Vegetarian Grilling by Karen Schulz; Maren Jahnke; Wolfgang Kowall

Author:Karen Schulz; Maren Jahnke; Wolfgang Kowall
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

TP Goes well with the Mint Yogurt (page 112). You can find Harissa in Turkish grocery stores or well-stocked supermarkets.

YIELDS 4 SERVINGS

10 tbsp (100 g) couscous

1 tomato, about 31/2 oz (100 g)

2 oz (60 g) sheep cheese

4 parsley sprigs

4 tbsp (60 g) tomato puree

½ tsp Harissa

12 sweet pointed peppers, about 21 oz (600 g)

2 tbsp olive oil

Salt and freshly ground black pepper

Aluminum foil

ANTIPASTO PANINI

1Wash the eggplant, zucchini, and bell peppers, removing the core from the peppers. Cut the eggplant and zucchini into thin sections and the bell peppers into slivers. Peel the onion and garlic, cutting both into thin rings. Drain the mozzarella and cut into sections. Sort the arugula, wash, drain, and shred.

2Place the bell peppers, eggplant, and zucchini onto a baking pan. Brush with a small amount of Tarragon Oil and grill over high heat for five minutes. Flip them over and brush again with oil. Add the onion and garlic, and grill for an additional three to five minutes. Meanwhile, cut into the bread loaves and drizzle the remaining Tarragon Oil onto the bread.

3Lightly salt the grilled vegetables. Stuff the bread with the vegetables, mozzarella, and arugula. Grill the panini over the grate for another five minutes until the cheese begins to melt.

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