EGGPLANT MIXED GRILL
A super yummy way to grill veggies.
Provided by kelcampbell
Categories Side Dish Vegetables Eggplant
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 13.3 g, Fat 4.9 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 340.4 mg, Sugar 5.1 g
GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)
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
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
GRILLED EGGPLANT AND ZUCCHINI
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
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
ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
- Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
- Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
- Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
- When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
- Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
- A nice Sicilian rose, chilled, makes a fine beverage companion.
- 1 loaf crusty bread, 9 to 12 inches in length
- 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
- 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
- 1/2 cup prepared pesto sauce
- 1/4 pound deli sliced provolone
- 1 jar, 16 to 18 roasted red peppers, drained
- 1 (15-ounce) can quartered artichoke hearts in water, drained
- 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
- Coarse salt and black pepper
- Extra-virgin olive oil, for drizzling
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
- Yield: 4 servings
- Prep Time: 10 to 15 minutes
- Cook Time: none
- Ease of Preparation: easy
HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)
Eaten either hot or at room temperature, this is one of those simple, but ultimately satisfying dishes that goes with almost anything and is so good eaten on its own. Adapted from The Splendid Table, by Lynne Rossetto Kasper. This doubles easily.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 6-8
Number Of Ingredients 7
Steps:
- Marinating the Eggplant:.
- Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
- Cooking Eggplant on an Outdoor Grill:
- Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
- Cooking Eggplant Inside:.
- Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
- Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
- Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!
Nutrition Facts : Calories 262.4, Fat 24.4, SaturatedFat 3.4, Sodium 7.5, Carbohydrate 11.7, Fiber 6.5, Sugar 4.4, Protein 2.3
HERB GRILLED EGGPLANT (AUBERGINE)
Make and share this Herb Grilled Eggplant (Aubergine) recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix together oil and herbs in a large bowl.
- Add the eggplant and marinate for 3 minutes.
- Place the slices over hot coals and grill on both sides until just soft.
- Serve immediately.
Nutrition Facts : Calories 207.6, Fat 18.6, SaturatedFat 1.4, Sodium 4.1, Carbohydrate 11.1, Fiber 6.5, Sugar 4.3, Protein 2
GRILLED EGGPLANT (AUBERGINE) PARMESAN
I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.
Provided by Grooved Pavement
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
- Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA
Categories Cheese Vegetarian Eggplant Zucchini Summer Grill/Barbecue Parsley Oregano Fontina Bon Appétit
Yield Makes 3 medium pizzas
Number Of Ingredients 17
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 EGGPLANT (AUBERGINE) AND PEPPER SALAD
This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.
Provided by Chabear01
Categories Moroccan
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
- Brush both sides of vegetables with Moroccan marinade.
- Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
- Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
- Transfer to a large cutting board as done.
- Cut vegetables into 1 inch pieces and put in a bowl.
- Add pine nuts, mint and any remaining marinade.
- Mix, adding more vinegar, salt and pepper to taste.
Nutrition Facts : Calories 136.4, Fat 8.3, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 14.5, Fiber 5.8, Sugar 7.5, Protein 4.1
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