The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Tuesday, December 27, 2011

Zucchini & Bell Pepper Medley With Feta Cheese

My Medley Dish
I found a recipe on Martha Stewart which became the basis of this dish. I liked the idea behind Martha's recipe but it used Eggplant (which I'm allergic to) and Bell Peppers. 

So I decided to do some tweaking, make some changes and see if I could come up with a dish I liked.  Hubs, who isn't fond of zucchini, really liked this!

Zucchini - you need about one per person

Bell Peppers - orange, red and yellow. I used only orange for this photo. One pepper will do for 2 people.

Feta Cheese - I used Italian Flavoured Feta Cheese so it had some really nice Italian seasoning in it. You need approximately 1/2 cup for 4 people

Marinade: Kosher Salt & Olive Oil

Topping: Fresh or Home-Grown Dried Marjoram, Lemon Juice, Extra-Virgin Olive Oil

Method for 4 Servings: Slice 4 zucchini into rounds. Put the slices into a plastic bag with a bit of olive oil (about 1/3 cup) and some kosher salt and shake. Make sure the zucchini is coated on both sides. Remove from bag and place on grill or rack for broiling.

Core two peppers and remove seeds. Slice each pepper into 8 strips. Coat those in the bag of olive oil and kosher salt. Add more oil and salt if needed. Place on grill or rack for broiling.

Grill or broil the vegetables for about 20 minutes or until lightly browned and tender. I broiled mine but they didn't brown up as much as I wanted so I finished them in a skillet.

When the vegetables are ready, place the zucchini on a platter, then arrange the pepper strips on top. Top everything with the crumbled Italian flavoured Feta Cheese.

Next combine 1/4 cup Extra-Virgin Olive Oil and juice from one lemon. Drizzle it over top of the zucchini, peppers and Feta Cheese. Fresh marjoram finishes the dish off.

Serve this warm (not hot) as a side dish. We tried it at room temperature too but prefer it warm. We liked this dish so much that I'm going to serve it at my annual Family Christmas Dinner which I'm hosting in January.