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Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bouchees-aubergines-legumes-grilles-mozzarella-5584.jpg
PT30M
PT06M
PT36M
Using a mandoline or a very sharp knife, slice squashes and eggplants lengthways as thinly as possible.In a small bowl, blend oil and vinegar.Lay sliced vegetables on a pastry sheet, brush with dressing and season.Heat barbecue to high and lay slices on hot grill. Lower heat and cook 2 - 3 minutes per side.Remove to pastry sheet without overlapping and cool.Alternately, vegetables can be baked in a 350°F (180°C) oven: lay slices on a pastry sheet and bake for 2 - 3 minute per side.Lay out eggplant on work surface and, top each slice with a slice of squash, a basil leaf and a piece of mozzarella. Season and roll up.Arrange on a serving platter, and, if desired, drizzle lightly with extra virgin olive oil and a few drops of reduced balsamic vinegar.Recipe of eatquebec.comPhotography: Benoit Levac, Levac photo
30
Ass. des Jardiniers-Maraîchers du Québec
2
3
4
1
3 yellow Quebec summer squashes
3 green Quebec summer squashes
3 small Quebec eggplants
1/2 cup (125 mL) extra virgin olive oil
3 Tbsp. (45 mL) balsamic vinegar
1 mozzarella di Bufala or 1 mozzarina, cut into 30 pieces
30 basil leaves
extra virgin olive oil to taste
reduced balsamic vinegar to taste
Salt and freshly ground pepper to taste
Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres
-
![]()
Gluten-free
30
hors d’œuvres
0:30
Preparation
0:06
COOKING
0:36
TOTAL TIME
Ingredients
-
3
yellow Quebec summer squashes
-
3
green Quebec summer squashes
-
3
small Quebec eggplants
-
1/2 cup
(125 mL)extra virgin olive oil
-
3 Tbsp.
(45 mL)balsamic vinegar
-
1
mozzarella di Bufala or 1 mozzarina, cut into 30 pieces
-
30
basil leaves
-
extra virgin olive oil to taste
-
reduced balsamic vinegar to taste
-
Salt and freshly ground pepper to taste
Preparation
Using a mandoline or a very sharp knife, slice squashes and eggplants lengthways as thinly as possible.
In a small bowl, blend oil and vinegar.
Lay sliced vegetables on a pastry sheet, brush with dressing and season.
Heat barbecue to high and lay slices on hot grill. Lower heat and cook 2 - 3 minutes per side.
Remove to pastry sheet without overlapping and cool.
Alternately, vegetables can be baked in a 350°F (180°C) oven: lay slices on a pastry sheet and bake for 2 - 3 minute per side.
Lay out eggplant on work surface and, top each slice with a slice of squash, a basil leaf and a piece of mozzarella. Season and roll up.
Arrange on a serving platter, and, if desired, drizzle lightly with extra virgin olive oil and a few drops of reduced balsamic vinegar.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Source :
Ass. des Jardiniers-Maraîchers du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
