Meadville Tribune

Our Generation

July 21, 2009

Ten Ways to Add Summer Produce to Your Plate

(Continued)





Try this grilled pizza as a main meal or appetizer:

ROSANNE’S GRILLED CHICKEN-VEGGIE PIZZA

1 large (or 2 small) skinless chicken breast

2 Bell peppers, green, yellow and/or red

One small to medium eggplant

1 large pizza shell, homemade or store-bought

1 cup tomato sauce or pesto

2 cups Part-skim mozzarella cheese, shredded

1/2 cup crumbled feta cheese



Cook chicken breasts: Place on grill, turning to brown both sides. Cook for five minutes, then to keep chicken moist, take off grill, wrap in aluminum foil, place back on grill to continue cooking, about twenty to thirty minutes or until done. Remove from grill and set aside to cool slightly (You can always cook more chicken breasts, then save them for later use storing in the refrigerator or freezer.)

While chicken is finishing in foil, grill vegetables. Slice bell pepper in half and remove tops and seeds. Place peppers on grill pan with flesh side down. Lightly “smash” to flatten. Grill until slightly cooked then turn. Char skin side down then remove from grill, cover and set aside. When cool, gently remove skin. Slice or chop peppers, set aside in bowl.

Peel and slice eggplant into one-eighth inch slices. Lightly coat with olive oil, then place on grill and watch closely, turning so they don’t burn. Cook until tender then remove from grill.

Slice peppers and eggplant. Slice or shred chicken and set aside.

Prepare pizza: Spread tomato sauce or pesto onto pizza shell. Cover with shredded mozzarella. Add sliced vegetables and shredded chicken to pizza. Sprinkle feta over top.

Carefully place pizza shell directly on grill over low heat. Watch closely and remove when cheese is melted. Transfer to serving plate or pizza pan. Slice and enjoy!



Rosanne Rust, MS, RD, LDN

Registered Dietitian and Nutrition Consultant

Licensed Provider for Real Living Nutrition Services® [http://www.rosannerust.com]

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