Grilled Greek vegetables with fava

Tonight I made something inspired by the new issue of Eating Well magazine -- no surprise to anyone who read this post.

The October 2008 edition has a recipe for Greek "fava," a puree of yellow split peas that serves as a polenta-type base that's the consistency of mashed potatoes. It can be topped with anything you want. I decided to grill vegetables seasoned with a Greek blend of herbs and spices.

This was my first attempt at making something Greek. I used to wait tables at The Trojan Horse, which boasts "Greek specialties and American favorites," and my favorite thing there was the moussaka, a casserole with beef, eggplant, and custard topping. It looked so very involved...but maybe I'll try that next time.

Anyway, the fava couldn't be easier to make, although mine turned out a little dry, so when I served it, I drizzled a little extra olive oil on top.



Greek fava, or yellow split pea puree (makes 2 dinner servings)

1 tablespoon plus 1-1/2 teaspoon olive oil, divided

2 cups vegetable broth

3/4 cup yellow split peas, rinsed

1 red onion, finely chopped

2 tablespoons lemon juice

1/4 teaspoon salt



1.) Heat the tablespoon of oil in a large saucepan, and cook onion until soft. Add the split peas, stir, then add the broth and bring to a boil. Reduce heat, and simmer about 45 minutes, or until the peas are very soft.

2.) Transfer the peas to a food processor; add the lemon juice, remaining oil, and salt; and puree until smooth.



Grilled Greek vegetables (makes 4-6 servings)

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon granulated garlic

1 teaspoon onion powder

1/2 teaspoon dill

1/4 teaspoon black pepper

1/8 teaspoon salt

2 tablespoons olive oil

1 small eggplant, cut into pieces about an inch thick and 2 inches long, and lightly salted

1 large tomato, cut into chunks

1 large zucchini, thickly sliced

1/2 large onion, chopped into fairly large pieces

1 green bell pepper, chopped

metal skewers (4 long or 8 short)



1.) Pre-heat grill to medium. Combine first nine ingredients, through the salt.

2.) Put the salted eggplant pieces in a colander and let them drain over the sink for a half hour. Pat dry with a paper towel.

3.) Put all veggies in a large bowl. Pour the olive oil over them and toss to coat evenly.

4.) Sprinkle the herb mixture on top of the veggies, and toss again to coat evenly.

5.) Thread veggies onto skewers and grill, covered, until browned and tender, about 7 minutes a side.



Patient: "Doctor, doctor! I keep thinking I'm a slice of bread."

Doctor: "You've got to stop loafing around." (from All the Jokes)