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More Than 100 Recipes from Across the Mediterranean
White Bean Salad with Grilled Shrimp, Zucchini, and Onions
Makes 4 servings
Beans go well with all sorts of grilled vegetables. My favorites are zucchini and eggplant.
1⁄3 pound dried navy or cannellini beans, soaked overnight in water to cover, or 1 (15½-ounce) can
1 bay leaf, cracked
4 medium zucchini
Salt and freshly ground black pepper to taste
½ cup chopped fresh flat-leaf parsley
Juice of 2 large lemons, or more to taste
6 tablespoons extra virgin olive oil, or more to taste
1 pound medium shrimp, peeled and deveined
½ teaspoon cayenne pepper, or more to taste
Vegetable oil for brushing grill rack
8 large scallions, trimmed
2 tablespoons snipped fresh dill
2 tablespoons small capers, rinsed and drained
Heat the grill to medium-hot.
Do all the kitchen prep before returning to the grill. Drain the soaked beans and place them in a large pot of cold water and bring to a boil. Add the bay leaf. Reduce the heat and simmer the beans, uncovered, for about 1 hour, or until tender without disintegrating. Remove from the heat, drain, and rinse in a colander under cold water. Remove the bay leaf. Set the beans aside. If using canned beans, empty into a colander and rinse with cold water.
Cut the zucchini lengthwise into ¼-inch-thick slices and season with salt and pepper.
Combine the beans, parsley, half the lemon juice, and 3 tablespoons olive oil in a servingbowl. Set aside. Toss the shrimp with the remaining 3 tablespoons olive oil, remaining lemon juice, salt, pepper, and cayenne.
Oil the grill rack. Place the zucchini and scallions on the grill, and grill until lightly charred and marked, about 2 minutes per side. Remove. Cut the grilled scallions into thirds or quarters. Grill the shrimp, turning, for a total of 3 to 5 minutes, or until bright pink and cooked through.
Toss the shrimp, scallions, and zucchini with the beans. Add the dill and capers. Season with salt and pepper. Adjust the seasoning with additional olive oil, lemon juice, or cayenne as desired.
Grilled Eggplant Layered with Tomatoes and Feta
Makes 6 servings
This is a simple, elegant dish that can be served as a light main course together with a salad or some pasta, or as a starter.
Vegetable oil for brushing grill rack
3 medium eggplants, cut into 18 rounds about ½ inch thick
Olive oil for brushing vegetables, plus 2 tablespoons for diluting the pesto (optional)
3 medium-firm, ripe tomatoes, cut into 4 rounds each
Salt and freshly ground black pepper
12 large fresh basil leaves
12 (3-inch-square) slices of feta, about ¼ inch thick, preferably the canned variety, which is firmer, or 12 (½-inch) slices of mozzarella
½ cup good-quality commercial pesto (optional)
Heat the grill to medium. Brush the grill rack with a little oil.
Brush the eggplant slices on both sides with about ½ teaspoon of olive oil per side. Place on the grill, directly over the heat, and grill for about 6 minutes total, turning once with a spatula to cook on both sides. Remove and set aside.
Brush the tomato slices with olive oil and a little salt and pepper, and place on the grill carefully. Grill for 2 to 3 minutes per side. Remove and set aside. Turn off the grill.
Preheat the oven to 350°F (180°C). Oil the bottom and sides of six soufflé dishes or shallow baking dishes approximately 3 or 4 inches in diameter. Fill each terrine in the following order: eggplant slice, tomato slice, basil leaf, and feta slice. Repeat, and top with another eggplant slice. Press down lightly so the terrines aren't piled higher than the rims. Bake until the cheese melts, 12 to 15 minutes.
To serve, flip and turn out each terrine onto a medium plate. Drizzle with additional olive oil, if desired, or with pesto sauce diluted with a little olive oil.Mediterranean Grilling
More Than 100 Recipes from Across the Mediterranean. Copyright © by Diane Kochilas. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.