Try this Summer Vegetable Ring recipe, or contribute your own.

Still searching for what to cook ?

Name: Summer Vegetable Ring
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Zucchini - diced; 1 Green pepper - diced; 2 tb Chopped basil; 1/4 c olive oil; 1 c Shredded mozzarella cheese; 4 Boneless; skinless chicken; 6 Minced garlic cloves; 1/3 c olive oil; 1 Red bell pepper - diced; 1 lg Eggplant - diced; 1 15 oz. can diced tomatoes; 2 Sliced yellow onions; ; breasts; 2 Minced garlic cloves; 1/2 c Chopped parsley; 1 ts Red pepper flakes; 4 Roasted red bell peppers; 2 lg Eggplants - sliced; 1/4 c olive oil; 2 Yellow squash - diced; 1/2 c Basil - chopped

Find the most delicious recipes here

INGREDIENTS

2 Zucchini - diced
1 Green pepper - diced
2 tb Chopped basil
1/4 c olive oil
1 c Shredded mozzarella cheese
4 Boneless; skinless chicken
6 Minced garlic cloves
1/3 c olive oil
1 Red bell pepper - diced
1 lg Eggplant - diced
1 15 oz. can diced tomatoes
2 Sliced yellow onions
; breasts
2 Minced garlic cloves
1/2 c Chopped parsley
CHICKEN
1 ts Red pepper flakes
4 Roasted red bell peppers
2 lg Eggplants - sliced
1/4 c olive oil
2 Yellow squash - diced
1/2 c Basil - chopped

Servings

INSTRUCTIONS

Directions: To prepare the filling - In a large saute pan heat the olive oil. Add the garlic and onions and saute briefly. Add the pepper flakes, zucchini, squash, eggplant, red bell pepper, and green pepper. Cook for 10 minutes, stirring often to release flavors. Add the diced tomatoes and let simmer over medium heat for 1 hour. Season with salt and pepper and finish with stirring in the parsley and basil. To prepare the sliced eggplant, brush the slices with olive oil and place on a grill, cook on both sides until soft. To assemble ring - Spray a large tube pan with non-stick spray. Lay the grilled eggplant slices in the pan, allowing them to hang over the edge of the pan. Spoon the filling into the lined pan and layer with mozzarella cheese. Enclose the filling by folding over the eggplant flaps. Bake at 400 degrees for 20 minutes. Allow to rest for 5 minutes. Unmold gently and serve either hot or cold with the grilled chicken. Chicken - Cut a pouch into the chicken breast. Season with salt, pepper and olive oil. Combine the chopped bell pepper, garlic, olive oil and basil. Fill the pouch with the filling. Secure flap either with a skewer or try using uncooked spaghetti. Place on grill for 3-4 minutes per side.

NOTES

Alert editor

Summer Vegetable Ring

2 Zucchini - diced
1 Green pepper - diced
2 tb Chopped basil
1/4 c olive oil
1 c Shredded mozzarella cheese
4 Boneless; skinless chicken
6 Minced garlic cloves
1/3 c olive oil
1 Red bell pepper - diced
1 lg Eggplant - diced
1 15 oz. can diced tomatoes
2 Sliced yellow onions
 ; breasts
2 Minced garlic cloves
1/2 c Chopped parsley
 CHICKEN
1 ts Red pepper flakes
4 Roasted red bell peppers
2 lg Eggplants - sliced
1/4 c olive oil
2 Yellow squash - diced
1/2 c Basil - chopped

Directions: To prepare the filling - In a large saute pan heat the olive  oil. Add the garlic and onions and saute briefly. Add the pepper flakes,  zucchini, squash, eggplant, red bell pepper, and green pepper. Cook for 10  minutes, stirring often to release flavors. Add the diced tomatoes and let  simmer over medium heat for 1 hour. Season with salt and pepper and finish  with stirring in the parsley and basil. To prepare the sliced eggplant,  brush the slices with olive oil and place on a grill, cook on both sides  until soft.    To assemble ring - Spray a large tube pan with non-stick spray. Lay the  grilled eggplant slices in the pan, allowing them to hang over the edge of  the pan. Spoon the filling into the lined pan and layer with mozzarella  cheese. Enclose the filling by folding over the eggplant flaps. Bake at 400  degrees for 20 minutes. Allow to rest for 5 minutes. Unmold gently and  serve either hot or cold with the grilled chicken.    Chicken - Cut a pouch into the chicken breast. Season with salt, pepper and  olive oil. Combine the chopped bell pepper, garlic, olive oil and basil.  Fill the pouch with the filling. Secure flap either with a skewer or try  using uncooked spaghetti. Place on grill for 3-4 minutes per side.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2042g)
Recipe Makes: 1 servings

Calories: 2411
Calories from Fat: 946 (39%)

Amt Per Serving		% DV

	Total Fat 105.1g	140 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 49.8g
	Polyunsanturated Fat 15.5g
Cholesterol 993.8mg		306 %
Sodium 1752.5mg		60 %
Potassium 4302.3mg		113 %
Total Carbohydrate 34g		10 %
	Dietary Fiber 11.1g	45 %
	Sugars, other 22.9g
Protein 314.8g		450 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2411

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe