Grilled Zucchini Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA WITH EGGPLANT AND ZUCCHINI

This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.

Provided by Pierre Franey

Categories     dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12



Pasta With Eggplant and Zucchini image

Steps:

  • Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
  • Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
  • Cut the ends off the zucchini and slice into 1-inch thick slices.
  • Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
  • Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
  • Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 28-ounce can crushed tomatoes
4 tablespoons chopped fresh Italian parsley
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound eggplant
1/2 pound zucchini
3/4 pound dry pasta, like ziti, fusilli, shells or rigatoni
4 tablespoons coarsely chopped fresh basil
4 tablespoons grated Parmesan cheese

GRILLED EGGPLANT PARMESAN

Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 8

Number Of Ingredients 13



Grilled Eggplant Parmesan image

Steps:

  • Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
  • Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
  • Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
  • Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 21.9 g, Fiber 4.8 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 680.9 mg, Sugar 3.9 g

2 (1 pound) eggplants, sliced into 1/2-inch rounds
7 tablespoons extra virgin-olive oil, divided
3 tablespoons lemon juice
1 teaspoon salt, divided
1 shallot, halved
2 (10 ounce) baskets cherry tomatoes
skewers
1 tablespoon balsamic vinegar
2 cloves garlic, halved
½ teaspoon crushed red chili flakes
1 pound fresh mozzarella, cut into thin slices
3 tablespoons grated Parmesan cheese
6 sprigs fresh basil

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



Grilled Eggplant and Zucchini image

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

3 medium Japanese eggplant, cut into 1/4-inch slices
3 medium zucchini, cut into 1/4-inch slices
1 tablespoon minced fresh rosemary
1 teaspoon sea salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil

GRILLED PARMESAN ZUCCHINI

Love veggies on the grill. I barely got any of this because it disappeared so quickly.

Provided by Ann

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 25m

Yield 2

Number Of Ingredients 5



Grilled Parmesan Zucchini image

Steps:

  • Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
  • Mix butter and garlic together in a bowl.
  • Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
  • Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.

Nutrition Facts : Calories 265 calories, Carbohydrate 6.6 g, Cholesterol 60.2 mg, Fat 23.2 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 14.5 g, Sodium 478.3 mg, Sugar 2.8 g

cooking spray
3 tablespoons butter, melted
1 clove garlic, minced
1 large zucchini, very thinly sliced
½ cup shredded Parmesan cheese

GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS

Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.

Provided by Catelli

Categories     Catelli®

Time 1h

Yield 4

Number Of Ingredients 22



Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos image

Steps:

  • Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
  • Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
  • Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
  • Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
  • Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
  • Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
  • Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

Nutrition Facts : Calories 574.8 calories, Carbohydrate 85.2 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 12.5 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 1276.5 mg, Sugar 19.6 g

1 (160 mL) pouch VH® Teriyaki Stir-Fry Sauce
PAM® for Grilling
8 ounces skinless boneless chicken breast
4 (7 inch) flour tortillas, warmed
½ avocado - peeled, pitted and sliced
⅓ cup diced cucumber
1 green onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lime juice
1 clove garlic, minced
pinch of salt
2 cups shredded purple cabbage
Lime wedges
1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick
1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick
¼ teaspoon salt
¼ teaspoon freshly ground pepper
PAM® Olive Oil
½ (375 g) package Catelli Bistro® Fusilli
1 (540 mL) can Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes
⅓ cup shaved Parmesan cheese

More about "grilled zucchini eggplant and red onion fusilli with parmesan cheese with teriyaki chicken tacos recipes"

PERFECT GRILLED ZUCCHINI RECIPE - LOVE AND LEMONS
Web Aug 7, 2019 Preheat a grill to high heat. Toss the zucchini lightly with olive oil and pinches of salt and pepper. Grill cut side-down for 2 minutes, then flip and grill skin-side down for 3 to 4 minutes or until char marks …
From loveandlemons.com
perfect-grilled-zucchini-recipe-love-and-lemons image


GRILLED ZUCCHINI WITH PARMESAN AND HERBS – WELLPLATED.COM
Web May 9, 2023 Place the cut sides down flat on the cutting board and cut it lengthwise in half again to create four zucchini “sticks” or batons. Season as desired and throw on the grill! The Ingredients Zucchini. The star of …
From wellplated.com
grilled-zucchini-with-parmesan-and-herbs-wellplatedcom image


GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web Jun 2, 2016 - Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish. Jun 2, 2016 - Fusilli with a grilled Mediterranean …
From pinterest.com


GRILLED ZUCCHINI EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web Deselect All. 2 purple bell peppers, seeded and cut into eighths. 2 small zucchini, thinly sliced lengthwise. 1 medium eggplant, thinly sliced. 1 red onion, cut into wedges
From findrecipes.info


ITALIAN GRILLED ZUCCHINI AND RED ONION RECIPE | MYRECIPES
Web Step 1 Prepare grill to medium-high heat. Step 2 Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to …
From myrecipes.com


ALLRECIPES
Web Allrecipes
From allrecipes.com


GRILLED ZUCCHINI EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web Steps: Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours. Purple Cabbage Slaw: Meanwhile, …
From wikifoodhub.com


GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos Recipe - Popular Recipes - Fusilli with a grilled Mediterranean …
From recipesfull.net


GRILLED ZUCCHINI WITH PARMESAN - EATINGWELL
Web Apr 22, 2019 Ingredients ¼ cup olive oil 2 cloves garlic, finely chopped ¼ teaspoon crushed red pepper, or to taste ½ cup whole-wheat panko breadcrumbs 2 ounces …
From eatingwell.com


-4 GRILLED ZUCCHINI EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web 4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds: 2 medium onions, sliced into 3/4-inch rounds: 2 ripe bell peppers (or another type of large sweet pepper), halved …
From alicerecipes.com


GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web The best Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos! (574.8 kcal, 85.2 carbs) Ingredients: 1 (160 mL) pouch VH® …
From cookthismeal.com


GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web 8 ounces skinless boneless chicken breast; 1/2 avocado - peeled, pitted and sliced; 1/3 cup diced cucumber; 1 green onion, finely chopped; 1 clove garlic, minced; 2 cups shredded …
From punchfork.com


ZUCCHINI, EGGPLANT, TOMATO GRATIN RECIPE - SIMPLY RECIPES
Web May 7, 2022 In a large sauté pan heat 2 tablespoons of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 …
From simplyrecipes.com


EASY GRILLED ZUCCHINI RECIPE (10 MINUTES!) - THE MEDITERRANEAN DISH
Web Jun 7, 2022 Suzy Karadsheh Published: Jun 7, 2022 This post may contain affiliate links. 10 minutes is all you need for perfectly charred, tender but never soggy grilled zucchini …
From themediterraneandish.com


GRILLED EGGPLANT PARMESAN WITH ZUCCHINI {VEGETARIAN} - COOKIN …
Web Aug 3, 2020 Preheat the grill to medium heat. Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 …
From cookincanuck.com


GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web Jun 2, 2016 - Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish. ... Fusilli with a grilled Mediterranean vegetable …
From pinterest.ca


GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN …
Web Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos Recipe - Popular Recipes - Fusilli with a grilled Mediterranean …
From recipeso.net


Related Search