Serves 2
Hunt’s diced tomatoes are our favorite
- large egg
- panko bread crumbs
- grated Parmesan cheese
- Salt and pepper
- olive oil
- red pepper flakes
- chopped fresh basil
- shredded Provolone cheese
- chopped fresh or frozen onions
- dried oregano
- ground cinnamon
- diced tomatoes
- frozen lima beans
SERVES 6 TO 8
Depending on the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.
- red onion
- eggplant
- bell peppers
- tomatoes
- Extra-virgin olive oil
- Salt and pepper
- sherry vinegar
- chopped fresh basil
- minced fresh thyme
MAKES 7 CUPS, SERVING 4 TO 6 AS A SIDE DISH
For the best-flavored ratatouille, we recommend very ripe, beefsteak tomatoes.
- olive oil
- chopped fresh parsley leaves
- chopped fresh basil
- minced fresh thyme leaves
- Ground black pepper
Serves 4
You’ll need 4 to 5 green tomatoes. We recommend finely ground Quaker cornmeal for this recipe.
- cornmeal
- pepper
- cayenne pepper
- buttermilk
- large egg
- peanut or vegetable oil
Serves 4 to 6
We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.
- minced fresh ginger
- soy sauce
- rice vinegar
- light brown sugar lightly packed
- dried Asian noodle or 12 ounces dried spaghetti
- Asian sesame oil
- chunky peanut butter
- sesame seeds
- milk
- mayonnaise
- Salt and pepper
- seasoned breadcrumbs
- olive oil
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- extra-virgin olive oil
- baby spinach
- Coarse salt and freshly ground pepper
- lemon
- medium green pepper
- small red onion
- diced tomatoes
- kidney beans
- black beans
- frozen corn
- tomato paste
- ** reduced fat sour cream and minced fresh cilantro