מעדיטערראַנעאַן גרילד עגגפּלאַנט סטייקס מיט זוקיני לינגוינע אַגליאָ-אָליאָ

When you read the label on a package of pasta, it says that a 16-oz. bag should serve 8 people. WHAT? I know portion control isn’t one of my strengths but how can 2-oz. of pasta be a full-size serving for a full-size adult? I swear I eat more than that just testing to see if it’s cooked yet.

So how do you get to eat a big bowl of pasta but not get all the carbs and calories? Make the pasta out of zucchini! When you julienne zucchini, it looks just like linguine and it tates even better. The best part is you can have a lot more than 2-oz.! That appeals to my Italian side that demands big bowls of pasta. Simply sauteed in olive oil with garlic and red pepper flakes, it makes a much healthier and prettier version of linguine aglio-olio.

אָבער, here the zucchini linguine is a side dish to go with my delicious eggplant steaks. Thick slices of eggplant are grilled until tender, then topped with a Meditteranean mixture of flavor and color. Tangy roasted red peppers, hearty green spinach and briny black olives are sauteed in garlic and oil. That delicious mixture gets piled on top of the grilled eggplant steaks, sprinkled with bread crumbs and baked until crispy and golden.

This is an amazingly delicious entree that’s loaded with healthy vegetables. It’s an Italian feast that won’t put you in a carb coma afterwards. My Mediterranean Grilled Eggplant Steaks and Zucchini Linguine Aglio-Olio makes a beautiful presentation for impressing your guests. They’ll never miss the flour pasta especially when they can ask for seconds and thirds and…

מעדיטערראַנעאַן גרילד עגגפּלאַנט סטייקס

ינגרידיאַנץ
2 מיטל עגפּלאַנץ
2 Tbs. עקסטרע-צעלקע מאַסלינע בוימל, צעטיילט
קאָשער זאַלץ און שוואַרץ פעפער צו טעם
2-3 ראָוסטאַד רויט פּעפּערז, chopped
2 קלאָוועס קנאָבל, מינסט
2-10 אַז. boxes frozen spinach, טאָד און ויסגעשעפּט
Pinch of nutmeg
8-10 קאַלאַמאַטאַ הזיתים, pitted and chopped
½ טעפּל גלוטען פֿרייַ ברויט ברעקלעך
2 Tbs. פריש פּעטרעשקע, chopped

אינסטרוקציעס
היץ אַ גריל פּאַן איבער מיטל-הויך היץ. פּרעהעאַט די ויוון צו 400 דיגריז. Cut each eggplant length-wise into 4 סטייקס, וועגן 1 אינטש דיק. Brush the eggplant steaks with oil and sprinkle with salt and pepper on one side. Lay the steaks on the grill pan, seasoned side down. בשעת זיי זענען קוקינג, brush the top side with oil and season with salt and pepper. Grill the eggplant about 3-4 minutes on each side until they are tender but not fully cooked. Depending on the size of your grill pan, you may have to do this in batches to cook all 8 סטייקס. ווען זיי זענען געטאן, transfer them to a baking sheet.

While the eggplant is cooking, היץ 2 tsp. oil in a skillet or sauté pan over medium-high heat. Add the roasted red peppers and the garlic and cook for 2 מינוט. Add the spinach, separating it with your fingers and mix it into the peppers. Add a pinch of nutmeg. Heat the spinach through. Add the olives to the mixture and remove from the heat.

Top each eggplant steak generously with the spinach/pepper/olive mixture. אין אַ קליין שיסל, mix the bread crumbs with 2 צפּס. oil and most of the parsley, retaining a bit for garnish. Sprinkle the crumbs over each steak. Just put a little. Don’t put so much that you can’t see the pretty colors of the veggie mixture. Bake the eggplant steaks for 5 minutes until the bread crumbs start to brown. Turn the oven to broil and cook an additional 5 minutes or until the crumbs are browned and crispy. Check on it often to make sure it doesn’t burn. Transfer steaks to a platter. Garnish with remaining parsley.

Zucchini Linguini Aglio-Olio

ינגרידיאַנץ
3-4 large zucchini or 6-8 קליין צוקיני, ends trimmed (more if using as an entrée rather than a side dish)
1 Tbs. עקסטרע-צעלקע מאַסלינע בוימל
3 קלאָוועס קנאָבל, מינסט
א קניפּ פון רויט פעפער פלאַקעס
זאַלץ און פעפער צו טעם
Grated vegan parmesan for garnish (אַפּשאַנאַל)

אינסטרוקציעס
Julienne the zucchini using a mandolin, a peeler or do it by hand. Heat the oil in a skillet (you can just wipe out the one you used for the spinach mixture above) איבער מיטל היץ. Add the garlic and red pepper flakes and cook about 1 minute until the garlic begins to brown and is fragrant. Add the zucchini and salt. Sauté until the zucchini is softened, וועגן 5 מינוט. קער אַוועק די היץ. Season with fresh black pepper. Top with grated parmesan, אויב געוואלט. דינען בשעת הייס. האַנאָע האָבן!

די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

(באזוכט 2,978 מאל, 1 וויסיץ הייַנט)

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7 רעספּאָנסעס צו מעדיטערראַנעאַן גרילד עגגפּלאַנט סטייקס מיט זוקיני לינגוינע אַגליאָ-אָליאָ

  1. כעדער דעצעמבער 31, 2013 בייַ 9:50 PM #

    THIS IS DELICIOUS! a big hit at my house! thank you V Word 🙂

    • ריאַ יאַנואַר 1, 2014 בייַ 1:59 PM #

      I’m so glad, Heather! ווו כו! קסאָקסאָ

  2. Miriam מאַרץ 12, 2012 בייַ 7:21 בין #

    Thanks for your response Rhea. I did the copy and paste for the recipes I wanted to print and I also subscribed. I’m looking forward to the emails.

  3. ריאַ פּאַרסאָנס מאַרץ 11, 2012 בייַ 4:39 PM #

    Miriam, when I want a copy of my recipe, I just cut and paste it into a word doc. If you subscribe by email (that’s down on the right between the “ban foie gras” and the traffic feed, it comes to your email and then you can print the email.

    Until I write that cookbook, that’s all I got.

  4. Miriam מאַרץ 11, 2012 בייַ 12:51 PM #

    Is there a way to print your recipes?

  5. אַנאַנאַמאַס מאַרץ 11, 2012 בייַ 12:26 PM #

    I went out tonight and bought all the ingredients needed to make this tomorrows Sunday dinner 🙂

טראַקקבאַקקס / פּינגבאַקקס

  1. וועגאַנמאָפאָ #11: וועגאַן פּראָדוקץ איך ליבע – גלוטען-Free פּאַסטאַז | די "V" וואָרט - סעפּטעמבער 15, 2014

    […] the Aglio Olio recipe, see my Zucchini Linguine Aglio Olio […]


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