Garden Hearts^® with Mediterranean Grilled Vegetables

Yield: 8 servings

Ingredients:

Method:

1. Cut 1/4" from stems of the Garden Hearts^® and rinse well, inside and out, under cold running water.  Separate into individual leaves, air dry completely and chill.

2. Wash vegetables and allow to air dry completely.  Remove ends from the zucchini, squash, and eggplant and cut lengthwise into 1/4-inch slices. Cut onion crosswise into 1/4-inch thick slices.  

3. Place sliced vegetables on a large sheet pan.  Drizzle with olive oil, and sprinkle with Italian seasoning and kosher salt; turn and repeat on the other side.  Let the vegetables sit for 20 minutes to absorb seasoning.

4. In a large, non-stick skillet, over medium heat, sprinkle 1/2 cup of Parmesan cheese to cover the bottom of the pan.  Melt cheese until it becomes a golden color.  Slide it from the pan over an upside-down, small glass bowl to form an individual Parmesan bowl.  Let it cool before removing from the bowl.  Prepare 8 Parmesan baskets using the same technique.

5. Heat grill to medium temperature and brush it with a small amount of olive oil. Grill the vegetables, turning once and watching at all times. Allow them to lightly brown, which will take approximately 8-10 minutes, depending upon the heat.

6. Remove vegetables from the grill and cut into 2-inch segments.  Place them in a large mixing bowl, drizzle with balsamic vinegar and lightly toss.

7. Line each Parmesan basket with Garden Hearts^® leaves and fill with grilled vegetables.  Garnish with a sprig of rosemary. Serve warm or cold.

Chef Comments: “Garden Hearts® of Romaine lettuce is a delightful complement to the hearty Mediterranean vegetable filling with Parmesan rounding out the dish”
	Chef Beat Giger, CEC, AAC Corporate Chef & Director of Special Events Pebble Beach Resorts