Grilled Pineapple Salsa

Ingredients:

Pineapple 4 Thick Circles
Red Bell Pepper 1/2
Onion 1/2 Small
Cilantro few Sprigs
Green Chile 1
Lemon Juice 2 Tbsp
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Wash, remove stem and finely chop the green chile.
Wash and slice the red bell pepper.
Wash and finely chop the cilantro leaves.
Brush the pineapple and bell pepper slices with oil and place it on the hot grill.
Once the slices are brown on both sides, remove from heat.
Cool to room temperature and finely chop the pineapple and bell pepper slices.
In a mixing bowl, mix together chopped pineapple, chopped bell pepper, onion, green chile, cilantro, lemon juice, salt.
Taste and adjust the seasoning if required.
Serve pineapple salsa with chips.

Notes: Make sure not to overcook the pineapple or red bell pepper slices

Grilled Peppers

INGREDIENTS

• 1/2 pound s peppers, washed and thoroughly dried
• 1 tablespoon olive oil
• 1/4 teaspoon togarashi
• Coarse sea salt, such as fleur de sel or Maldon

INSTRUCTIONS

1. Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
3. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

Cheese, Pesto and Vegetable Grilled Sandwich

For the Basil Pesto -

26 gms Parmesan cheese
100 ml extra virgin olive oil
20 gms parsley
100 gms basil leaves
20 gms pine nuts

For the sandwich -

Slices of wholegrain/ wheat bread
Pesto sauce
Cheese Slices, I used Monterrey Jack for this one
Grape Tomatoes, sliced
Zucchini, sliced thin
Jalapenos, chopped
Dill Pickle slices
salt and pepper to taste

Method:

To make the pesto, combine all the ingredients and blend to a coarse paste in a food processor.
Transfer to a jar and top with a layer of olive oil. Refrigerate if you are going to consume immediately or freeze for a couple of months. I have a frozen one that I had made sometime back. Defrost before using.

Preheat a grill or broiler. To assemble the sandwich, Butter one side of each bread (I usually avoid this step) and apply pesto on the other side and top with a slice of cheese. Place the fillings on one slice of bread and sprinkle with some salt and pepper. Top with another slice. So each sandwich has two layers of cheese.
Grill or broil each side till the cheese has melted and the bread is brown and has a crunch to it..