April 16, 2009
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Vegetable Stacks "Parmesan"
Pear and Gorgonzola Salad
RECIPES
Vegetable Stacks “Parmesan”:
2 medium eggplant
2 bell peppers (not green)
2-3 medium zucchini
1 28-oz can of crushed tomatoes
2 cloves garlic, crushed
¼ teaspoon red pepper flakes
¼ bottle white wine (approximately one glass)
Mozzarella cheese (not fresh)
Parmesan cheese
olive oil
Remove ends of eggplant. (To remove stem end, push back a “leaf” as far as possible, place knife against leaf/stem slice off.) Slice eggplant length-wise into one inch slices. Make first and last slices thin slices to remove skin and create flat slices. Cut bell peppers in half, length-wise. Remove stem, ribs and seeds. Cut zucchini longwise into one inch wide slices in the same manner as the eggplant.
Line a baking sheet (or two if necessary) with aluminum foil. Coat vegetables in olive oil on both sides. My preference is to spray them. Remember to make sure the eggplant is well coated as it absorbs a lot of oil and has a tendency to stick. Arrange the veggies on the baking sheets. (If you are using more than one sheet, try to keep the veggies with their kind as some may bake faster than others depending on thickness.) Do not overcrowd the pan or your veggies will boil, not roast. Roast the veggies in a 450 degree oven for 10-20 minutes, or until tender but not mushy. (Cooking time will depend on thickness of cut and amount of veggies per pan.)
Sautee crushed garlic and pepper flakes in 2-3 tablespoons of olive oil over medium heat for approximately 2 minutes or until fragrant, but not browning. Add tomatoes and wine. Simmer while veggies roast.
In a foil-lined 13 x 9” baking pan (deep sides are preferable) spread a small amount of sauce -- just enough to coat the bottom so the stacks don’t stick. Place one piece of eggplant for each person. Top each eggplant slice with a slice of zucchini. (Feel free to use 2 slices if they are small.) Then place half a bell pepper on each stack. Cover the stacks with the sauce. Place a layer of sliced mozzarella over each stack and sprinkle pan with parmesan cheese. Switch oven to broil and place pan in middle of oven. Broil until cheese is melted and starting to brown. Remove from oven and let cool slightly before serving.
*** These stacks can be made into smaller (girly) size portions by slicing the eggplant into rounds.
*** The veggies may be grilled instead of baked for a summer version that doesn’t increase the air-conditioning bill ten fold.
*** This recipe also works perfectly well with just eggplant. You can also use Portobello mushrooms. Play around and change up your veggies.
2 medium eggplant
2 bell peppers (not green)
2-3 medium zucchini
1 28-oz can of crushed tomatoes
2 cloves garlic, crushed
¼ teaspoon red pepper flakes
¼ bottle white wine (approximately one glass)
Mozzarella cheese (not fresh)
Parmesan cheese
olive oil
Remove ends of eggplant. (To remove stem end, push back a “leaf” as far as possible, place knife against leaf/stem slice off.) Slice eggplant length-wise into one inch slices. Make first and last slices thin slices to remove skin and create flat slices. Cut bell peppers in half, length-wise. Remove stem, ribs and seeds. Cut zucchini longwise into one inch wide slices in the same manner as the eggplant.
Line a baking sheet (or two if necessary) with aluminum foil. Coat vegetables in olive oil on both sides. My preference is to spray them. Remember to make sure the eggplant is well coated as it absorbs a lot of oil and has a tendency to stick. Arrange the veggies on the baking sheets. (If you are using more than one sheet, try to keep the veggies with their kind as some may bake faster than others depending on thickness.) Do not overcrowd the pan or your veggies will boil, not roast. Roast the veggies in a 450 degree oven for 10-20 minutes, or until tender but not mushy. (Cooking time will depend on thickness of cut and amount of veggies per pan.)
Sautee crushed garlic and pepper flakes in 2-3 tablespoons of olive oil over medium heat for approximately 2 minutes or until fragrant, but not browning. Add tomatoes and wine. Simmer while veggies roast.
In a foil-lined 13 x 9” baking pan (deep sides are preferable) spread a small amount of sauce -- just enough to coat the bottom so the stacks don’t stick. Place one piece of eggplant for each person. Top each eggplant slice with a slice of zucchini. (Feel free to use 2 slices if they are small.) Then place half a bell pepper on each stack. Cover the stacks with the sauce. Place a layer of sliced mozzarella over each stack and sprinkle pan with parmesan cheese. Switch oven to broil and place pan in middle of oven. Broil until cheese is melted and starting to brown. Remove from oven and let cool slightly before serving.
*** These stacks can be made into smaller (girly) size portions by slicing the eggplant into rounds.
*** The veggies may be grilled instead of baked for a summer version that doesn’t increase the air-conditioning bill ten fold.
*** This recipe also works perfectly well with just eggplant. You can also use Portobello mushrooms. Play around and change up your veggies.
Pear and Gorgonzola Salad:
(serves 4)
Mixed baby greens – approximately 1 handful per person
2 pears (ripe -- but not mushy. I like red pears, but any will do.)
3-5 oz. gorgonzola cheese, crumbled
Pecans (candied is optional)
1 Tbs Dijon mustard
Juice of ½ a lemon
1 -2 Tbs white wine or champagne vinegar
1/3 cup hazelnut oil (walnut oil is also very good)
Salt and pepper to taste
Mix mustard, lemon juice, vinegar, oil, salt and pepper together. Set aside and let stand for 15-30 minutes.
Mix greens, cheese and pecans in bowl. Toss with dressing. Slice pears into quarters and remove the seeds. Slice each quarter lengthwise into three to four slices depending on the size of the pear. Lay slices on top of salad. Serve immediately.
*** One bag of mixed baby greens serves approximately 4 people a large portion. If you are using a bagged lettuce (and I do) be sure to inspect it for pieces that are wilted or slimy.
*** If you want to slice your pear ahead, toss it in the dressing to prevent it from browning. Pear will brown quickly once cut. You can also toss the pear in the salad, it just makes a prettier presentation when laid on top.
**** This salad is also good with romaine lettuce.
(serves 4)
Mixed baby greens – approximately 1 handful per person
2 pears (ripe -- but not mushy. I like red pears, but any will do.)
3-5 oz. gorgonzola cheese, crumbled
Pecans (candied is optional)
1 Tbs Dijon mustard
Juice of ½ a lemon
1 -2 Tbs white wine or champagne vinegar
1/3 cup hazelnut oil (walnut oil is also very good)
Salt and pepper to taste
Mix mustard, lemon juice, vinegar, oil, salt and pepper together. Set aside and let stand for 15-30 minutes.
Mix greens, cheese and pecans in bowl. Toss with dressing. Slice pears into quarters and remove the seeds. Slice each quarter lengthwise into three to four slices depending on the size of the pear. Lay slices on top of salad. Serve immediately.
*** One bag of mixed baby greens serves approximately 4 people a large portion. If you are using a bagged lettuce (and I do) be sure to inspect it for pieces that are wilted or slimy.
*** If you want to slice your pear ahead, toss it in the dressing to prevent it from browning. Pear will brown quickly once cut. You can also toss the pear in the salad, it just makes a prettier presentation when laid on top.
**** This salad is also good with romaine lettuce.
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