Place mint leaves, and sugar in bottom of glass. Muddle, or crush the mint and sugar together until it has broken up and the essential oils have been released. Add crushed ice, rum, and lime juice. Stir ingredients together and top off with the soda water.
Roasted Red Pepper Bruschetta
16 ounces Italian bread
2 tablespoons olive oil
1 (16 ounce) jar marinated roasted sweet red peppers, chopped
3 cloves garlic, chopped
1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped
3 teaspoons balsamic vinegar
Method
Preheat your oven's broiler.
Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
In a medium bowl, mix together roasted pepper, garlic, tomato, basil, onion, and balsamic vinegar. Spoon mixture evenly on each toast and serve immediately.
Guide to Grilling
Vegetable
Preparation
Roasting
Asparagus
Snap off ends
25-30 min
Bell Peppers
Cut in to 1 inch strips
25-30 min
Cauliflower
Cut in to florets
25-30 min
Eggplant
Cut in to ¼ inch slices
25-30 min
Mushrooms
Snap off stems
25-30 min
Plum tomatoes
Cut in half
25-30 min
Onions
Cut in to ½ inch wedges
25-30 min
Summer squash/Zucchini
Cut in to ¼ inch slices
25-30 min
Potatoes
Cut in half or ¼ depending on size
30-35 min
Carrots
Cut in to ½ inch slices
40-45 min
Leeks
Cut in half lengthwise, then 2 inch pieces
40-45min
Butternut squash
Peel and cut in to 1 inch cubes
40-45 min
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