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Sunday, March 13, 2011

Trader Joe's Misto alla Griglia

Grilled Eggplant & Zucchini

This is one great product that I have made into several easy meals. It is simply marinated, grilled zucchini and eggplant. They suggest defrosting by microwave or at room temperature which I find makes them mushy. My trick for turning a decent product into something sensational is to cook the frozen vegetables in a single layer on a baking sheet at 400 F for about 12-15 minutes, keeping an eye that they are slightly crispy but not turning too dark.  You can turn the veggies over once during the cooking time, but most of the time I don't bother.

Grilled Vegetable Pizza
drizzled with Red Pepper Oil
serves 2-4

  • Trader Joe's Misto alla Griglia
  • Trader Joe's Organic Woodfired Sicilian Style Pizza (with red pepper, provolone and pearl mozzarella)
Bake the frozen vegetables following the directions above, using a lower rack in the oven.  Place the pizza in at the same time directly on a rack (don't use a baking sheet) above the veggies.  Defrost the pepper oil in a bowl of warm water.

Once the pizza and veggies are both ready, pile the veggies liberally onto the pizza and drizzle with the red pepper oil to taste.  Cut into 4-6 wedges and serve.

Note: If you prefer not to use all the veggies, save the rest for the sandwich recipe below.



Grilled Vegetable & Mozzarella Panini
  • Trader Joe's Misto alla Griglia (preparing 1/4 bag for each panini)
  • your favorite Mozzarella cheese* 
  • Trader Joe's Red Pepper Spread with Eggplant & Garlic
  • Trader Joe's Tuscan Pane or other dense sourdough bread
For each panini, spread one slice of bread with the Red Pepper Spread.  Top with enough cheese to cover, then top with the vegetables and another slice of bread. Brush or drizzle each sandwich on each side with a little olive oil and place in a panini maker or fry in a pan, cooking until deliciously golden brown.

*I like to use fresh mozzarella, preferably buffalo, but it will make your sandwich very soggy and messy.  If serving it to friends, make sure they are the kind who prefer great taste over form.



Grilled Vegetables with Yogurt Sauce
This is a great side dish for kebobs, Trader Joe's Chipotle Chicken Skewers or Trader Joe's frozen Seasoned Frenched Rack of Lamb. Try cutting the rack into lamb chops and either grilling, broiling or searing in a pan.
  • Trader Joe's Misto alla Griglia
  • Trader Joe's Cilantro & Chive Yogurt Dip or make your own*
Bake the veggies as directed above and serve, warm or at room temperature, with the yogurt dip.  

*make your own sauce by combining your favorite plain yogurt (I use Greek style yogurt, 0%, 2% or regular) with salt and crushed garlic to taste.  Traditional recipes add 2 tablespoons of lemon juice for each cup of yogurt, but I prefer to add dried mint or garnish the whole dish with chopped fresh mint instead.

What else?
  • Try putting them into a Trader Joe's Handmade Whole Wheat Tortilla with Red Pepper Hummus.
  • Cut the baked grilled vegetables into 1 inch strips diagonally. Toss cooked penne or fusilli pasta with pesto and serve topped with a heaping spoon of ricotta cheese, then the vegetables and finish with shaved parmesan cheese. 

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