Tag: balsamic vegetarian

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Gazebo Room Balsamic Bruschetta

This Gazebo Room Bruschetta appetizer recipe adds a Greek twist to your Italian dinner…Just make sure that your guests don’t fill up on bread.

Total Time: 30 min. Makes: 24 Servings

Ingredients:

  • 1 French Baguette
  • 2 med. red tomatoes (diced)
  • 2 med. yellow tomatoes (diced)
  • 1 med. red onion (diced)
  • 1/2 cup fresh basil leaves (chopped)
  • 1/4 cup small capers
  • 1/4 cup fennel bulb (diced) * optional
  • 1/4 cup grated romano cheese
  • olive oil

Dressing: 4 oz. Gazebo Room Balsamic Vinaigrette

Preparation: In a mixing bowl, combine chopped tomatoes, onion, basil, capers, and         fennel.* Add Balsamic Vinaigrette, mix thoroughly and set aside. Preheat  oven to 350 F. Slice baguette1/2 thick on the bias and place slices on a baking sheet. Toast bread lightly and brush olive oil on both sides. Spoon vegetable mixture on to toasted slices and sprinkle with grated with grated romano. Place in oven until cheese begins to brown and slightly melt. Remove from oven and place on serving platter.

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.

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Gazebo Room Penne Pasta Salad

 

Gazebo Room Penne Pasta Salad 

A lighter version of our pasta salad, all you need is pasta, parsley and veggies to really let the Gazebo Room flavor shine through. For a special treat, separate into three portions and make one Greek, one Balsamic Vinaigrette and one Lite Greek!

Total Time: 30 min

Makes: 6 Servings

Ingredients:

1 lb. penne pasta

¾ cup carrots (chopped)

¾ cup celery (chopped)

¾ cup onion (chopped)

¾ cup bell pepper (chopped)

¼ cup fresh parsley (chopped)

Dressing:

4 oz. Gazebo Room Greek, Lite Greek, or Balsamic Vinaigrette Salad Dressing

Preparation:

Cook pasta as directed, rinse, and drain. In a large mixing bowl, combine pasta and all chopped vegetables. Pour in dressing of your choice and toss vigorously. Transfer to serving bowl, cover, and chill until ready to serve.

Notes:

Allow to marinate for at least 2 hours before serving. An additional splash of dressing may be necessary if serving in less than 2 hours.

Also, to transform this side dish into an excellent entrée, at the time of serving, divide pasta into 6 servings and add 4 marinated grilled chicken tenders to each portion.

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Grilled Portobello Burgers

Gazebo Room Grilled Portobello Burgers

Who said that your favorite marinade was just for meats? Our Gazebo Room Grilled Portobello Burgers are one of those rare dishes that are healthy and hearty at the same time. The marinated and grilled red pepper and onion give this dish a flavorful kick that makes other burgers seem bland by comparison.

Total Time: 25 min.

Makes: 6 Servings

Ingredients:

6 lg. Portobello mushroom caps

6 lg. Kaiser rolls (split, toasted)

2 lg. Vidalia onions (6 thick slices)

3 lg. red bell peppers (cored, cleaned, halved)

¾ lb. fresh smoked mozzarella (sliced)

fresh whole spinach leaves

Dressing: Gazebo Room Balsamic Vinaigrette

Preparation:

Place portobellos and bell pepper halves in a resealable food storage bag and pour on enough Gazebo Room Balsamic Vinaigrette to cover half way. Lace mushrooms, peppers and onions in refrigerator to marinate for a minimum of 4 hours. Turn onions and shuffle bag contents periodically.

Preheat grill at high setting. Place Portobello caps down on one side of grill and turn grill down to prevent flaming. Cook for a minimum of 5 then turn caps down for 5 minutes. Place mozzarella slices on caps and move to warming rack or cooler side of grill. Place peppers and onions on grill at medium heat. Cook peppers until skin is easily removed or until desired softness. Cook onions to desired softness while being careful not to break rings apart. When done, remove all from grill. Split rolls and place inner sides down on grill to lightly toast. To assemble sandwich, first place portobello cap with melted cheese, then pepper half, onion slice, and top off with spinach leaves. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.