Grilled Zucchini With Portobello And Goat Cheese Recipes

FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS

Steps:

• Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
• In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
• Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
• When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
• Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Steps:

• Puree all the ingredients to form a sauce.
• Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
• Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
• Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Pour marinade into a shallow bowl. Add zucchini, gold zucchini, and mushrooms. Let marinate, flipping occasionally, 10 to 15 minutes.
• Grill zucchini and gold zucchini, turning occasionally and brushing with marinade, until golden brown, about 5 minutes. Repeat with mushrooms. Transfer to a serving plate.
• Place pine nuts in a small skillet over medium-low heat. Toast, tossing occasionally, until golden, 3 to 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat oil in a large oven-safe skillet. Add shallot; cook and stir until golden brown, about 2 minutes. Stir in tomatoes and basil; cook until softened, about 5 minutes. Remove from heat; add grilled zucchini, gold zucchini, and mushrooms. Coat with goat cheese.
• Transfer skillet to the preheated oven; broil, keeping oven door open, until goat cheese is golden brown, 3 to 5 minutes.
• Sprinkle toasted pine nuts and chives over goat cheese.

GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Pour marinade into a shallow bowl. Add zucchini, gold zucchini, and mushrooms. Let marinate, flipping occasionally, 10 to 15 minutes.
• Grill zucchini and gold zucchini, turning occasionally and brushing with marinade, until golden brown, about 5 minutes. Repeat with mushrooms. Transfer to a serving plate.
• Place pine nuts in a small skillet over medium-low heat. Toast, tossing occasionally, until golden, 3 to 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat oil in a large oven-safe skillet. Add shallot; cook and stir until golden brown, about 2 minutes. Stir in tomatoes and basil; cook until softened, about 5 minutes. Remove from heat; add grilled zucchini, gold zucchini, and mushrooms. Coat with goat cheese.
• Transfer skillet to the preheated oven; broil, keeping oven door open, until goat cheese is golden brown, 3 to 5 minutes.
• Sprinkle toasted pine nuts and chives over goat cheese.

GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS

Steps:

• Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.