Food recipes
Grilled Vegetable Heros
Grilled Vegetable Heros Ingredients: 2 large zucchini (sliced lengthwise), 2 tablespoons chopped fresh basil (plus), 1 large red bell pepper (quartered lengthwise and seeded), 8 large basil leaves, 2 Italian sandwich...
Grilled Vegetable Heros
Ingredients:
2 large zucchini (sliced lengthwise), 2 tablespoons chopped fresh basil (plus), 1 large red bell pepper (quartered lengthwise and seeded), 8 large basil leaves, 2 Italian sandwich rolls with (split lengthwise (horizontally)), 1 large firm tomato (cut into 4 slices), Salt (to taste), Recently-ground black pepper (to taste), 6 tablespoons bottled Italian salad dressing, 4 slim slices Provolone cheese
Directions:
Prepare grill (medium-large heat). Arrange zucchini, bell pepper and tomato upon rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to combine. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, over 1 minute. Place rolls, cut-side up, upon plates. Grill vegetables until tender and evenly charred, turning and brushing often with any dressing mixture left on baking sheet, over 10 minutes. Arrange warm vegetables upon roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll. Yields: 2 servings
Ingredients:
2 large zucchini (sliced lengthwise), 2 tablespoons chopped fresh basil (plus), 1 large red bell pepper (quartered lengthwise and seeded), 8 large basil leaves, 2 Italian sandwich rolls with (split lengthwise (horizontally)), 1 large firm tomato (cut into 4 slices), Salt (to taste), Recently-ground black pepper (to taste), 6 tablespoons bottled Italian salad dressing, 4 slim slices Provolone cheese
Directions:
Prepare grill (medium-large heat). Arrange zucchini, bell pepper and tomato upon rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to combine. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, over 1 minute. Place rolls, cut-side up, upon plates. Grill vegetables until tender and evenly charred, turning and brushing often with any dressing mixture left on baking sheet, over 10 minutes. Arrange warm vegetables upon roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll. Yields: 2 servings