Eggplant Red Pepper And Mushrooms Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
• Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Steps:

• Heat broth in large saucepan. Add garlic, half the scallion, eggplant and red bell pepper and saute till the scallion begins to soften, about 4 minutes.
• Add mushrooms and black pepper and continue sauteeing till eggplant is tender, 5 minutes.
• Stir in Parmesan, serve and sprinkle with remaining scallions.

Steps:

• Cut peppers lengthwise into quarters.
• Place vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
• Slice mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.

Steps:

• Preheat oven to 425° F.
• Trim and quarter mushrooms. Halve tomatoes lengthwise. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shallot, stirring, until softened. Reduce heat to moderate and cook garlic, stirring, until fragrant, about 20 seconds. Add mushrooms and cook, stirring, 2 minutes. Remove skillet from heat. Stir in tomatoes and season with salt and pepper.
• Halve bell peppers lengthwise through stems and discard seeds and ribs. Season pepper shells with salt and pepper and in a large baking pan bake in upper third of oven 10 minutes.
• Spoon chick-pea and eggplant purée evenly into shells, smoothing tops. Mound mushroom mixture onto center of purée and sprinkle with pine nuts. Bake stuffed peppers in upper third of oven until heated through, about 15 minutes. (Alternatively, grill pepper shells, skin sides up, on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes, or until slightly charred. Transfer shells to a work surface and stuff them as above. Grill stuffed peppers, covered, until heated through, about 5 minutes.)

Steps:

• In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.