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LifestyleColumnistsMarge Perry

3 Simple grilled vegetable recipes

Grilled eggplant and zucchini layered with sliced tomato,

Grilled eggplant and zucchini layered with sliced tomato, basil and fresh mozzarella. Photo Credit: Marge Perry

GRILLED EGGPLANT AND ZUCCHINI CAPRESE PLATTER

1 medium eggplant (about 1 1⁄4 pounds)

2 tablespoons extra-virgin olive oil

3⁄4 teaspoon salt, divided

2 medium zucchini (about 1 1⁄4 pounds total)

2 beefsteak tomatoes (about 1 1⁄2 pounds total), sliced into 8 rounds

8 to 10 whole basil leaves

8 ounces fresh mozzarella, very thinly sliced

1⁄8 teaspoon black pepper

 

1. Heat the grill for direct-heat, medium cooking (about 400 degrees).

2. Wash and dry but do not peel the eggplant; cut it across in 1⁄2-inch-thick slices. Place on a large baking sheet pan or platter and brush the top very lightly with some of the olive oil. Sprinkle with about 1⁄4 teaspoon of the salt. Cut the zucchini across diagonally at a sharp angle in 1⁄2 -inch-thick slices and brush the top very lightly with the oil. Sprinkle with about 1⁄4 teaspoon of the salt.

3. Place the eggplant slices, oiled sides facing down, on the grill. Cover and cook 4 minutes, until well marked on the undersides. Flip and cook another 4 minutes; remove from the grill.

4. Add the zucchini slices to the grill, oiled sides down, and cook 2 minutes; flip and cook another 2 minutes.

5. Layer the eggplant, zucchini, tomato , whole basil leaves and mozzarella on a platter; drizzle with the remaining olive oil and season with the remaining salt and the pepper.Makes 8 servings.

Nutritional analysis for each serving: 154 calories, 7 g protein, 10 g carbohydrates, 4 g fiber, 11 g fat, 5 g saturated fat, 246 mg sodium

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GRILLED CORN, PEPPER AND ZUCCHINI SALAD

4 ears shucked corn

2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided

1 red bell pepper, cut in 4 pieces, seeds and stem removed

1 green bell pepper, cut in 4 pieces, seeds and stem removed

2 medium zucchini, about 1 1⁄4 pounds, cut diagonally across in 1⁄2-inch-thick slices

3⁄4 cup crumbled feta

1 tablespoon lemon juice

1 teaspoon grated lemon zest

1⁄2 cup loosely packed basil leaves, thinly sliced

1⁄2 teaspoon salt (or more to taste)

 

1. Heat grill for direct-heat, medium-high cooking (about 400 degrees).

2. Brush the corn with about 1 teaspoon of the oil and place on the grill; cook 6 to 7 minutes, turning occasionally. Place the red and green bell peppers, skin sides down, on the grill and cook until the undersides are somewhat charred, about 6 to 7 minutes; turn and cook another 2 to 3 minutes until tender.

3. Brush the top of the zucchini slices with about 1 teaspoon of the oil and place oiled sides down on the grill; cook 2 minutes on each side.

4. When the vegetables are cool enough to handle, cut the zucchini slices in quarters and remove the corn from the cobs. Use your hand to slough off the charred skin from the bell peppers and cut them in 1-inch pieces. Combine the vegetables in a bowl with the feta, lemon juice and zest, basil leaves, salt and remaining 2 tablespoons olive oil; toss thoroughly and serve at room temperature. Makes 8 servings.

Nutritional analysis for each serving: 136 calories, 5 g protein, 13 g carbohydrates, 2 g fiber, 9 g fat, 3 g saturated fat, 288 mg sodium

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GRILLED SUMMER VEGETABLE SALAD WITH CAPER VINAIGRETTE

2 zucchini, about 1 pound, cut across on the diagonal in 1⁄2-inch slices

2 yellow squash, about 1 pound, cut across on the diagonal in 1⁄2-inch slices

2 Romaine hearts, halved lengthwise

4 tablespoons extra-virgin olive oil, divided

1⁄2 teaspoon salt

1 tablespoon drained capers

1 tablespoon lemon juice

1⁄2 teaspoon Dijon

1⁄8 teaspoon black pepper

1 cup grape cherry tomatoes, halved

 

1. Heat the grill for direct-heat, medium-high cooking (about 400 degrees). Brush the tops of the zucchini and yellow squash slices and the cut sides of the Romaine with about 1 tablespoon of the olive oil. Sprinkle with the salt.

2. Place the Romaine on the grill, cut sides down, and cook for about 2 to 3 minutes, until the undersides are marked. Transfer to a cutting board.

3. Place the zucchini and yellow squash slices on the grill with the oiled sides facing down. Cook until well-marked, about 2 minutes; turn and cook another 2 minutes.

4. Cut the Romaine across into shreds. Cut the zucchini and squash slices in half.

5. Whisk the remaining olive oil, capers, lemon juice, Dijon and pepper in a large bowl. Add the Romaine, zucchini, yellow squash and tomatoes and toss gently to dress the vegetables. Makes 6 servings.

Nutritional analysis for each serving: 111 calories, 2 g protein, 6 g carbohydrates, 2 g fiber, 10 g fat, 1 g saturated fat, 246 mg sodium

TIP: Grilled vegetables keep well in the refrigerator for a couple of days, so grill more than you need for one meal.

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