Grilled Zucchini And Eggplant Casserole With Pistachio Pesto Recipes

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GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO



Grilled Zucchini and Eggplant Casserole with Pistachio Pesto image

This casserole is a grilled take on ratatouille.

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 lavender or white small eggplants, trimmed and sliced in half lengthwise
Four 6-inch zucchini, trimmed and sliced in half lengthwise
2 spring onions, sliced in half
Extra-virgin olive oil, for cooking
Sea salt and freshly ground black pepper
4 bell peppers, colors of your choosing
4 heirloom tomatoes
4 cloves garlic, peeled and smashed
3 ounces shelled pistachios
1 bunch fresh basil, leaves separated
2 ounces grated Parmesan, plus more for serving

Steps:

  • Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
  • Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
  • Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
  • Place the casserole in the oven and bake for 20 minutes.

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS



Grilled Eggplant, Zucchini and Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 purple bell peppers, seeded and cut into eighths
2 small zucchini, thinly sliced lengthwise
1 medium eggplant, thinly sliced
1 red onion, cut into wedges
1 orange bell pepper, seeded and cut into eighths
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill to medium high.
  • Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
  • Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

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