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Receta Grilled Eggplant, Tomato, Zucchini And Squash S
by Global Cookbook

Grilled Eggplant, Tomato, Zucchini And Squash S
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Ingredientes

  • 1 x Eggplant, sliced in circles
  • 1 x Zucchini, sliced on the bias
  • 1 x Yellow squash, sliced on the bias
  • 1 x Beefsteak tomato, sliced
  • 1/4 c. Shredded Gouda cheese
  • 1/2 c. Whole-wheat bread crumbs, seasoned
  • 2 x Egg whites, lightly beaten
  • 2 Tbsp. Balsamic vinegar
  • 1 x Roasted red pepper, julienned

Direcciones

  1. Slice the vegetables 1/4-inch thick. Clean and slice eggplant. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs. Bake at 350 degrees for 15-20 min or possibly till soft. Wash and slice remaining vegetables. Pat dry and grill or possibly steam zucchini and yellow squash. Place in a bowl, sprinkle with vinegar and cover for 10 min. To assemble: place Reggplant crustS on bottom. Layer with zucchini, squash, and tomato slices.
  2. Sprinkle with cheese and reheat to heat. Serve with optional red pepper stripes on top and Pearl Barley Salad (recipe follows).
  3. Makes 4 servings.