Bobby Flay's Grill It! - Bobby Flay [73]
Grilled Summer Squash and Tomato on Grilled Bread with Ricotta Salata
Bread salad is an Italian peasant dish created to make use of stale bread and overly ripe tomatoes. I add another component that there always seems to be too much of at the end of summer, and that’s zucchini. Red bell pepper and onion add some sweetness and crunch and ricotta salata adds a nice salty note. If you can’t find ricotta salata, feta cheese will work nicely in its place.
Serves 4
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
3 plum tomatoes
1 large red bell pepper
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey
5 cloves garlic, 3 finely chopped, 2 left whole
½ cup extra-virgin olive oil
3 tablespoons finely chopped fresh basil leaves
8 (1-inch-thick) slices French bread or ciabatta, preferably day-old
4 ounces ricotta salata, thinly sliced
Heat your grill to high.
Brush the zucchini, squash, tomatoes, and bell pepper with the olive oil and season with salt and pepper. Grill the zucchini and squash, cut side down, for 3 to 4 minutes or until lightly golden brown and slightly charred. Turn over and continue grilling until just cooked through, about 4 minutes longer. Grill the tomatoes and bell pepper until charred on all sides, 8 to 10 minutes.
Remove the vegetables from the grill, put the bell pepper in a bowl, and cover. Let sit for 10 minutes. Cut the zucchini and squash crosswise into 1-inch pieces. Cut the tomatoes in half lengthwise and coarsely chop. Peel, seed, and finely dice the bell pepper. Combine the zucchini, squash, tomatoes, bell pepper, and onion in a medium bowl.
Whisk together the vinegar, lemon juice, honey, and chopped garlic in a small bowl and season with salt and pepper. Slowly whisk in the extra-virgin olive oil until emulsified. Pour the vinaigrette over the vegetables, add the basil, and mix gently to combine. The vegetables can be covered and refrigerated for up to 8 hours. Bring to room temperature before serving.
Grill the bread until lightly golden brown on both sides, about 1 minute total. Remove the bread and rub each slice on both sides with the whole garlic cloves.
Place the bread on a platter and spoon some of the vegetable mixture and juices over each piece. Top each slice with some of the ricotta salata.
Grilled Eggplant and Fig Caponata
Caponata comes from Sicily and is classically prepared with fried eggplant that is tossed in a sweet-and-sour sauce made with vinegar and sugar. I grill the eggplant, which gives it a sweet and smoky flavor and allows the true flavor of the eggplant to come through. Fresh figs are not normally used in caponata, but I love the additional sweetness they add to the dish. This is a great topping for grilled bread or side dish for grilled chicken or seafood.
Serves 4
1 medium eggplant, cut into ½-inch-thick slices
1 large red onion, peeled and cut into ½-inch-thick slices
3 plum tomatoes, halved
¼ cup olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
Pinch of red chile flakes
¼ cup red wine vinegar
1 tablespoon honey
½ cup extra-virgin olive oil
6 fresh figs, diced
¼ cup green olives, pitted and chopped
2 tablespoons capers, drained
3 tablespoons golden raisins, plumped in hot water and drained
2 tablespoons pine nuts, toasted
3 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped fresh oregano leaves
Heat your grill to high.
Brush the eggplant, onion slices, and tomatoes with the olive oil and season with salt and pepper to taste. Grill