Grilled Veggies On Toasted Ciabatta Bread Recipes

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.

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.

Steps:

• For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
• Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
• Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
• Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
• Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
• To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
• Serve the toast alongside the soup.

Steps:

• In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes.
• Place the trout in a large resealable bag and pour the salad dressing mixture over the fish. Squeeze the air from the bag and seal. Marinate in the refrigerator for 1 to 2 hours.
• Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke bruschetta topping, lemon juice, and cayenne in a medium bowl. Refrigerate until ready to use.
• Set up grill for direct cooking over medium heat and oil the grates well.
• Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down. Cook for 3 to 4 minutes per side, or until just cooked through. Remove from the grill and set aside.
• Slice ciabatta bread horizontally and quickly toast on the grill. Spread both sides with artichoke aioli. Carefully pull skin from trout fillets (bones should come up with skin).
• Assemble sandwich and cut into serving size pieces.

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.

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.

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!

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.

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.