marsha-tbay
Well-known member
Basil Pesto
1/4 c. basil leaves
1/4 pine nuts
1/4 c olive oil
2 cloves garlic, peeled
1 tsp lemon juice
Roasted Garlic
3 whole heads garlic
olive oil
salt and freshily ground pepper
Reduced Balsamic Vinegar Sauce
1-1/2 c balsamic vinegar
1 small eggplant, trimmed to 3" and cut into 1/4" slices
1 small zucchini, trimmed to 3" and cut into 1/4" slices
1 yellow bell pepper, cored, seeded and cut into 6 wedges
1 red bell pepper, cored, seeded and cut into 6 wedges
3 large Roma tomatoes, cut in half
salt and freshly ground black pepper
6 tablespoons crumbled feta cheese
To make pesto, place basil, pine nuts, olive oil, garlic and lemon juice in a food processor or blender. Blend until smooth. Set aside.
To make roasted garlic, preheat oven to 350. Cut off tops of heads of garlic. Drizzle tops of exposed garlic with a little olive oil and sprinkle with salt and pepper. Wrap in alum foil and bake for around 45 mins. Remove from oven and when cool enough to handle, pop individual cloves from head, set aside.
To make reduced balsamic vinegar sauce place vinegar in a med. saucepan and bring to a simmer. Simmer, uncovered to reduce by two thirds, about 1/2 hr, set aside.
Start a fire or turn gas grill to med. hot.
Place eggplant, zucchini, peppers and tomatoes in a large bowl. Season with salt and pepper and toss again. Place on a medium hot fire and grill for 2-3 minutes per side. Remove from grill.
On 6 individual serving plates arrange the vegetables. Start with a slice of eggplant followed by a red pepper wedge and another slice of eggplant. Follow with 2 piecies of acucchini and then a yellow pepper wedge. Top with a tomato half. (the vegetables are warm and can be gently pushed together.)
Drizzle basil pesto over the vegetables and lightly over plate. Drizzle the plate with reduced balsamic vinegar sauce. Sprinkle with roasted garlic cloves and feta cheese.
1/4 c. basil leaves
1/4 pine nuts
1/4 c olive oil
2 cloves garlic, peeled
1 tsp lemon juice
Roasted Garlic
3 whole heads garlic
olive oil
salt and freshily ground pepper
Reduced Balsamic Vinegar Sauce
1-1/2 c balsamic vinegar
1 small eggplant, trimmed to 3" and cut into 1/4" slices
1 small zucchini, trimmed to 3" and cut into 1/4" slices
1 yellow bell pepper, cored, seeded and cut into 6 wedges
1 red bell pepper, cored, seeded and cut into 6 wedges
3 large Roma tomatoes, cut in half
salt and freshly ground black pepper
6 tablespoons crumbled feta cheese
To make pesto, place basil, pine nuts, olive oil, garlic and lemon juice in a food processor or blender. Blend until smooth. Set aside.
To make roasted garlic, preheat oven to 350. Cut off tops of heads of garlic. Drizzle tops of exposed garlic with a little olive oil and sprinkle with salt and pepper. Wrap in alum foil and bake for around 45 mins. Remove from oven and when cool enough to handle, pop individual cloves from head, set aside.
To make reduced balsamic vinegar sauce place vinegar in a med. saucepan and bring to a simmer. Simmer, uncovered to reduce by two thirds, about 1/2 hr, set aside.
Start a fire or turn gas grill to med. hot.
Place eggplant, zucchini, peppers and tomatoes in a large bowl. Season with salt and pepper and toss again. Place on a medium hot fire and grill for 2-3 minutes per side. Remove from grill.
On 6 individual serving plates arrange the vegetables. Start with a slice of eggplant followed by a red pepper wedge and another slice of eggplant. Follow with 2 piecies of acucchini and then a yellow pepper wedge. Top with a tomato half. (the vegetables are warm and can be gently pushed together.)
Drizzle basil pesto over the vegetables and lightly over plate. Drizzle the plate with reduced balsamic vinegar sauce. Sprinkle with roasted garlic cloves and feta cheese.