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Grilled Eggplant And Zucchini

Caponata is a sicilian dish with eggplant zucchini tomato and peppers traditionally cooked in oil and vinegar and flavored with sugar raisins capers olives and pine nuts.

Grilled eggplant and zucchini. Drop batter by scant 23 cupfuls into oil. Roast zucchini in the oven. How long to roast zucchini at 400. Well actually the watery bit is really a fact.

Roasted zucchini spears in the oven take about 20 25 minutes at 400 degrees f. Gently stir in chopped egg whites. Zucchinis are 94 h2o. Arrange zucchini sticks in a single layer on the baking sheet without touching.

Zucchini is one of my favorite vegetables i make it year round and have a ton of zucchini recipes. It can stand up to being grilled or fried tastes bomb when breaded like in eggplant parmesan or eggplant rollatini and lives its best life when roasted stewed or sauteacuteed for ratatouille baba ghanoush. In a small bowl combine the zucchini onion bread crumbs eggs salt and cayenne. It works on its own as part of a grilled vegetable platter or even as a stand in for a meat patty in burgers.

Sadly it is more commonly either overcooked and flavorless or undercooked and spongy. Its fast easy and delicious. Press lightly to flatten. In a sieve or colander drain zucchini squeezing to remove excess liquid.

Roast for 7 minutes flip pieces over and cook for another 8 13 minutes making 15 20 minutes total. Despite this lineup of bright summery looking zucchini recipes the fruit yes fruit has a sad watery reputation. Nutty tahini adds rich flavor and creaminess which gets a lovely lift from the hit of lime juice. Heat 1 tablespoon oil in a large nonstick skillet over medium low heat.

Try it with grilled eggplant or chicken for a hint of persian flavor. Pick up fresh zucchini from the farmers market if you canlocal varieties are flavor champs compared to those youll find at the grocery store. 1 long eggplant a slender eggplant like a japanese eggplant not a large globe about 12 pound 1 large zucchini about 10 to 12 inches long 1 12 inch diameter about 12 pound or other summer squash 2 medium sized tomatoes 3 cloves of garlic peeled and smashed 1 12 teaspoons salt 2 tablespoons chopped fresh parsley. For the grilled veggies i used a sliced portabello mushroom fresh green pepper walla walla sweet onions and some frozen red and yellow pepper slices.

Its tangy sweet crunchy and salty all at the same time. The eggplant and mushroom were oven roasted as described in the recipe except that i used an olive oil spray quicker and easier than brushing with oil. During the summer months i love grilling zucchini as a side dish to serve with chicken fish or meat. If you like it a little.