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Grilled Marinated Vegetables with Fresh Mozzarella

Grilled Marinated Vegetables with Fresh Mozzarella


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Ingredients

  • 18 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 6 large garlic cloves, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into four strips
  • 4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into four strips
  • 4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into six strips
  • 2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced

Recipe Preparation

  • Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.

  • Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

  • Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. Let stand at room temperature. Add cheese to platter and serve.

Reviews Section

The Ultimate Grilled Veggie Sandwich

The Ultimate Grilled Veggie Sandwich is a great vegetarian option that is healthy, filling and delicious. Trust me even meat lovers will love this sandwich!!

I absolutely love a giant pile of grilled vegetables – fresh and seasonal veggies from the market or homegrown. Veggies make me happy and are always welcome in my kitchen.

In my absolute dream world, I have a big ginormous garden with all sorts of vegetables, herbs and flowers. From the humble and plentiful zucchini to the most exotic mushrooms – all things living in perfect harmony.

Unfortunately, I don’t have the greenest thumb or all the patience that gardening requires. But a girl can dream! Maybe one day, a not so distant day, in a galaxy not far away….

Now the hubs on the other hand…. he has a green thumb. He used to plant and care for our garden and grew some amazing vegetables. *Hint *hint hubs, perhaps it is time to start a garden again! – not sure he reads my blog but a wife can try to send messages this way.

Back to the grilled vegetables…. I love marinating my vegetables for a few minutes – they don’t need a lot of time. What I usually do is mix some extra virgin olive oil with some balsamic vinegar, salt and ground black pepper. Sometimes I also add grated or minced garlic and chopped rosemary. The added flavor is magical, it really adds a subtle but wonderful flavor to the veggies.

For The Ultimate Grilled Veggie Sandwich with Fresh Mozzarella and Basil Aioli you can choose whatever vegetables you like. For example, if you are not fond of mushrooms don’t use them. Simple! Just grill vegetables that you like.

You can use an outside grill or a grill pan. Both work and provide wonderful results. I mostly use my grill pan because I love grilling all year round. There’s something about grilled things…. the flavor, the grill marks. It’s perfection!

The Basil aioli is very easy to make. A few ingredients and a blender or food processor is all you need for incredibly flavorful results! The aioli is also perfect as a dip or to be served with grilled meats.


Grilled Chicken and Vegetable Mozzarella Melts

These tasty towers of marinated grilled chicken layered with marinara, grilled vegetables and melted mozzarella not only look gorgeous on the plate, but also brim with savory flavor in each bite. To make the four servings indicated, only half of each vegetable is needed, but it’s a good idea to grill all of the vegetables at once, because it can be done ahead and the extra vegetables can be used in sandwiches, grain bowls or salads.

Make Ahead: The vegetables may be grilled and refrigerated in an airtight container for up to 4 days.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

In a small bowl, whisk together 3 tablespoons of the oil, the vinegar, oregano, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the marinade to a zip-top plastic bag, add the garlic, then the chicken. Seal the bag, pressing out excess air, and squish the contents around with your fingers to distribute the marinade evenly. Refrigerate for at least 30 minutes and up to 8 hours.

Slice the eggplant, pepper and onion in half horizontally. Cut each into eight 1/4-inch thick slices or rounds. (You'll use about half of each vegetable for this recipe. You can cook all the slices and reserve the unused portion for other uses, or reserve them uncooked. If using entire vegetables, brush with additional oil and season with additional salt and pepper.)

Preheat a grill or grill pan over medium-high heat. Brush the sliced vegetables on both sides with the remaining 2 tablespoons of oil and sprinkle with the remaining 1/4 teaspoon each of salt and pepper. Grill the vegetables, in batches if necessary, until they are tender and have grill marks, 3 to 4 minutes per side.

Remove the chicken from the marinade, shaking off any pieces of garlic that are clinging to the chicken. (Discard the marinade.) Reduce the grill heat to medium and grill the chicken, until nearly cooked through, 3 to 4 minutes per side. Transfer the cooked chicken to a cutting board or large plate.

Spoon 1 tablespoon of the marinara over each piece of chicken. Top with two slices each of the grilled eggplant and pepper, and then add a few grilled onion slices. Distribute the cheese on top of each, then return the stacks to the grill, cover and grill until the chicken is cooked through and the cheese is melted, 3 to 5 minutes. Top each piece with basil and serve.


Marinated Grilled Vegetable Sandwiches

Amount Per Serving Calories 914 Calories from Fat 54 % Daily Value * Total Fat 55g 85 % Saturated Fat 23g 115 % Cholesterol 106mg 36 % Sodium 1053mg 44 % Total Carbohydrate 67g 23 % Dietary Fiber 5.9g 24 % Protein 41g 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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Ingredients

  • Olive oil – 1/2 cup
  • Mozzarella cheese – 3 blocks. (The quantity should be equivalent to 8 oz)
  • Garlic powder – 1 teaspoon
  • Sun-dried tomatoes – 1 jar (The quantity should be equivalent to 8.5 oz It should be drained and halved).
  • Fresh flat-leaf parsley – 3 tablespoons. (It should be finely chopped).
  • Onion powder – 1 teaspoon.
  • Italian seasoning – 1/2 teaspoon.
  • Freshly ground pepper – 1/4 teaspoon.
  • Dried oregano – 1/2 teaspoon.
  • Salt – 1/4 teaspoon.
  • Fresh rosemary stems or flat-leaf parsley sprigs – For garnishing purposes.

  • 1 eggplant
  • 1 red bell pepper
  • 3 cloves garlic, peeled
  • 3 Tablespoons olive oil
  • 1 large tomato
  • 1/4 Cup marinated Kalamata olives, pitted and halved
  • 2 sprigs fresh oregano, chopped
  • 3 sprigs fresh basil, chopped
  • 4 Ounces fresh mozzarella, diced
  • Salt and pepper, to taste

Slice eggplant into ½” thick rounds. Brush each slice with olive oil on both sides and sprinkle with salt.

Heat grill to medium heat. Grill whole pepper on all sides. Grill eggplant slices on both sides until tender and slightly charred, about 5 minutes.

Oil garlic cloves, wrap in foil, and roast on grill until soft and aromatic, about 15 minutes. Allow pepper, eggplant, and garlic to cool.

Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges. Gently toss the vegetables with olives, oregano, basil, mozzarella, salt, and pepper. Taste and adjust seasoning.


Grilled Tomatoes with Olives and Mozzarella

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

This take on mozzarella Caprese has grilled tomatoes with olives and mozzarella. Grilling the tomatoes really brings out their flavor, while salty olives balance the sweetness. The warmth from the tomatoes slightly softens the mozzarella for the perfect tender bite. It’s the best addition to any summer meal!

While you have the grill pan out, check out my ultimate guide to grilling vegetables, and maybe try your hand at homemade grilled pizza!


How to make grilled vegetable salad

Prep your vegetables by slicing your eggplant into ¾ inch rounds, quartering the zucchini and red pepper lengthwise and slicing your onion. Give everything a rub with avocado oil and then season with salt and pepper.

Turn your BBQ on to high to get things heated up then drop the temperature down to low.

When the grill is ready, add your veggies straight on to the grill. The vegetables should take about 7-8 minutes to cook total. Flip the veggies about halfway through the cooking time. You will know that they are ready when the veggies have softened and begun to char on the outside.

When the veggies have finished grilling, transfer them to a serving plate then top with the pesto and crumbled goat cheese.


What's for dinner? How about grilled pizza?

Grilled pizza with grilled vegetables is an easy answer to: What’s for dinner? Pizza dough cooks very quickly on the grill. And once the dough is hit with those nice grill marks, it makes a nice presentation.

And so, there is a place for pizza from the grill on your weeknight or weekend menu. Not only does the dough take only minutes to grill, so do the vegetables.

If you have time, buy frozen pizza dough and let it thaw overnight in the refrigerator. Or, you can allow it to thaw at room temperature in a bowl throughout the day. My favorite pizza dough (if I don’t make my own) is locally made Tis­eo’s frozen pizza dough. Look for it at most Kroger and Meijer stores.

In today’s recipe, you can start grilling the red onion, then the zucchini and mini red peppers before putting the dough on the grill. Once the veggies have been cooking for about 5-7 minutes and you have good grill marks on one side, flip them over and grill just a few minutes more on the second side. The thickness of the veggies determines how long they will take to cook. You want them slightly crispy on the outside, but tender, not mushy, on the inside.

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When making pizzas on the grill, roll out the dough or stretch it as thin as you can, about 1/4-inch thick or less. Don’t worry about it being perfectly round or square. That’s part of the charm of pizza on the grill: Its free-form shape looks rustic.

Make sure the grill is at medium heat and that the grates are well-oiled before you start grilling, so the pizza dough and vegetables don’t stick. Thin dough cooks faster and is better for grilling. With thick dough, it will take longer to cook, and you run the risk of the bottom burning.

Unlike a traditional pizza, grilled pizza dough is usually cooked on both sides. Once one side is grilled, use tongs to flip the dough. Sometimes, bubbles will pop up on the dough, use a fork or knife to pop them. Or, you can use a round splatter screen with a handle to move and flip the dough on the grill.

Grilled Vegetable Pizza with Fresh Mozzarella (Photo: Susan Selasky/Detroit Free Press)

Once the dough is grilled on one side, flip it over and top with your grilled vegetables and cheese, if desired.

I took a flavor shortcut with today’s recipe. Instead of sprinkling cheese all over the top, I used small orbs of marinated fresh mozzarella. This marinated fresh mozzarella are called bocconcini and are about 1-inch or so in diameter. They are packaged in a container with olive oil and seasonings like crushed red pepper and herbs. Using these makes it easy to add cheese as well as flavor.

When you add the mozzarella, be sure to drizzle some of the olive oil marinade over the pizza, too. The additional marinade adds another layer of flavor to the vegetables. If you can’t find the marinated mozzarella, use slices of fresh mozzarella.

Contact Susan Selasky: 313-222-6872 or [email protected] Follow @SusanMariecooks on Twitter.

Grilled Veggie Pizza with Fresh Mozzarella and Balsamic Glaze

Makes: Two 8- to 10-inch round pizzas or 2 rectangular ones to cut into appetizers /

Preparation time: 30 minutes

Total time: 1 hour

Note: Look for frozen pizza dough in your supermarket’s freezer.

1 pound thawed, room-temperature

1 to 2 tablespoons of olive oil

Sea salt and freshly ground black pepper

8 baby bella mushrooms, skewered

1 large red onion, peeled, cut into ¼-inch-thick slices

2 medium zucchini, sliced into rounds about ½-inch thick

8 mini red bell peppers, cut in half

16 marinated bocconcini (fresh mozzarella)

Canola oil or another flavorless oil

Fresh, coarsely chopped basil or oregano

Preheat or prepare the grill for medium heat — about 350 to 375 degrees.

Cut the pizza dough in half. On a lightly floured work surface, press or stretch dough into rectangle. Sprinkle a baking sheet with cornmeal and transfer rolled-out dough to the sheet.

Brush the top of each with about ¼ teaspoon olive oil. Sprinkle with salt and black pepper. Set aside.

Place the mushrooms on a skewer, onion slices, zucchini slices and red bell pepper pieces on a large sided baking sheet. Drizzle all with oil and sprinkle with salt and pepper or favorite seasoning. Turn vegetables over (be careful with the onion slices, you want them left whole, not in rings) and repeat with oil, salt and pepper or other seasoning.

When ready to grill, brush the grill grates with a flavorless oil like canola. Close the lid and wait 5 minutes.

Arrange the vegetables on the grill, and grill a few minutes on one side or until you get some nice grill marks. Turn over and grill several minutes more or until they are crisp-tender. Remove from the grill, cover with foil and keep warm.

Place the rolled-out crusts on the grate and grill for about 3-4 minutes or until you get nice grill marks. Flip and brush with a little more olive oil and seasonings. Scatter arugula leaves on crust and arrange grilled vegetables on top. Scatter the marinated pieces of mozzarella over pizza. Close the lid and grill about 5 minutes or until crust is lightly brown and cheese melts.

After it’s cooked, sprinkle the pizza with some fresh chopped basil and drizzle of balsamic glaze. Slice into small pieces as an appetizer or large slices as a main course served with a side salad.


Watch the video: Grilled pork chop with marinade, vegetables and bread buns with garlic butter (October 2022).