the appetizer:

The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals by Andrea Chesman is a re-issue of her classic grilling cookbook, including recipes for Quick-Rise Pizza Dough; Grilled Chakchouka; and Eggplant Steaks.



Grilled Chakchouka

Serves 6 to 8


Chakchouka is to North Africa what ratatouille is to France—a rich melange of summer vegetables. In both dishes, the vegetables are the same, but cumin and harissa in the North African version replace the basil and oregano. Harissa is a spicy hot pepper paste that can be found wherever African foods are sold. In North Africa, chakchouka is often served with a topping of poached or fried eggs. This vegetable stew also makes a delicious topping for couscous. My favorite way to serve chakchouka is with pita pockets or another Arab flatbread and feta cheese. This dish tastes even better the day after it is made, and it will keep in the refrigerator for up to 5 days.

  • 1 large onion, quartered
  • 8 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons ground cumin
  • 1 large eggplant (about 1-1/2 pounds), peeled and sliced 3/8 inch thick
  • 6 medium-size tomatoes, halved
  • 1 green bell pepper, halved
  • 1 red bell pepper, halved
  • 1 medium-size yellow summer squash, sliced 3/8 inch thick
  • 1 tablespoon harissa, or to taste
  • Salt and freshly ground black pepper

1. Prepare a medium-hot fire in the grill.

2. Skewer the onion and garlic. Combine the olive oil and cumin and brush on the onion, garlic, eggplant, tomatoes, peppers, and summer squash.

3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the onion, garlic, and eggplant; about 10 minutes for the peppers and tomatoes; and 5 to 8 minutes for the summer squash. Remove the vegetables from the grill as they are done.

4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with the harissa and salt and pepper to taste. Simmer for 30 minutes on the grill or on the stove. Taste and adjust the seasonings as desired. Serve hot or at room temperature.

  • from:
    The New Vegetarian Grill
    250 Flame-Kissed Recipes for Fresh, Inspired Meals
  • by Andrea Chesman
  • The Harvard Common Press
  • Paper; $16.95
  • ISBN-10: 1558323627
  • ISBN-13: 978-1-55832-362-9
  • Recipes reprinted by permission

Buy The New Vegetarian Grill


The New Vegetarian Grill


This page created June 2008

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home