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Spätzle Salad with Grilled Vegetables

Ingredients:

Canola oil for brushing grill
1/3 c. canola oil
3 T. balsamic vinegar
1 T. German mustard
1 garlic clove, minced
Sea salt and freshly ground pepper to taste
1 red pepper, cut in 1-inch pieces
1 green pepper, cut in 1-inch pieces
2 zucchini, cut in 1-inch pieces
1 eggplant, cut in 1-inch pieces
1 pound spätzle
Fresh basil to garnish

Instructions:

Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.

Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.

All materials are courtesy of Canola Info, German Agricultural Marketing Board and Propane Education & Research Council.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.

This farm news was published in the May 31, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.

5/31/2006