OMG, you know what else is totally boring? Eating the same grilled vegetables two days in a row. Sheesh. Unless…you sautée them with pigeon peas, add a squeeze of lime, a giant handful of fresh basil, and a scattering of pine nuts. (Now that I have pine nuts, pretty much every thing I make will involve pine nuts. Until they’re gone. You’ve been warned!) This turned out really tasty. It was an after work – very tired – it’s too hot to cook meal, but it was actually quite special. It was David’s suggestion to use pigeon peas, and it was an excellent one. They have an earthy quality that went well with everything else. You could use any grilled vegetables you have leftover, but I have to say beets, potatoes and mushrooms were lovely. I stir-fried some zucchini, and with the beet juice and nigella seeds, it ended up looking uncannily like water-melon slices! You could, of course grill the zucchini. You could also roast all the veg, or even sautee it all, if that was easier for you, or you don’t have a grill, or it happens not to be summer as your read this. And you could substitute chickpeas for pigeon peas, if that’s what you have on hand. We ate this with basmati rice and some good bread.
Here’s Bob Marley with Lively Up Yourself. I can’t get enough of him, lately!
1 1/2 – 2 cups grilled vegetables, roughly chopped
1 zucchini, cut in half lengthwise, and then cut into 1/4 inch pieces (unless you already have one grilled!)
2 T olive oil
1 clove garlic – minced
1 small shallot – finely diced (or 3 or 4 scallions)
1/2 t nigella seeds
1 can pigeon peas or chickpeas, rinsed and drained
a giant handful of basil leaves, washed and cut into ribbons
1/4 – 1/3 cup pine nuts
Juice of half a lime
dollop of butter
salt and plenty of pepper
Warm the olive oil in a large frying pan over medium heat. Add the shallot, garlic and nigella seeds. Stir and fry till the garlic starts to brown. Add the zucchini and cook till it starts to get brown patches and look a little translucent. Add the pigeon peas, stir to coat with all the lovely flavors. Add a few tablespoons of water, and cook for five to ten minutes till everything is heated through. Remove from the heat. Stir in the butter, lime, salt and pepper. Toss gently with the basil and pine nuts. Serve.