Recipe: Summer Vegetables with Cherry Tomato Salsa (serves 2)

SUMMER VEGETABLES WITH CHERRY TOMATO SALSA
"This dish is a perfect main course or a colorful side dish to meat, fish, or chicken."

4 medium patty pan squash, halved
4 baby zucchini, halved lengthwise
1 cup cipolline or pearl onions, peeled
1 medium red bell pepper, cored, seeded, and slices into 1/4-inch strips
2 medium carrots, peeled and sliced into 1/4-inch diagonal rounds
1/4 cup light olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Cherry Tomato Salsa (recipe follows)

Using a pastry brush, lightly coat all the vegetables with olive oil and season with salt and pepper.

Preheat a grill pan over medium heat until very hot. Add all the vegetables and cook for about 4 minutes. Brush with a little more olive oil, turn, and cook for 4 minutes more.

Transfer to warm plates and serve with Cherry Tomato Salsa.

CHERRY TOMATO SALSA

1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
2 tablespoons finely diced red onion
1 tablespoon minced jalapeno chile
2 tablespoons fresh lime juice
1/4 cup coarsely chopped fresh cilantro
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

In a medium glass or nonreactive metal bowl, combine the tomatoes, onion, chile, lime juice, cilantro, chili powder, salt, and pepper. Let sit, loosely covered, for at least 1 hour. (The salsa can also be made up to four hours ahead, covered tightly, and refrigerated. Bring to room temperature before use.)

Serves 2 as a main course or 4 as a side dish
Used by permission to Recipelink.com from Chronicle Books
Source: Grill Pan Cookbook by Jamee Ruth