Grilled Portobello Pizza With Goat Cheese And Green Sauce And Thousand Layer Eggplant Napoleon With No Fat Tomato Vinaigrette Recipes

ASSORTED GRILLED PORTOBELLO PIZZAS

Steps:

• Preheat the grill to high heat.
• Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
• Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
• Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
• Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.

EGGPLANT AND ASPARAGUS NAPOLEONS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
• For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
• For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan gill side down. Grill caps for about 2 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce, then one slice of tomato if desired. Top each round with the remaining cheese from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.

PORTOBELLO NAPOLEON

Steps:

• Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.

ROASTED EGGPLANT AND TOMATO NAPOLEONS WITH BLACK OLIVE DRESSING

Steps:

• For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.;
• To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.;

GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS

Steps:

• Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.