Grilled Vegetable Sandwich
1 teaspoon dried oregano
2 tablespoons chopped fresh basil (optional)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 1/2 teaspoons wine vinegar
3/4 cup olive oil
1 eggplant, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices
2 red bell peppers, cut into wedges
1 red onion, cut into 1/2-inch slices
4 large crusty rolls, split
4 tablespoons store-bought or homemade pesto
4 leaves romaine lettuce
2 tomatoes, sliced
How to Make It
Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.
F&W Recipe Notes, Make Ahead, Pairing, Served With block
Slice zucchini lengthwise for grilling, so that you won't have to contend with all those little rounds of squash threatening to fall through the grate.
Makes about 3-4 servings
1 eggplant, cut in small cubes
1 onion, chopped
1 clove garlic, crushed
1 red pepper, sliced
1 red chili pepper
1/3 cup celery root, cut in thin strips
1/2 cup vegetable stock
2 tomatoes, chopped
1/2 tsp paprika
1/4 cup soy sauce
1 tbsp corn starch
1/2 cup water
parsley, celery leaves, chopped
In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft.
Add garlic, red pepper, eggplant and celery root and saute for 10 minutes. Add paprika, tomatoes, chili pepper and vegetable stock and stir. Cover, reduce heat to low, and simmer until eggplant is very tender.
When the stew is almost ready stir in parsley , celery leaves and soy sauce. Add salt if needed. Add corn starch dissolved in 100 ml water. Stir constantly until the stew thickens. Remove from heat and serve.
Florida Tangelo, Avocado and Heirloom Tomato Salad
5-6 small (golfball size) heirloom tomatoes, slightly under ripe
Handful of fresh, flat leaf parsley
Juice from one lemon
Coarse sea salt
Cracked black pepper
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons water
Pinch dried tarragon
Pinch red pepper flakes
Some grated Romano cheese
Remove tangelo peel with knife, getting as much of orange rind off as possible without damaging fruit. Slice into about 4 discs per fruit. Arrange slices on a plate and set aside.
Chop parsley, slice avocado and cut tomatoes into quarters or halves, depending on size. Place in large mixing bowl and set aside.
Combine olive oil, apple cider vinegar, about 1/4 teaspoon salt, some cracked black pepper, pinch of tarragon, lemon juice and water in a lidded vessel and shake vigorously until well combined. Pour dressing over veggies in bowl; add Romano cheese and a pinch of red pepper flakes and toss until evenly coated.
Pile contents of bowl atop sliced fruit and top with an additional sprinkle of sea salt.
Blueberry Banana Zucchini Avocado Bread
Serves: 12 Slices
Serving size: 1 Slice
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
A moist healthy bread with a slight taste of banana and fresh blueberries.
1 cup all-purpose unbleached flour
½ cup white whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
2 egg whites
1 large banana, mashed
1 avocado, mashed (125 grams)
1 cup zucchini, shredded and patted dry
¼ cup brown sugar
2 tsp. stevia or ¼ cup granulated sugar
1 tsp. vanilla extract
1 cup blueberries
Preheat the oven to 350 degrees
Spray 1 8x4x2 loaf pan or 2 mini loaf pans with cooking spray
In a large bowl combine flours, baking soda, and salt. Make a well in the center of the bowl, set aside.
In a medium bowl, combine: Egg whites, Banana, avocado, zucchini, brown sugar, stevia and vanilla extract.
Add banana mixture to flour mixture, stir until blended together.
Carefully fold in blueberries.
Pour the batter into greased baking pans and bake for 45 to 50 minutes for large loaf, 30 - 35 min for mini loafs or until a toothpick inserted in the center comes out clean.
Remove from the oven.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.
Calories per slice: 107.2, Fat: 1.9, Cholesterol: 0, Sodium: 17, Potassium: 171.7, Carbs: 21.4, Fiber: 2.4, Sugar: 6.9, Protein: 2.9
1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
1 Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
Cover and bake in preheated oven for 25 minutes.
Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Escarole with Onion and Lemon
Ingredients on sale
1 tablespoon olive oil
1 small red onion, diced small
1/2 teaspoon red-pepper flakes
1 head escarole, cored and chopped
Coarse salt and ground pepper
Juice of 1/2 lemon
In a large skillet, heat olive oil over medium-high.
Add red onion and red-pepper flakes; cook until onion softens, 3 minutes.
Add escarole. Cook until wilted, 3 minutes.
Season with salt, pepper, and lemon juice.
Vegan Grilled Corn, Plum, and Avocado Grain Salad
Yield: Serves 2-4 for lunch, 6-8 for side dish
4 cups cooked pearl barley, pearl couscous, or farro, cooled to room temperature*
2 shallots, minced
2 avocados, chopped
2 plums, sliced**
2 ears corn, grilled and kernels removed
1/2 cup walnuts, chopped
6 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
Freshly ground black pepper
1/2 cup loosely packed basil, chopped
Gently combine cooked grains, shallots, avocados, plums, corn kernels, and walnuts in a medium mixing bowl.
In a small mixing bowl, whisk together olive oil with apple cider vinegar. Season generously with Kosher salt and freshly ground black pepper. Stir into grain salad until fully combined. Just before serving, toss in chopped basil. Devour
ABC Pudding – Avocado, Banana, Chocolate Delight
1 ripe avocado, peeled and pitted
4 very ripe bananas
1/4 cup unsweetened cocoa powder, plus more for garnish
Prep 10 m
Ready In 1 h 10 m
Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
Chill in refrigerator for texture and flavor to develop, at least 1 hour.
Crisp Eggplant & Zucchini Stack
Eggplant vegetarian dish stack
½ an eggplant, (8 ¼ inch slices)
½ a large homegrown zucchini (8-10 1/8 inch slices)
1 cup (about 5) large crimini mushrooms, cleaned and sliced
¾ cup red onion, sliced in thin rings, and cut once in half
2 Tbsp cooking sherry
1 Tbsp grapeseed oil, or more if needed
1 tsp olive oil
1 tsp Herbs de Provence
2/3 cup good low-sodium organic marinara sauce
1/4 cup shredded parmesan cheese
fresh ground pepper
1/2 tsp red pepper flakes
1 tsp garlic salt, divided between zucchini and eggplant
1 tsp garlic powder, divided between zucchini and eggplant
1 Clove of garlic
Slice eggplant, place on a clean towel and cover, then press each side to remove excess water. Rub both sides of the eggplant with the clove of garlic.
Meanwhile, mince the clove of garlic, add to a small sauté pan with olive oil and red pepper flakes infusing. Add the red onions and let cook down for about 3 minutes, then add the mushrooms and cook for another 5 minutes, stirring occasionally. Add the sherry and simmer on low for about 15 minutes, while preparing the rest of the dish.
Heat grapeseed oil in a large skillet, sprinkle some garlic salt, garlic powder and Herbs de Provence to one side, of the eggplant slices and add to the hot pan. On high heat, allow eggplant to get crispy. After about 5 minutes season the top side and then flip them over for another 4-5 minutes. Remove from skillet and set aside on a cutting board.
Repeat this process with zucchini slices.
Heat the marinara sauce and spoon half onto each plate. Place 2 eggplant slices on top of the sauce, add a few zucchini, then add half of the onion & mushroom mixture, another few zucchini slices and then two slices of eggplant. Sprinkle with shredded parmesan cheese.
There you have it… tasty and healthy eggplant & zucchini stack!