"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

MINTED SPRING VEGETABLES Recipe

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This recipe for MINTED SPRING VEGETABLES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 long, thin Asian eggplants (about 3/4 lb. total) or
1/4 lb. common eggplant
3/4 lb. yellow squash (about 2 medium)
2 bunches radishes (about 20)
6 tablespoons extra-virgin olive oil
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
1 tablespoons chopped fresh mint leaves (wash and dry before chopping)
1/2 teaspoon coarse kosher salt
1 teaspoon fresh lemon juice

Directions:
Directions:
Cut Asian eggplants diagonally into 1/3-inch-thick slices or quarter common eggplants lengthwise and then cut diagonally into 1/3-inch-thick slices. Cut yellow squash diagonally into 1/4-inch- thick slices. Trim radish tops to 1/4 inch and halve large radishes lengthwise.

In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant until golden on each side. Transfer eggplant to a bowl and cover with foil to keep warm. Cook remaining eggplant with remaining 3 tablespoons oil in same manner and transfer to bowl. In oil remaining in skillet cook garlic, stirring, 30 seconds, and add to bowl with eggplant.

In a steamer set over boiling water steam squash, covered, until crisp-tender, about 2 to 3 minutes. Transfer squash to bowl with eggplant and keep warm. In steamer steam radishes, covered, until crisp-tender but still pink, about I to 2 minutes. Transfer radishes to bowl and add parsley and mint. Season vegetables with coarse salt, pepper, and lemon juice and toss to combine.

Number Of Servings:
Number Of Servings:
6

 

 

 

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