Grilled Zucchini And Or Eggplant Aubergine Food

ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY

Steps:

• Place sliced eggplant, zucchini and onions in a large bowl.
• Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.

EGGPLANT MIXED GRILL

Steps:

• In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)

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.

GRILLED EGGPLANT AND ZUCCHINI

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.

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS

Steps:

• 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.

ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI

Steps:

• Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
• Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
• Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
• Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
• When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
• Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
• A nice Sicilian rose, chilled, makes a fine beverage companion.
• 1 loaf crusty bread, 9 to 12 inches in length
• 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
• 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
• 1/2 cup prepared pesto sauce
• 1/4 pound deli sliced provolone
• 1 jar, 16 to 18 roasted red peppers, drained
• 1 (15-ounce) can quartered artichoke hearts in water, drained
• 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
• Coarse salt and black pepper
• Extra-virgin olive oil, for drizzling
• Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
• Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
• Yield: 4 servings
• Prep Time: 10 to 15 minutes
• Cook Time: none
• Ease of Preparation: easy

GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO

Steps:

• Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
• Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
• Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
• Place the casserole in the oven and bake for 20 minutes.

GRILLED EGGPLANT (AUBERGINE) PARCELS

Steps:

• Remove the stalks from the eggplants and slice lengthwise into 1/4" slices.
• Bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes.
• Drain and pat slices dry with paper towel.
• Take 2 eggplant slices and arranged in a cross.
• Assemble with a slice of tomato in the center, season with salt & pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning.
• Fold the ends of the eggplant slices around the filling.
• Chill the parcels for 20 minutes in fridge.
• To make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice.
• Season with salt & pepper.
• Baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.

ZUCCHINI-HERB, GRILLED EGGPLANT AND TOMATO SALAD

Steps:

• Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
• Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
• Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.

HERB GRILLED EGGPLANT (AUBERGINE)

Steps:

• Mix together oil and herbs in a large bowl.
• Add the eggplant and marinate for 3 minutes.
• Place the slices over hot coals and grill on both sides until just soft.
• Serve immediately.

GRILLED EGGPLANT (AUBERGINE) AND PEPPER SALAD

Steps:

• Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
• Brush both sides of vegetables with Moroccan marinade.
• Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
• Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
• Transfer to a large cutting board as done.
• Cut vegetables into 1 inch pieces and put in a bowl.
• Add pine nuts, mint and any remaining marinade.
• Mix, adding more vinegar, salt and pepper to taste.

EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Steps:

• Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
• Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with a nonstick spray.
• Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
• Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
• Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
• Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.

JAPANESE GRILLED EGGPLANT (AUBERGINE) (YAKI NASU)

Steps:

• Bring seasoning ingredients to a boil in a small saucepan and let cool.
• Bring sauce to a boil in a small saucepan and let cool.
• Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
• Test with your finger or a toothpick to see how soft it is.
• Place in cold water to cool; then peel and pat dry.
• Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
• Remove eggplant and cut into bite-size pieces.
• Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.

HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)

Steps:

• Marinating the Eggplant:.
• Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
• Cooking Eggplant on an Outdoor Grill:
• Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
• Cooking Eggplant Inside:.
• Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
• Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
• Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!