Parmesan Basil Vegetables Recipes
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.
PARMESAN-BASIL VEGETABLES
Beat the summer heat with a cool and creamy vegetable salad! This one's big enough to feed a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix mayonnaise, cheese, vinegar, basil and garlic in large glass or plastic bowl.
- Add remaining ingredients; toss.
- Cover and refrigerate at least 4 hours to blend flavors.
Nutrition Facts : Calories 225, Carbohydrate 7 g, Cholesterol 20 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg
GRILLED VEGETABLE SANDWICH WITH BASIL-PARMESAN AIOLI
This is the very best sandwich I have ever eaten...and I made it! I got this recipe from the July 2008 issue of Redbook magazine and have made it 3 times in the last 3 weeks. Fresh basil from the garden and mayo are the most important ingredients in this recipe. All other ingredients could be easily substituted to your tastes.
Provided by Robin in Kansas
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat outdoor grill.
- Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
- Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
- Cut bell pepper into strips.
- In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
- Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.
Nutrition Facts : Calories 305.2, Fat 21.6, SaturatedFat 7.6, Cholesterol 39.8, Sodium 664, Carbohydrate 17.4, Fiber 5, Sugar 7.2, Protein 13.2
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