Grilled Zucchini And Eggplant Pizza With Tapenade And Fontina Recipes

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GRILLED ZUCCHINI AND HERB PIZZA



Grilled Zucchini and Herb Pizza image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 17

1 1/3 cups water
1 teaspoon granulated sugar
1 packet (1/4-ounce) active dry yeast
4 cups all-purpose flour
2 teaspoons kosher salt
3 tablespoons olive oil, plus oil for drizzling
2 tablespoons olive oil, plus more for grill grate
2 pounds zucchini, trimmed and cut on bias into 1/2-inch slices
2 teaspoons red wine vinegar
1 teaspoon red pepper flakes
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
12 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices
8 ounces goat cheese, crumbled
16 large basil leaves, torn
1 cup sun-dried tomatoes

Steps:

  • For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes.
  • Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired.
  • For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil. Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat. Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes.
  • Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes. Season with the salt and pepper, to taste, and toss to coat. Set aside until ready to use.
  • For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil.
  • Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick. Drizzle the dough with oil. Lay the dough, oiled side down, on the grill and remove the parchment paper. Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes. Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella. Cover with half of the zucchini and half of the goat cheese. Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
  • Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve. Repeat to make a second pizza.

GRILLED ZUCCHINI PIZZA



Grilled Zucchini Pizza image

If you grow zucchini you know it's best when young and small. However it grows so fast that sometimes you end up with huge zucchini - 15 to 20 inches long and 12 inches around. These are perfect for this recipe.

Provided by Kit

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 10

Number Of Ingredients 5

1 large zucchini
½ cup butter, melted
3 cloves crushed garlic
½ cup mozzarella cheese
½ (14 ounce) can pizza sauce

Steps:

  • Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
  • When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
  • Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.

Nutrition Facts : Calories 114 calories, Carbohydrate 3.4 g, Cholesterol 28.8 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 209.6 mg, Sugar 1.3 g

GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA



Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina image

Categories     Cheese     Vegetarian     Eggplant     Zucchini     Summer     Grill/Barbecue     Parsley     Oregano     Fontina     Bon Appétit

Yield Makes 3 medium pizzas

Number Of Ingredients 17

Dough
1 1/4 cups warm water (105°F to 115°F)
1 envelope (1/4 ounce) active dry yeast
Generous pinch of sugar
3 1/4 to 3 3/4 cups all purpose flour, divided
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons coarse kosher salt
Topping
3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices
2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices
3/4 cup (about) extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces)
3 tablespoons minced fresh marjoram or fresh oregano
3/4 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely grated Fontina cheese
1 cup freshly grated Pecorino Romano cheese
1/2 cup chopped fresh Italian parsley

Steps:

  • For dough:
  • Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
  • Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Meanwhile, for topping:
  • Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
  • If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
  • Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
  • Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
  • *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

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 AND ZUCCHINI



Grilled Eggplant and Zucchini image

Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.

Provided by Jenn T.

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 6

3 medium Japanese eggplant, cut into 1/4-inch slices
3 medium zucchini, cut into 1/4-inch slices
1 tablespoon minced fresh rosemary
1 teaspoon sea salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
  • Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 19 g, Fat 3 g, Fiber 10.4 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 308.8 mg, Sugar 8.1 g

PIZZA WITH FONTINA, POTATOES, AND TAPENADE



Pizza with Fontina, Potatoes, and Tapenade image

Provided by Rick Rodgers

Categories     Olive     Potato     Appetizer     Bake     High Fiber     Father's Day     Dinner     Lunch     Fontina     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

1/4 cup warm water (105°F to 115°F)
1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
6 tablespoons extra-virgin olive oil, divided
2 cups bread flour
1 teaspoon salt
1/2 cup cold water
1 large garlic clove, finely chopped
4 baby Yukon Gold potatoes
Cornmeal (for sprinkling)
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 cups (6 ounces) coarsely grated Italian Fontina cheese (such as Fontina d'Aosta)
1 roasted red bell pepper in brine from jar, diced (1/3 cup)
3 tablespoons purchased black olive tapenade*
2 teaspoons finely chopped fresh rosemary
Dried crushed red pepper

Steps:

  • Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve. Stir in 2 tablespoons oil.
  • Mix flour and 1 teaspoon salt in processor. With machine running, add yeast mixture, then 1/2 cup cold water; process until dough forms ball on top of blade. Process 45 seconds. Transfer dough to lightly floured surface. Knead until smooth, 1 to 2 minutes. Pour 1 tablespoon oil into medium bowl. Add dough to bowl; turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
  • Meanwhile, heat remaining 3 tablespoons oil and garlic in small saucepan over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil aside.
  • Place potatoes in medium saucepan. Add enough cold water to cover. Sprinkle with salt. Cover and bring to boil over high heat. Reduce heat to medium and boil with lid slightly ajar until almost tender, about 12 minutes. Drain; let stand until cool. Place pizza stone or baking sheet (if using rimmed sheet, turn upside down) in oven. Preheat oven to 450°F. Transfer dough to work surface. Roll, pat, and stretch dough to 12- to 14-inch round. Sprinkle pizza peel or another baking sheet (if using rimmed sheet, turn upside down) with cornmeal. Transfer dough round to prepared peel. Cover with plastic and let rest 10 minutes.
  • Using thin knife, cut potatoes into 1/8-inch-thick slices. Sprinkle dough with Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around edge. Arrange potato slices over cheese, then brush potatoes with garlic oil. Sprinkle roasted red peppers over pizza. Spoon heaping 1/4-teaspoon dollops tapenade over. Brush dough border with garlic oil.
  • Slide pizza from peel to pizza stone or baking sheet in oven. Bake until bottom of crust is golden brown and cheese is melted, 15 to 20 minutes. Using peel, transfer pizza to cutting board. Drizzle any remaining garlic oil over pizza. Sprinkle with chopped rosemary, crushed red pepper, and salt. Cut into wedges and serve.
  • A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets and at specialty foods stores and Italian markets.

GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)



Grilled Zucchini and or Eggplant (Aubergine) image

What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps recipe #94658

Provided by Rita1652

Categories     Vegetable

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb zucchini
2 tablespoons olive oil
1 teaspoon oregano, dried
1/2 teaspoon garlic powder
pepper, to taste
2 tablespoons lime juice
1 teaspoon fresh cilantro, chopped
salt, to taste

Steps:

  • Slice zucchini in lengthwise into four slices.
  • Mix oil, pepper, garlic, and oregano.
  • Rub with oil mixture.
  • Let marinate for about 30-60 minutes.
  • Place zucchini on hot grill.
  • Grill until browned.
  • Remove from heat.
  • Mix lime juice and cilantro together.
  • Sprinkle with lime juice.
  • Season with salt to taste.

Nutrition Facts : Calories 162.5, Fat 13.9, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 9.5, Fiber 2.7, Sugar 4.4, Protein 3

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA



Zucchini and Fresh Tomato Pizza With Fontina image

A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 2 14" pizzas

Number Of Ingredients 10

2 cups thinly sliced onions
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons ground fennel
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces
4 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
pizza dough (homemade or storebought)
2 cups grated Fontina cheese (optional)

Steps:

  • In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
  • Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
  • Remove from the heat and add the tomatoes and basil.
  • Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
  • Then top with cheese, if you wish, and bake according to the pizza crust directions.
  • Enjoy!

Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7

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From feastingathome.com
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GRILLED ZUCCHINI AND EGGPLANT PIZZA - EASY YUMMY COOKERY
2014-03-19 Using the back of a spoon, spread the tomato sauce onto the pizza dough. Bake the dough for 5 minutes, turn the dough 180˚ and let bake for another 2-3 minutes. Remove the pizza dough from the oven and arrange the grilled zucchini and eggplant sliced. Sprinkle with mozzarella and dried herbes de provence.
From easyyummycookery.com
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GRILLED PIZZA WITH EGGPLANT, TOMATOES & FETA RECIPE - EATINGWELL
Toss eggplant slices with 1 tablespoon oil in a large bowl. Sprinkle the slices with salt and pepper and grill, turning often, until tender, about 8 minutes. Let cool; chop coarsely. Step 3. Combine the chopped eggplant with tomatoes, feta cheese, 2 tablespoons mint and the remaining 1 tablespoon oil in a mixing bowl.
From eatingwell.com
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GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH BLACK OLIVES & TOMATO …
1 1/2 cups (packed) coarsely grated Fontina cheese; 1 cup freshly grated Pecorino Romano cheese; 1/2 cup chopped fresh parsley; Pre-packaged Pizza dough; Directions. Brush zucchini and eggplant slices with olive oil and sprinkle with salt and pepper. Grill until tender and golden brown, about 4 min per side. Transfer to platter.
From oliviersandco.com
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Top Asked Questions

How to cook eggplant and zucchini on the grill?
Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes. Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side.
How to cook eggplant Parmesan on the grill?
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat. In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry. Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil.
How to cook eggplant parmesan with zucchini?
Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
How to cook Zucchini on a charcoal grill?
Slice zucchini in lengthwise into four slices. Mix oil, pepper, garlic, and oregano. Rub with oil mixture. Let marinate for about 30-60 minutes. Place zucchini on hot grill. Grill until browned. Remove from heat. Mix lime juice and cilantro together. Sprinkle with lime juice. Season with salt to taste.

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