the feta cheese. Sprinkle with olive oil, oregano, salt and pepper to taste.  Toss  and serve.

Nutrition Facts
Serving Size 103 g
Amount Per Serving
Calories 142
Calories from Fat 112
Total Fat 12.4g
Saturated Fat 5.1g
Trans Fat 0.0g
Cholesterol 25mg
Sodium 319mg
Total Carbohydrates 4.0g
Dietary Fiber 0.7g
Sugars 2.4g
Protein 4.6g





Grilled Vegetables in Balsamic vinaigrette

Here is a nice side dish for the summer.  Serve along any type of grilled meat.  

Makes 8 servings (approx. 7 oz each serving)

4 cups eggplant
3 cups squash
2 cups zucchini
2 cups red onion
1 cup parsley
3/4 cup olive oil
1/2 cup dill
1/2 tsp salt
1/2 tsp pepper
1/4 cup balsamic vinegar

Wash the vegetables, and peel the skin into stripes.  Cut them into 2" pieces.  Place them in a large pan.  Wash and chop the parsley and the dill.  Toss with the rest of the veggies and marinate them with the balsamic vinegar and olive oil. Refrigerate. When ready to grill, put them in aluminum foil boats and grill for about 20 min till veggies are tender. 

Nutrition Facts
Serving Size 1 serving (182.4 g)
Amount Per Serving
Calories 237
Calories from Fat 194
Total Fat 21.6g
Saturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 162mg
Total Carbohydrates 11.2g
Dietary Fiber 3.9g
Sugars 3.5g
Protein 2.9g


Marinated in the balsamic vinegraitte
Wrapped in foil ready for the grill
After they are grilled.  

Enjoy!