I have put my photographic insecurities aside for the sake of delicious this time.īack to food at hand… Roasted veggies of course taste delicious on their own, but let’s add some cheese to the Jenga party. Then I asked myself, “What’s more important, sharing pretty food or sharing delicious food?” I answered, “I want both.” (Okay, what’s worse, the fact that I’m having a conversation with myself or reiterating it to you?) I chose to share these veggie stacks with you because I really love them. He defended his stance of “fine” by saying they look exactly like the subject and that there is only so much you can do with a camera. Fine? That’s not exactly a glowing review. I asked my husband what he thought of the photos and he said they are fine. I couldn’t make these veggie stacks look as pretty as cookies. The asparagus are nicely roasted but still have their fabulous green color. I usually coat these bad boys with bread crumbs or panko crumbs but they are going au naturel today (well, they do have a little olive oil, salt, and pepper on them so only mostly naturel). (To avoid confusion, they are raw on the tray below.) You may need to adjust your timing depending on the thickness of yours. I like them roasty and toasty looking on the outside but where they are still a little al dente on the inside. My asparagus took about 10 minutes in the oven. In fact I could eat a simple plate of roasted asparagus or eggplant all by itself. I love to roast vegetables because it’s a great way to enhance their flavor. Spring time = veggie time! It feels like forever since I cooked with fresh asparagus and I love that it’s back in season. Place the assembled eggplant stacks onto a baking sheet and back into the oven, this time on the top shelf (to broil) and cook for about 5 minutes or until the cheese has melted.Place a piece of mozzarella cheese on top of the filling.Place an eggplant slice on top of the asparagus.Line 4 pieces of asparagus on top of the filling.Spread about 1 tablespoon of the filling on top of the eggplant.Place an eggplant slice on your work surface.Once the veggies have cooled enough to work with them, assemble them each as follows:.In a medium bowl, mix together the ricotta cheese, fresh basil, grated Romano cheese, lemon zest, and lemon juice. While the veggies are baking, prepare the filling.Lay the eggplant and asparagus onto the prepared baking sheets and bake them in the preheated oven for about 10 minutes each.Drizzle the eggplant and asparagus with the olive oil, salt, and pepper.Trim the asparagus to about 5 inches in length.Cut the eggplant into 1/2 inch thick slices.Line 2 baking sheets with tin foil, grease them, and set them aside.16 asparagus spears (about 1 and 1/2 pounds).Spoon on top of bread slices and sprinkle with crumbled feta. Finely chop tomatoes, add two tablespoons olive oil.
Place three wraps on a bed of arugula.ģ Roma tomatoes, seeded and finely choppedīrush Vienna bread with olive oil and grill until toasted lightly. Add two tablespoons arugula mixture at the bottom and roll tightly. Vertically place Prosciutto on parchment paper. In bowl mix arugula with olive oil to generously moisten. Garnish with basil chiffonade (roll leaves tightly and cut into thin strips). Drizzle with olive oil and balsamic vinegar. Slice heirloom tomatoes and mozzarella into 1/4 inch thick slices. Dilute pesto with olive oil and drizzle over skewers. Bake at 350 for 20 minutes.Īlternate tomatoes, basil and fresh mozzarella on skewers. Repeat and top with eggplant rounds, marinara sauce and parmesan cheese. Stack eggplant rounds, marinara sauce, fresh mozzarella and parmesan. Grill until tender (about 3 minutes per side). Brush eggplant with olive oil, season with salt and pepper. These timeless Italian appetizers are a great summer treat and require little to no cooking.ġ large container Pereddies marinara sauce
Sisson began with Grilled Eggplant Parmesan, then created Sliced Mozzarella and Heirloom Tomatoes, Tomato and Mozzarella Skewers, Arugula Wraps and Tomato Bruschetta - all in record time. The dishes looked and smelled great, and I really wanted to steal a few of those mini fresh mozzarella balls she was using.
#EGGPLANT STACKS WITH CHIFFONADE SERIES#
Lauri Sisson of Pereddies Restaurant and Catering did a quick presentation on Italian appetizers for the Chef Series at the Holland Farmers Market on Saturday.
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