Grilled Vegetable Bake
Adapted from the NY Times
Ingredients
1 eggplant (sliced lengthwise in 1/2 inch slices, salted)
- Entity
- eggplant
- Category
- vegetable
- Wikidata
- Q7540
2 zucchini (sliced like the eggplant)
- Entity
- zucchini
- Category
- vegetable
- Wikidata
- Q96051143
- 2 Yellow Squash, sliced like the eggplant
- 5-6 Roma Tomatos, sliced in half lengthwise, seeds scooped out
- 6 Portobella Mushroom Caps
1 sweet potato (peeled, sliced like the eggplant)
- Entity
- sweet potato
- Category
- vegetable
- Wikidata
- Q37937
- 4-6 Tbl fresh basil, sliced into ribbons
- Panko breadcrumbs
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
Parmesan cheese
- Entity
- Parmesan cheese
- Category
- dairy
- Wikidata
- Q155922
Salt and pepper
- Entity
- Salt and pepper
- Wikidata
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Instructions
Heat grill.
Microwave the sweet potato slices for 2-3 minutes.
Dry salted eggplant slices with a paper towel.
Toss each vegetable with olive oil, salt and pepper.
Grill the vegetables directly over hot coals, starting with the sweet potato, then the eggplant, zucchini, squash, tomatos, and then the mushroom caps. Start the tomatos cut side down, and then turn them over when they begin to blacken. Press down and cook until the tomatos are soft.
Prepare a pan (springform, corning, other good deep baking pan) with olive oil.
Add eggplant, then 1/2 of the squash, then 1/2 the basil.
Add sweet potatoes, remaining squash, remaining basil, mushroom caps, and place the tomatos on top of the mushroom caps, using remaining tomatos to fill gaps.
Top with cheese, breadcrumbs, salt, pepper, and drizzle with oil.
Bake at 400 for 15-20 minutes (depending upon how hot the veggies are) until the breadcrumbs are lightly brown.
Remove, let sit for a few minutes, cut and serve.