Currently viewing the tag: "Tomato"

Grilled Okra and Tomato Skewers

 

Grill these appetizers when you cook Grilled Herb Grit Cakes. Assemble skewers the night before; brush them with the oil mixture before grilling. Flavor oil mixture with dried ground herbs to suit your taste. Look for okra pods of similar size to assure even grilling.

Yield: 8 servings (serving size: 1 skewer)

 

Ingredients:

•  2 small onions, each cut into 8 wedges

•  24 okra pods (about 3/4 pound), trimmed

•  16 cherry tomatoes (about 1/2 pound)

•  4 teaspoons olive oil

•  1 teaspoon kosher salt

•  1 teaspoon freshly ground black pepper

•  1 teaspoon water

•  1/2 teaspoon ground red pepper

•  1/8 teaspoon sugar

•  2 garlic cloves, minced

•  Cooking spray

 

Preparation:

1.  Prepare grill.

2.  Divide each onion wedge into 2 equal pieces. Thread 3 okra pods, 2 cherry tomatoes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers. Combine olive oil, kosher salt, and the remaining ingredients except for cooking spray in a small bowl, stirring with a whisk. Brush olive oil mixture over the skewers. Place the skewers on a grill rack coated with cooking spray, and grill skewers for 3 minutes on each side or until tender.

 

Joy Zacharia, Cooking Light

SEPTEMBER 2006

 

Source: Cooking Light

 

 

 

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

 

When grilled to perfection, eggplant peel is slightly crusty–a nice contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich when combined with a coarse-textured bread, such as an Italian ciabatta or sourdough.

Yield: 4 servings (serving size: 1 sandwich)

 

Ingredients:

•  1/4 cup plain fat-free yogurt

•  3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese

•  2 tablespoons minced fresh parsley

•  1 tablespoon light mayonnaise

•  1 garlic clove, minced

•  2 Japanese eggplants (about 1 pound)

•  Cooking spray

•  8 (1-ounce) slices ciabatta or sourdough bread

•  8 (1/4-inch-thick) slices tomato (about 2 tomatoes)

•  1/4 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  2 cups trimmed arugula

 

Preparation:

1.  Prepare grill.

2.  Combine first 5 ingredients in a small bowl, stirring well.

3.  Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender. Remove from grill; cut slices crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

4.  Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

Source: Cooking Light

 

 

From EatingWell: July/August 2007

Grill the vegetables for this refreshing soup earlier in the day or even the night before. We sometimes serve the gazpacho in clear Spanish wine tumblers to show off the rich color.

 

INGREDIENTS:

• 2 pounds ripe plum tomatoes

• 1 small red bell pepper

• 1 English cucumber, peeled and seeded, divided

• 1/2 cup torn fresh or day-old country bread, (crusts removed)

• 1 small clove garlic

• 2-3 tablespoons red-wine vinegar

• 1 tablespoon chopped fresh parsley

• 1/4 teaspoon piment d’Espelette, (see Ingredient Note) or hot Spanish paprika or pinch of cayenne pepper

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 2 tablespoons extra-virgin olive oil

 

PREPARATION:

1.  Preheat grill to medium-high.

2.  Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.

3.  Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, piment d’Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.

4.  Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.

 

TIPS & NOTES:

Make Ahead Tip: Cover and refrigerate for up to 1 day. Stir to recombine and garnish just before serving.

Ingredient Note: Piment d’Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.

 

NUTRITION:

Per serving: 84 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 219 mg sodium; 405 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (35% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 1 fat

 

Source: EatingWell

 

 

 

From Food & Wine. Modified by markswildcat

 

This recipe was submitted by a reader and has not been tested in our kitchen.

Except for the olive-oregano relish, all the components of this chicken sandwich are grilled — the chicken, tomatoes, sweet onion, and even the bread — making for the ultimate grilled sandwich.

 

Ingredients:

  • 1 clove(s) garlic, crushed
  • 3 ounce(s) pitted mixed olives
  • 2 teaspoon(s) fresh oregano
  • 1/4 cup(s) extra-virgin olive oil, plus more for brushing
  • 2 tablespoon(s) extra-virgin olive oil
  • Freshly ground pepper
  • 2 large tomatoes, sliced 1/3 inch thick
  • 1 Vidalia onion, or any sweet onion sliced 1/4 inch thick
  • 4 crusty rolls, such as ciabatta sourdough or hero split horizontally
  • Salt
  • 1 3/4 pound(s) thin chicken cutlets
  • handful(s) feta cheese

 

Directions:

1.  Light a grill. In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.

2.  Brush the tomatoes, onion, and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.

3.  Season the chicken cutlets with salt and pepper and grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes. Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion, and olive relish. Close the sandwiches, cut them in half, and serve right away.

 

Source: Delish