About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Read more...



Leah's Pantry Pick


Leah's Kosher Pantry
View what is in the pantry

Kitchen Gadgets
Essentials
Small Appliances



Share with a friend   |   Print Version   |   Save Recipe  |    
 
Bookmark and Share
Gluten-Free Rice Penne with Provencal Eggplant and Sweet Peppers

Rice penne pasta is a great substitute for regular pasta and instantly turns this into a gluten-free salad. We've made this salad since the beginning of the catering business. The classic combination of oven roasted eggplant, onion, and peppers tossed with a generous amount of fresh basil blends nicely with any salad medley on the buffet. Playing further with the Mediterranean flavors, we dress the salad with olive oil, fresh lemon juice and a sprinkling of Herbes de Provence, available in the spice area of the supermarket. A good quality will have visible pieces of dried lavendar that brings a sophisticated fragrance to the salad. Before serving, add a handful of finely sliced basil for a garden fresh burst of color and flavor.



Kosher Status: Parve
Number of servings: 8 - 12
Main Ingredient(s): Pasta, Onions, Eggplant, Bell Pepper
Preparation Time: 00:20
Cooking Time: 00:30
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1 pound rice penne pasta 
  • 2 pounds eggplant (about 2 medium)
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1 large onion
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 2 teaspoons minced garlic

Dressing:

  • 1/4 cup fresh lemon juice
  • 2 teaspoons herbs de provence
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups fresh basil, julienned



Steps:

Prepare pasta in boiling water until al dente.  Drain, drizzle a couple of teaspoons of olive oil and toss. Set aside.

Wash eggplant.  Cut into 1 inch cubes.

Toss eggplant with 1/2 cup olive oil and 1/2 teaspoon salt.

Place on jelly roll pan. Bake in a 400 degree oven until cubes are soft but still hold their shape and are golden brown.  Remove from the oven and set aside to cool.

Peel and slice onions into thin 1/2 rings. Heat 1/2 cup olive oil in a saute pan and cook sliced onions until limp.

Seed and slice red, green and yellow peppers into 3/8 inch slices.  Add to pan along with onions and continue to cook until onions start to caramelize and peppers are wilted.

Add garlic, salt and pepper during the last 5 minutes.  Take off heat and set aside.

Make dressing: Add 2 teaspoons Herbes de Provence, salt and pepper to 1/4 cup lemon juice.  Set aside.

In a serving dish, combine cooked pasta with the vegetables and add dressing.  Correct salt, pepper, herbs as desired.

When ready to serve, roll basil leaves and cut in thin chiffonade. Sprinkle onto the pasta salad and toss gently.



Rate this Recipe:




Comments:


Add a comment:


Please login to comment. Not a member? Click here...


Recently viewed recipes:


Gluten-Free Rice Penne with Provencal Eggplant and Sweet Peppers

Community Members
Locations of visitors to this page


View Leah's Videos By:

Login Here
» Register Here
Join Our Mailing List


Chef Of The Week

astrid noubissi
Congratulations to our chef of the week.
Keep In Touch

Polls
What food would you like to see Leah video next?
Chicken Soup, Kreplach, and Matzoh Balls
Stuffed Cabbage
Hamentachen
Rugelach
Other ~ "CONTACT LEAH" for suggestion
 

Please login or register to vote.

My Favorite Links
CRC Liquor List

Va'ad of Greater Seattle

Orthodox Union





© 2010 Leah Cooks Kosher of Seattle, LLC, All Rights Reserved.
Home   |   Recipes   |   FAQs   |   Glossary   |   Cookbooks & Resources   |   Terms and conditions   |   Privacy Policy