Roast Green Beans, Pearl Onions and Cherry Tomatoes in a Balsamic Glaze

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I walked on my treadmill and needle pointed today after Church and could not think of anything to write about so I went to the freezer to see what needed to be used up so I could create a recipe for the blog.  I found a lovely bag of frozen pearl onions from Trader Joes, a bag of fresh green beans was in the veggie drawer and a pint of cherry tomatoes on the counter.  Here it goes

 

1 lb of pearl onions- I used frozen so I thawed them in the microwave

1-½ lbs. of green beans with the stem end cut off

1-pint cherry tomatoes

1 T. honey

3 T. Balsamic Vinegar- I used a really good one that is thicker than most

Salt and pepper

 

Preheat the oven to 425 degrees.  On a half sheet pan covered with foil and sprayed with Pam put the green beans in a single layer and put in the oven to roast for about 20 mins. or until browned.

 

On a second sheet pan covered with foil put the thawed pearl onion in a single layer and place in the same oven and cook until they are brown, about 20 mins.

 

When both are cooked put the cherry tomatoes in a skillet and put on a medium high heat on stove, add the honey and vinegar and cook until the cherry tomatoes just start to burst.  Add the green beans and onions and salt and pepper to taste.


Grilled Shrimp and Vegetable Salad

Glad I was able to get all my grilling done for this yummy salad before the thunderstorms came.  This is a wonderful way to use any vegetable you like.  I used as many different things from my garden as I could and it was delicious.  I think it made enough to feed six people as a main course.

 

1 ½ lb. large peeled and deveined raw shrimp

1 T. olive oil

3 ears of corn

2 zucchini – sliced the long way into ½ planks

1 red onion sliced into ½ inch rounds

4 different peppers- one sweet green, 2 mild banana, one Anaheim and one Poblano- cut in half and seeded

1 c. cherry tomatoes- halved

1 lemon – halved

1 t. white wine vinegar

2 T. pesto base- recipe follows

Salt and Pepper

 

Heat the grill to high and spray with Pam.  Put the corn, onions, peppers, zucchini and lemon cut side down on the grill.  Cover and cook for 5 minutes.  Turn the corn a quarter turn and flip the peppers.  Close the cover and cook another 3 minutes.  Once the zucchini and onions get grill marks flip them.  Turn the corn again.

 

The peppers will cook fastest.  One they are soft, remove them.  You don’t want to cook everything too much, just until soft.

 

The lemon will be the next thing to come off, then the zucchini, onions and last the corn.  Let everything cool enough so you can handle it.  After it has cooled chop the peppers, onions and zucchini into ½ inch chunks.  Cut the corn off the cob and put it all in a bowl.

 

Turn the grill down to medium.  Cover the shrimp in olive oil and place on grill in ne layer.  As soon as you get them all down turn them over and cook for no more then a minute.  They will get pink very quickly; as soon as each side is pink remove them.  There is nothing worse than over cooked shrimp.

 

Squeeze the grilled lemon on the shrimp and add the pesto base to them.  Toss them together with the grilled vegetables and add the cherry tomatoes and vinegar, salt and pepper to taste.

 

Pesto Base

 

When my garden is producing an over abundance of basil I make this base of a pesto sauce and freeze it.  If I want to add pine nuts and Parmesan cheese I can thaw a puck of base and add those things.  But I also like to have just the base to add to recipes that use basil and garlic.

 

3 cups of Basil leaves- packed

7 cloves of garlic

1 T. olive oil

 

Put the garlic in a cuisine art and pulse until minced.  Add the basil and olive oil and pulse until paste like.