This week's Off The Counter is inspired by a recent trip to Monterey Market, my favorite spot in Berkeley to shop for fresh fruits & vegetables. Visits to the market have become part of my weekly routine. The aisles are overflowing with the most amazing varieties of fruits, vegetables and mushrooms, all of which target my taste buds and culinary sensibilities. This week I stocked up on goodies for the grill: portabella mushrooms, star squash and late season tomatoes. Preparing a substantial amount on a Sunday evening leaves plenty left over for a week's worth of dishes. Take a look at last night's:
Portabella mushrooms, star squash, zucchini, tomatoes, fresh basil, parmesan cheese, balsamic vinegar, olive oil, pasta, salt and pepper.
Add diced star squash, zucchini, tomatoes and portabella mushrooms to a rimmed tray. Season with olive oil, salt and pepper. While grilling the vegetables prepare the pasta. Toss the pasta with olive oil and top with grilled veggies. Top with parmesan ribbons and drizzle in a bit of balsamic vinegar. Salt and pepper to taste and serve.
During the week we'll use the left over grilled vegetables in tacos, served them with pearled couscous or use them as pizza toppings.