Grilled Stuffed Tortillas Recipe
Yield: 1 Servings
1 eggplant
1 cheese (mozarella (or other)
-favorite,) cubed
2 T italian salsa
1 tortilla shells
HEADERS ========================
Slice eggplant into 1/2 inch rounds, brush with tiny bit of olive
oil
and grill. When done chop into cubes, add salsa and cheese and
spread on one tortilla shell. Cover with another tortilla shell and
place back on grill. Turn over when the first side is crunchy and
grill marks are evident. *Be careful when turning over!!
This is great with chicken and cheese and any favorte sauce like Jerk
chicken sauce or hot pepper sauces etc.
Grilled Summer Fruit
Yield: 4 Servings
4 T unsalted butter,melted
1/4 c dark-brown sugar,Packed
4 ripe yellow (or white)
-peaches,cut i,n half
4 ripe red plums,cut in half
4 miniature ripe bananas,cut
-in half,lengthwise
Heat a grill until medium hot, or heat the broiler. In a large bowl,
combine the melted butter and brown sugar. Add all fruit, and toss.
Fold the edges of a piece of heavy-duty aluminum foil to form a
shallow baking pan, and place on grill. Arrange the fruit, cut sides
down, on the foil. Cook fruit until browned and caramelized around
the edges, rearranging occasionally to prevent burning. Turn the
fruit over, and repeat; serve warm. Yield: 4
Grilled Summer Squash
Yield: 4 Servings
1 lb yellow crookneck,=or=-
1 lb zucchini,or-
1 lb pattypan squash
1 t margarine
2 T fresh lemon juici
1 t fresh rosemary,chopped
-=or=-
1/4 t dried rosemary,Crushed
Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound
total, in half lengthwise. Brush with a mixture of margarine, fresh
lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches
source of heat, for 15 to 20 minutes, turning every few minutes,
until tender when pierced.
Grilled Summer Vegetables.
Yield: 4 Servings
2 sm aubergines
3 courgettes
1 yellow pepper de-seeded
1 red pepper de-seeded
15 ml 1 tbsp olive oil.
15 ml 1 tbsp wine vinegar.
1 clove garlic,crushed
5 ml 1 tsp fresh oregano,Chopped
1 black pepper.,Ground
Cut the aubergine into quarter inch slices. Cut the courgettes
diagonally into 1 cm half inch slices. Cut the peppers into large
slices. Mix the oil, vinegar, garlic, oregano and black pepper in a
large bowl. Add the vegetables. Cover with the mixture and leave to
marinade for at least one hour. Cook the vegetables on a barbecue or
under a hot grill until just tender, basting frequently.
Grilled Sweet & Sour Pork Chops
Yield: 4 Servings
4 pork center loin chops --
3/4 thick,trimmed
2 T dijon mustard -- country
1 style
2 T chutney
1 T balsamic vinegar
1 T olive oil
2 cloves garlic --,Peeled
1/2 t fresh rosemary leaves --
1 chopped
1/4 c beer
1. Place chops in glass baking dish. In food processor or blender,
combine mustard, chutney, vinegar, oil, garlic, and rosemary; process
until smooth. Stir in beer; pour over chops. Turn chops several
times to coat well with marinade; let stand, covered, at room
temperature 30 minutes, turning once or twice.
2. Meanwhile heat broiler.
3. Remove chops from marinade, reserving marinade; place on rack in
broiler pan. Broil chops, 3 to 4 inches from heat source, 5 to 6
minutes on each side until browned and meat is no longer pink near
bone, brushing with any remaining marinade when chops are turned.
4. Transfer chops to serving platter and serve.
Grilled Sweet Peppers
Yield: 4 Servings
4 T red wine vinegar
1 T dijon mustard
2 T red onion,minced
4 garlic cloves,minced
1 pepper,to taste
2 lg red bell peppers,quartered
2 lg green bell peppers,quarter'
Preheat broiler or grill. In a small bowl, combine the mustard,
onion, garlic & pepper. Place bell peppers on the grill or broiler &
brush with the mustard mixture. Cook until lightly browned, then
turn. Brush the other side & cook until browned & slightly softened.
Serve hot or cold with what is left of the marinade.
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