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end-of-the season bbq 
by Erika Molnar |
 1 2 3 4 5 6 7
continued from page 5

main course
Grilled Vegetable Salad
Garlic oil
To make garlic oil, place 3 unpeeled cloves of garlic in ½ cup olive oil in a foil-covered ovenproof dish. Roast at 350 degrees F for 30 minutes or until the garlic is soft. When cooled, squeeze garlic out of skin and mix with oil in which it was cooked.

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
salt and pepper to taste
1 tablespoon capers

3 red and yellow bell peppers, seeded and sliced
1 summer squash, cut lengthwise into ¼ inch slices
1 large or 2 small zucchini, cut lengthwise into ¼ inch slices
1 small sweet onion, peeled and quartered
1 small purple onion, peeled and quartered
10 mushrooms

1. Toss cut vegetables in garlic oil and grill. This works best in a grill basket of some sort. If you don’t have a grill basket, you can either use pieces of vegetable that are large enough to stay on top of the grill surface, or you can cut the vegetables for shish-kebabs and cook them on skewers. (Option for high-maintenance cooks: roast the peppers separately (whole) and peel them, slice them, then toss them in with the other vegetables when all have been cooked.)
2. After you’ve grilled the veggies, toss them into a large bowl and pour the dressing over them, just as you’d do with a green salad. You can do the same with a platter of shish-kebabs. You might add some black olives or sundried tomatoes for flair.

Basmati Rice with Green Peas
1 cup basmati rice, washed until the water flows clear
2 Cups cold water
½ cup peas

Place the rice and water in a covered saucepan or rice cooker (lucky devil). Heat to boiling for 5 minutes, then reduce to a simmer. DO NOT stir the rice or remove the cover. Approximately 15 minutes later, add the peas, re-cover, and cook until water is gone.

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