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FareShare Gazette Recipes -- July 2011 - G's

 

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Grilled Chicken and Eggplant Parmesan

Grilled Vegetable Pizza ala Art

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* 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

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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.


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* 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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