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1. Salt eggplant slices and set aside for 10
minutes prior to cooking.
2. Grill eggplant slices in the 10 o’clock
position for 3 minutes. Turn to the 2 o’clock
position and grill an additional 3 minutes.
Repeat on other side. Remove eggplant
and set aside.
3. Mix remaining ingredients in a bowl to
make filling.
4. Spoon filling evenly along the bottom of
each eggplant slice.
5. Roll eggplant slice up enclosing filling.
6. Grill or broil approximately10 minutes, or
to desired doneness.
Grilled Mozzarella Cheese Sandwiches
(Serves 4)
8 slices of white bread, crusts removed
8 slices of fresh buffalo mozzarella, ¼ inch
thick
¼ cup extra virgin olive oil
Salt and pepper
(Note: Set grill on high 15 minutes prior to
cooking.)
1. Brush both sides of bread slices with extra
virgin olive oil.
2. Place 2 slices of cheese between 2 slices of
bread.
3. Place on grill at the 10 o’clock position for
3 minutes. Then turn to 2 o’clock position
for 3 minutes. Repeat on other side.
Serving suggestion: Cut each sandwich into 4
triangles and serve as appetizers.
FISH
Grilled Sea Bass with Onions and Olives
(Serves 4)
4 five-oz portions of fresh sea bass
7 oz. diced white onions
12 oz. diced green, pitted olives
2/3 cup extra virgin olive oil
1 lemon
Salt and pepper
(Note: Set grill on high 10 minutes prior to
cooking.)
1. Add diced onions and olives plus ½ cup
extra virgin olive oil to a small ovenproof
ceramic dish. Place under broiler for 16
minutes, checking halfway through.
2. Place sea bass on grill facing the 10 o’clock
position for 4 minutes. Then turn sea bass
to 2 o’clock position for another 4 minutes.
Repeat for other side.
3. Place sea bass under broiler with onions
and olives for 8 minutes.
4. Remove dish from broiler. Squeeze lemon
and drizzle remaining extra virgin olive oil
on fish. Salt and pepper to taste.
Swordfish and Vegetable Skewers
(Serves 4)
2 six-oz. portions swordfish, cut into 16 cubes
1 yellow bell pepper, cut into cubes
1 red onion, cut into cubes
16 grape tomatoes
½ cup extra virgin olive oil
Salt and pepper
4 sprigs fresh thyme
4 ten-inch wooden skewers, soaked in water for
15 minutes
(Note: Set grill on high 10 minutes prior to
cooking.)
1. Place 4 portions of each on water soaked
skewers, alternating cubed swordfish, red
onion, yellow pepper then grape tomato.
2. Place assembled skewers in a shallow
square dish, drizzle with extra virgin olive
oil, spread thyme on top, and set in
refrigerator for 30 minutes. Remove 10
minutes before grilling.
3. Grill two sides (opposite) 4-5 min each.
Then place under broiler for 8 minutes.
4. Remove skewers. Squeeze on lemon juice.
Drizzle with extra virgin olive oil and salt
and pepper to taste.
Fennel, Red Pepper and Onion Salad with
Grilled Calamari
(Serves 4)
8 oz. fennel, thinly sliced
4 oz. onion, thinly sliced
6 oz. red bell pepper, thinly sliced
8 tubes calamari
1 lemon
½ cup extra virgin olive oil
Salt and pepper
(Note: Set grill on high 15 minutes prior to
cooking.)
1. Place all of the thinly sliced fennel, red bell
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