Tuesday, September 09, 2014

Veggie Stromboli


You guys, this weekend was crazy.  So crazy in fact that it blended into Monday.  And I have so much to share from this weekend, but right now I am exhausted, and as usual still days behind where I'd like to be.  So instead of sharing all the crazy adventures we got ourselves into, I will just leave you with what we had for dinner tonight.  It's the ultimate cliff hanger, right?  Stay tuned for the rest of the week and hopefully I'll have the energy to entertain.  In the meantime - delicious food.

It was hot this weekend.  Really, really, hot.  Sticky, summer hot.  And as much as I complain, it's nice that summer is sticking around a little.  Even though it's killing everything in our yard, summer heat also means lots of summer produce.  Which means dinners loaded with fresh, juicy, vegetables.

Both Thatboy and I tried to describe a stromboli to Thatbaby in the same way.  It's like a pizza.  With the crust on the outside and the toppings on the inside.  I don't always prefer stromboli to pizza, but this time I did.  The ooey-gooey cheese, the bite of the olives and capers, and of course, the star - vegetables!


 Veggie Stromboli
2 zucchini, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 Tbsp olive oil
4 cloves garlic, minced
1 roasted red pepper, thinly sliced
1/2 tsp red pepper flakes
2 packed cups spinach leaves
1/2 cup black olives, chopped
2 Tbsps capers
1 teaspoon Italian seasoning 
pizza dough
1 cup shredded Gouda
1 egg, lightly beaten with a teaspoon of water 
 

  1. Place zucchini in a colander and toss with 1 tsp salt.  Let sit for 1 hour.
  2. Heat olive oil in a large skillet over medium heat.  Saute onion and green pepper until onions are translucent, about 5 minutes. 
  3. Season  with salt and pepper to taste. Add garlic, saute until fragrant, about 30 minutes. 
  4. Add roasted and crushed red pepper, saute 3 to 4 minutes. Remove to a large bowl.
  5. Drain zucchini and pat dry, add to skillet with pepper and Italian seasoning. Cook, turning often until zucchini are tender but not mushy, about 5 minutes. 
  6. Add to the bowl with the onion/pepper mixture along with the spinach, olives and capers. Mix well.
  7. Preheat oven to 400. Line a large baking pan with silpat mat or parchment paper and sprinkle lightly with cornmeal. Roll or press out dough with your hands to a rectangle about 16x12. 
  8. Evenly spread vegetable mixture over top, leaving a 1-2 inch border around all the edges. 
  9. Sprinkle Gouda evenly over top. 
  10. Brush egg wash over the border. Carefully roll up, lengthwise.  Press edges together to seal and fold the ends.The seam should be on the bottom. 
  11. Brush with egg wash.  Bake 22-24 minutes until golden brown. Allow to set 5 minutes before slicing with a serrated knife.

1 comment:

  1. Sounds like a CRAZY weekend. Can't wait to catch up and hear all about it!!

    ReplyDelete