Grilled Veggies On Toasted Ciabatta Bread Food

GRILLED BREAD (PANE ALLA GRILLIA)

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

TOASTED CIABATTA WITH SHRIMP, TARRAGON AND ARUGULA

Steps:

• For the bread: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread halves on a baking sheet and drizzle with olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.
• For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes. Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through. Remove the shrimp to a cutting board.
• In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
• Meanwhile, cut the shrimp into 1/2-inch pieces.
• Turn the heat under the skillet to high. Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
• Remove the pan from the heat. Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper. Cut into slices and serve.

GRILLED VEGGIES ON TOASTED CIABATTA BREAD

Steps:

• Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
• Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
• Spread the roasted garlic on one side of the toasted bread.
• Spread your option of Pesto and or giardeniera spread.
• Layer the veggies and cheese.
• Place top on and enjoy.

GRILLED VEGGIES THAT BITE BACK

Steps:

• In a small bowl, mix first three ingredients well and set aside.
• Cut all the veggies into about 1 - 1 1/2 inch pieces, green beans can just be cut in half.
• Add vegetables to a large bowl and pour sauce over and mix well.
• Marinate veggies at room temperature for 20 - 30 minutes, or more, or less, or not at all if you don't have time :).
• Meanwhile, preheat BBQ to about 350°F and coat grill basket with canola oil (or olive oil or Pam cooking spray).
• Place marinated veg in grill basket and grill until golden, about 6-8 min, then flip and do other side.
• (Do not turn lots, grill should be low enough to not burn. All grills are different, better to turn it down than flip too often).
• Serve with your favourite grilled meat or grilled tofu for the vegetarians
  ....
• Enjoy!

CIABATTA WITH HINTS OF ROSEMARY / BREAD MACHINE

Steps:

• Biga:.
• Place the biga ingredients in machine according to your manufactures directions. My machine calls for wet first then top with dry.
• Set machine for dough cycle, press start and let kneed for 5 minutes. Shut machine off and let rise over night at least 12 hours.
• Dough:.
• Place the wet ingredients over the biga then top with flour and rosemary. Place salt, sugar and yeast in separate corners.
• Set machine to basic dough setting press start.
• When finished remove dough to two bowls covered with an oiled plastic wrap.
• Place in a draft free warm place and let rise till tripled in size. About 1 hour.
• Flour 2 cookie sheet pans.
• Carefully place each dough onto pans. With floured hands shape dough into a rectangle one inch deep. Try not to release any of the air bubbles that were made during the rise.
• Sprinkle dough with flour and let rise again in a draft free warm place for 30 minutes.
• Preheat oven to 425 degrees.
• Bake for 25-30 minutes.
• Spraying with water during baking gives a crisp crust. Or you can place a couple ice cubes in the oven to release steam which will produce a crisp crust.

ROAST VEGETABLE CIABATTA

Steps:

• Pre heat oven to 180C/ 350F/ Gas 4.
• Place the aubergine, peppers, onions and courgettes into a large roasting pan.
• Drizzle the olive oil over the vegetables and season with salt and pepper.
• Bake for 30 - 40 minutes.
• Add the tomatoes after 15 minutes.
• Stir in the passata and cook for a further 5 minutes.
• Slice the ciabatta/focaccia in half and spoon the vegetables onto the base.
• Sprinkle with sliced pickled walnuts and cover with the top half of the bread.

CANYON RANCH MARINATED GRILLED VEGGIES

Steps:

• Combine Marinade (first 6) ingredients in a bowl and mix well.
• Prepare the grill or preheat the broiler.
• Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
• Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
• Cover tightly and allow to marinate for several hours or overnight.
• Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.

CALIFORNIA GRILLED VEGGIE SANDWICH

Steps:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

GRILLED VEGETABLE SANDWICH

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

YUNNAN STYLE GRILLED VEGGIES WITH DIPPING SAUCE

Steps:

• Place all the sauce ingredients in a food processor and blend until smooth. Saute in a pan over medium high heat for about 6 minutes or until the sauce thickens. Let cool to room temperature.
• Cut vegetables into 6 inch chunky strips and skewer with bamboo skewers. Brush with sesame oil and grill over hot coals until veggies are cooked through and skin begins to blister. Sprinkle lightly with sea salt and serve with a side of dipping sauce.

GRILLED CIABATTA BREAD

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise, then cut each half into 1" slices.
• Place bread on grill pan cut side down and grill until golden and crisp.
• Working quickly, drizzle the toasted side with olive oil.
• Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
• It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
• Sprinkle with salt and pepper and serve immediately.

BEST GRILLED VEGETABLE SANDWICH

Steps:

• Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
• Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
• Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

GRILLED VEGGIES WITH HONEY CHIPOTLE SHRIMP

Steps:

• Mix up shrimp marinade and marinade shrimp for 1 hour in fridge.
• Mix cut veggies with olive oil and salt and pepper and let sit for one hour.
• Preheat grill.
• Grill veggies for 25 minutes, turning occasionally, or until done.
• Grill shrimp about 3 minutes per side or until pink and curled.
• If you want to use the oven to cook the veggies, roast at 450 for 30 minutes, turning every ten minutes or so, or until done.

GRILLED VEGGIES

Steps:

• Cut assorted vegetable and prepare for the grill.
• If marinading, place vegetables in a covered container or plastic bag for at least an hour.
• Grill as desired.