Summer vegetable ring

Yield: 1 servings

Measure Ingredient
⅓ cup Olive oil
6 \N Minced garlic cloves
2 \N Sliced yellow onions
1 teaspoon Red pepper flakes
2 \N Zucchini - diced
2 \N Yellow squash - diced
1 large Eggplant - diced
1 \N Red bell pepper - diced
1 \N Green pepper - diced
1 \N 15 oz. can diced tomatoes
½ cup Chopped parsley
2 larges Eggplants - sliced
½ cup Basil - chopped
¼ cup Olive oil
1 cup Shredded mozzarella cheese
4 \N Boneless; skinless chicken
\N \N ; breasts
4 \N Roasted red bell peppers
¼ cup Olive oil
2 \N Minced garlic cloves
2 tablespoons Chopped basil


Directions: To prepare the filling - In a large saut‚ pan heat the olive oil. Add the garlic and onions and saut‚ briefly. Add the pepper flakes, zucchini, squash, eggplant, red bell pepper, and green pepper. Cook for 10 minutes, stirring often to release flavors. Add the diced tomatoes and let simmer over medium heat for 1 hour. Season with salt and pepper and finish with stirring in the parsley and basil. To prepare the sliced eggplant, brush the slices with olive oil and place on a grill, cook on both sides until soft.

To assemble ring - Spray a large tube pan with non-stick spray. Lay the grilled eggplant slices in the pan, allowing them to hang over the edge of the pan. Spoon the filling into the lined pan and layer with mozzarella cheese. Enclose the filling by folding over the eggplant flaps. Bake at 400 degrees for 20 minutes. Allow to rest for 5 minutes. Unmold gently and serve either hot or cold with the grilled chicken.

Chicken - Cut a pouch into the chicken breast. Season with salt, pepper and olive oil. Combine the chopped bell pepper, garlic, olive oil and basil.

Fill the pouch with the filling. Secure flap either with a skewer or try using uncooked spaghetti. Place on grill for 3-4 minutes per side.

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