Veggie "Wraps" Caprese Style!

January 12, 2009 by 39 Comments

Even though it’s the dead of winter here in Chicagoland, and the weather forecast says blizzard conditions here tomorrow with frigid temperatures, I still crave grilled veggies!

Thank goodness for an indoor grill pan! There’s no way you’d catch me out there grilling anything!

Grilling eggplant and zucchini indoors is so quick and easy. Get your grill pan nice and hot, brush your veggies with olive oil, cook till tender, and then while they’re still warm, layer with fresh basil, a ripe tomato slice, and a small bite size ball of fresh Bocconcini. Drizzle with olive oil, and garnish with pine nuts. Serve warm, or at room temperature.

Add a salad, and have a great lunch, or a light dinner!

Nothing extraordinary, just simple, good food!
Buon Appetito!!!

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39 Comments Filed Under: Appetizers, Salads Tagged: , , ,

Roasted Red Pepper Rollatini

January 8, 2009 by 43 Comments

Still staying on the lighter side of things, and wanting to use up some red peppers I had, I decided to make these red pepper rollatini’s. Each one stuffed with canned salmon, artichoke hearts, sliced kalamata olives, chopped celery and red onion, tossed in a lemon and olive oil dressing. This is my favorite way to make canned salmon, or tuna. Roll this flavorful mixture up in a roasted red pepper slice, and serve along with a nice green salad.

Looks a little like “Italian Sushi” dosen’t it??

If you haven’t tried canned salmon before, I urge you to try it! It’s absolutely delicious, especially this brand that I found at Costco, it’s so good!! I think I paid $10.00, for 6 cans. Very economical, and you can make a bunch of other things with it! Of course canned tuna is always a great substitute.

A quick and easy way to roast your peppers is to cut them in half, pull out the seeds, coat with olive oil, salt and pepper. Stick them on a baking sheet in the middle of your oven with the broiler on. Every 5 minutes check them, and turn your pan till they get nice and tender, and blistered all over. About 15 or 20 minutes.

When their done, place in a bowl and cover with plastic wrap for about 15 minutes.

When you uncover them, they should be nicely shriveled up!

The pepper skins will just pull off, easy as can be!! Give this a try for a nice light lunch!

Buon Appetito!!

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43 Comments Filed Under: Fish Tagged: , , ,

Eggplant Ricotta Bake

January 2, 2009 by 62 Comments

If your looking to lighten it up after all that heavy food you’ve had lately, don’t leave! This is not your typical “Eggplant Parmigiana” Nothing breaded or fried here!! Not even mozzarella is in here! Really, trust me!

What you have instead is eggplant slices that are roasted in a hot oven, layered with a light marinara sauce, and then finished off with a very light, almost custard like, basil, cheese flavored ricotta.

The flavor of the eggplant intensifies from roasting it, and that, along with the other ingredients, gives you an end result that melts in your mouth!! You actually feel good after eating this, it’s not heavy at all. Serve a salad on the side, and you’re good to go!!


INGREDIENTS:
recipe addapted from Everyday Food
2 Large Eggplants sliced lengthwise 3/4″ thick.. Leave skin on
1LB. Ricotta
3 Eggs
1 Cup Grated Romano
Fresh Chopped Basil
About 2 Cups Marinara Sauce
Olive Oil to Brush On, along with, Salt & Pepper

1*** Preheat oven to 450F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes.
2*** In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
3*** Brush the bottom and the sides of an 8×8″ square casserole dish. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining Romano over top. Bake 25 to 30 minutes.
It’s important to let it cool for about 15 minutes so that everything sets and it’s not runny.

Note: I doubled the recipe and put it in a 9×12 baking dish, adding more basil and cheese. I really don’t measure those things.

Buon Appetito!!
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62 Comments Filed Under: Vegetables Tagged: , ,