Roasted Vegetable Tart with Eggplant Crust

April 24, 2014 by 20 Comments

vegetable tart with eggplant crust Here’s an all vegetable tart with an extra healthy spin on a it because there’s no pastry involved when putting it together!

roasted eggplant

eggplant crusted tart Thick sturdy slices of roasted eggplant form the perfect crust to encase all your vegetables, it’s healthy, much lighter and very pretty in it’s presentation.

eggplant crusted tart Simple to do with just a little prep work of roasting or grilling your vegetables ahead of time, then all you do is layer the cooked eggplant all around your tart pan, your favorite cheese will bind it all together.

vegetable tart with eggplant crust Arrange all your vegetables on top and then place it all into the oven.

vegetable tart with eggplant crustThe cheese will bond everything together when melted, and the top will be nice and golden, just like this!

vegetable tart with eggplant crust It’s crispy on the edges and creamy in the middle. Would you care for a slice?

vegetable tart with eggplant crust Enjoy!

Roasted Vegetable Tart with Eggplant Crust
 
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Ingredients
  • 9 inch flutted tart pan with removable bottom, lightly brushed inside with olive oil
  • 3 medium eggplant, cut longwise into ½ inch slices
  • 2 zucchini, cut on the diagonal
  • 1 yellow squash, cut on the diagonal
  • a handful of grape tomatoes, halved
  • 6 to 8 small asparagus
  • shredded fontina and asiago cheese,plus a couple of tablespoons of grated parmesan.
  • chopped basil and parsley for garnish
  • olive oil
Instructions
  1. Heat oven to 425 F. drizzle a sheet pan with olive oil, place eggplant slices on top, sprinkle with salt and pepper and more olive oil, roast until soft and nicely golden, watch so they don't get well done and too crispy, you want them still pliable. Set aside.
  2. Roast the zucchini and yellow squash the same way. No need to roast asparagus or tomato slices.
  3. To arrange the tart place eggplant slices all around the pan and bottom, you want the rounded part of the eggplant to form the scalloped edge.
  4. Shred enough cheese to generously cover the bottom of the tart then arrange your veggies all around.
  5. And some of the shredded cheeses on top but do not totally cover the vegetables, you want to be able to see them.
  6. Place tart pan on top of a baking sheet and place into a 400 F. preheated oven for 15 to 20 minutes, the cheese should be melted and the top a golden brown.
  7. Cool down before cutting.
  8. *** NOTE**** You can replace roasted veggies with grilled.

 

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20 Comments Filed Under: Savory Tarts, Vegetables Tagged: ,

Grilled Vegetable Salad

April 15, 2014 by 11 Comments

grilled vegetable salad Here’s a fresh and healthy side dish to serve along anything you’re about to throw on your grill this weekend. It’s a combination of grilled veggies and a salad all in one! I actually recreated this from a salad I had at a restaurant recently.

grilling vegetables It couldn’t be easier to make, just grill up your favorite veggies, go for a variety of colors, the more color the better, it adds to a pretty presentation. I even used some mini eggplant I found called Indian eggplant, which I thought gave it a nice visual and something different.

grilled vegetables All the vegetables can be grilled ahead of time and set aside until you’re ready to plate everything together.

grilled vegetable salad Crisp romaine lettuce is dressed with a rich, slightly sweet aged balsamic vinaigrette. I also added sundried tomatoes, artichoke hearts and creamy avocado into the mix.

Feel free to crumble some creamy goat cheese or feta on top with a sprinkling of pine nuts for more bling!

grilled vegetable salad This is great for entertaining with ease and the presentation is gorgeous sitting on your platter!

Grilled Vegetable Salad
 
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Ingredients
  • red, yellow and orange bell peppers
  • eggplant
  • zucchini
  • yellow squash
  • asparagus
  • artichoke hearts, grilled or canned, drained of any liquid
  • sun dried tomatoes ( soft and tender)
  • sliced avocado
  • crumbled feta or goat cheese and pine nuts, (optional)
  • FOR BALSAMIC VINAIGRETTE
  • ¼ cup of a good aged balsamic vinegar
  • 1 cup, extra virgin olive oil
  • 1 garlic clove, minced finely
  • ¾ teaspoon Dijon mustard
  • salt and pepper
Instructions
  1. Prepare and slice all your veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
  2. Whisk all your balsamic vinaigrette ingredients together until well incorporated.
  3. Right before you're ready to eat place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto your platter.
  4. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
  5. Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter.
  6. Add cheese and nuts if so desired.

 

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11 Comments Filed Under: Salads, Side Dishes, Summer, Uncategorized, Vegetables Tagged: ,

Pork and Cabbage Involtini with a Spring Vegetable Side

April 9, 2014 by 7 Comments

pork and cabbage involtini Even though it’s officially spring the weather is always fluctuating here so it often dictates what we eat. When it’s sunny and warm my first choice is to go out and grill something, but when it’s cool, rainy and dreary there’s no doubt dinner will be inside simmering on my stove.

pork and cabbage involtini That’s how this cabbage dish came about. You might think of stuffed cabbage/ involtini as only a hearty winter dish filled with meat and rice, but actually this version minus the rice and some breadcrumbs was light and super delicious, perfect for a cool spring evening!

This recipe comes courtesy of Debi Mazar and her Tuscan born husband Gabriele Corcos via their cooking show, Extra Virgin, one of the few shows I watch on The Cooking Channel. The original recipe is here, I adapted it slightly.

Little bundles of ground pork seasoned with scallions, garlic, romano cheese and parsley wrapped tightly with a tender leaf of savoy cabbage simmering in a flavorful garlic and basil marinara sauce. This is good, really good!

spring vegetables I thought a nice medley of spring green vegetables would complement the involtini and I was right, it was all that I needed to complete the meal.

I used a mixture of asparagus, artichoke hearts, and fava beans roasted together with olive oil and shaved garlic. FYI, Trader Joe’s has precooked frozen fava beans for a short time, I still had to peel the outer skins off but they were really good.

pork and cabbage involtini with spring veggies Rain or shine you’re going to love this!

Pork and Cabbage Involtini with a Spring Vegetable Side
 
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Ingredients
  • INVOLTINI
  • 1 head savoy cabbage
  • 1 pound good ground pork
  • 2 eggs
  • 3 scallions, sliced small
  • 4 cloves garlic, finely chopped
  • ¾ cup grated romano cheese
  • 1 handful parsley, chopped
  • SAUCE
  • 1 quart of homemade marinara or an outstanding store bought one for convenience,
  • I make mine with crushed whole canned tomatoes, preferably San Marzano, olive oil, chopped garlic and fresh basil.
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Carefully separate the best 12 leaves from your savoy cabbage
  3. Rinse, then add them in batches, to the boiling water for 2 minutes
  4. Remove leaves and quickly rinse under cold water, then pat dry
  5. Mix together the pork, scallions, eggs, garlic, romano cheese and parsley in a large bowl, then season with salt and pepper.
  6. Lay a leaf of cabbage on a cutting board, trim the thick stem at the bottom and place 2 generous tablespoons of the pork mixture in the middle.Roll up the leaf, tucking in the sides.
  7. Place seem side down on a plate until all leaves are completed.
  8. If your marinara is premade just pour some into the bottom of a heavy skillet with sides and lid.
  9. If you need to make your own, pour ¼ cup of olive oil on bottom of the pan add 4 or 5 cloves of chopped garlic, let it sizzle a little then pour in your 28 oz. can of crushed tomatoes with 1 teaspoon of salt, then add in some torn fresh basil leaves.
  10. Place the involtini on top of the sauce, nestle them in seam side down and turn heat to a low simmer, spooning some sauce on each bundle.
  11. Place a lid on top and cook until meat is cooked through and cabbage is tender.
  12. Garnish with fresh basil and grated romano cheese.
  13. .

 

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7 Comments Filed Under: Meats, Vegetables Tagged: , , ,