Veggie (sort of) recipes

[bethany725]

Mmm yummy! This looks really easy!

Thanks so much for passing this along to me; I think I'll take this list with me to the supermarket when I go this weekend, and pick up all the things to make this.

[Ceinwenn]

peacefield, that does look easy! Must try it!

[Peacefield]

Yep! After I found this recipe and realized how easy it was to make, I never buy it from the store anymore. The tahini is a little spendy here, but it lasts awhile so I think it's worth it. Otherwise the rest of the ingredients are very reasonable!

[Lucybird]

Try ratatouille, easy, only uses the hob, plenty of veg. and tasty! I used to cook it for my uni friends and all but the boyfriend (who complained about the lack of meat) left uni with the recipe.

 

I'll give you recipe in case you don't know it

 

For 4 use:

1 corgette/zuccini

1 green pepper

1 aubegine/egg plant

1 small tin kidney beans

About 5 mushrooms (depending on size)

2 cloves garlic (crushed)

1 onion

1 large tin chopped tomatoes

 

1. Chop corgette and aubigene into strips and salt

2. Fry onion and garlic

3. Add chopped mushrooms and pepper

4. Rinse salt off corgette and aubigene, add

5. Add tomatoes in juice and stir

6. Allow to simmer for about 20 minutes

7. Rinse kidney beans and add cook for about a minute

8. You may want to add basil too

9. Serve with pasta and/or garlic bread (I believe you can get garlic bread which can go in the microwave)

[bethany725]

This sounds easy, too! Think I am going to the market this Sunday, so I might buy the ingredients for this AND the hummus recipe Peacefield left me.. I'll start there, then move on to the other recipes.

[Echo]

This is ridiculous...you're all making me hungry!

[bethany725]

At least it's all healthy stuff Eat up!

[Peacefield]

Hope you enjoy your hummus, Bethany! I just made a batch earlier this week and have been snacking every since, lol. Giada made a really good looking veggie/olive/sundried tomato salad last weekend. Here's the recipe if anyone wants it:

 

1/3 cup olive oil, plus 3 tablespoons

5 oil-packed sun-dried tomatoes, drained and finely chopped

2 tablespoons pitted small black olives, such as kalamata, halved

2 tablespoons halved pitted green olives

1/4 teaspoon dried thyme

Kosher salt for seasoning, plus 1/2 teaspoon

Freshly ground black pepper

3 shallots, thinly sliced

1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds

1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds

1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

 

Directions:

In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste. In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated. Transfer the vegetables to a serving bowl. Serve immediately.