COFFEY BREAK
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HEALTHY ALTERNATIVES

a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

Recipes
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books &  Info: gmcoffey@aol.com


Grilled Eggplant and Portobello Mushrooms with Tomato and Sweet Pepper Sauce

2 large eggplants

3 tablespoons olive oil, divided (or distilled water)

5 portabella mushrooms, trimmed and brushed clean

2 tablespoons chopped shallots

2 tablespoons chopped garlic

1/2 white onion, sliced

2 tomato, diced

1/2 red sweet bell pepper, sliced

1/2 yellow sweet bell pepper, sliced

1/2 cup tomato juice

3 tablespoons chopped fresh basil

4 slices vegan cheese (optional)

salt and pepper to taste

Slice each eggplant lengthwise into 4 slices, 1/2 inch thick. Brush slices with olive oil and sprinkle with salt and pepper. (Optional)

Char broil eggplant slices quickly over high heat until they are golden and have grill marks, about 2 1/2 minutes on each side. You can, alternately, saute the eggplant slices in olive oil (or distilled water) in a skillet.

Allow eggplant slices to cool after cooking. Brush mushrooms with olive oil and sprinkle with salt and pepper. (Optional)

Grill or saute mushrooms in the same manner as eggplant. Heat the remaining olive oil (or distilled water) in a saucepan and quickly cook the shallots and garlic over high heat for about 1 minute, taking care not to let the garlic brown.

Add the onion, tomatoes and peppers, reduce heat to medium ad cook for about 8 minutes.

Stir in the tomato juice. Reduce heat and continue cooking over low heat until vegetables are soft, about 10 minutes.

Remove from heat and stir in the basil and butter.

Allow vegetable sauce to cool before assembling dish.

To assemble: Preheat oven to 375F.

Slice the cooked mushrooms at an angle.

Place 4 eggplant slices on a stick free baking sheet.

Top each eggplant slice with a generous tablespoon of the vegetable sauce, then top with some portobello slices, a slice of vegan mozzarella cheese, and another eggplant slice.

Bake for about 8 minutes.

Serve with a small amount of sauce on each plate.

Serves 4.


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