Summer Vegetable Ring

1/3 cup olive oil
6 minced garlic cloves
2 sliced yellow onions
1 teaspoon red pepper flakes
2 zucchini, diced
2 yellow squash, diced
1 large eggplant, diced
1 red bell pepper, diced
1 green pepper, diced
1 15 ounce can diced tomatoes
1/2 cup chopped parsley
2 large eggplants, sliced
1/2 cup basil, chopped
1/4 cup olive oil
1 cup shredded mozzarella cheese

To prepare the filling - In a large sauté‚ pan heat the olive oil. Add the garlic and onions and sauté‚ 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.



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