I just received the newest Rachael Ray magazine and thought I`d share this recipe with you all. I can`t wait to try it! Although the kids are having a breakdown..LOL Hmmm this could be used for punishment of sorts ;)
1 eggplant sliced 1/2" thick
1 zucchini, sliced 1/2" thick on an angle
1 red bell pepper, quartered lengthwise
1 large portobello mushroom cap
1 red onion, sliced 3/4" thick
1/2 cup of evoo(extra virgin olive oil)
salt and pepper
6 ounces baby spinach
1/3 cup of pine nuts
2/3 cup of grated parmiagiano cheese
1 cup of store bought giardiniera (pickled vegetable salad)
1/2 cup pitted green olives
one 8 - 9 inch round loaf crusty bread
1/4 pound of provolone sliced.
Preheat grill or grill pan to med high. Lightly brush the eggplant, zucchini, bell pepper, potobello and red onion with 1/4 cup evoo; season with salt and pepper.
Cover and grill, turning once,until charred, about 6 minutes.
2.Using food processor, puree the spinach, pine nuts and parmigiano Cheese:=; season with salt and pepper. With the machine on, drizzle in the remaining 1/4 cup EVOO. Transfer the pesto to a bowl. rinse the food processor.
3.Using the food processor, pulse the giardiniera and olives into a coarse relish.
4. Slice the top quarter off the bread and scoop out the insides. Spread 1/2 the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the insidee of the bread top with the vegetables relish and set into place. Press down firmly, then cut into wedges.
A wonderfully busy month of Classes & Activities... - My March schedule certainly came in like a Lion... Classes, Lectures and Workshops - Oh My! I taught several classes at Suzzie's - 2 sessions were Crazy Qui...
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