Here is a new one I made last week. Unbelievably good as a side, but I think it would make a nice entree served over rice or orzo, too. Grilled Ratatouille Source: Rachel Ray Magazine 3 large tomatoes, halved crosswise 2 bell peppers, quartered 2 zucchini, thickly sliced lengthwise 1 eggplant, thickly sliced lengthwise 1 onion, thickly sliced crosswise 1 head garlic, halved crosswise 1/4 cup extra-virgin olive oil Salt and pepper 1/2 cup pitted kalamata olives, sliced 2 tablespoons red wine vinegar Preheat a grill to medium-high. On a large baking sheet, arrange the tomatoes, bell peppers, zucchini, eggplant, onion and garlic in a single layer. Brush with the olive oil and season with salt and pepper. Transfer the vegetables to the grill and cook, turning once, until just tender and slightly charred, about 5 minutes for the tomatoes, 8 minutes for the peppers, zucchini and eggplant and 10 minutes for the onions and garlic. Return to the baking sheet and let stand until cool enough to handle. Chop the peppers, zucchini, eggplant and onions into ½-inch pieces and transfer to a large bowl. Squeeze out the garlic cloves, finely chop and add to the bowl. Working over the bowl, slip off and discard the tomato skins and remove the cores, then crush the tomatoes with your hands and add to the bowl. Add the olives and vinegar, season with salt and pepper and toss. 1/28/10 This is incredible! I subbed a carrot for the eggplant. Could easily sub black olives for the kalamata. I also grilled them on my cast iron stove-top grill pan. Worked well.

Husband loves this one. I'm not a fan of cooked pineapple, but it really works in this. I'm too lazy to skewer everything. Just toss it all in the grill basket. Chicken and Bacon Shish Kabobs Ingredients * 1/2 cup soy sauce * 1/2 cup cider vinegar * 4 tablespoons honey * 4 tablespoons vegetable oil * 10 small mushrooms * 2 green onions, minced * 3 skinless, boneless chicken breast halves - cut into chunks * 1/2 pound sliced thick cut bacon, cut in half * 1 (8 ounce) can pineapple chunks, drained * Green, red and/or yellow peppers, in 1 inch slices * Medium onion, in chunks * skewers Directions In a large bowl, mix the soy sauce, cider vinegar, honey, vegetable oil and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat grill for high heat. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushrooms, pineapple, peppers and onions. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear. (Or broil five minutes per side)

Baked Vegetables with Basil Butter 6 cups mixed sliced vegetables (carrots, cauliflower, capsicum, beans, zucchini, broccoli etc) 6 tablespoons unsalted butter 1/3 cup fresh basil leaves or 2 tablespoons dried basil 2 tablespoons parsley pinch nutmeg Put vegetables through a processor until fluffy. Cut 6 pieces foil about 30cm square. Place vegetables evenly on each piece and top each with 1 1/2 tablespoons basil butter. Carefully bring up edges of foil and fold into packets securely, but leaving a little air space inside. Bake at 180C for 20 minutes until tender. Basil Beer Bread 3 cups self raising flour 3 tablespoons sugar 1/2 cup chopped basil leaves 1 1/2 cups warm beer Preheat oven to 180°C. Combine flour and sugar, stir in the basil, then the beer. Mix thoroughly, then pour into a well-greased loaf tin. Bake until a skewer inserted in the centre comes out clean. Turn out and cool on a wire rack. Slice thinly to serve. It is delicious toasted. Chicken with Basil Sauce 4 kg chicken fillets 1 cup fresh breadcrumbs 1/3 cup grated parmesan cheese 1 tablespoon chopped parsley 125g bacon, chopped 90g butter 2 garlic cloves 2 teaspoons Worcestershire sauce 1/2 teaspoon dry mustard Preheat oven to 190°C. Combine breadcrumbs, cheese and parsley. Saute bacon and drain on absorbent paper. Add the bacon to the breadcrumb mix. This is the crumb topping for the chicken. In a pan, melt the butter, then add the garlic, Worcestershire sauce and mustard. Mix and heat through. Coat the chicken fillets with the butter mixture by dipping them in the saucepan. Arrange in a shallow, ovenproof dish. Press the bread crumb mixture on top of the chicken pieces. Bake uncovered for 20-25 minutes. Basil Sauce: 1/2 cup oil 1/4 cup white vinegar 1 garlic clove, crushed 1/2 cup cream 1 egg yolk 1 cup fresh basil leaves, finely chopped Combine all ingredients except the egg yolk. Stir until heated and then add the egg yolk, stirring until thickened. Do not boil. Pour the hot sauce over the chicken pieces just before serving. Tomato Basil Lasagna 300g no-cook lasagne noodles 2 tablespoons olive oil 500g shredded mozzarella cheese 400g tin chopped tomatoes, drained well 1 teaspoon minced garlic 1 cup fresh basil leaves, torn 1 cup freshly grated Parmesan cheese 1/4 cup dry breadcrumbs olive oil Preheat oven to 200°C. Bring a large saucepan of water to the boil. Meanwhile, combine the mozzarella, drained tomatoes, garlic, basil, olive oil and 2/3 cups of the grated Parmesan. Cook several noodles at a time, cooking for 2 minutes. Drain well. Coat the bottom of a glass baking dish with olive oil. Line the bottom of the pan with noodles and cover with a layer of the mozzarella mixture. Repeat layers until all noodles and filling are used, ending with a layer of pasta. Sprinkle the top with the remaining Parmesan cheese, breadcrumbs and a light drizzle of olive oil. Bake, uncovered for 20 minutes, until bubbly and top is golden. Allow to sit 10 minutes before serving. Tomato Basil Relish 2 cups loosely packed fresh basil 1/3 cup orange juice 1 teaspoon balsamic vinegar 1 garlic cloves, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 4 or 5 ripe tomatoes Chop the basil finely. Core and dice the tomatoes. Mix together basil, juice, vinegar, garlic, salt, pepper and tomatoes in bowl. Refrigerate for at least one hour. Serve with grilled chicken, or grilled vegetables. Basil Dressing 1/2 cup plain yoghurt 3 tablespoons cottage cheese 2 tablespoons finely minced fresh basil 1 teaspoon sugar 1 tablespoon herb vinegar salt and black pepper, to taste Place all ingredients except salt and pepper into a blender and puree until smooth. Add salt and pepper to taste. Basil and Tomato Sauce for Pasta 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, crushed 500g tinned chopped tomatoes 240ml water 2 tablespoons sweet sherry 2 tablespoons chopped basil 2 tablespoons chopped parsley 1 teaspoon sugar salt and pepper Heat the oil in a pan, add the onion and garlic and saute until soft, stirring from time to time. Add the tomatoes, water, sugar, salt, pepper and sherry, bring to the boil then simmer, uncovered, for 20 minutes or until thickened. Add the herbs, mix well and serve immediately. Basil Cream Sauce for Pasta 2 cups fresh basil leaves 4 cloves garlic, minced 1/4 cup olive oil 60g pine nuts 1/2 cup grated Parmesan cheese salt and pepper to taste 600ml light cream In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute. Heat cream in a saucepan over low heat until simmering. Pour half the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened. Serve over pasta.

Walnut Burgers 2 lg eggs 2/3 cup whole wheat bread crumbs(I just use WW bread torn into small pieces) 1/2 cup chopped walnuts 1/2 cup chopped green onions 1/2 cup toasted wheat germ 1/2 cup small-curd cottage cheese 2 tbs chopped parsley 1 tsp basil 1/2 tsp oregano 1/2 tsp papriks garlic salt 4 slices cheese (your preference) toasted buns or bread garnish(lettuce, tomato, red onion) In a bowl,beat eggs. Stir in bread crumbs,walnuts,green onions,wheat germ,cottage cheese,parsley,and herbs. Season to taste with garlic salt. Broil on greased sheet until brown on both sides. Top with cheese and broil till melted. Serve on buns with condiments. Serves 4