Grilled Eggplant and Vegetable Lasagna with Golden Kiwi Salsa

2 eggplant, thinly sliced
1 red bell pepper, cut in half
1 yellow bell pepper, cut in half
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
8 pieces asparagus, blanched
2 cups spinach, julienned
2 tablespoons oregano, chopped
1/4 cup basil, chopped
8 ounces fresh mozzarella cheese, sliced
4 ounces mozzarella cheese, shredded
2 ounces romano cheese, grated
3 cloves garlic, chopped
3 medium shallots, chopped
8 slices tomato, cut 1/4-inch thick
1/2 cup olive oil
2 tablespoons olive oil
1/2 cup balsamic vinegar
1 pinch salt, to taste
1 pinch pepper, to taste
Roasted Red Pepper Coulis:
1 can roasted red peppers
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1/4 cup lemon juice
1 tablespoon chopped herbs
1 pinch kosher salt, to taste
1 pinch white pepper, to taste
Golden Kiwi Salsa:
10 golden kiwi, peeled and dices
Juice of 1 lime
Juice of 1 lemon
1 medium red onion, finely diced
1/2 cup cilantro, chopped
1 cup red bell pepper, finely diced
2 tablespoons honey
1 tablespoon balsamic vinegar
2 pinches black pepper

1. Begin by putting all the vegetables in a bowl except for the tomato slices, then toss the in 1/2 cup olive oil, 1/2 cup balsamic vinegar, 1/2 the amount of chopped garlic and shallots and two tablespoons of chopped oregano. Season with salt and pepper and mix together.
2. Next grill the vegetables (a gas grill works best) and when the vegetables have been grilled set aside and let cool. When cool, julienne red and yellow bell peppers.

3. In a medium sauté pan over medium heat put two tablespoons olive oil. When pan is hot, sauté the remainder of garlic and shallots with julienne spinach.

4. When spinach becomes wilted take pan away from heat and cool. Lightly grease the bottom of a sheet pan with olive oil.

5. Now build four individual eggplant lasagnas. First put down one slice of grilled eggplant then put a layer of cooked spinach and a layer of yellow squash.

6. Next put a layer of sliced tomatoes. Then put three slices of fresh mozzarella on each lasagna and top with sprinkle fresh chopped basil on top of each lasagna and top with one more slice of eggplant.

7. Next put two pieces of grilled asparagus and julienne bell peppers. Now sprinkle fresh chopped basil on top of each lasagna.

8. Put one ounce of shredded mozzarella on top of each one, then add zucchini slices and top with last slice of eggplant. Top with more chopped basil and a half ounce of Romano cheese on top of each lasagna.

9. Bake at 350 degrees for 15 minutes. Serve on plate with red pepper sauce and kiwi salsa.

Roasted Red Pepper Coulis:
1. Combine one can roasted red peppers with lightly cooked shallots and garlic, fresh herbs, lemon juice and season with salt and pepper to taste.

2. Blend mixture together, pour into small pot and reduce by one third. Keep warm for service

Golden Kiwi Salsa:
1. Mix all ingredients together and sit 1 hour.

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