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Hotdogs, Zucchini, and Eggplant Caprese

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20110716-122040.jpg We grilled for this meal and it was very good. First we used 98% low fat hot dogs. They are very skinny but only 40 calories each and 1 gram of fat so eating 2-3 is not really bad. However, we were sick of crappy hot dog buns. Instead we bought thin/smallbaguettesat Trader Joes. They were the ones that needed to cook a bit more. We let them sit in the top rack of the grill. We tore them into thirds, used a knife to hollow out a hole, added mustard and ketchup, and put the hot-dog in them. Not the healthiest of options but really, really good. Real crust and no crappy buns (I have become opposed to crappy, airy bread with no crust since my Germany trip).

The grilled eggplant caprese was based on a recipe Meredith read. We didn't really follow it at all so I am not copying it. It was sliced grape tomatoes,piecesofmozzarella, basic and bigpiecesof grilled Neon eggplant. She tossed it with a tad of oil and some balsamic vinegar. We used pretty low quality (and low fat) mozerella. Next time we should buy buffalo mozzerella or any more gourmet kind. Or, make it ourselves. Either way, the dish was still very good. The eggplant got a bit dried out. I have since read that you should soak eggplant before grilling to prevent that. Noted!

Thezucchiniwas thin sliced in the mandoline. I figured this was the best way to do it on 2011-07-[@rev]05[@rev]. After pamming them, I added salt, pepper, and garlic powder. They were really good. It was hard to slice thembecausethey were big and the mandoline is a pretty junky one but it did the job. I love zucchini,especiallywhen it is grilled.

Original Wordpress ID and Date: 1277, 2011-07-14_122050