GMA Recipe: Harvest Vegetables

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Harvest Vegetable Recipes
From Good Morning America's Rebecca Kolls and chef Karen Pickus

Harvest Vegetable recipes
Do you have great fruits left over from the garden or farmer's market? Try these recipes for jam and grilled fruit.

Try the Pesto and Fruit recipes too!
Roasted Oven Dried Tomatoes

Ingredients

Roasted Oven Dried Tomatoes

6 pounds ripe plum tomatoes (about 40)

2 tablespoons coarse or Kosher salt

1. On two 19-inch by 12- inch sheet pans, or cookie sheets, spray olive oil cooking spray, coating pan completely.

2. Wash tomatoes. Core tomatoes and slice in half lengthwise. Sprinkle 1 tablespoon salt evenly over each pan. Lay the tomato halves, cut side down, on the pans and put in a 250 degree (Fahrenheit) oven for 3-4 hours, until flat and dry.

3. Remove from oven and let cool. Place in plastic bags that can be sealed. Refrigerate or freeze until ready to use.

Makes about 80 pieces.

Grilled Cherry Tomatoes

Ingredients

2 pints cherry tomatoes

1 dozen rosemary sprigs 4 to 5 inches long

2 tablespoons extra virgin olive oil

salt and pepper to taste

1. Leaving a brush at the top of each rosemary stem, remove remaining leaves. Wash the cherry tomatoes. Place cherry tomatoes on metal skewer to make a hole. Place 3 to 5 cherry tomatoes on each rosemary stem and brush with olive oil. Salt and pepper to taste.

2. Place on grill, over medium heat, and cook for 3 to 5 minutes on each side. When finished grilling remove from heat. Brush with Cilantro butter if desired. Let cool slightly before serving.

Serves 4.

Grilled New Potatoes

Ingredients

32 new potatoes (olive to walnut sized)

1 dozen rosemary sprigs 4 to 5 inches long

2 tablespoons extra virgin olive oil

salt and pepper to taste

1. Leaving a brush at the top of each rosemary stem, remove remaining leaves.Wash the potatoes. Place potatoes on metal skewer to make a hole.Place 3 to 5 potatoes (all the same size to cook at the same rate) on each rosemary stem, and brush with olive oil. Salt and pepper to taste.

2. Place on grill, over medium high heat, and cook for 6 to 10 minutes on each side, for a total of 12 to 20 minutes depending on the size of the potatoes. When finished grilling remove from heat. (Brush with Cilantro butter (recipe below) if desired. Let cool slightly before serving.)

Serves 4.

Grilled Pearl Onions

Ingredients

32 small onions (you can use red or white pearl onions, or small Cipolino onions)

1 dozen rosemary sprigs 4 to 5 inches long

2 tablespoons extra virgin olive oil

salt and pepper to taste

1. Leaving a brush at the top of each rosemary stem, remove remaining leaves. Bring an 4-quart pot, filled 3/4 with water, to a boil. Submerge onions for 2 minutes. Drain in a colander and rinse with cold water. Peel onions, using a paring knife to remove skins. Place onions on metal skewer to make a hole.

2. Place 4 to 6 onions (all the same size to cook at the same rate) on each rosemary stem, and brush with olive oil. Salt and pepper to taste.

3. Place on grill, over medium high heat, and cook for 6 to 8 minutes on each side, for a total of 12 to 16 minutes until tender. Be careful not to char onions. When finished grilling remove from heat. Brush with Cilantro butter if desired. Let cool slightly before serving.

Serves 4.

Cilantro Butter

Ingredients

1 large bunch cilantro leaves, washed and dried (3 cups firmly packed

cilantro leaves)

1 pound unsalted butter, softened

1 teaspoon salt

1/4 teaspoon ground black pepper

1. Place all ingredients in a food processor and process for 2 minutes, until completely combined.

2. Store in plastic bags that can be sealed or in plastic containers in refrigerator, or make into rolls in waxed paper and freeze, until ready to use.

Makes 2 cups.

Grilled Marinated Peppers

Ingredients

Grilled Fruit and Vegetables

3 pounds red or yellow bell peppers (8 medium)

1 tablespoon dried oregano

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 to 1/3 cup balsamic vinegar, to taste

1 cup extra virgin olive oil

1. Grill the peppers over medium high heat, 5 minutes on each side for a total of 20 minutes. Peppers should be charred in spots but not completely charred. Place in a plastic bag. This helps the skin steam off.

2. Let cool for 20 minutes until peppers can be handled. Peel skin off; if necessary use a paring knife. Remove all seeds and stem. Do not rinse in water. Reserve any pepper juices from the plastic bag.

3. In a large bowl, using a wire whisk, combine the spices with the vinegar. Add reserved pepper juices, and then slowly whisk in the olive oil in a steady stream. Add the peppers and stir to combine. Place in plastic bags that can be sealed, or a glass container covered with plastic wrap or top.

Refrigerate up to 1 week. Makes 4 cups.

All recipes courtesy of chef, Karen Pickus