Grilleed Vegetable Stacks

[Guest guest]

* Exported from MasterCook *

 

Asian Grilled Vegetable Stacks

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers, Dips, Etc. " Post "

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants -- unpeeled

1 tablespoon salt

2 tablespoons olive oil

2 medium tomatoes

1/2 cup sesame Oriental dressing

2 tablespoons dried crushed red pepper

1/4 cup chopped fresh cilantro

1/2 cup chopped cashews

 

Cut each eggplant crosswise into 8 (1/4-inch-thick) slices; sprinkle cut

sides with salt. Place in a single layer on paper towels; let stand 1 hour.

Rinse eggplant with water, and pat dry; brush with oil. Grill, covered

with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side

or until slightly charred.

Cut tomatoes crosswise into 8 (1/2-inch-thick) slices.

Stack 1 eggplant slice, 1 tomato slice, and another eggplant slice on each

of 8 serving plates. Drizzle with vinaigrette, and sprinkle with red pepper,

cilantro, and cashews.

Yield: 8 servings.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : NOTES: We used Nisa Gourmet Aromatic Sesame Oriental Dressing

* Exported from MasterCook *

 

Grilled Summer Vegetable Stacks With Red Bell Pepper Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers, Dips, Etc. " Post "

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant -- peeled

3 tablespoons olive oil

3/4 teaspoon salt -- divided

3/4 teaspoon freshly ground pepper -- divided

3 large red bell peppers

1 large yellow bell pepper

3 quarts water

6 cups fresh spinach leaves

1 tablespoon chopped shallots

1 clove garlic -- minced

1 teaspoon olive oil

1 cup chopped tomato

1 tablespoon chopped fresh basil

Garnish: shredded basil leaves

RED BELL PEPPER SAUCE:

reserved red bell peppers

4 ounces cream cheese -- softened

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Cut eggplant crosswise into 8 (1/4-inch-thick) slices. Brush 3 tablespoons

oil over slices, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Grill eggplant, covered with grill lid, over medium-high heat (350° to

400°) 2 to 3 minutes on each side or until tender. Set aside.

Grill bell peppers, covered with grill lid, over medium-high heat (350° to

400°), turning occasionally, 15 minutes or until peppers look blistered.

Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand

10 minutes to loosen skins. Peel peppers; remove and discard seeds. Reserve 2

red bell peppers for Red Bell Pepper Sauce. Coarsely chop remaining red bell

pepper and yellow bell pepper separately; set aside.

Bring 3 quarts water to a boil in a large Dutch oven; add spinach, and cook

30 seconds. Drain well, pressing between layers of paper towels. Set aside.

Sauté shallots and garlic in 1 teaspoon hot oil until tender. Add remaining

1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tomato, and chopped basil;

cook over medium heat, stirring often, 10 minutes.

Place 1 eggplant slice in bottom of each of 4 (10-ounce) lightly greased

ramekins or custard cups. Evenly layer with chopped red bell pepper, spinach,

tomato mixture, and yellow bell pepper; top with remaining eggplant slices,

pressing firmly.

Bake at 250° for 20 minutes. Spread Red Bell Pepper Sauce evenly onto 4

serving plates; invert stacks on top of sauce. Garnish, if desired.

 

RED BELL PEPPER SAUCE: Process reserved roasted red bell peppers, cream

cheese, and remaining ingredients in a blender or food processor until smooth,

stopping to scrape down sides.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Grill the peppers for the stacks and the sauce at the same time. To turn

this appetizer into an entrée, serve each stack on a bed of linguine, and top

with Red Bell Pepper Sauce.