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Grilled Veggie Towers with Mozzarella

Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella. These are DELICIOUS and such a great use of the end of summer’s bounty!

If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350°F, make your vegetable stacks on a baking sheet and melt the cheese in the oven. The vegetables can also be grilled a day ahead and reheated in the oven as well.

Grilled Veggie Towers with Mozzarella
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 tower • Old Pts: 4 • Weight Watchers Points+: 5 pts
Calories: 194 • Fat: 11 g • Carb: 17 g • Fiber: 4 g • Protein: 9 g • Sugar: 4 g
Sodium: 234 mg  • Cholesterol: 22 mg

Ingredients:

  • 1 small eggplant, about 9 oz
  • 1 large red onion, sliced into 6 slices
  • 1 large (10 oz) zucchini
  • 1 large (10 oz) yellow squash
  • 3 red bell peppers
  • 6 oz fresh mozzarella cheese – cut into 1 oz thin slices
  • 4 large basil leaves plus 1 leaf chiffonade for garnish (optional)

For the Balsamic Marinade:

  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp oregano
  • 4 basil leaves
  • 1/4 tsp kosher coarse salt
  • 1/4 tsp ground black pepper

Directions:

Wash and cut ends off vegetables. Cut the eggplant and red onion into 6 slices.  Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Cut the red pepper in half and remove innards. Cut in half once again.

Place all ingredients of marinade into blender or place them into a container and use emulsion blender until all ingredients are blended until smooth.

Combine the vegetables and marinade in a deep bowl or large plastic bag. Allow to sit for at least 1 to 2 hours.

Remove vegetables from marinade with tongs and place vegetables directly on grill. Discard excess marinade. Place the red peppers, skins down, on the grill first since they will need the longest cooking time (about 6 minutes on each side, or until the skin is slightly charred.) Grill the additional vegetables 4 to 5 minutes, until browned and soft, remove from grill and set aside.

Using a small tin begin to create your tower of vegetables. Begin with the largest vegetable at the bottom. That will most likely be the eggplant, then the onion, red pepper, zucchini, and then the squash. Place a piece of basil in between any of the vegetables. Top the tower with the slice of mozzarella cheese, place back on grill and cover grill so the cheese melts, about 1 to 2 minutes. Garnish with basil if desired.

Roasted Herb Chicken Drumsticks with Lemon and Garlic

Roasted Herb Chicken Drumsticks with Lemon and Garlic

by Pam on August 26, 2014

This was another dish made from the ingredients I had on hand. The herbs were needing to be used up as well as the drumsticks and lemon. I tossed in some olive oil and minced garlic to the marinade let them marinate for an hour before roasting them. The house smelled amazing while it roasted and the chicken turned out moist, tender, and delicious. It paired nicely with the Roasted Heirloom Tomatoes, Asparagus, and Green Beans[1] and potatoes. I love easy and delicious comfort food that is healthy!

Combine the fresh herbs, lemon juice, zest, olive oil, and minced garlic together in a bowl; mix well. Place the chicken in a dish and rub the herb mixture evenly all over the drumsticks. Place into the refrigerator to marinate for an hour.

Remove the chicken from the refrigerator 30 minutes prior to cooking. Preheat the oven to 400 degrees.

Heat a large OVEN PROOF pan that’s been coated in cooking spray over medium high heat. Remove the chicken from the bag and place on a plate. Season both sides of the drumsticks with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT pan and cook for 3-4 minutes, or until golden brown. Flip the chicken over and place into the oven to bake for 25-30 minutes, or until the chicken is cooked through. Serve with extra lemon wedges if desired. Enjoy.



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Roasted Herb Chicken Drumsticks with Lemon and Garlic




Yield: 4

Cook Time: 30-35 min.



Ingredients:

1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 tsp thyme leaves, chopped
Juice and zest from 1 lemon (about 2 tbsp juice)
1 tbsp olive oil
2 cloves of garlic, minced
5 chicken drumsticks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Extra lemon for serving, if desired

Directions:

Combine the fresh herbs, lemon juice, zest, olive oil, and minced garlic together in a bowl; mix well. Place the chicken in a dish and rub the herb mixture evenly all over the drumsticks. Place into the refrigerator to marinate for an hour.

Remove the chicken from the refrigerator 30 minutes prior to cooking. Preheat the oven to 400 degrees.

Heat a large OVEN PROOF pan that’s been coated in cooking spray over medium high heat. Remove the chicken from the bag and place on a plate. Season both sides of the drumsticks with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT pan and cook for 3-4 minutes, or until golden brown. Flip the chicken over and place into the oven to bake for 25-30 minutes, or until the chicken is cooked through. Serve with extra lemon wedges if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Roasted Heirloom Tomatoes, Asparagus, and Green Beans (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Heirloom Tomatoes, Asparagus, and Green Beans

Roasted Heirloom Tomatoes, Asparagus, and Green Beans

by Pam on August 25, 2014

 

I’ll be honest with you. I am ready for fall weather and cooking! There is something so wonderful about a roaring fire on a rainy day while dinner is roasting in the oven. Even though it was warm outside today, I decided to roast our dinner. I made chicken, potatoes, and these veggies. Our entire dinner was made by what I had on hand so I didn’t have to go to the store – I love that! I had some beautiful heirloom tomatoes that I picked up from the farmer’s market this weekend, some asparagus that needed using up, a 1/4 of an onion, and fresh green beans from my friend’s garden. I tossed them in some good olive oil then seasoned them with sea salt and freshly cracked pepper, to taste. Once they were nearly roasted, I tossed them with a bit of minced garlic and continued to roast for a few minutes to prevent the garlic from burning. The green beans, asparagus, and onion were crisp-tender while the tomatoes were sweet and juicy. My kids drizzled balsamic vinegar on top to make them extra tasty. These veggies were delicious and disappeared quickly. 

Preheat oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Place the veggies on the prepared baking sheet. Drizzle with the olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.

Place into the oven and roast for 13 minutes. Remove from the oven and toss with minced garlic. Place back into the oven and roast for 2 minutes or until done. Remove from the oven and serve immediately. Enjoy.

 



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Roasted Heirloom Tomatoes, Asparagus, and Green Beans




Yield: 4

Cook Time: 15 min.



Ingredients:

7 stalks of asparagus, wooden ends removed, cut into thirds
Handful of green beans, ends removed and cut in half
2 handfuls of baby heirloom tomatoes
1/4 sweet yellow onion, sliced
2-3 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
Serve with balsamic vinegar, if desired

Directions:

Preheat oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Place the veggies on the prepared baking sheet. Drizzle with the olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.

Place into the oven and roast for 13 minutes. Remove from the oven and toss with minced garlic. Place back into the oven and roast for 2 minutes or until done. Remove from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)