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.
GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA
Categories Cheese Vegetarian Eggplant Zucchini Summer Grill/Barbecue Parsley Oregano Fontina Bon Appétit
Yield Makes 3 medium pizzas
Number Of Ingredients 17
Steps:
- For dough:
- Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
- Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Meanwhile, for topping:
- Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
- If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
- Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
- Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
- *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.
GRILLED ZUCCHINI PIZZA
If you grow zucchini you know it's best when young and small. However it grows so fast that sometimes you end up with huge zucchini - 15 to 20 inches long and 12 inches around. These are perfect for this recipe.
Provided by Kit
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
- When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
- Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.
Nutrition Facts : Calories 114 calories, Carbohydrate 3.4 g, Cholesterol 28.8 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 209.6 mg, Sugar 1.3 g
GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)
What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps recipe #94658
Provided by Rita1652
Categories Vegetable
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 162.5, Fat 13.9, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 9.5, Fiber 2.7, Sugar 4.4, Protein 3
AMAZING EGGPLANT ZUCCHINI PARMESAN PIZZA
Oh my gosh, this is soooo good! Different than most pizzas that you might come across and different than the other couple of eggplant parmesan recipes that I saw on 'Zaar. The marinara sauce really brings out the flavor of the veggies. And it includes not just eggplant but zucchini as well. Mmm! The crushed red pepper adds a bit of spice, so if you want to tone it down, you might leave that off--but I liked it as is.
Provided by AndreaVT96
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place zucchini and eggplant in a single layer on 2 baking sheets that have been coated with cooking spray.
- Lightly coat eggplant and zucchini with cooking spray as well.
- Bake at 400 degrees for 15 minutes on each side or until tender and lightly browned.
- Increase oven temperature to 425 degrees.
- Place the pizza crust on a baking sheet.
- Spread marinara sauce over crust, leaving a one-inch border.
- Layer the veggies over the sauce and top with remaining ingredients.
- Bake at 425 degrees for 10 minutes.
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 133.9, Fat 5.9, SaturatedFat 2.9, Cholesterol 15.8, Sodium 484.9, Carbohydrate 12.8, Fiber 3.1, Sugar 8, Protein 8.4
GRILLED EGGPLANT AND ZUCCHINI
Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.
Provided by Jenn T.
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 19 g, Fat 3 g, Fiber 10.4 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 308.8 mg, Sugar 8.1 g
GRILLED ZUCCHINI & PESTO PIZZA
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.
Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
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