My husband "doesn't like" veggies, but I found if I cook them right he'll eat them right up. I discovered some posts on food blogs about roasting veggies and after a few tries have a pretty good formula for it. I'll post a list of the things I use most often, but you can sub almost any veggie in the list with something else. Also, thick veggies (carrots, etc) might need a good parboil before being added.
2 c. broccoli.
2 c. cauliflower
1 c. zucchini, cut into 1/4 in. coins
2 c. carrots, cut into 1 in. pieces
4 cloves garlic, peeled and crushed (see below)
2 c. brussel sprouts
2 tbsp EVOO
salt and pepper to taste
In a large bowl, mix the EVOO, salt, pepper and veggies.
Mix to coat.
Roast, uncovered, at 350 degrees for about 20 minutes.
Toss and roast another five minutes.
Be amazed at how much people love your veggies!
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Saturday, November 15, 2008
Friday, August 22, 2008
Eggplant Ratatouille
This makes a ton of ratatouille and the recipe could easily be halved. I made it for a potluck lunch at work and I also wanted extras for lunch. The first night I served it hot over chicken, and my husband said it would work well over pasta. I had it cold for breakfast the next day and it was even more amazing. The garlic really developed overnight and the flavors meshed together so much better, if its possible. This recipe would probably have been way better with fresh tomatoes, but since i love them so much, I rarely have that many laying around. Since it was a huge batch and mostly for other people, i use canned.
Keep in mind that I don't measure when I cook for the most part, so spices, etc. should be added to taste. :)
2 eggplants (approximately 4 cups) peeled and cubed
1 medium summer squash
1 medium zucchini
2 medium onions
fresh garlic, peeled and chopped, to taste (i used 8 cloves cause i LOVE garlic)
1 green bell pepper
1 red bell pepper
olive oil
42 oz of canned diced tomatos
italian seasoning, to taste
salt, to taste (sea salt grinder is awesome here)
pepper, to taste (ditto, fresh ground)
1) In a skillet, heat the oil and add the onion, summer squash, peppers, zucchini, and garlic. saute until just tender and the onions are somewhat translucent.
2) Throw all of the sauteed items in a big pot (trust me here, BIG), and add the eggplant, tomatoes, italian seasoning, salt and pepper. Simmer until eggplant is tender. Plate with pasta, chicken, or any other thing you can think of.
YUM!
From now on I'll try to take pictures of things as I cook them. I'm not a great food phototgrapher, but I'll do my best.
Keep in mind that I don't measure when I cook for the most part, so spices, etc. should be added to taste. :)
2 eggplants (approximately 4 cups) peeled and cubed
1 medium summer squash
1 medium zucchini
2 medium onions
fresh garlic, peeled and chopped, to taste (i used 8 cloves cause i LOVE garlic)
1 green bell pepper
1 red bell pepper
olive oil
42 oz of canned diced tomatos
italian seasoning, to taste
salt, to taste (sea salt grinder is awesome here)
pepper, to taste (ditto, fresh ground)
1) In a skillet, heat the oil and add the onion, summer squash, peppers, zucchini, and garlic. saute until just tender and the onions are somewhat translucent.
2) Throw all of the sauteed items in a big pot (trust me here, BIG), and add the eggplant, tomatoes, italian seasoning, salt and pepper. Simmer until eggplant is tender. Plate with pasta, chicken, or any other thing you can think of.
YUM!
From now on I'll try to take pictures of things as I cook them. I'm not a great food phototgrapher, but I'll do my best.
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