Smoky Eggplant Dip with Pita Chips
One Italian eggplant (about 1 pound)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 garlic clove
1 tablespoon tahini paste
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Za’atar dry spice, for garnish
8 large pita rounds, cut into triangles
2 tablespoons za’atar dry spice
1/2 cup extra-virgin olive oil
Split the eggplant in half through the stem and score the flesh. Drizzle with olive oil and season with salt. Grill the eggplant on a very hot grill pan or outdoor grill until the skins are wrinkled and black and the flesh side is charred.
When the eggplants are cool enough to handle, cut off the tops and scoop the flesh from the skin into a processor bowl.
Add the garlic, tahini, lemon juice, paprika, salt and cayenne pepper and puree until smooth. Add the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and a sprinkling of .za’atar.
To make pita chips.
Preheat the oven to 375 degrees F. Put the pita triangles on two rimmed cookie sheets. Combine the za’atar spice mix and extra-virgin olive oil in a bowl or jar and drizzle over the pita. Bake for 10 to 15 minutes until crispy.
Grilled Stuffed Yellow Squash
2 large yellow squash
1 garlic clove, grated
2 scallions, minced
1 celery stalk, chopped
1/2 cup minced sun-dried tomatoes in olive oil
2 tablespoons sun-dried tomato oil (from the jar)
5 sage leaves, minced
1/4 cup jarred deli pepper rings, minced
Cut the squash in half lengthwise. With a grapefruit spoon, scoop out the squash flesh, leaving about a ¼ inch thick shell. Chop the squash flesh.
In a small skillet heat the sun-dried tomato oil over low heat. Add the garlic, scallions, and celery and cook until tender, 2-3 minutes. Add the squash flesh and saute until the squash is completely cooked and soft. Add the sage, sun-dried tomatoes and pepper rings, Stir and remove the pan from the heat. Cool to room temperature.
Fill the squash boats evenly with the stuffing.
Heat an outdoor grill to high and oil the grill grates. Turn the heat down to medium and place the squash boats on the grill, close the lid and grill for about 15 minutes until the shells are softened and the top of the stuffing is beginning to brown.
Swiss Chard Quiche
You will need a 10-inch glass pie pan that is 2 inches deep.
Ingredients for Press in the Pan Pie Crust
1 ½ cups all-purpose flour or For Low Carb or Gluten-free Crust: 1 ½ cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon sugar or low carb sugar substitute
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons cold water
Ingredients for the Filling
One large bunch of Swiss Chard
Salt and black pepper to taste
1 tablespoon olive oil
4 whole scallions (green onions) diced
1/2 cup heavy (whipping) cream
6 large egg
2 cups shredded cheddar cheese
Wash the chard and remove the stems. Save the stems for soup. Cut the leaves into smaller pieces. Heat the one tablespoon olive oil in a skillet and add the chard leaves. Cook just until wilted. Season with salt & pepper. Set the pan aside.
Preheat the oven to 350 degrees F
Coat a deep dish 10-inch glass pie plate with cooking spray. Place the flour, salt, sugar, and baking powder in the pie pan. Mix with a fork. Combine the vegetable oil and water in a measuring cup. Pour over the flour mixture in the pie plate. With the fork incorporate all oil mixture into the flour until it is completely moit=st. With your hands, press the mixture across the bottom and up the sides of the pie plate.
Prebake the crust in the oven for 10 minutes.
Beat the eggs in a medium bowl and add the cream.
Remove the pie pan from the oven and place the scallions on the bottom crust. Top with 1 cup of the cheddar followed by the wilted chard. Pour the egg mixture over the chard and sprinkle the top with the remaining one cup of shredded cheddar.
Bake in the center of the oven for 45 minutes until puffed and golden brown. Cool 15 minutes before cutting.
Noodles with Grilled Italian Sausage
1/2 lb spicy Italian Sausage
Olive oil spray
2 oz thin spaghetti
1 zucchini, about 8 oz
1 yellow squash, about 8 oz
2 cups homemade marinara sauce
½ cup grated parmesan cheese
Prepare an outdoor grill with an area for indirect heat. Coat the sausage with olive oil cooking spray. Place the sausage over indirect heat and cook until golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes. Remove to a plate and cut into two-inch pieces
Using a spiralizer to make noodles with the zucchini and squash. Place on paper towels to remove the moisture.
Bring a pot of salted water to a boil and cook the spaghetti al dente. Drain.
Combine the marinara sauce and grilled sausage in a saucepan and heat.
To assemble: In the pot that the spaghetti was cooked, place half of the hot marinara sauce. Add the vegetable noodles and spaghetti. Stir gently and heat.
Divide the noodles into two pasta bowls, top with sausage and remaining sauce. Garnish with cheese and serve immediately
May 18, 2018 at 11:21 am
Jovina, I hate using an outdoor grill – nothing ever turns out right for me, so I trashed ours a long time ago. What about a grill-pan for the stove top, or just broiling? Thanks.
May 18, 2018 at 11:26 am
You may definitely use a stovetop grill pan or even broil. I mention a grill pan for the eggplant above. You can do the sausage the same way or even bake it first in a 375-degree oven. The stuffed squash can be baked in the same way. I have a very good sturdy and heavy grill pan that works beautifully, especially on rainy days. P.S you can see my grill pan in this post with the BBQ shrimp: https://jovinacooksitalian.com/2018/05/16/easy-seafood-dinners/
May 18, 2018 at 1:58 pm
Thanks, Jovina. I think I’ll buy a pan.
Marisa Franca @ All Our Way
May 18, 2018 at 12:02 pm
We do love grilling — so much so we have two. One is a built-in gas and the other is a charcoal grill. Grilling adds so much flavor. Love summer and the great veggies. Happy Weekend.
May 18, 2018 at 12:31 pm
Happy Weekend Marisa.
Our Growing Paynes
May 18, 2018 at 12:20 pm
Very nice. We love grilled veg and I think the dip looks delicious.
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May 18, 2018 at 9:04 pm
The Veggies look good, not ready to grill outside yet but in a grill pan worth a try.
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May 20, 2018 at 10:02 am
JOvina – you got my attention with these! <3
May 20, 2018 at 3:28 pm
I’ve not done squash on the grill, I’ll definitely have to give your version a try.
May 20, 2018 at 3:36 pm
I like the way stuffed squash turn out after grilling. Here is another version with zucchini https://jovinacooksitalian.com/2017/08/11/steak-dinner-for-company/
May 20, 2018 at 8:02 pm
Thank you Jovina.
May 31, 2018 at 1:25 am
Looks so good! I know what’s for dinner tomorrow at my house 😂