Recipes Included On This Page Grilled Chicken and Eggplant Parmesan Grilled Vegetable Pizza ala Art Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Grilled Chicken and Eggplant Parmesan Recipe By : MyRecipes.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant, peeled and cut into 1/4-inch-thick rounds 4 tomatoes, cut into 1/2-inch-thick rounds 5 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 boneless, skinless chicken breasts 2 ounces Parmesan, thinly sliced Heat grill to medium. Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil. Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Brush the chicken with the remaining oil and season with the remaining salt and pepper. Grill vegetables until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly. Grill chicken until cooked through, about 6 minutes per side. Transfer to a cutting board and slice each breast into quarters and arrange on individual plates. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan cheese. Tip: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black. YIELD: Makes 4 servings PREP TIME:10 MINUTES OTHER:15 MINUTES COURSE: Main Dishes Made by Doris and Art on July 17, 2011. Very tasty. Contributed to the FareShare Gazette by Art; 18 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 17g Fat (98.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 470mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Grilled Vegetable Pizza ala Art Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza dough 1 large portabella mushroom, cleaned and thinly sliced 1 small zucchini squash, thinly sliced 1 cup broccoli, chopped 1/2 small red onion, thinly sliced and broken into rings 1/2 cup olive oil, plus two tablespoons, divided 1/2 teaspoon steak seasoning 1 tablespoon minced garlic 1/2 cup pizza sauce 1 cup chopped tomatoes 1/4 cup sliced black olives 1/4 cup roasted red peppers 2 cups shredded mozzarella cheese 4 tablespoons chopped fresh basil I use pizza dough from the grocery store. If you want to make your own, you will find lots of recipes on line. Preheat grill for high heat. Place the mushrooms, zucchini, broccoli and onion in a grill pan, brush with 2 tablespoons olive oil and steak seasoning. Cook on preheated, covered grill, tossing several times, until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside. Heat 1/2 cup olive oil with garlic for 30 seconds in the microwave. Form dough into an oblong shape 3/8 to 1/2 inch thick or split it and make two oblongs for easier handling. Brush grill grate with garlic flavored olive oil. Carefully place dough on hot grill. When the bottom has lightly browned, turn the dough over using two spatulas. Working quickly, brush garlic oil over crusts, and then brush with 2 - 4 tablespoons pizza sauce. If making two smaller pizzas, arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, 1/8 cup roasted red peppers and half of the pre-cooked vegetables over each crust. Sprinkle each with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill and set aside to cool for a few minutes before slicing and serving. Options: Use pesto sauce instead of red pizza sauce; sprinkle with blue and fontina cheeses instead of mozzarella. Prepared by Art and Doris on July 18, 2011 Contributed to the FareShare Gazette by Art; 19 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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