Category: Vegetables


Grilled Veggie Wrap

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Ingredients:

1 large eggplant (peeled and sliced thin)

2 zucchinis (peeled and sliced thin)

1 large beefsteak tomato (sliced thin)

1 small red onion (sliced thin)

1 cup of shredded lettuce

4 wraps (your choice)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, put 4 tbs. of olive oil. Cook eggplant, zucchini and red onions until tender. Sprinkle a pinch of sea salt and pepper when cooking.

2. When done, open up a wrap. Layer eggplant, zucchini, onions, tomato, and lettuce. Wrap tightly and cut in half. (see photo)

*You can put wrap in a preheated oven of 350 degrees to make hotter.

Vegetable Focaccia

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Ingreients:
1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Directions:
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.

Ingredients:
2 cups brown rice
2 cups of water
2 cups vegetable stock
1 head of broccoli (cut into pieces)
2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers
2 cups spinach (washed and drained)
1 red onion (sliced)
2 cups fresh mozzarella (shredded)
3 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
Preheat oven to 400 degrees.
1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.
2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes. Vegetables should be almost cooked, but not mushy. Remove from oven.
3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes.
Serve hot.

Homemade Spring Rolls

Ingredients:

Edible Rice Paper (You can use romaine lettuce as your wrap.)

Romaine Lettuce (shredded)

2 large avocados sliced

1 cup sliced carrots (paper thin)

1 cup sliced cucumber (paper thin)

1 cup large boiled shrimp (sliced) (see photo)

Directions:

  1. Open a piece of rice paper or a romaine lettuce leaf. Add carrots, cucumber, avocado, romaine lettuce and sliced shrimp.
  2. Roll up. (See photo)      *Serve with your favorite Asian dipping sauce.

 

Grilled Aspragus and Peppers

Ingredients:

1/2 lb. asparagus (stalk tips cut off)

2 red bell peppers (sliced thin)

2 orange bell peppers (sliced thin)

2 cloves of garlic (minced)

olive oil

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

  1. In a large baking pan, coat the bottom with 1 1/2 tbsp. with olive oil.
  2. Layer asparagus and peppers in pan. Scatter garlic on top.
  3. Drizzle a little olive oil on top. Sprinkle with sea salt and black pepper.
  4. Bake in oven for about 10 minutes.
  5. Stir vegetables around. Put back in the oven for another 10 minutes.                               *Vegetables should be tender when done.

Ingredients:

1 green zucchini (sliced) 1/4 inch thick

1 yellow zucchini (sliced) 1/4 inch thick

1/2 lb small portobello mushrooms (sliced)

1/2 lb. fresh kale (rinsed, dried, chopped)

2 cloves of garlic (minced)

sea salt and black pepper

olive oil

Directions:

Preheat oven to 400 degrees.

  1. Coat the bottom of a large baking pan with 2 tbs. of olive oil. Add zucchini and garlic and begin to bake for about 6 minutes.
  2. Remove from oven. Turn zucchini over. Add mushrooms. Sprinkle with sea salt and black pepper. Return to oven.
  3. After 5 minutes, stir the mushrooms and then add kale. Drizzle a drop of olive oil on top of kale.
  4. Return to oven for about 3 minutes. Make sure vegetables are tender before serving.                         *Optional: Squeeze a little lemon over vegetables.

Ingredients:

Sweet Potatoes

Salsa

Sour Cream

Avocado (Sliced)

Directions:

  1. Bake sweet potatoes in a 400 degree oven for about one hour. (You want potatoes soft.)
  2. Top potatoes with salsa, sour cream and avocado.

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Ingredients:

5 red peppers (cut in half, seeds removed)

2 cups flavored bread crumbs

1 can (6 oz.) pitted black olives (drained and chopped)

1 cup pignoli nuts

olive oil (1/2 cup plus extra)

2 cloves of garlic (chopped)

lemons (optional)

Directions:

Preheat oven to 400 degrees.

  1. In a large bowl, mix bread crumbs, black olives, pignoli nuts and garlic. Mix well. Add 1/2 cup of oil. Stir. (If it’s a little dry, add a little more olive oil.)
  2. In a large baking pan, brush a little olive oil on the bottom of the pan.
  3. Stuff each pepper with bread crumb mixture.
  4. Cover pan with aluminum foil and make a hole on top. Bake in oven for 30 minutes.
  5. Remove tin foil and bake for an additional 15 minutes. (You want peppers to be tender and bread crumbs a little crunchy.)                                                                                                                                    * Optional: You can squeeze a little lemon on top when serving.

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Ingredients:

2 large green zucchini

1 large yellow zucchini

2 large carrots

2 bulbs of garlic

1 1/2 cups vegetable stock

olive oil

1 whole lemon

sea salt and black pepper

Directions:

Preheat oven to 400 degrees.

  1. Cut zucchini and carrots into 1/4 inch circles.
  2. Peel garlic bulbs and separate into cloves.
  3. Get a large baking pan. Coat the bottom of the pan with olive oil. (about 1 tbsp.)
  4. Put zucchini, carrots and garlic in pan. Drizzle olive oil (another tbsp) on top.
  5. Sprinkle with sea salt and black pepper. (to your liking) Mix all together.
  6. Pour vegetable stock into pan.
  7. Bake in oven for about 40 minutes. Stir occasionally.
  8. Vegetables should be tender and easy to pick up with a fork. When done, remove from oven and squeeze a whole lemon on top.   *Makes a great side dish or meal.

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Ingredients:
4 red bell peppers (cut in half, seeds removed)
2 cups cooked brown rice (or rice of your choice)
1 1/2 cups fresh mozzarella (chopped)
1 (15-ounce) can diced tomatoes (drained)
1 (8 oz. can) peas (drained)
1/2 cup onion (chopped)
2 tsp. sea salt
olive oil
Directions:
Preheat the oven to 350 degrees F.
1. Cut red peppers in half and scoop out the seeds.
2. Brush pan with a tbs. of olive oil. Place peppers on baking pan.
3. In a large bowl, mix rice, mozzarella cheese, peas, onions, diced tomatoes and sea salt. Mix well. Add 2 tbs. of olive oil and mix again.
4. Stuff each pepper. You can brush a little olive oil on the pepper if you like.
5. Bake until the peppers are tender . (About 30 minutes.)