Ingredients with Measurements:
- 1 cup of Cacioricotta di Capra Cilentina cheese, crumbled
- 1 large eggplant, sliced into rounds
- 2 medium zucchinis, sliced lengthwise
- 1/4 cup of olive oil
- 1/4 cup of balsamic vinegar
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
3. Brush the eggplant and zucchini slices with the mixture.
4. Place the eggplant and zucchini slices on the grill or grill pan and cook for 3-4 minutes on each side, or until they are tender and have grill marks.
5. Remove the eggplant and zucchini from the grill and arrange them on a serving platter.
6. Sprinkle the crumbled Cacioricotta di Capra Cilentina cheese over the top of the grilled vegetables.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 18g
Carbohydrates: 10g
Protein: 7g
Sodium: 270mg
Substitutions for ingredients:
- Cacioricotta di Capra Cilentina cheese can be substituted with any crumbly goat cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add fresh herbs like basil or parsley to the olive oil and balsamic vinegar mixture for added flavor.
- Use different vegetables like bell peppers, mushrooms, or onions.
Tips and tricks:
- Make sure to brush the eggplant and zucchini slices with the olive oil and balsamic vinegar mixture to prevent them from sticking to the grill.
- Don't overcook the vegetables, as they will become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the grilled vegetables and cheese on a large platter and garnish with fresh herbs.
Garnishes:
Fresh herbs like basil or parsley.
Pairings:
This dish pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
If the vegetables are sticking to the grill, brush them with more olive oil and balsamic vinegar mixture.
Food safety advice:
Make sure to wash the vegetables thoroughly before slicing and grilling.
Food history:
Cacioricotta di Capra Cilentina is a traditional Italian cheese made from goat's milk in the Cilento region of Italy.
Flavor profiles:
This dish has a tangy and savory flavor from the balsamic vinegar and garlic, and a creamy and slightly salty flavor from the Cacioricotta di Capra Cilentina cheese.
Serving suggestions:
Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Italian