Vegetable Strudel

Vegetable Strudel

This Vegetable Strudel recipe is a great way to get your veggie quota in!  You can vary the ingredients, the amounts to feature your favourite vegetables. Got a lot of zucchini from your garden? This is a great way to use it up. Especially at this time of the year when vegetables are so fresh and good. Continue reading “Vegetable Strudel”

Eggplant Napoleons

Eggplant Napoleons

We are having a heat wave in Ontario this week so I was planning for a meal that I could cook on the grill.  I was working on a ‘supper on a stick’ theme!  I experimented with various types of meatballs that I could skewer and then I hit on these little vegetable stacks.  They turned out pretty awesome if I do say so myself!

I used Kirkland Basil Pesto sauce ready made. There are lots of awesome pesto recipes out there but I don’t always have enough basil to make my own.  And.. have you seen the price of pine nuts lately?  They are crazy expensive.. so I looked it up. Apparently pine nuts typically come from China or Russia.  The crops have not been up to par for the past 2 years while demand was going up as people became aware of them as an ingredient for pestos, sauces,  salads etc.  Add to that the process of extracting the nuts from the pine cones is very labour intensive… and here we are today…expensive pine nuts.

You may find that the large end of the eggplant is too big to use for this recipe,depending on the size and the  shape of the eggplant you use.  I only used the ‘neck’ portion to make 8 vegetable stacks.  I used up the fat end in another delicious Vegetable Strudel recipe.   Elegant and good for you too!

I also experimented with using mini Bocconcini cheese in the spirit of a Caprese salad on a stick but it melted as it cooked and was too bland.  The goat cheese was far better since the eggplant really only takes on whatever flavour you add to it.  You could use other dense, flavourful cheeses as well.  Just be sure they don’t melt too quickly and slide off the base.

 

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Eggplant  Napoleons
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Cuisine American, Italian
Prep Time 25 minutes
Cook Time 15 minutes
Servings
people 2 stacks each
Ingredients
  • 8 slices eggplant round slices, approx 1/2" thick
  • 1 Tbsp garlic oil
  • 2 Tbsps basil pesto
  • 1 medium yellow or sweet onion
  • 1 Tbsp olive oil
  • 1 tsp brown sugar
  • 1 tsp dried thyme
  • 8 slices roma tomatoes 1/4 inch thick (about 2 tomatoes)
  • 8 slices goat cheese 1/4" thick (approx 4 oz)
  • 8 basil leaves
  • coarse sea salt and fresh black pepper for finishing
  • 8 sturdy toothpicks or short skewers
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 15 minutes
Servings
people 2 stacks each
Ingredients
  • 8 slices eggplant round slices, approx 1/2" thick
  • 1 Tbsp garlic oil
  • 2 Tbsps basil pesto
  • 1 medium yellow or sweet onion
  • 1 Tbsp olive oil
  • 1 tsp brown sugar
  • 1 tsp dried thyme
  • 8 slices roma tomatoes 1/4 inch thick (about 2 tomatoes)
  • 8 slices goat cheese 1/4" thick (approx 4 oz)
  • 8 basil leaves
  • coarse sea salt and fresh black pepper for finishing
  • 8 sturdy toothpicks or short skewers
Eggplant  Napoleons
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Instructions
  1. Heat olive oil in a skillet over medium heat. Slice onion 1/8-1/4 inch thick and add to pan. Add brown sugar and thyme. Stir well and reduce heat to med-low. Stir frequently to prevent burning, Saute approx 20 minutes til onions are golden colour.
  2. Wash and slice eggplant into crosswise rounds.
  3. Brush garlic oil on both sides of the eggplant slices.
  4. Spread pesto on the top side of the eggplant slice.
  5. Top each slice with a tablespoon or so of caramelized onion.
  6. Add a tomato slice on top of the onion, then the goat cheese slice and top with the basil leaf.
  7. Hold the stack together with a sturdy toothpick or bamboo skewer.
  8. To BBQ, spray cooking oil on a BBQ tray. Position stacks on the tray and BBQ on medium heat 15-20 minutes. Or bake in 350 degree oven 15-20 minutes. You could broil at then end for a minute or 2 until the goat cheese starts to brown.
  9. Finish with a pinch of sea salt and fresh cracked black pepper.
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Lime Green Salad

Lime Green Salad

I just realized as I was preparing this post…. I guess I really like green salads with fruit in them since my 3 favourites that were posted first all have fruit in  them!  “Lime” green really says it for this salad. The dressing is predominantly lime flavoured Continue reading “Lime Green Salad”

Melon and Crispy Prosciutto Salad

Melon and Crispy Prosciutto Salad

I love this salad. It is a bit different than many with the salty prosciutto standing in  for the North American bacon fix.  The dressing is also flavourful. I use the dressing on all kinds of green salads. I served this salad with Veal Shells  with Marsala and Vermouth for an Italian themed lunch.  See the wine pairing notes for this meal as well.

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Melon and Crispy Prosciutto Salad
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Course Appetizer
Cuisine American, Italian
Prep Time 20 minutes
Servings
people
Ingredients
Salad
  • 4 cups romaine lettuce chopped
  • 4 slices prosciutto
  • 1 cup honeydew melon 1" dice
  • 1 cup canteloupe 1" dice
  • 2 Tbsps whole almonds
Dressing
  • 2 Tbsp shallots minced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Course Appetizer
Cuisine American, Italian
Prep Time 20 minutes
Servings
people
Ingredients
Salad
  • 4 cups romaine lettuce chopped
  • 4 slices prosciutto
  • 1 cup honeydew melon 1" dice
  • 1 cup canteloupe 1" dice
  • 2 Tbsps whole almonds
Dressing
  • 2 Tbsp shallots minced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Melon and Crispy Prosciutto Salad
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Instructions
  1. Put almonds in a resealable bag and roughly crush with a rolling pin. Spread almond pieces on a pie plate and roast in 375 degree oven approx 12 minutes. Check often since nuts can burn quickly.
  2. On a microwaveable plate, spread prosciutto in a single layer. Microwave on high approx 4 minutes. Check after 2 minutes since ovens can vary widely. Allow to cool and crumble into fine bits.
  3. Mix melons and lettuce in large bowl.
  4. Mix dressing ingredients. Just before serving add almonds to the salad and toss with the dressing.
  5. Top with prosciutto bits and serve.
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