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Grilled Eggplant And Zucchini

Eggplant is the best kind of vegetable which is to say itrsquos a multi tasker that can take on many different and delicious forms and be incorporated into all kinds of recipes.

Grilled eggplant and zucchini. It can stand up to being grilled or fried tastes bomb when breaded like in eggplant parmesan or eggplant rollatini and lives its best life when roasted stewed or sauteacuteed for ratatouille baba ghanoush. If you like it a little. Try it with grilled eggplant or chicken for a hint of persian flavor. Arrange zucchini sticks in a single layer on the baking sheet without touching.

For the grilled veggies i used a sliced portabello mushroom fresh green pepper walla walla sweet onions and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted as described in the recipe except that i used an olive oil spray quicker and easier than brushing with oil. Its fast easy and delicious. In a sieve or colander drain zucchini squeezing to remove excess liquid.

Zucchini is one of my favorite vegetables i make it year round and have a ton of zucchini recipes. Zucchinis are 94 h2o. How long to roast zucchini at 400. Drop batter by scant 23 cupfuls into oil.

Gently stir in chopped egg whites. Well actually the watery bit is really a fact. In a small bowl combine the zucchini onion bread crumbs eggs salt and cayenne. During the summer months i love grilling zucchini as a side dish to serve with chicken fish or meat.

Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. It works on its own as part of a grilled vegetable platter or even as a stand in for a meat patty in burgers. Pick up fresh zucchini from the farmers market if you canlocal varieties are flavor champs compared to those youll find at the grocery store. Roast zucchini in the oven.

Sadly it is more commonly either overcooked and flavorless or undercooked and spongy. Nutty tahini adds rich flavor and creaminess which gets a lovely lift from the hit of lime juice. Caponata is a sicilian dish with eggplant zucchini tomato and peppers traditionally cooked in oil and vinegar and flavored with sugar raisins capers olives and pine nuts. Press lightly to flatten.

Despite this lineup of bright summery looking zucchini recipes the fruit yes fruit has a sad watery reputation. Its tangy sweet crunchy and salty all at the same time. Heat 1 tablespoon oil in a large nonstick skillet over medium low heat. 1 long eggplant a slender eggplant like a japanese eggplant not a large globe about 12 pound 1 large zucchini about 10 to 12 inches long 1 12 inch diameter about 12 pound or other summer squash 2 medium sized tomatoes 3 cloves of garlic peeled and smashed 1 12 teaspoons salt 2 tablespoons chopped fresh parsley.