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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

 

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Tonight was lazy.  When I feel lazy there is nothing better than taking food from the refrigerator that needs to be consumed before the next marketing trip.  So weekend meals around here is whatever is in the ‘fridge.  Tonight I constructed a simple sandwich by grilling some eggplant, zucchini, red onion and some chicken pieces that were doused with balsamic vinegar and left to sit for a bit.

In the past I’ve used a ciabatta bread or foccacia bread for these sandwiches.  I haven’t been happy with them though so this time I used a Mexican Telera bread that is usually used for Torta sandwiches.  Perfect.  It grills up nicely but doesn’t get so crisp that it hurts your tender mouth tissues.  That’s why this was perfect.

I made some  fresh basil pesto, blistered some red pepper and sliced up a bunch of provolone cheese.  We ended up with some delectable panini sandwiches that I finished on the Cuisinart Griddler rather than the BBQ grill so that I could gently press the sandwiches without burning myself.

Here are the results and believe me, they didn’t last long!

Panini Raw

Panini Cooked

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I am still experimenting with Pizza.  Such a versatile medium, right?  So I wanted to create a pizza with some interesting flavors.  I thought about making an Eggplant Parmesan instead but I really didn’t want something that heavy.  Then my thoughts moved to the realm of pizza; lighter and less work.  The end result was this Cheesy pizza crust covered in marinara sauce, topped with grilled eggplant and zucchini, sprinkled with mozzarella and Parmesan cheeses, finished with pepperoni slices and some ribbons of Parmesan. Red pepper chili flakes on the side. Delicious.

Pizza with Eggplant and Zucchini

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Easy as pie!

grilled fresh vegetable pizza

One homemade whole wheat crust, pre-cooked and brushed with a couple of tablespoons of hot chile oil.  Layer coarsely grated mozzarella, provolone and asiago cheeses evenly over the crust.  Before you clean the grater, finely grate some Parmesan for dusting the top as a finishing touch.

Next thinly slice one medium zucchini, break up 3 medium broccoli florets and thinly slice one half of a red onion.  Mix the vegetables in a bowl and spread them evenly over the cheese layer.  Slice 4 green onions into little rounds and set aside to reserve for garnish.     Mince a couple of cloves of garlic and sprinkle them over the top.  Dust the top with Parmesan.

Put the pizza pie back on the grill* until the vegetables brown and the cheeses melt.  Slice into serving sized pieces.

Garnish with the green onions and serve with your favorite beer or wine.

*This works well under a broiler also.  So  if you don’t have a grill or the weather is inclement this is the way to go .

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