Grilled Portobello Pizza With Goat Cheese And Green Sauce And Thousand-Layer Eggplant Napoleon With No-Fat Tomato Vinaigrette
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
38
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
Baby Spinach1 tbsp
Basil (minced 1 tbsp)1 tsp
Capers2 tbsps
Virgin Olive Oil (extra)1 tsp
Salt1 large
Red Onion (sliced thin)1 large
Tomato (sliced 1-inch thick)1 tsp
Thyme Leaves1 tsp
Cracked Black Pepper1 tbsp
HoneyDirections:
1
Puree all the ingredients to form a sauce
2
Rub mushrooms with oil
3
Season with salt and pepper
4
Place the mushrooms on the grill, rib side down, and cook for 5 minutes
5
Turn mushrooms and place green sauce over mushrooms
6
Add sliced goat cheese
7
Touch with a little more sauce
8
Close the top to the grill and smoke for 5 minutes more
9
Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper
10
Grill for 3 minutes on each side
11
Grill tomato for 3 minutes on each side
12
While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese
13
Make a layer of red pepper and spread with 1-ounce Jack cheese
14
Make a layer of zucchini and spread with jack cheese
15
Make a layer of onion with jack cheese
16
Make a layer of green peppers and then a layer of goat cheese
17
Make another layer of eggplant and then another layer of goat cheese
18
Finally, make a layer of tomato and then a layer of basil
19
Lightly press, weight and allow to sit for 20 minutes
20
Turn upside down and release from the mold
21
Place left over goat cheese on top and garnish with basil
22
Place tomatoes, meat side down, over medium hot grill for 8 minutes
23
Carefully remove and place in blender
24
Add remaining ingredients and blend until smooth