Grilled Zucchini Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos Recipes

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PASTA WITH EGGPLANT AND ZUCCHINI



Pasta With Eggplant and Zucchini image

This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.

Provided by Pierre Franey

Categories     dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 28-ounce can crushed tomatoes
4 tablespoons chopped fresh Italian parsley
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound eggplant
1/2 pound zucchini
3/4 pound dry pasta, like ziti, fusilli, shells or rigatoni
4 tablespoons coarsely chopped fresh basil
4 tablespoons grated Parmesan cheese

Steps:

  • Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
  • Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
  • Cut the ends off the zucchini and slice into 1-inch thick slices.
  • Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
  • Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
  • Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE



Eggplant, Zucchini, Red Pepper, and Parmesan Torte image

Categories     Cheese     Vegetable     Appetizer     Bake     Parmesan     Eggplant     Bell Pepper     Zucchini     Spring     Summer     Gourmet

Yield Serves 6 to 8 as a main course or 10 as a side dish

Number Of Ingredients 15

2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Steps:

  • Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
  • Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
  • Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
  • Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
  • In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
  • Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
  • Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

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

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

EGGPLANT & ZUCCHINI ROLLATINI



Eggplant & Zucchini Rollatini image

Someone at the table is bound to praise your rollatini dish, then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked. -Andrea Rivera, Westbury, New York

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 20

1 large eggplant
1/2 teaspoon salt
SAUCE:
1/3 cup chopped onion
3 garlic cloves, minced
1 tablespoon olive oil
2 cans (28 ounces each) crushed tomatoes
1/4 cup dry red wine or vegetable broth
1 tablespoon sugar
2 teaspoons each dried oregano and dried basil
1 teaspoon salt
1/4 teaspoon pepper
ROLLATINI:
4 cups shredded part-skim mozzarella cheese
1 package (8 ounces) cream cheese, softened and cubed
1 large zucchini, thinly sliced
2 tablespoons plus 1/2 cup olive oil, divided
2 large eggs, lightly beaten
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese

Steps:

  • Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain., In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally., Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside., Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 601 calories, Fat 41g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 1244mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.

CHEESY-GARLIC GRILLED ZUCCHINI



Cheesy-Garlic Grilled Zucchini image

This is so easy to make and you can adjust the spices and cheese to your taste. You can also try other spices. A very nice side dish with grilled chicken.

Provided by Denise in NH

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

zucchini (as many as you would like to grill)
butter or margarine
grated parmesan cheese
shredded cheese (I like Monterey Jack)
minced garlic
oregano
basil
salt
pepper

Steps:

  • Cut the Zucchini in half lengthwise (you can also use yellow summer squash).
  • Spread butter or margarine on one half of the squash.
  • Sprinkle the garlic, cheese's and spices on the other half.
  • (Use as much or as little as you like) Place the buttered half on top of the half with the cheese and spices.
  • Slice in half or if squash is real big, cut in thirds or fourths.
  • Wrap each portion in aluminum foil and place on grill.
  • Grill for about 10 to 15 minutes turning often.

Nutrition Facts :

GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS



Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos image

Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.

Provided by Catelli

Categories     Catelli®

Time 1h

Yield 4

Number Of Ingredients 22

1 (160 mL) pouch VH® Teriyaki Stir-Fry Sauce
PAM® for Grilling
8 ounces skinless boneless chicken breast
4 (7 inch) flour tortillas, warmed
½ avocado - peeled, pitted and sliced
⅓ cup diced cucumber
1 green onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lime juice
1 clove garlic, minced
pinch of salt
2 cups shredded purple cabbage
Lime wedges
1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick
1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick
¼ teaspoon salt
¼ teaspoon freshly ground pepper
PAM® Olive Oil
½ (375 g) package Catelli Bistro® Fusilli
1 (540 mL) can Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes
⅓ cup shaved Parmesan cheese

Steps:

  • Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
  • Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
  • Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
  • Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
  • Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
  • Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
  • Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

Nutrition Facts : Calories 574.8 calories, Carbohydrate 85.2 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 12.5 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 1276.5 mg, Sugar 19.6 g

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FUSILLI PASTA SALAD VEGETARIAN - SAMACHARLOK.COM
Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos. Vegan Pasta Salad with Banana Blossom ('Tuna') 1 box of Explore Cuisine - Organic Chickpea Fusilli ½ cup of fresh parsley Instructions Prepare pasta per direction on box. Tabbouleh Pasta Salad - Vegan Richa VhG, fnI, JwczMd, iXwst, fBQe, MJibwG, pYp,
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Top Asked Questions

How to cook eggplant and zucchini on the grill?
Cut each half into ¼/-inch slices (total 8 slices). Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper. Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
How to cook eggplant Parmesan on the grill?
Directions 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.
What do you do with zucchini when grilling?
Grilled zucchini is one of the great food joys of summer. In this easy recipe, the crunchy, bright breadcrumbs offset the sweet, soft zucchini in the most delightful way. Serve this healthy side with grilled chicken, fish or shrimp or as part of a vegetarian summer meal.
How do you cut eggplant and zucchini in half?
For the eggplant, use a large globe eggplant rather than long, skinny or miniature versions. Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).

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