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Grilled Zucchini & Eggplant

receipe image


Serves: 4
Total time: 30 min

Ingredients:

1 (1½ lb.) eggplant
1 large zucchini
2 tbsp. oil
½ tsp salt

½ tsp black pepper
85g grated cheese
1½ cups sun dried tomato pesto
10 basil leaves

Step 1 Preheat the grill to medium heat.
Step 2 Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
Step 3 Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with oil and season with salt and pepper.
Step 4 Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
Step 5 In the last 30 seconds of cooking, divide the cheese evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the cheese is melted. Lay one eggplant round on each of 4 plates. Top each with 2 tbsp. tomato pesto and divide half of the basil between the 4 portions.
Step 6 Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato pesto. Spoon any remaining tomato pesto around each stack. Serve immediately.
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