grilled eggplant stacks with basil chiffonade

Squeeze juices from chard and stir into vegetable mixture. In a large bowl, add the potatoes, onion, parsley and feta generously season with salt and pepper.Toss and set aside to drain for 20 minutes. Place Swiss chard in a colander and cover with 1 1/2 tablespoons of salt.Knead dough with hands on a lightly floured board until smooth and elastic, about 10 minutes.Add olive oil and with a fork, stir in water, 1 tablespoon at a time, until mixture just starts to hold together. Combine flour and salt in a large bowl.Layer vegetables with cheese crisps moments before serving.Toss greens in some of the sherry vinaigrette.Paint plates with compotes, pesto and tapenade.Finish with lemon juice, and salt and pepper to taste.Add olive oil in a steady stream and emulsify until smooth.In an Oster® Blender, puree garlic with basil, toasted pine nuts and cheese at slow speed.Separately, season and cook each, reducing volume by half over low flame.In an Oster® Blender, puree pulp of each type of tomato separately.Wrap cheese in layer of sliced grilled eggplant.Roll slices of mozzarella in herbs, and salt and pepper to taste.When melted and beginning to brown, remove carefully and cool.

Drop grated Parmesan by tablespoons onto a hot nonstick skillet.Place grilled vegetables in marinade with tomato.Cut zucchini in the same fashion and grill over mesquite until tender.

(Reserve tomato scraps for tomato compotes recipes follow.)

Cut the hearts of tomatoes in the same round and place in garlic mixture.

Cut them with a 1.5-inch round cookie cutter and grill on an Oster® Indoor Grill.

In a bowl, mix garlic, shallots, thyme, vinegar and oil with seasonings.

2 cups red tomatoes, including reserved scraps.

2 cups yellow tomatoes, including reserved scraps.

4 3/4-inch-thick slices fresh mozzarella.

2 tablespoons tapenade (pureed black olives for garnish).

Stir fresh basil in at the last minute, so it just wilts. Stir in roasted eggplant and zucchini, and season to taste with kosher salt and freshly ground black pepper. Cook, partially covered, until the tomatoes break down and the mixture is thickened slightly, about 10 minutes. Add one 28-ounce can of diced tomatoes and ⅓ cup of pitted and quartered Kalamata olives. Mince 4 cloves of garlic, add to the pan and cook for 2 more minutes. Cook until the onions are translucent and the bell peppers have softened, about 5 minutes. Add the cut bell peppers, diced onion, and minced thyme to the heated pan. In a large sauté pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Set aside.ĭice 1 onion and mince ½ teaspoon of fresh thyme. Roll them up crosswise and thinly slice crosswise from one end of the roll to the other. Cut bell peppers into 1-inch squares set aside.Ĭhiffonade the basil by stacking several leaves on top of each other, with the largest on the bottom. Meanwhile, thoroughly wash 1 orange bell pepper, 1 yellow bell pepper, and 20 fresh basil leaves under cool, running, drinkable water. This gives them a chance to steam themselves off the pan’s surface, so you don’t leave any of their sweet crust behind! Let the vegetables rest for 5 minutes on the baking sheet before removing with a thin spatula. Roast until the vegetables are tender and the undersides are golden brown, about 40 minutes-the eggplant and zucchini may differ in cooking time, and that is fine remove each when cooked to perfection.

Add 2 tablespoons of extra-virgin olive oil, ½ teaspoon of kosher salt, and a few cranks of freshly ground black pepper to taste, tossing and transferring to a second baking sheet. In the same large bowl, repeat with zucchini. Transfer to a baking sheet and arrange the eggplant cut-side down. In a large bowl, toss the eggplant with 2 tablespoons of extra-virgin olive oil, ½ teaspoon of kosher salt, and a few cranks of freshly ground black pepper toss until evenly coated. Cut zucchini into 1-inch half moons set aside. Cut eggplant into 1-inch cubes set aside. Thoroughly wash 1 eggplant and 1 pound of zucchini under cool, running, drinkable water.

Grilled eggplant stacks with basil chiffonade