Grilled Summer Vegetable Stacks with Red Bell Pepper Sauce
serves 4 
 
1 large  eggplant, peeled
3 Tbsp  olive oil
3/4 tsp  salt, divided
3/4 tsp  freshly ground pepper, divided
3 large  red bell peppers
1 large  yellow bell pepper
3 quart  water
6 cup  fresh spinach leaves
1 Tbsp  chopped shallots
1 clove  garlic, minced
1 tsp  olive oil
1 cup  chopped tomato
1 Tbsp  chopped fresh basil
 
  garnish shredded basil leaves
  red bell pepper sauce
  reserved red bell peppers
4 oz.  cream cheese, softened
2 tsp  lemon juice
1/2 tsp  salt
1/4 tsp  freshly ground pepper
 
cut eggplant crosswise into 8 (1/4-inch-thick) slices. brush 3 
tablespoons oil over slices, and sprinkle with 1/2 teaspoon salt and 
1/2 teaspoon pepper. grill eggplant, covered with grill lid, over 
medium-high heat (350 to 400) 2 to 3 minutes on each side or until 
tender. set aside. 
 
grill bell peppers, covered with grill lid, over medium-high heat 
(350 to 400), turning occasionally, 15 minutes or until peppers look 
blistered. place bell peppers in a heavy-duty zip-top plastic bag; 
seal and let stand 10 minutes to loosen skins. peel peppers; remove 
and discard seeds. reserve 2 red bell peppers for red bell pepper 
sauce. coarsely chop remaining red bell pepper and yellow bell pepper 
separately; set aside. 
bring 3 quarts water to a boil in a large dutch oven; add spinach, and 
cook 30 seconds. drain well, pressing between layers of paper towels. 
set aside. saute shallots and garlic in 1 teaspoon hot oil until 
tender. add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon 
pepper, tomato, and chopped basil; cook over medium heat, stirring 
often, 10 minutes. 
place 1 eggplant slice in bottom of each of 4 (10-ounce) lightly 
greased ramekins or custard cups. evenly layer with chopped red bell 
pepper, spinach, tomato mixture, and yellow bell pepper; top with 
remaining eggplant slices, pressing firmly. bake at 250 for 20 
minutes. spread red bell pepper sauce evenly onto 4 serving plates; 
invert stacks on top of sauce. garnish, if desired. 
 
red bell pepper sauce: process reserved roasted red bell peppers, 
cream cheese, and remaining ingredients in a blender or food processor 
until smooth, stopping to scrape down sides. 
 
notes: grill the peppers for the stacks and the sauce at the same 
time. to turn this appetizer into an entree, serve each stack on a bed 
of linguine, and top with red bell pepper sauce 
 
source: http://vegetarian.about.com/library/grill/blvegstack.htm 
 
-- 
(ID: 9943) Mirror: rec.food.recipes: Tue, Nov 18, 2003


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