marsha-tbay
Well-known member
This recipe is from the Jr. League of Tampa, Tampa Treasures
3 zucchini squash
1 yellow squash
1 whole red bell pepper
1 onion, thickly sliced
1/2 eggplant, cut lengthwise
4 fresh mushrooms, quartered
1 fresh tomato, sliced thick
olive oil
1 clove garlic, chopped
1 tbsp fresh basil, chopped
1/2 tbsp fresh oregano, chopped
salt and pepper to taste
parmesan cheese, freshly grated
Start grill. Cut 2 zucchini in half lengthwise, hollow out; set aside. cut yellow squash and remaining zucchini in half, lengthwise. Rub the squash halves, red bell pepper, onion slices, eggplant, mushrooms and tomato slices with olive oil, place on barbecue grill over hot coals. When grill marks are visible, turn vegetables; cook until grill marks appear on the other side. Remove, set aside.
Preheat oven to 400F. Cut grilled vegetables into smaller pieces; add garlic, basil, oregano, 2 tbsp oil, salt and pepper, toss to combine.
Place vegetable mixture in reserved zucchini shells, sprinkle with cheese, if desired. Bake 15 mins. serve immediately.
3 zucchini squash
1 yellow squash
1 whole red bell pepper
1 onion, thickly sliced
1/2 eggplant, cut lengthwise
4 fresh mushrooms, quartered
1 fresh tomato, sliced thick
olive oil
1 clove garlic, chopped
1 tbsp fresh basil, chopped
1/2 tbsp fresh oregano, chopped
salt and pepper to taste
parmesan cheese, freshly grated
Start grill. Cut 2 zucchini in half lengthwise, hollow out; set aside. cut yellow squash and remaining zucchini in half, lengthwise. Rub the squash halves, red bell pepper, onion slices, eggplant, mushrooms and tomato slices with olive oil, place on barbecue grill over hot coals. When grill marks are visible, turn vegetables; cook until grill marks appear on the other side. Remove, set aside.
Preheat oven to 400F. Cut grilled vegetables into smaller pieces; add garlic, basil, oregano, 2 tbsp oil, salt and pepper, toss to combine.
Place vegetable mixture in reserved zucchini shells, sprinkle with cheese, if desired. Bake 15 mins. serve immediately.