Reducing balsamic vinegar to a thick syrup gives this dish rich, complex flavor without added fat or calories. For a more filling meal, toss these grilled veggies with whole-wheat pasta. 3/4 cup balsamic vinegar 1 medium eggplant, sliced …
Grilled Ratatouille
2 Simis Ranch zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 1 Seismic Gardens eggplant, halved lengthwise 2 Seismic Gardens bell peppers, stemmed, seeded and quartered 2 red or Simis Ranch sweet white …
Grilled Eggplant and Heirloom Tomato Stacks with Basil and Tomato Coulis
This Grilled Eggplant and Heirloom Tomato Stack is easy to prepare, delicious and fresh to eat. The smoky eggplant combines beautifully with cool garlicky goat cheese, juicy sweet tomatoes and crisp fresh basil leaves. Serve as an elegant appetizer, …
Eggplant & Porcini “Meatballs” in Tomato Sauce
1 large eggplant (1-1/4 pounds) 1 ounce dried porcini mushrooms Boiling water 1/4 cup extra-virgin olive oil 1 small onion, minced 4 garlic cloves, finely grated Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their …
Easy Eggplant Parmesan
1 large Seismic Gardens Eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight) 2 Local eggs, beaten with a fork 1 1/2 cup panko bread crumbs (or make your own bread crumbs) 2 tablespoons extra-virgin olive oil 1 (25 ounce) jar …