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Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres https://www.metro.ca/userfiles/image/recipes/bouchees-aubergines-legumes-grilles-mozzarella-5584.jpg PT30M PT06M PT36M
Using a mandoline or a very sharp knife, slice squashes and eggplants lengthways as thinly as possible. In a small bowl, blend oil and vinegar. Lay sliced vegetables on a pastry sheet, brush with dressing and season. Heat barbecue to high and lay slices on hot grill. Lower heat and cook 2 - 3 minutes per side. Remove to pastry sheet without overlapping and cool. Alternately, vegetables can be baked in a 350°F (180°C) oven: lay slices on a pastry sheet and bake for 2 - 3 minute per side. Lay out eggplant on work surface and, top each slice with a slice of squash, a basil leaf and a piece of mozzarella. Season and roll up. Arrange on a serving platter, and, if desired, drizzle lightly with extra virgin olive oil and a few drops of reduced balsamic vinegar. Recipe of eatquebec.com Photography: Benoit Levac, Levac photo
30
3 yellow Quebec summer squashes 3 green Quebec summer squashes 3 small Quebec eggplants 1/2 cup (125 mL) extra virgin olive oil 3 Tbsp. (45 mL) balsamic vinegar 1 mozzarella di Bufala or 1 mozzarina, cut into 30 pieces 30 basil leaves extra virgin olive oil to taste reduced balsamic vinegar to taste Salt and freshly ground pepper to taste
Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres

Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres

Rate this recipe
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  • Gluten-free
30
hors d’œuvres
0:30
Preparation
0:06
COOKING
0:36
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    yellow Quebec summer squashes
  • 3
    green Quebec summer squashes
  • 3
    small Quebec eggplants
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
  • 1
    mozzarella di Bufala or 1 mozzarina, cut into 30 pieces
  • 30
    basil leaves

  • extra virgin olive oil to taste

  • reduced balsamic vinegar to taste

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Using a mandoline or a very sharp knife, slice squashes and eggplants lengthways as thinly as possible.

In a small bowl, blend oil and vinegar.

Lay sliced vegetables on a pastry sheet, brush with dressing and season.

Heat barbecue to high and lay slices on hot grill. Lower heat and cook 2 - 3 minutes per side.

Remove to pastry sheet without overlapping and cool.

Alternately, vegetables can be baked in a 350°F (180°C) oven: lay slices on a pastry sheet and bake for 2 - 3 minute per side.

Lay out eggplant on work surface and, top each slice with a slice of squash, a basil leaf and a piece of mozzarella. Season and roll up.

Arrange on a serving platter, and, if desired, drizzle lightly with extra virgin olive oil and a few drops of reduced balsamic vinegar.

Recipe of eatquebec.com

Photography: Benoit Levac, Levac photo

Source : Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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