Studio 62

Cooking with Hub City Farmers Market

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We cook with Season Stepp from the Hub City Farmers Market. Go check it out on Wednesday and Saturday:


Grilled Vegetable and Grain Pasta Salad

Canola or grapeseed oil, for grilling

1 zucchini, sliced 1/4-inch thick

1 yellow squash, sliced 1/4-inch thick

1 small eggplant, sliced into 1/2-inch slices

2-3 green onions

Olive oil

Kosher salt and freshly ground black pepper
1/4 cup balsamic or red wine vinegar

2 tablespoons lemon juice
1 teaspoon red pepper flakes

2 tablespoons fresh parsley leaves, chopped

4 cups cooked grains, such as cous cous, quinoa, farro, bulgar wheat, etc

3/4 cup crumbled feta cheese

6-8 fresh basil leaves, stacked, rolled, and sliced into thin ribbons

1.      Preheat grill or grill pan to medium-high.  When the grill is hot, rub it with a lightly-oiled rag.

2.      Drizzle the zucchini, squash, eggplant, and green onions with olive oil and sprinkle with kosher salt and freshly ground black pepper. 

3.      Place the vegetables on the grill and let cook undisturbed for at least 3-4 minutes or until softened and grill marks appear along the bottom edges.  Flip once and finish cooking on the remaining sides.  Remove from grill and set aside.

4.      In a small bowl whisk together vinegar, lemon juice, and red pepper flakes. Slowly drizzle in about 3/4 cup olive oil while whisking.  Set aside.

5.      Dice all grilled vegetables and add to the large bowl with the cooked grains.  Drizzle with the vinaigrette and season well to taste with kosher salt, freshly ground black pepper, and lemon juice.  Refrigerate until ready to serve, then toss with feta cheese and fresh basil. 

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