Featured Cookbook

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1. Grilled Vegetable Antipasto with Herbed Chevre and Crostini

2. Crostini

3. Herbed Balsamic Vinaigrette

4. Herbed Chevre

5. Grilled Butterflied Leg of Lamb with Fresh Mint-Pepper Jelly

6. Foster’s Seven Pepper Jelly with Fresh Mint

Book Description

Since 1990, Sara Foster has been delighting the patrons of her two North Carolina gourmet takeout food stores with refined yet unpretentious fare that reflects her Southern upbringing and years as a professional cook on the East Coast. The Foster's Market Cookbook, penned with food writer Sarah Belk King, collects dozens of Foster's most popular recipes, beloved for their use of high-quality seasonal ingredients and rich, imaginative flavor combinations.

... (more)

The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night

Authors: Sara Foster, Sarah Belk King

Date: April 2002

ISBN: 0375505466

Publisher: Random House

Hardcover

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This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered in creamy chevre. Or make hors d’oeuvres by topping Crostini (page 104) with slices of grilled vegetable and some crumbled chevre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.

Servings: 6-8

• Safflower oil or canola oil, for oiling the grill

• 1/2 cup olive oil

• 1/4 cup balsamic vinegar

• 5 fresh basil leaves, cut into very thin strips (chiffonade)

• 2 zucchini, cut into 1/2-inch slices lengthwise

• 2 yellow squash, cut into 1/2-inch slices lengthwise

• 1 red onion, cut into 1/2-inch-thick rounds

• 2 red bell peppers, cored, seeded, and cut into 2-inch strips

• 7 scallions, trimmed

• Salt and freshly ground black pepper to taste

• 1/4 cup sun-dried tomatoes

• 2 ripe tomatoes cut into 1/2-inch slices

• 1 recipe Herbed Chevre (recipe follows)

• 1 recipe Herbed Balsamic Vinaigrette (recipe follows)

• Fresh parsley and fresh basil, to garnish, optional

• Crostini (recipe follows)

1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.

2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.

3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)

4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini

More From This Book:

1. Grilled Vegetable Antipasto with Herbed Chevre and Crostini

2. Crostini

3. Herbed Balsamic Vinaigrette

4. Herbed Chevre

5. Grilled Butterflied Leg of Lamb with Fresh Mint-Pepper Jelly

6. Foster’s Seven Pepper Jelly with Fresh Mint

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