Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Vegetable - Garlic Zapped Zucchini
Famous Authors (View All Authors)
Outdoor_cooking - Vegetable -  Garlic Zapped Zucchini Post by :redrider Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1084

Click below to download : Outdoor_cooking - Vegetable - Garlic Zapped Zucchini (Format : PDF)

Outdoor_cooking - Vegetable - Garlic Zapped Zucchini

4-5 small zucchini, cut lengthwise into 1/4 inch thick slices
4 clove
1/2 cup olive oil
1/4 cup chopped fresh basil
salt and freshly ground pepper


Place the zucchini in a large shallow glass dish. Mash the garlic in a small bowl. Add 2 tablespoons olive oil and mash until smooth. Whik in the remaining oil, the basil, and salt and pepper to taste. Pour over the zucchini. Let stand 30 minutes. Grill over hot or high, direct heat until just tender, about 5 minutes per side.

Serves 4
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - Grilled Asparagus Risotto With White Truffle Oil Outdoor_cooking - Grilled Asparagus Risotto With White Truffle Oil

Outdoor_cooking - Grilled Asparagus Risotto With White Truffle Oil
For the Asparagus: 10 stalks asparagus -- trimmed & peeled olive oil -- for brushing kosher salt and freshly ground pepper -- to taste For Risotto: 2 3/4 cups vegetable broth 1 tbsp. olive oil 1 1/2 tbsp. unsalted butter 1/2 cup Spanish onions -- finely chopped 2 cloves garlic -- finely chopped 1 cup Arborio rice 1/2 cup dry white wine 1/8 cup flat-leaf parsley -- finely chopped kosher salt and freshly ground pepper 1 tbsp. white truffle oil sprinkle Asiago Cheese -- shredded GF Grill Version of Asparagus: Preheat the GF Grill. When hot, sprinkle asparagus with
PREVIOUS BOOKS

Outdoor_cooking - Vegetable -  Barby-baby-spuds Outdoor_cooking - Vegetable - Barby-baby-spuds

Outdoor_cooking - Vegetable -  Barby-baby-spuds
12 Baby red potatoes, boiled 12-15 minutes, drained and cooled a bit 1 tsp. dried basil 3 T. butter, melted 2 green onions, chopped 1/4 tsp each salt and pepper Combine the basil, butter, onion, salt and pepper in a small saucepan; heat until butter melts. Pour melted mixture over cooked spuds and toss to coat. Skewer spuds onto skewers (4 each) and place onto med-high barbeque grill; 4 minutes each side until crispy and done.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT