Martha Stewart really is one of my favorite food personalities. I think she always focuses on the ingredients and doesn't usually make a recipe so fussy that the star ingredient doesn't shine through. This recipe is one such example.
A good friend of mine was stopping in unexpectedly for dinner, and I didn't have much time to prepare. I had a couple of eggplants and tomatoes from the end of the summer share to use up, and I decided to adapt Martha's Grilled Portobello Pizza recipe for the eggplants and tomatoes. For Valentine's Day this year, Devin got me a stovetop double grill pan, and I am always looking for a chance to use it. Grilling veggies in place of pizza crust is a great way to health-ify pizza without sacrificing flavor!
|Veggies grilling away|
• 12 cherry tomatoes, quartered (about 1/2 pound)
• 4 teaspoons fresh thyme leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Roasted Garlic
• Kosher salt and freshly ground black pepper
• 1 eggplant and 2 tomatoes, sliced into ½ slices
• About ½ of shaved Parmigiano-Reggiano cheese (I’ve found that vegetable peelers work great for this)
• 4 very thin slices prosciutto (about 1 ounce)
• 4 tablespoons Rough-Cut Basil Pesto
1. Prepare a stove-top griddle or outdoor grill.
2. Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.
3. Brush the top and bottom of each eggplant and tomato slice with the remaining oil. Sprinkle with salt and pepper and grill until the veggies are tender, about 4 minutes per side for the eggplant and 2 per side for the tomatoes.
4. After grilling, arrange an equal amount of the tomato mixture each veggie slice. Top each with a shaving of Parmigiano-Reggiano.
5. Arrange 1/2 slice of prosciutto on each “pizza” and spread 1 tablespoon of the pesto on top of each prosciutto slice.
|Super quick and healthy dinner|