- #GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE SKIN#
- #GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE PLUS#
Place a piece of basil in between any of the vegetables. That will most likely be the eggplant, then the onion, red pepper, zucchini, and then the squash. Begin with the largest vegetable at the bottom. Using a small tin begin to create your tower of vegetables.
#GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE SKIN#
Place the red peppers, skins down, on the grill first since they will need the longest cooking time (about 6 minutes on each side, or until the skin is slightly charred.) Grill the additional vegetables 4 to 5 minutes, until browned and soft, remove from grill and set aside. In addition to complementing baked eggplant, it can also be used as a low-fat dip or spread. Remove vegetables from marinade with tongs and place vegetables directly on grill. This cream is very flavorful and healthy. Place all ingredients of marinade into blender or place them into a container and use emulsion blender until all ingredients are blended until smooth.Ĭombine the vegetables and marinade in a deep bowl or large plastic bag. Cut the red pepper in half and remove innards. Grill, turning once, until tender, about 4 minutes a side. Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Liberally brush cut sides of eggplant with oil. Cut the eggplant and red onion into 6 slices. Add the tomatoes and basil chiffonade, tossing gently.
#GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE PLUS#
4 large basil leaves plus 1 leaf chiffonade for garnish (optional) Grill eggplant slices over medium-high heat for 3 minutes, flip over, and grill for another 3.6 oz fresh mozzarella cheese – cut into 1 oz thin slices.1 large red onion, sliced into 6 slices.The vegetables can also be grilled a day ahead and reheated in the oven as well. If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350☏, make your vegetable stacks on a baking sheet and melt the cheese in the oven. These are DELICIOUS and such a great use of the end of summer’s bounty! Garnish the pasta with the tomato halves, pieces of fresh burrata, mint, and basil leaves.Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella. Add reserved pasta water, to thin the sauce, if needed. Mix the pesto with the drained and cooked pasta, stir with tongs until the pasta is well-coated with the pesto. The smallest white dot, or white line at the center of the pasta piece indicates doneness is nearly at hand.Ĥ. Or, cut a piece of test pasta, and check the cross section view.
The easiest way to check for doneness, is to remove a piece of pasta and test between your teeth. Pasta should be cooked to al dente – “to the tooth” – tender, yet chewy, not at all mushy. Test the pasta frequently as it approaches completion. This seems like a lot of salt, and it is, but most of this will be discarded when the pasta is drained. For better pasta, salt the water! The cooking water should be “like the sea” – start with about 1 teaspoon coarse kosher salt per quart of water. Drain, reserve about 1 cup of the pasta cooking water. Cook the pasta according to the package instructions. Roll the basil and mint leaves and cut in a chiffonade cut for a garnish.ģ. Slice the tomatoes in half with a small paring knife. Enjoy pesto immediately, or keep covered and refrigerated (or even frozen) until ready to use.Ģ. If needed, add more olive oil for a thinner consistency. Stack your little eggplant pizzas & garnish with. Voila It should take 10-15 minutes for the cheese to melt & begin to turn golden but all ovens are different so eyeball it & take them out when they look good to you.
If using a gas grill, heat one side only to medium-high heat. Meanwhile to make the basil chiffonade simply stack several leaves of basil, roll them into a tube & slice the tube up. Taste test the pesto, and adjust the salt and pepper accordingly. If using a charcoal grill, build the hot coals on one side only. Be sure to thoroughly wash all of the fresh herbs! Pulse the pesto ingredients together in a food processor. Gather all of the pesto ingredients together.
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