Need veggie dish to go with pasta and sausage
help!! broccoli....asparagus...want something different!
Zucchini slices cooke el dente in a tomato based sauce (with onions, garlic and a few herbs) would accompany that kind of dish quite nicely.
6 to 8 inch zuchinis quartered the longways, marinate in Italian style dressing or olive oil & vinegar, grill turning occasionaly until they start to go a little limp.
How about the recipe for sauteed radishes and watercress on epicurious.com?
I have done that one using the radish greens instead of watercress and it's simple and great. Similar to other sauteed bitter greens type dishes plus radishes are in season (for me at least).
Brussel spouts or asparagus roasted with EVOO and salt, served with balsamic vinegar. If a peppery sausage add white pepper too.
Lightly marinaded thin sliced pickling cucumbers, red onion, and if you can get good tomatoes. Sweet basil. TJ's sells a whole milk mozzarella using lemon juice instead of rennet.
Beets - roasted with olive oil, s&p. We love pasta with sausage at my home and found that beets (even better with spinach filled ravioli) make for a tasty combination. If you are using plain pasta, throw in a bit of fresh spinach in the bowl with the cooked beets, olive oil, fresh lemon juice and s&p and dump the hot pasta with a bit of the pasta water on top of it. Let it sit for a minute to wilt the spinach. Add some grated Reggiano to the mix and you've got something "different". Try it. The flavors really work together.
i love the roasted Brussels sprouts, grilled zucchini ideas, mixed colored peppers and beets ideas. maybe also consider:
-- caprese salad
-- whole heads of garlic baked in olive oil (ok, not a free-standing vegetable to most)
-- roasted cauliflower (roasted broccoli florets also work when tossed with olive oil, garlic and salt and oven roasted)
-- coban salatasi (chopped salad of tomato, green pepper, cucumber, red onion, cilantro or parsley, mint if you want it, olives if you want 'em, lemon juice, olive oil, salt, ground black pepper)
-- pine nut stuffed baby eggplant (like so, though i wouldn't drown the eggplants in mozzarella like this person has: http://www.toomanychefs.net/archives/...
)-- instead of doing whole, roasted Brussels sprouts, try shredding and tossing with parmesan (i.e. http://www.foodandwine.com/recipes/sh...
)-- OR not a vegetable at all, but refreshing: prosciutto with melon (honeydew and/or canteloupe)
If you want to get kind of fancy pants, try making a caprese salad-inspired timbale (layer tomatoes, slices of buffalo mozzarella and basil, drizzle with balsamic and good peppery olive oil, serve with a barely sweetened basil / lemon sorbet). (credit: this is inspired by an appetizer at Spiga in NYC)