Vegetablemozzarellaring Recipes

GRILLED VEGETABLE AND MOZZARELLA PANINI

Grilled Vegetable and Mozzarella Panini image

Provided by Food Network

Yield 4 panini

Number Of Ingredients 10

Ingredients

1 sweet red pepper, spilt and seeded, cut each half into thirds
1 green zucchini, about 1/3 pound, cut into long slices
1 Asian eggplant, about 1/3 pound, cut into long strips
4 tablespoons olive oil
Salt and pepper
1 thin ficelle or baguette french bread
1 pound fresh mozzarella or fontina cheese, sliced into thin even slices
1/4 cup basil leaves
Balsamic vinegar
Fresh herbs

Steps:

Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.

30 WAYS TO USE FRESH MOZZARELLA

30 Ways to Use Fresh Mozzarella image

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 30

Ingredients

Barilla Lasagna Recipe
Cheesy Garlic Bread
Baked Tomatoes with Mozzarella u0026amp; Parmesan (Cheesy Oven Roasted Tomatoes)
Tomato Mozzarella Salad with Balsamic Reduction
Pasta with Tomatoes and Mozzarella
Cherry Tomato Mozzarella Saute
30 Minute Mozzarella Chicken
Low-Carb Spinach and Mozzarella Egg Bake
Pizza Quesadilla
Zucchini Pizza Casserole
Caprese Chicken Cheese Wrap
Olive Oil Marinated Mozzarella Balls
Homemade Mozzarella Sticks
Pepperoni Pizza Mozzarella Chips
Grilled Mozzarella Sandwich
Sheet-Pan Chicken with Tomatoes and Mozzarella
Classic Stuffed Shells Recipe
White Pizza (Pizza Bianca)
Tomato Mozzarella Pasta Salad with Balsamic Vinaigrette
Hot Spinach Dip
Zucchini Lasagna
French Bread Pizza
Tomato and Mozzarella Toasts
Jersey Diner-Style Disco Fries
Spaghetti Pie
Tomato Mozzarella Salad with Basil and Quinoa
Tomato and Mozzarella Tart
Fried Mozzarella Bites
Easy Pizza Dip
Pesto Mozzarella Chicken Sliders

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a mozzarella dish in 30 minutes or less!

Nutrition Facts :

VEGETABLE MOZZARELLA RING

Vegetable Mozzarella Ring image

A great appetizer or addition to any meal. The colors of this ring are amazing. this can be eaten cold or warm.

Provided by Village Cafe

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplant
1 lb mozzarella cheese
2 fennel bulbs
1 large yellow zucchini
2 green zucchini
2 red peppers
2 yellow peppers
1 small onion
2 minced garlic cloves
1/4 cup olive oil
salt
pepper

Steps:

In a large boil mix crushed garlic, olive oil and salt and pepper.
Slice eggplant width ways and coat with oil mix. Broil eggplant.
Repeat above step with all vegetables.
Layer vegetables in a round mould or bundt pan. starting with eggplant, then mozzarella, fennel, peppers then zucchini.
Turn pan over gently onto serving plate.
Garnish with fresh basil leaves and serve with a pesto or sun-dried tomato sauce.

Nutrition Facts : Calories 303.7, Fat 20, SaturatedFat 8.5, Cholesterol 44.8, Sodium 398.3, Carbohydrate 18.3, Fiber 6.3, Sugar 5.4, Protein 16

VEGETABLE RING

Vegetable Ring image

Make and share this Vegetable Ring recipe from Food.com.

Provided by Fouzia Parkar

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup grated carrot
1 cup zucchini
1/2 cup red capsicum, chopped
1 cup shallot, chopped
1 cup mushroom, chopped
1 cup cheddar cheese, grated
1/4 cup parmesan cheese, grated
3 eggs, lightly beaten
1/2 cup whole wheat flour
freshly ground black pepper

Steps:

Combine together all the ingredients in a bowl.
Place this mixture into a greased 23cm ring mould.
Cook on medium-high for 15 minutes.
Allow to stand covered for 5-10 minutes before unmoulding onto serving plate.

Nutrition Facts : Calories 302.2, Fat 15.4, SaturatedFat 8.3, Cholesterol 174.7, Sodium 355.5, Carbohydrate 24.1, Fiber 3.4, Sugar 3.8, Protein 18.5

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