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Elizabeth Goddard's Grilled Ratatouille Muffaletta

Elizabeth Goddard is an award-winning author with well over a dozen romance and romantic suspense novels, including the romantic mystery, The Camera Never Lies—winner of the prestigious Carol Award in 2011. After acquiring her computer science degree, she worked at a software firm before eventually retiring to raise her four children and become a professional writer. A member of several writing organizations, she judges numerous contests and mentors new writers. In addition to writing, she home schools her children and serves with her husband as he pastors a church in Louisiana. Learn more about Beth and her books HERE.

Elizabeth's newest release: Riptide

Two surprises await high-stakes repo man Jake Jacobson on his latest job. First, old flame Kelsey Chambers. Second, gunfire! Seizing the luxury yacht should have been easy, but he hadn't planned on Kelsey's appearance. Or that smugglers would hijack the vessel to find an antique map hidden on board. The map is Jake and Kelsey's only leverage. . .but it carries a price. Without it, they're as good as dead. With it, they're the target of a relentless hunt. Their failed relationship has Kelsey afraid to rely on Jake again. Can she count on him with their lives on the line?

Copyright © 2013 by Harlequin Enterprises Limited. Cover Art used by arrangement with Harlequin Enterprises Limited. All rights reserved. ® and ™ are trademarks owned by Harlequin Enterprises Limited or its affiliated companies, used under license.

Elizabeth's Grilled Ratatouille Muffaletta

1 medium eggplant, sliced into 1/2-inch rounds
Coarse salt
1/2 cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 cup fresh parsley
1/4 cup mayonnaise
1/4 cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2-inch rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Slice vegetables sandwich thing and toss with olive oil then grill to your preference. While veggies are grilling chop olives and pepperoncini and mix with Mayo. Spread bread with with mayo/olive mixture and layer vegetables. Voila!

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