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In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt. Light a grill. Brush the zucchini slices with olive oil and season with salt.
In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.
Want to make Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto? Learn the ingredients and steps to follow to properly make the the best Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto? recipe for your family and friends.
Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices. Top with the tomatoes, the remaining cheese and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.
Prepare grilled cheese sandwich. Light grill to low heat (hold your hand 1 inch over the grate and count to at least 5 comfortably). Lay sandwich down over direct heat (over the fire).
Melt the butter in a medium skillet over medium heat. Add the apples and cook, stirring often, for 5-7 minutes, or until the apples are golden and just beginning to brown on the edges. Drizzle the ...
If you’ve been relegating sandwiches to just lunchtime, we’re here to tell you—if you make them right, they can make for an incredible weeknight dinner too.
Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving. Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.