The Thrill of Grilled Vegetables
With Summer around the corner, most of the local vegetables that are available are wonderful served grilled. Aubergines, peppers, zucchini (marrows) are the three stars of this set of recipes. You can prepare them ahead and use when and as needed. Served as a simple antipasto, as a side dish or an ingredient in one or more dishes, these grilled veggies, shall bring taste and colour to your table. Simply slice, brush in oil and grill on a hot grill or over a BBQ.
Bread stuffed with Grilled Vegetables and Cheese
To fill a loaf (serving 6) you shall need
2 Grilled & Peeled Peppers – sliced
4 Sliced & Grilled Zucchini
1 Sliced & Grilled Aubergine
Sliced Mozzarella – about 200 grams
Sliced Emmenthal Cheese – about 200 grams
Cut open the top of the bread and remove as much of the white part as possible. You will need hollow bread with the crust intact. Fill the bread with alternating layers of vegetables, cheese and basil leaves until you reach the top. Close the bread and rub the outside crust with a little olive oil and a sprinkle of salt. Wrap in baking paper and foil and bake in a hot oven set on 180 degrees for about 25 minutes. Then open the foil and paper and bake for another 10 minutes. Rest a bit before slicing.
Pasta with Local Sausage and Grilled Vegetables
Ingredients (Serves 4)
500 Grams Pasta of Your Choice
200 Grams Local Sausage
1 Tbsp Chopped Garlic
Some Olive Oil
Handful Basil Leaves – finely chopped
Grilled Augergines – a small one
Grilled Zucchini – 4 small ones
Grilled Mushrooms – about 100 grams
Grilled Red Pepper – 1
Chilli Flakes or Black Pepper to Taste
Remove the skin from the sausage, crumble and together with the garlic cook gently in some olive oil for a few minutes. Turn off the heat and add chopped grilled vegetables and basil leaves. Mix well.
Cook the pasta according to the pack instructions. Drain and toss with the vegetables. Add some olive oil and season to taste. Serve warm or cold, later.
Warm Grilled Apple, Brazil Nut & Chicken Salad
Ingredients (Serves 2)
1 Green Apple
Baby Spinach Leaves
Chicken Breast (marinated with curry & lemon)
2 Sliced Grilled Zucchini
8 Brazil Nuts
In a non-stick pan, cook the marinated chicken, adding a little white wine whilst cooking to keep in moist. Meanwhile, wash, core and thickly slice the apple. Brush with a little oil and grill. Mix the spinach leaves and thorn radicchio leaves and place on two plates. Drizzle with a little olive oil. Shop some brazil nuts and sprinkle on salad. Add the grilled zucchini. When the chicken is ready, cool slightly and slice. Place the chicken and grilled apple on the salad bed and serve.
The above feature appeared in our May-Jun ’13 issue of the foodie.