Recipes Included On This Page Garlic-Roasted Eggplant, Potatoes and Tomatoes Grilled Chicken with Pasta and Vegetables at The Beach Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic-Roasted Eggplant, Potatoes and Tomatoes Recipe By :Italy Anywhere;Lori De Mori: 2000 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Japanese eggplants -- unpeeled and cut into medium chunks 1 pound yellow-fleshed potatoes -- unpeeled and cut into chunks 4 tablespoons extra-virgin olive oil Salt 4 plum tomatoes -- seeded and quartered Freshly ground black pepper Melanzane, Patate e Pomodori Arrostiti all'Aglio Preheat the oven to 475F. Place the eggplants, potatoes, olive oil and garlic** in a large roasting pan. Toss the vegetables well to coat them with the oil. Sprinkle with salt and roast in the oven for 20 minutes. Use a metal spatula to gently turn the vegetables in the pan. Scatter the tomatoes over the top. Grind some black pepper over and return to the oven until the potatoes are golden and cooked through and the eggplant is soft (about 20 more minutes). From Italy Anywhere by Lori De Mori with Jean-Louis De Mori and Antonio Tommasi; 2000. Penguin Books. ISBN 0-670-88539-8 ** Hallie's note: there was no garlic in the ingredients list and no errata or addenda in the book so it was just plainly omitted. I would suggest using as much or little minced garlic as you like. I like garlic so I would start with at least 2 large cloves. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 14g Fat (90.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Grilled Chicken with Pasta and Vegetables at The Beach Recipe By :Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pasta for 4 -- cooked and held hot 1/8 cup olive oil 2 chicken breast halves -- skinless and boneless garlic pepper -- with salt -- to taste 1 pound asparagus -- fresh 3 plum tomatoes -- seeded and diced 1/4 cup black olives -- sliced 1/2 cup cilantro leaves -- chopped fine While pasta is cooking, pound chicken breasts flat, to about one- half inch. Season and grill. When pasta is finished, toss with olive oil and keep warm. Sauté asparagus just until tender. Remove and cut into bite-sized pieces. When chicken is done, cut into thin strips about 2-inches long. Toss chicken, asparagus, tomatoes, olives, and cilantro with the pasta and serve at once. Adjust seasoning at the table. Notes : Pick your favorite pasta for this recipe Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 20 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 15g Fat (59.6% calories from fat); 17g Protein; 5g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 125mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.