Archives for January 14, 2010

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Just something I thought of as I was walking through the grocery store!  All the flavors of my favorite type of pizza with a little twist! (the grilled zucchini which compliments the grilled ratatouille soup that we had to go along with it)

Here’s what you need…

• slices of some nice crusty bread (whatever kind you like)
• sliced tomato
• several basil leaves
• slices of zucchini, grilled on a grill pan (or you can just sautee them if you don’t have one)
• CHEESE!  I used smoked mozzerella, but you can use whatever you want)

Here’s what I did…

Sprayed a little EVOO on one side of one of my slices of bread with my olive oil spritzer (if you don’t have one you can just drizzle a little on your bread

put it sprayed side down onto my grill pan (you could also use a panini press or a george forman grill or you can just make it grilled cheese style if you don’t have any of these)

layer cheese, basil, tomatoes, and grilled zucchini, then more cheese

top with other slice of bread

spritz with a little more EVOO and squish it down

flip it over and squish it down again

ENJOY your delicious sammy!

Grilled Ratatouille Soup
Adapted from a Rachael Ray recipe.

(Print this recipe!)

Ingredients:
1 head garlic
drizzle of EVOO
1 stem fresh rosemary, finely chopped  (you can use dry if you want)
Salt and pepper
1 medium zucchini, cut into 1/2-inch planks
1 medium red onion, cut into 1/2-inch-thick slices
1 medium eggplant, cut into 1/2-inch thick planks or rounds
4 roasted red peppers, drained
1 can diced or whole fire-roasted tomatoes (28 ounces)
2 cups vegetable stock

Directions:
Pre-heat the oven to 425?F.

Cut the head of garlic to expose all of the cloves. Drizzle some EVOO over the cut end to coat the cloves. Press the cut garlic into the rosemary, coating the ends of the cloves completely. Season with salt and pepper, then wrap the garlic head in foil. Roast the garlic for 45 minutes, then let cool.

Mash the cooled roasted garlic into a paste, combining it with the rosemary.

Heat a grill pan over medium-high to high heat.  Using a pastry brush, brush the vegetables with EVOO and season with salt and pepper. Grill in batches until the zucchini, onion and eggplant are cooked and tender, 3-4 minutes on each side per batch.

Coarsely chop the grilled vegetables and roasted red peppers.

In a food processor, in two batches, puree the roasted garlic, grilled vegetables, roasted red pepper and canned fire-roasted tomatoes and stock.

Transfer the pureed vegetables to a soup pot. Heat the soup over medium heat, then reduce the heat to a simmer. Season with salt and pepper, to taste.

2 new recipes coming up right after this post…stay tuned!!

It was a short day today!  It went by so fast.

It started out with an awesome massage!  :)  I haven’t had a massage in forever and it was great!

Then I went for a really great run on the trails- felt awesome!

Then I got this cool new chair!!  And also a couple of shelves and a few little things for my new desk at the container store.  This chair looks a little weird, but it is seriously SO incredibly comfortable!  My butt will be very happy sitting in this chair for hours on end studying, LOL.

I also ran into the marked real quick and came out with this really cool tea.

SO GOOD!!!!!

Then home to sit in my new chair!  LOL

Dinner recipes coming up next!