Grilled Chicken Sandwich With Roasted Red Bell Peppers And Eggplant Recipes

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GRILLED EGGPLANT PEPPER SANDWICHES



Grilled Eggplant Pepper Sandwiches image

I love eggplant! These savory, filling sandwiches give the vegetable new meaning. One bite, and you're hooked. Even my grandchildren love them. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup pitted ripe olives
2 to 3 tablespoons balsamic vinegar
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/4 cup olive oil
SANDWICHES:
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1 large eggplant, cut lengthwise into 1/2-inch slices
2 large sweet red peppers, quartered
8 slices firm white bread (1/2 inch thick)
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside., For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan., Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted., Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.

Nutrition Facts : Calories 463 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 844mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 8g fiber), Protein 7g protein.

GRILLED CHICKEN WITH ROASTED RED PEPPERS



Grilled Chicken With Roasted Red Peppers image

Provided by Delicious Living Contributor

Yield 4 people

Number Of Ingredients 8

2 1/2- pound skinless, boneless chicken breast halves, pounded 1/4-inch thick
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 large ciabatta rolls
3 tablespoons store-bought basil pesto
4 ounces soft, mild goat cheese, sliced into rounds
1 small jar roasted red peppers, rinsed, drained, and cut into strips
4 thin slices red onion (optional)

Steps:

  • Light a grill or preheat a grill pan. Brush the chicken breasts lightly with olive oil and sprinkle with salt and pepper. Cook the chicken over a hot fire or medium-high heat until browned and cooked through, about 3-4 minutes per side. Transfer to a plate.
  • Halve the ciabatta horizontally with a serrated knife and spread pesto on cut sides of the bread. Place one chicken breast on each sandwich and top with thin rounds of goat cheese, sliced red peppers, and, if desired, red onions. Top with other half of bread and slice sandwich in half.

Nutrition Facts : ServingSize 1 serving, Calories 429 kcal

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)



Roasted Red Bell Peppers with Eggplant (Funghetto) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

Steps:

  • For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
  • For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
  • For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Preheat the broiler.
  • Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

GRILLED EGGPLANT AND BELL PEPPERS WITH ROASTED-GARLIC OIL



Grilled Eggplant and Bell Peppers with Roasted-Garlic Oil image

Categories     Garlic     Vegetable     Side     Vegetarian     Backyard BBQ     Eggplant     Bell Pepper     Summer     Grill/Barbecue     Vegan     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

1 large eggplant (1 1/4 to 1 1/2 pounds), unpeeled, trimmed, sliced crosswise into 1/4-inch-thick rounds
3 large bell peppers (preferably red and yellow), quartered lengthwise
Olive oil (for brushing)
2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink

Steps:

  • Prepare barbecue (medium-high heat). Place eggplant rounds and peppers on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place vegetables on grill and cook until tender and golden, about 4 minutes per side.
  • Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD



Roasted Eggplant and Red Bell Pepper Salad image

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Provided by cheilan

Categories     Side Dish     Vegetables     Eggplant

Time 2h25m

Yield 4

Number Of Ingredients 10

6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
  • Bake in the preheated oven until beginning to char, about 45 minutes.
  • While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
  • Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
  • Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  • Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  • Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  • Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
  • Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g

EGGPLANT, ROASTED PEPPER AND CHICKEN PITAS



Eggplant, Roasted Pepper and Chicken Pitas image

Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.

Provided by ~marie~

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 45m

Yield 6

Number Of Ingredients 13

2 eggplants, cut into 1/2-inch slices
1 tablespoon salt
2 (6 ounce) skinless, boneless chicken breast halves
all-purpose flour for dusting
2 eggs, beaten
1 cup seasoned bread crumbs
4 tablespoons olive oil
3 cloves garlic, peeled, or more to taste
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 (12 ounce) jar roasted red peppers, sliced
salt and pepper to taste
6 (6-inch) pita breads

Steps:

  • Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
  • Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  • Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  • Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
  • To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 60.2 g, Cholesterol 94.3 mg, Fat 18.4 g, Fiber 8.2 g, Protein 23 g, SaturatedFat 3.1 g, Sodium 1753.9 mg, Sugar 8.2 g

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS



Grilled Chicken Breast with Roasted Red Peppers image

Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 3

2 small boneless skinless chicken breasts (1/2 lb.)
1 red pepper, cut lengthwise in half, seeded
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

Steps:

  • Heat greased grill to medium heat.
  • Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
  • Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
  • Serve chicken topped with peppers.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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