Grilled Vegetable Flatbreads Stuffed With Zucchini Eggplant And Tomato Recipes

VEGGIE-STUFFED EGGPLANT

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

Veggie-Stuffed Eggplant image

Steps:

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

Ingredients

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup toasted wheat germ
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
1 tablespoon grated Parmesan cheese

GRILLED GARDEN VEGGIE FLATBREADS

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Grilled Garden Veggie Flatbreads image

Steps:

Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

2 whole grain naan flatbreads
2 teaspoons olive oil
1 medium yellow or red tomato, thinly sliced
1/4 cup thinly sliced onion
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon coarse sea salt

GRILLED EGGPLANT AND ZUCCHINI

Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.

Provided by Jenn T.

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 6

Grilled Eggplant and Zucchini image

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 19 g, Fat 3 g, Fiber 10.4 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 308.8 mg, Sugar 8.1 g

Ingredients

3 medium Japanese eggplant, cut into 1/4-inch slices
3 medium zucchini, cut into 1/4-inch slices
1 tablespoon minced fresh rosemary
1 teaspoon sea salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil

GRILLED VEGETABLE FLATBREADS STUFFED WITH ZUCCHINI, EGGPLANT, AND TOMATO

Head north of Sunset, and you will happen upon this live-music supper club tucked away in the hills of tony Bel Air. The swank venue features a stage surrounded by tables where you can spy toe-tapping regulars such as Nicolette Sheridan and Virginia Madsen taking in the soulful jazz tunes. You can make a meal of chef Sharon Funt's delicious flatbread appetizer; each serving provides more than 8 grams of fiber.

Yield Makes 8 servings

Number Of Ingredients 14

Grilled Vegetable Flatbreads Stuffed with Zucchini, Eggplant, and Tomato image

Steps:

Brush zucchini, eggplants, tomatoes, and peppers with extra-virgin olive oil and season with salt and pepper. Grill until each is tender. Put 2 tbsp olive oil and onion in a nonstick pan and sauté over medium-low heat, stirring until onion becomes brown and syrupy, about 15 to 20 minutes. In a food processor, puree onion, lima beans, Parmesan, parsley, lemon zest, and thyme. While machine is running, add remaining 2 tbsp olive oil and broth. Season with salt and pepper. Grill or toast both sides of each flatbread. Remove from heat and spread with bean puree. Layer on vegetables. Cut in half.

Ingredients

2 zucchini, cut into 1/3-inch slices
2 eggplants, cut into 1/3-inch slices
2 beefsteak or heirloom tomatoes, cut into 1/4-inch slices
2 roasted red bell peppers, cut into 2-inch slices
1 tbsp extra-virgin olive oil
1/4 cup olive oil
1 onion, chopped
2 cups lima beans
1/4 cup grated Parmesan
1 tbsp chopped parsley
1 tsp lemon zest
1/4 tsp fresh thyme
1/4 cup vegetable or chicken broth
4 flatbreads or pitas, uncut

TOMATO STUFFED ZUCCHINI

"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 6

Tomato Stuffed Zucchini image

Steps:

Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain., In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

1 medium zucchini
1 plum tomato, diced
1/3 cup shredded Monterey Jack or Mexican cheese blend
3/4 teaspoon minced fresh parsley
Dash each salt, garlic powder, dried oregano and pepper
1-1/2 teaspoons grated Parmesan cheese

STUFFED GRILLED ZUCCHINI

Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Stuffed Grilled Zucchini image

Steps:

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.

Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 553mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

Ingredients

4 medium zucchini
5 teaspoons olive oil, divided
2 tablespoons finely chopped red onion
1/4 teaspoon minced garlic
1/2 cup dry bread crumbs
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon minced fresh mint
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 8

Number Of Ingredients 7

Roasted Baby Eggplant, Tomato, and Zucchini image

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g

Ingredients

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

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Grilled Vegetable Flatbreads Stuffed With Zucchini Eggplant And Tomato Recipes

VEGGIE-STUFFED EGGPLANT

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."

GRILLED GARDEN VEGGIE FLATBREADS

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.

GRILLED EGGPLANT AND ZUCCHINI

Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.

GRILLED VEGETABLE FLATBREADS STUFFED WITH ZUCCHINI, EGGPLANT, AND TOMATO

TOMATO STUFFED ZUCCHINI

"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."

STUFFED GRILLED ZUCCHINI

Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. -Nancy Zimmerman, Cape May Court House, New Jersey

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

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