Grilled Vegetables With Robiola Cheese And Pesto Recipes

15 MINUTE GRILLED VEGGIES WITH PESTO

Steps:

• Heat the grill to high heat.
• Place the pine nuts in a pan over medium heat, swirling the pan occasionally until the pine nuts are toasted. Remove to a plate.
• Prepare the veggies and place on a large cookie sheet. Add a drizzle of olive oil all over the veggies, a sprinkle of salt (we prefer Kosher salt for grilling) and a dash of pepper. Toss to coat.
• Add the veggies to the grill being careful to not drop any between the grates.
• Turn the grill to medium heat and cook for 1-2 minutes, and flip.
• Cook for an additional 2-3 minutes or until tender.
• Remove from the grill and place on a large serving platter.
• Drizzle with pesto and pine nuts and extra salt and pepper if needed.
• Serve immediately

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

GRILLED VEGETABLES WITH ROBIOLA CHEESE AND PESTO

Steps:

• Sprinkle the cut sides of the eggplants with 1/2 teaspoon of salt. Place cut side down on paper towels and let drain for 1 hour. Rinse and pat dry.
• Meanwhile, place the basil, garlic, pine nuts, 1/4 cup of olive oil and 1/2 teaspoon of salt in a food processor and process until smooth, scraping down the sides of the bowl as needed. Add the cheese and pulse just until combined. The mixture can be made ahead and refrigerated; bring to room temperature before serving.
• Start a charcoal grill. Brush the vegetables on both sides with the remaining olive oil. Season with salt and pepper to taste and sprinkle with thyme. Grill the vegetables until crisp-tender. Mound the cheese mixture in the center of a platter and surround with the grilled vegetables. Serve.

GRILLED VEGETABLES WITH PESTO SANDWICH

Steps:

• 1. Blend pesto ingredients and store covered in fridge until ready to use. 2. Slice vegetables, such as zucchini and eggplant. 3. Coat vegetables in oil, salt, and pepper and fresh or dried herbs. 4. Grill in a grill pan or on a hot grill, or roast in the oven on high heat (about 450°F) until tender. 5. Shmear bread with pesto. 6. Place vegetable between slices of bread and grill sandwich in a panini grill, grilled cheese press or in a saute pan over medium heat. Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW

GRILLED VEGETABLES WITH ROBIOLA CHEESE AND PESTO

Steps:

• Sprinkle the cut sides of the eggplants with 1/2 teaspoon of salt. Place cut side down on paper towels and let drain for 1 hour. Rinse and pat dry. Meanwhile, place the basil, garlic, pine nuts, 1/4 cup of olive oil and 1/2 teaspoon of salt in a food processor and process until smooth, scraping down the sides of the bowl as needed. Add the cheese and pulse just until combined. The mixture can be made ahead and refrigerated; bring to room temperature before serving. Start a charcoal grill. Brush the vegetables on both sides with the remaining olive oil. Season with salt and pepper to taste and sprinkle with thyme. Grill the vegetables until crisp-tender. Mound the cheese mixture in the center of a platter and surround with the grilled vegetables. Serve.

GRILLED PESTO VEGETABLE TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13x11-inch rectangle. Place on the prepared sheet. Brush the edges of the rectangle with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
• Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush with the oil mixture. Turn vegetables over and brush with more oil. Season to taste. Bake the vegetables 4 minutes, turning halfway through cooking. Cool slightly.
• Spread the pesto on the pastry. Arrange the vegetables alternately in rows. Sprinkle with the cheese.
• Bake for 20 minutes or until golden. Sprinkle with the red pepper. Serve immediately.

PESTO GRILLED CHEESE

Steps:

• Spread pesto evenly on each slice of bread. Layer 4 slices of bread with 1 slice fontina cheese, cheddar cheese, and peppers. Top with remaining bread, pesto side down. Cook sandwiches in batches on hot griddle or non-stick skillet until golden brown on each side.