Cristina Ferrare grills up vegetables on her indoor grill pan almost every night. It’s easy and fast, and the results are so delicious—not to mention healthy. She likes to make more than she needs because she uses the leftovers for grilled panini sandwiches or vegetable burritos, chopped up with salads, or tossed into a pasta dish.

Grilled Veggies


1 bunch asparagus (about 12 to 14 stalks), rinsed and bottoms snapped off

2 zucchini, sliced on a diagonal ¼ inch thick

4 Japanese eggplant, sliced on a diagonal into ¼-inch-thick pieces

2 red bell peppers, seeded and cut into quarters

1 large yellow or red onion, peeled and sliced into round ¼-inch pieces

3 tablespoons extra-virgin olive oil

Reduced Balsamic Syrup (page 268)

Kosher salt

Fresh oregano, for garnish


Preheat an indoor or outdoor grill pan until hot. Brush the vegetables with olive oil all over using a pastry brush (you can use any combination of vegetables you like). Add the vegetables to the hot grill in batches, and keep an eye on them, since some veggies grill up quicker than others.

Arrange the grilled vegetables on a platter, and drizzle extra olive oil and reduced balsamic syrup over the top. Finish with a sprinkle of French or kosher salt and fresh oregano. Serve hot, cold, or at room temperature.


*Recipe and image courtesy of Cristina Ferrare, author of the new cookbook, Cristina Ferrare’s Big Bowl of Love.*

This is a very versatile dessert because you can use any kind of fruit you prefer in the recipe. It is typically made with Greek yogurt and fresh peaches, but you can substitute your favorite ice cream, frozen yogurt, or sorbet.

Phyllo Cups with Greek Yogurt, Fresh Peaches and Honey


Butter-flavored cooking spray

1 (3 ½-ounce) package phyllo dough

½ cup Greek yogurt

3 medium ripe fresh peaches, pitted, skinned, and cut into 1-inch pieces

¾ teaspoon ground cinnamon

2 tablespoons chopped walnuts

12 small fresh mint leaves

2 tablespoons honey


Preheat the oven to 375°F. Spray a 6-cup muffin tin generously with cooking spray.

Remove 6 sheets of phyllo from the package, and cover them with a kitchen towel to keep them from drying out. Store the rest of the phyllo in the refrigerator.

Lay 1 sheet of phyllo dough on a work surface, and keep the remaining sheets covered with a damp towel to prevent them from drying out. Spray the sheet lightly with cooking spray. Cut the sheet into 5 (6-inch by 6-inch) squares. Place 1 square gently inside a muffin cup, and press the bottom to fit into the cup. Lay the other 4 squares in the muffin cup at different angles until all 5 have been gently pressed in. The ends of the phyllo dough will be taller than the cup and should overlap. Repeat the process for the other 5 muffin cups.

Bake for 5 to 8 minutes or until golden brown. Remove from the oven and let cool completely before trying to lift the cups from the muffin tins. Gently lift the phyllo cups and place on a platter. Fill each to the top with yogurt. Add half a peach, and sprinkle with ¹⁄8 teaspoon of cinnamon, 1 teaspoon of chopped walnuts, 2 mint leaves torn into small pieces, and 1 teaspoon of honey.


*Recipe and image courtesy of Cristina Ferrare, author of the new cookbook, Cristina Ferrare’s Big Bowl of Love.*