Grilled Eggplant with Basil, Parsley and Garlic Oil

Grilled Eggplant is a great summer side dish, cover it with lots of fresh chopped basil and parsley seasoned with garlic oil.   If you are lucky to find the long eggplant use them, if not, the large globe eggplants will work too.  Another fast and easy recipe, just give yourself time to salt the eggplant so it can expel some of it’s water before grilling.  Let’s cook!

Grilled Eggplant with Basil, Parsley and Garlic Oil

  • Servings: 6
  • Difficulty: easy
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Nothing says summer, like vegetables on the grill, try this delicious eggplant recipe, so much flavor

Ingredients

3 large globe eggplants or 6 large long eggplants

1/2 cup chopped Italian flat leaf parsley

1/2 cup chopped basil leaves

3 garlic cloves

1/4 cup extra virgin olive oil

Sea Salt course grain

Directions

-Cut the eggplant into 1/2″ slices lay them in a colander, generously salt the layers, allow the eggplant to rest for 1 hour to expel its water

-chop together the basil and parsley, place in a bowl

-add the garlic (either minced or pressed), and the olive oil to the parsley and basil leaves, mix and let sit IMG_1265

-heat the grill direct heat, medium low

-Place the eggplant on the grill, each side should take about 3-5 minutes,with tongs, carefully turn

-Place the hot eggplant on a platter and pour on the herb oil mixture, try to coat all the pieces with the herbs

-As the eggplant sits it will absorb the oil and herb flavors, can also be served at room temperature

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Buon Appetito!

Mickey

 

 

Green Beans with Balsamic Glazed Red Onions

It is another  Meatless Monday.  On Monday’s I try to post meatless ideas.  Today, I am making an easy side dish market fresh green beans topped with balsamic glazed red onions.  A recipe to keep for all your summer entertainment, dinners, picnics and bbq’s.  Let’s cook!

Green Beans with Balsamic Glazed Red Onions

  • Servings: 4
  • Difficulty: easy
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A Summer recipe winner, great to serve at all your outdoor events

Ingredients

1 lb of green beans ends snapped and washed

1 cup of thinly sliced red onions

2 tbls extra virgin olive oil

2 tbls balsamic vinegar

Sea salt and fresh ground pepper to taste

Directions

-Snap and wash the green beans

-In a pot large enough to hold the beans, fill with cold water, add sea salt and boil the beans until they are to your desired doneness.  *note- I like my green beans cooked a little longer than normal until they are soft, but not mushy.

-Drain beans and place in a serving bowl

-Thinly slice the red onions, in a small skillet, add the olive oil and the onions, on low heat, slowly cook the onions until they become soft

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-Add the balsamic vinegar to the onions, cook for a few minutes until the onions are sweet, tender and the flavors meld

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-Add the balsamic onions to the green beans, mix well  *note-try to add the onions to the beans while they are still warm, it enhances the flavors .  Adjust salt and pepper.

-Serve and enjoy as a side dish with all your grilled meats/fish/poultry

Buon Appetito!

Mickey