How To make Grilled Eggplant, Tomato, Zucchini & Squash Sandwich With

How to Make Grilled Zucchini & Summer Squash

Full Playlist:
-
-
Watch more Grilling Recipes videos:



Step 1: Clean the grill
Clean the grill. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.

Step 2: Heat the grill
Heat a gas or electric grill to medium. If it's a charcoal grill, wait until the coals are ash-colored.

Step 3: Prep the veggies
Rinse the zucchini and squash, peel them, cut them in half lengthwise, and remove the seeds. Brush generously on both sides with vegetable oil and salt to taste.

Tip
Another option is to cut the vegetables into chunks and put them in a grill basket or stick them on metal skewers for kebabs.

Step 4: Grill them
Grill the halves or chunks for two to three minutes per side, turning once. Test for doneness by piercing with a fork; if the tines go in easily, you're good to go.

Did You Know?
In England and France, a zucchini is called a courgette.

Top-Rated Eggplant Recipes for Every Day of the Week

Hello Food Wishers! Chef John’s Corporate Overlords here with 7 excellent eggplant recipes! Try Chef John’s Baba Ghanoush recipe for one of the world’s best vegetable dips. Eggplant Parmesan Casserole reinvents a classic, while Turkish Stuffed Eggplant (Karniyarik) makes a great meal served with a side of tzatziki. Whether you want Eggplant Bacon” for breakfast or Baked Eggplant Sandwiches for lunch, Chef John has the perfect eggplant recipe for you!

Turkish Stuffed Eggplant (Karniyarik):


Baba Ghanoush:


Baked Eggplant Sandwiches:


Eggplant Bacon”:


Eggplant Escabeche:


Mini Lamb Meatballs with Spicy Eggplant Tomato Sauce:


Eggplant Parmesan Casserole:


00:00 Turkish Stuffed Eggplant (Karniyarik)
08:38 Baba Ghanoush
16:38 Baked Eggplant Sandwiches
21:52 Eggplant Bacon
28:01 Eggplant Escabeche
37:20 Mini Lamb Meatballs with Spicy Eggplant Tomato Sauce
42:21 Eggplant Parmesan Casserole

Stuffed Zucchini (vegan or vegetarian)

Get the Recipe:

⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.

⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs

Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

You’ve just come across the easiest tastiest eggplant recipe ???? #shorts

You’ve just come across the easiest tastiest eggplant recipe ???? #shorts

Is there anything better than garlicky roasted eggplant in the summer? I personally love eggplant and it’s one of my favourite vegetables. Beautifully caramelized, sweet, and so easy to make. This Roasted Garlic Eggplant with Yogurt Dip recipe can be used for spreads, or enjoyed on its own with refreshing yogurt dips. It is perfect to make on the grill or in the oven which is my preferred method. I hope you give this recipe a try and please let me know what you think in the comments or how you made it differently.

INGREDIENTS:
The Eggplant:
3 small eggplants cut in half mine were palm size
drizzle of olive oil for the eggplant + sprinkle of salt on each one
The Garlic Oil:
1 tablespoon olive oil
1-2 minced garlic cloves depending on how garlicky you like it
2 basil leaves ripped, finely chopped, or sliced

The Yogurt Dip:
½ cup plain yogurt any you like
salt to taste
tablespoon of lemon juice or to taste
teaspoon of olive oil
tablespoon finely chopped fresh dill or 1/2 a teaspoon of dry dill weed

✨You can find the full printable recipe with tips and directions on my website which is linked here:


Or you can search for “eggplant” in the search tab on my blog and it will pop right up ????themodernnonna.com

#eggplantrecipe #eggplant #vegitarianfood #summerrecipies #homemade #viral #shorts #themodernnonna #easyrecipes

Grilled Eggplant | The BEST BBQ side dish

With this Grilled Eggplant, you'll convert any eggplant hater into an eggplant lover! Smoky and slightly charred on the outside and smooth and tender on the inside. It makes a real summer treat.
Printable recipe: in a new tab)

Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network

Forget potatoes! Ina's fan-favorite zucchini gratin is just as good!

Subscribe ►
Get the recipe ►

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Zucchini Gratin
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 10 min
Cook: 55 min
Yield: 6 servings

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.





Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:

#InaGarten #BarefootContessa #FoodNetwork #ZucchiniGratin

Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network