GRILLED VEGETABLE TOWERS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 20m
Yield 8 vegetable towers
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Using a pastry brush, brush the bread on both sides with 1/3 cup oil. Using a 1 3/4-inch round cookie cutter, cut out 4 circles from each slice of bread. Grill the bread rounds until toasted, 1 to 2 minutes each side.
- Toss the eggplant rounds with the remaining 1 tablespoon oil and season with the salt. Grill until tender, about 3 minutes on each side.
- In a small bowl, mix together the goat cheese and lemon zest until smooth. Spread about 3/4 teaspoon of the mixture on 8 grilled bread rounds. Place an eggplant round on each and top with a sun-dried tomato. Repeat the layers and top with the remaining bread slices. Gently press the layers together. Secure with toothpicks and serve.
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- In a large pot, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer until tender, 15 to 20 minutes. Drain and let cool, then halve the potatoes.
- Light a grill and oil the grate. In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil and 1/8 teaspoon of the paprika. Season with salt and pepper. Grill the potatoes, turning, until lightly charred, about 6 minutes. Transfer to a plate and let cool completely. Keep the grill on.
- Meanwhile, in a medium bowl, toss the carrots with the remaining 2 teaspoons of olive oil and 1/8 teaspoon of paprika. Season with salt and pepper. Grill the carrots, turning once, until tender and lightly charred, about 6 minutes. Transfer to a plate and let cool completely.
- Set the muhammara and tahini on a large platter or tiered stand. Arrange the grilled bread and the blanched, grilled and raw vegetables in bunches around the dips. Garnish with edible flowers and herb sprigs, if desired; serve.
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