GRILLED Onion/Pepper Mozzarella Pie with Tomatos and Lime Zest Salt

Whoop Whoop... Just as good as it looks! Nothing outstanding here, but it sure did make a pretty presentation...

BUT...

shhh, don't tell but it does not look like I wanted.

I made these that first night I had a chance to grill... you all remember Raspberry Chipotle Cajun Spiced Shrimp???

Nothing special or difficult here, Cut some onion slices, rub with a little oil... Cut some Red Bell Pepper slices and also rub with oil.

Grill over indirect heat on a hot grill.

OK, here's what I wanted to happen... Individual servings, One onion slice, one red pepper slice, a slice of mozzarella cheese, an ungrilled tomato and the sal/zest.

Now, normally the trick is to insert a toothpick into the slices and that holds them together while you grill. I did not have any toothpicks. SO, when I flipped the onions, 3 stayed together, 1 fell apart. So, on to plan B.


A layer of the onions (I broke up all the rings, so I had grilled, onion rings (no breading) on the bottom of the plate). I added a layer of the red peppers and topped that with the cheese. I set the plate inside the grill turned off the burner underneath and the residual heat did a nice job of melting the cheese.

I topped the cheese just before serving with cold tomato slices


And once I sprinkled a bit of 50/50 mixture of lime zest and salt (thanks to Bobby Flay for that idea), it made a great presentation. I sliced like you would an apple pie.


Plated the slice of "pie" with a couple of shrimp skewers and some rice.

And a bit of catching up, A while back, I blogged of my cooking experiences with Marthe from her blog, CULINARY DELIGHTS. I had cooked a couple of her recipes for Taste and Create. That's the cooking exchange program I blogged about HERE.

Marthe chose to cook my Flowered Apple Pie. Stop by her blog post HERE to see what she did with my version of the recipe...

Great job Marthe!