Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [83]
Arrange the tomatoes in a shallow baking dish large enough to hold them in a single layer. Sprinkle with ¾ teaspoon of the thyme, dividing it evenly, then sprinkle each with a pinch of salt and a grinding of black pepper.
Combine the goat cheese, the remaining ¾ teaspoon thyme, the orange zest and a generous grinding of black pepper in a small bowl and mash together with a fork. Divide the cheese mixture evenly among the tomatoes. Drizzle each with 1 teaspoon oil. Pour the reserved tomato juice into the baking dish.
Roast the tomatoes until they are softened and the tops are lightly browned, about 25 minutes. Serve hot or at room temperature.
Substitutions
Use a mixture of different heirloom tomato varieties.
Substitute a mild French feta for the goat cheese.
Substitute fresh basil, mint or dill for the thyme.
* * *
Make a Meal
Serve with Corn Sauté with Jalapeño and Cilantro ([>]) and Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots ([>]).
* * *
BLISTERED PLUM TOMATOES WITH BUBBLY CHEESE
Plum tomatoes seared in a hot skillet soften and exude their juices, which caramelize into a luscious sauce. I like to serve this sumptuous dish on thick slices of toasted whole-grain bread, but it is also delicious served on a bed of lentils, rice or other grain. For best flavor, wait for ripe summer plum tomatoes. Almost any melty cheese works here, with mozzarella, Comté, Italian fontina and Manchego among my favorites.
Cook Time: 20 minutes
Serves: 4
2 tablespoons extra-virgin olive oil
2 pounds (about 8) large ripe plum tomatoes, halved lengthwise
½ teaspoon sugar (optional)
½ teaspoon coarse salt
Freshly ground black pepper
2 tablespoons chopped fresh Italian parsley
1 garlic clove
4 ounces mozzarella, Comté, Gruyère, Italian fontina or Manchego cheese, shredded (about 1 cup)
4 thick slices whole-grain bread, toasted, grilled or broiled
Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the oil. Arrange the tomatoes, cut sides down, tightly in the pan in a single layer. Cook the tomatoes, uncovered, over medium heat until the undersides begin to brown, about 15 minutes.
Carefully turn the tomatoes with a wide spatula. Sprinkle each tomato with a few grains of sugar (if using), the salt and a generous grinding of black pepper. Finely chop the parsley and garlic together and sprinkle on the tomatoes.
Mound about 1 tablespoon of the cheese on top of each tomato. Cover the skillet and cook over medium-low heat until the cheese is melted, about 2 minutes.
Place the hot toasted bread on four plates and scoop the tomatoes on top of each, dividing them evenly. Spoon any juices left in the skillet over the tomatoes and serve.
Substitutions
Omit the bread and serve the cheese-topped tomatoes as a side dish.
* * *
Make a Meal
Serve with Green and Yellow Wax Beans with Almond Pesto ([>]) or Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]) or Swiss Chard with Fragrant Garlic and Salt ([>]).
* * *
APPLE-GLAZED ACORN SQUASH Vegan
Perfect for fall meals, this easy-to-make skillet-cooked squash will quickly become a favorite. The skins of many varieties of winter squash soften when cooked, making them edible. No peeling is a boon for the cook in a hurry. Cooking narrow wedges in a skillet over direct heat is another time-saving technique for this typically long-cooking hard squash.
Cook Time: 15 minutes
Serves: 4
1 teaspoon ground cinnamon
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small acorn squash (about 1½ pounds), halved, seeded and cut into 1-inch-thick wedges
1 cup unsweetened apple juice
4 lemon wedges
Combine the cinnamon, salt and pepper in a small bowl.
Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat. Add the squash in a