Giada at Home: Family Recipes From Italy and California by Giada de Laurentiis

charcoal grill.
    Brush the mushrooms on both sides with the remaining ¼ cup oil and season with salt and pepper. Grill them, stem side down, for 3 minutes. Turn them over and grill the other sides for 2 minutes, or until tender.
    Fill the mushrooms with the sausage mixture and top with the remaining ½ cup Gorgonzola cheese. Grill them, stuffing side up, until the stuffing is warmed through, 5 to 7 minutes.
     

    Olive and Sun-Dried Tomato Vegetables
     

    Much as I love vegetables, sometimes even I get a bit bored of the same old same old, and I’m always looking for easy ways to jazz up plain sautéed vegetables. I’ve found that adding something sweet and salty nearly always does the trick, and this colorful mix is a case in point. I always make extras so I can snack on leftovers the next day, adding some crusty bread for sopping up the flavorful vegetable juices.
    ⅓
cup plus 3 tablespoons olive oil
5
oil-packed sun-dried tomatoes, drained and finely chopped
2
tablespoons halved pitted small black olives, such as kalamata
2
tablespoons halved pitted green olives
¼
teaspoon dried thyme
Salt and freshly ground black pepper
3
shallots, thinly sliced
1
zucchini, ends trimmed, cut into ½-inch rounds
1
yellow summer squash, ends trimmed, cut into ½-inch rounds
1
small red bell pepper, cored, seeded, and cut into ¼-inch strips
    In a medium bowl, whisk together the ⅓ cup olive oil, the sun-dried tomatoes, black and green olives, and thyme. Season with salt and pepper.
    In a medium skillet, heat the remaining 3 tablespoons oil over medium-high heat. Add the shallots and cook until translucent and tender, 2 to 3 minutes. Add the zucchini, yellow squash, bell pepper, and ½ teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes, until the vegetables are tender.
    Add the warm vegetables to the olive and sun-dried tomato mixture and toss until coated. Transfer to a serving bowl and serve immediately.
     

    Vegetable Parmesan
     

    Of all the recipes I’ve done for
Giada at Home
on TV, this one has been the biggest hit with both viewers and my crew. I’ve always said that if you want to get kids (and picky adults) to eat something, bake it with marinara and cheese and they’ll be demanding seconds. You’ll be happy because they’re eating lots of healthy veggies, they’ll be happy because it tastes awesome, and as an added bonus, your kitchen will smell fantastic, too. Use any vegetable that you love or have on hand in this dish; it’s very versatile.
    Unsalted butter, for the pan
1
medium eggplant, cut into ¼- to ½-inch-thick slices
2
medium fennel bulbs, trimmed and sliced ¼ inch thick
1
red bell pepper, cored, seeded, and cut into thirds
1
yellow bell pepper, cored, seeded, and cut into thirds
1
orange bell pepper, cored, seeded, and cut into thirds
¼
cup olive oil, plus more for drizzling
Salt and freshly ground black pepper
1
(26-ounce) jar marinara sauce (3⅓ cups)
3
cups (12 ounces) shredded mozzarella cheese
1
cup freshly grated Parmesan cheese
1
cup plain dried bread crumbs
    Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 × 9-inch glass baking dish.
    Toss the eggplant, fennel, and bell peppers with the ¼ cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
    Spoon ¾ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon ¾ cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive