Grilled Stuffed Peppers
Grilled Stuffed Peppers
½ eggplant, salted, strained and medium dice
¼ cup finely chopped parsley (125ml)
1 tablespoon garlic finely chopped (15ml)
1 tablespoon finely chopped fresh oregano (15ml)
1 teaspoon chopped fresh thyme (5ml)
2 tablespoons olive oil (30ml)
3 teaspoons capers, finely chopped (15ml)
2 anchovy filets, finely chopped
4 medium tomatoes, peeled and chopped
2 yellow tomatoes, peeled and chopped
2 shallots diced
½ cup feta cheese (60ml)
4 small red peppers cut in half, seeds removed
salt to taste
1 zucchini medium dice – yellow or green
10 basil leaves
Slice eggplant and drape over colander. Sprinkle with salt and place colander over a large bowl. Let stand for 1 hour so that the excess moisture releases from the vegetable. Brush the salt off the eggplant. Chop the eggplant and place in a bowl. Add the capers and anchovies.
Boil a large pot of salted water. Using a sharp knife lightly score an ‘x’ on the bottom of each tomato - just enough to pierce the skin. Place tomatoes into boiling water for 15 seconds. Remove and plunge into a bowl of ice water for 20 seconds or until fully cooled. Remove from ice water. This will allow the skins to come off with ease without over cooking the tomatoes. Remove the skins, remove the seeds and chop the tomatoes. Add to the bowl.
Chop the zucchini and add to the bowl. Add salt, pepper, oregano and thyme. Give the mixture a quick toss.
Place olive oil into a skillet and heat for 20 seconds over medium high heat. Add the mixture and cook stirring constantly for 5 minutes. Remove from the heat and place back into a bowl to cool.
Once cool add the basil and parsley, season with salt and pepper. Crumble in feta cheese and mix.
Cut the peppers in half and remove any seeds. Baste them with oil, place them in a baking pan and stuff them with the mixture.
Preheat the BBQ to medium heat and grill the stuffed peppers for 8 to 10 minutes or until heated through and skins are delicately charred.
Yield: serves 6
½ eggplant, salted, strained and medium dice
¼ cup finely chopped parsley (125ml)
1 tablespoon garlic finely chopped (15ml)
1 tablespoon finely chopped fresh oregano (15ml)
1 teaspoon chopped fresh thyme (5ml)
2 tablespoons olive oil (30ml)
3 teaspoons capers, finely chopped (15ml)
2 anchovy filets, finely chopped
4 medium tomatoes, peeled and chopped
2 yellow tomatoes, peeled and chopped
2 shallots diced
½ cup feta cheese (60ml)
4 small red peppers cut in half, seeds removed
salt to taste
1 zucchini medium dice – yellow or green
10 basil leaves
Slice eggplant and drape over colander. Sprinkle with salt and place colander over a large bowl. Let stand for 1 hour so that the excess moisture releases from the vegetable. Brush the salt off the eggplant. Chop the eggplant and place in a bowl. Add the capers and anchovies.
Boil a large pot of salted water. Using a sharp knife lightly score an ‘x’ on the bottom of each tomato - just enough to pierce the skin. Place tomatoes into boiling water for 15 seconds. Remove and plunge into a bowl of ice water for 20 seconds or until fully cooled. Remove from ice water. This will allow the skins to come off with ease without over cooking the tomatoes. Remove the skins, remove the seeds and chop the tomatoes. Add to the bowl.
Chop the zucchini and add to the bowl. Add salt, pepper, oregano and thyme. Give the mixture a quick toss.
Place olive oil into a skillet and heat for 20 seconds over medium high heat. Add the mixture and cook stirring constantly for 5 minutes. Remove from the heat and place back into a bowl to cool.
Once cool add the basil and parsley, season with salt and pepper. Crumble in feta cheese and mix.
Cut the peppers in half and remove any seeds. Baste them with oil, place them in a baking pan and stuff them with the mixture.
Preheat the BBQ to medium heat and grill the stuffed peppers for 8 to 10 minutes or until heated through and skins are delicately charred.
Yield: serves 6
Comments