Meatless Monday Main Dish: Ziti with Roasted Summer Vegetables
August 30, 2010
School is a few weeks underway already in Alabama, and I am amazed at how hard my kids’ homework is. Last week, my two oldest children were up to almost 10 every night doing math problems, reading their quota of 150 minutes a week and so on. My son even had to do a “glog” which is actually the same thing as a “blog”. Pretty cool, huh. After a long day at school (and after-school sports), I love to serve the kids something really healthy, colorful and fresh. This dish was a hit the other night, especially topped with freshly grated Parmesan cheese. It’s great when I can feel good about what they are eating, especially when they are working so hard and need good nutrition.
Ziti with Roasted Summer Vegetables
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 small zucchini, cut into 1/2-inch pieces
2 small yellow squash, cut into 1/2-inch pieces
1 large eggplant, peeled and cut into 1/2-inch cubes
1/2 purple onion, diced
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
5 roma tomatoes, quartered
8 ounces ziti, cooked
3 tablespoons balsamic vinegar
1/2 cup freshly shaved Parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 small yellow squash, cut into 1/2-inch pieces
1 large eggplant, peeled and cut into 1/2-inch cubes
1/2 purple onion, diced
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
5 roma tomatoes, quartered
8 ounces ziti, cooked
3 tablespoons balsamic vinegar
1/2 cup freshly shaved Parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
Preparation
1. Preheat oven to 450F.
2. Layer zucchini, squash, eggplant and purple onion on a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables, stirring occasionally, 30 minutes or until tender.
3. Meanwhile, layer tomatoes on a small baking sheet or baking dish. Sprinkle with remaining olive oil and remaining salt. Bake in preheated oven for 30 minutes.
4. Toss cooked pasta with eggplant mixture and tomatoes. Add remaining pepper, balsamic vinegar, cheese and herbs. Serve immediately.
Note: This also tastes great cold so cover and refrigerate any leftovers.
2. Layer zucchini, squash, eggplant and purple onion on a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables, stirring occasionally, 30 minutes or until tender.
3. Meanwhile, layer tomatoes on a small baking sheet or baking dish. Sprinkle with remaining olive oil and remaining salt. Bake in preheated oven for 30 minutes.
4. Toss cooked pasta with eggplant mixture and tomatoes. Add remaining pepper, balsamic vinegar, cheese and herbs. Serve immediately.
Note: This also tastes great cold so cover and refrigerate any leftovers.
5 Responses to “Meatless Monday Main Dish: Ziti with Roasted Summer Vegetables”
marla {family fresh cooking} says:
August, 31 2010at 08:55 pm
This is such a bright and healthy ziti. I like the idea of the balsamic tossed in there. Yes, we do need to feed those healthy growing minds and bodies the good stuff.
Maria says:
August, 30 2010at 09:56 am
Love this pasta dish!
Jon E. Lewis says:
August, 30 2010at 12:26 pm
And I thought I finished Algebra 30 years ago? Fool I am. This recipe made up for it though.
Ellen says:
August, 30 2010at 02:12 pm
This looks amazing. I'm always looking for vegetarian and healthy!
Elizabeth says:
August, 30 2010at 02:16 pm
I love your recipes as always. Love the look of your newly updated site! Can't wait for your upcoming cookbook
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Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
3 Responses to “Taste of Summer: Savory Tomato-Basil Pie”
DJ Waldow says:
July, 27 2010at 01:13 am
Alison - VERY excited for you! I already knew, but still PUMPED!
DJ Waldow
@djwaldow
DJ Waldow says:
July, 27 2010at 01:13 am
Oops. That comment was supposed to go on another post!
Elizabeth says:
July, 15 2010at 02:40 pm
Your blog is my ultimate favorite! Thanks for all your incredible creativity
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Girls Night Out: Tomato and Avocado with Boursin Appetizer
July 02, 2010
My friend, Kiel, just recently moved to Jacksonville, Florida, and she sent me some recipes from her “Girls Night Out” dinner. She and 10 of her friends get together every Tuesday night and alternate at their different houses trying new, fun and creative recipes. One night, they made Panini sandwiches and homemade tomato soup. Recently, they had an abundance of healthy, fresh salads. She sent me some of the recipes from her latest dinner. This Tomato-Avocado Appetizer with Boursin is such a breeze and tastes delish! It is so perfect for a crowd, especially during the summertime (such as this weekend for July 4th) celebrations. Thanks Kiel and your wonderful friends for sharing your recipes with me.
Tomato-Avocado and Boursin Appetizer
Prep:
20 minutes
Yield:
10 to 12 servings
Ingredients
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon, garlic and honey; set aside.
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
7 Responses to “Girls Night Out: Tomato and Avocado with Boursin Appetizer”
marla (family fresh cooking) says:
July, 03 2010at 07:42 am
Now that is my kind of appetizer....not fried, breaded or filled with stuff that will get me too full for dinner. I would put a few of those tomatoes on top of a salad with some bite sized pieces of chicken or fish & have a field day! That girl's night looks like a blast. xo
Alison Lewis says:
July, 10 2010at 05:21 pm
Niki, let me know how it comes out!
Kassady says:
July, 05 2010at 02:45 pm
How fun! I can't wait to try it. I know anythign Keil comes up with and you approve, must be amazing! :)
Kiel Gross says:
July, 02 2010at 07:35 pm
A great start to an amazing dinner and girls night at Liza's...so easy and so delicious!
Niki says:
July, 10 2010at 05:15 pm
Cute pics and recipe sounds good! I agree with Kassady-anything Kiel comes up with is bound to be good! Allison, I am actually about to make the corn-edamame salad.
Heather says:
July, 06 2010at 06:40 pm
Are there other names for hangar steak? Is that the same as london broil?
Jon Lewis says:
July, 02 2010at 12:48 pm
Now that's a cookout!!
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Weekend Appetizer: Fresh Herb and Tomato Crostini
May 27, 2010
Since it’s Memorial Day next week, I thought I would feature a really simple appetizer that looks and tastes like summer. You can’t go wrong using fresh garlic, basil, parsley and tomatoes. These Fresh Herb and Tomato Crostini start off your dinner or party right and are versatile to accompany any menu.
Fresh Herb and Tomato Crostini
Prep:
20 minutes
Cook:
4 minutes
Yield:
12 servings
Ingredients
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
Preparation
1. Preheat oven to 350F.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
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Vegetarian Healthy Favorite: Cuban Black Beans and Rice
May 17, 2010
For all of those vegetarian friends and fans, here’s one for you. Cuban Black Beans and Rice is perfect as a main dish or even side dish. Black beans are extremely healthy, as they are a very good source of cholesterol-lowering fiber. They are also rich in antioxidants and may help to protect against cancer. This recipe is really easy to prepare and very filling. Feel free to substitute quinoa for the rice, if desired.
Cuban Black Beans and Rice
Prep:
15 minutes
Cook:
50 minutes
Yield:
6 to 8 servings
Ingredients
33/4 cups reduced-sodium chicken broth
11/2 cups brown rice
1 large onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons olive oil
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon fresh lime juice
Greek yogurt, chopped green onions
11/2 cups brown rice
1 large onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons olive oil
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon fresh lime juice
Greek yogurt, chopped green onions
Preparation
1. Bring chicken broth to a boil in a large saucepan. Add rice; reduce heat and simmer 40 minutes.
2. While rice is cooking, saute onion, jalapeno, garlic, cumin and salt in hot oil in a large nonstick skillet, 5 minutes or until onion is tender. Add to rice. Stir in beans and lime juice and heat through, about 5 minutes. Garnish with Greek yogurt and green onions.
2. While rice is cooking, saute onion, jalapeno, garlic, cumin and salt in hot oil in a large nonstick skillet, 5 minutes or until onion is tender. Add to rice. Stir in beans and lime juice and heat through, about 5 minutes. Garnish with Greek yogurt and green onions.
One Response to “Vegetarian Healthy Favorite: Cuban Black Beans and Rice”
gaea says:
August, 01 2010at 05:57 pm
hmm mostly sounds yummy tho methinks the chicken broth renders it un- vegetarian. How about adding fresh Cilantro and its awesome tasty flowers and=or the dried version coriander ~ peace
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Healthy, Light and Easy: Roasted Vegetable Wraps
May 06, 2010
Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.
Roasted Vegetable Wraps
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
1 large red bell peppers, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
Preparation
1. Preheat oven to 500F.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
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Easy and Healthy Side Dish: Grilled Zucchini with Rosemary and Feta
April 27, 2010
I get a lot of requests for easy and healthy side dish recipes, and this is one I absolutely love. Grilled Zucchini with Rosemary and Feta is incredibly flavorful and so versatile. It can be paired with any main-dish: chicken, shrimp, steak, burgers, fish, pork, etc. If you don’t have time to preheat your grill, you can certainly use a grill pan indoors over the stove. Feel free to substitute goat cheese for the feta, and my favorite by far is Belle Chevre.
Grilled Zucchini with Rosemary and Feta
Prep:
10 minutes
Cook:
8 minutes
Yield:
4 servings
Ingredients
2 medium zucchini (about 3/4 lb.), unpeeled and cut lengthwise into 1/4-inch slices
1 medium yellow squash, unpeeled and cut into 1/2-inch slices
1 small yellow onion, thinly sliced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Vegetable cooking spray
2 tbsp. finely chopped fresh rosemary
1/4 cup crumbled feta cheese (goat cheese may be substituted)
1 medium yellow squash, unpeeled and cut into 1/2-inch slices
1 small yellow onion, thinly sliced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Vegetable cooking spray
2 tbsp. finely chopped fresh rosemary
1/4 cup crumbled feta cheese (goat cheese may be substituted)
Preparation
1. Preheat grill to medium heat.
2. Combine zucchini, squash, and onion in a large shallow dish. Sprinkle with salt and pepper; drizzle with olive oil and lemon juice. Place vegetables on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side, tossing occasionally. Remove from grill and sprinkle with rosemary and feta cheese. Serve warm or at room temperature.
2. Combine zucchini, squash, and onion in a large shallow dish. Sprinkle with salt and pepper; drizzle with olive oil and lemon juice. Place vegetables on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side, tossing occasionally. Remove from grill and sprinkle with rosemary and feta cheese. Serve warm or at room temperature.
One Response to “Easy and Healthy Side Dish: Grilled Zucchini with Rosemary and Feta”
Penelope Tsaldari says:
April, 27 2010at 09:30 am
I'm just so excited about your book, of course I will Fan. Just so happy because you are so very gifted. Will also plug your book on my blog Alison. Would love some info privately if possible on the publishing.
Hugs,
Penelope
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Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash
March 02, 2010
Two of my favorite ingredients are acorn squash and Israeli couscous. For those of you who haven’t tried Israeli couscous, it is a small pearl grain made of wheat flour twice the diameter of regular couscous. You can find it in the grocery stores where couscous and rice are sold. In this vegetarian main-dish or side dish, the couscous is flavored with lemon zest, olive oil and red pepper flakes and stuffed in a roasted acorn squash brushed with honey. This healthy dish is as pretty as it is delicious and very filling.
Couscous-Stuffed Acorn Squash
Prep:
15 minutes
Cook:
55 minutes
Yield:
4 servings
Ingredients
1 cup Israeli couscous
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
Preparation
1. Preheat oven to 400F.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2 Responses to “Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash”
Ruth Nomberg says:
March, 03 2010at 08:56 am
Alison,
Is it possible for you to include nutritional values for your recipes? IE:calories, fat, carbs, fiber etc? Love your site.
Ruth
Ageekymom says:
March, 03 2010at 02:11 pm
This sounds delicious! I have some preserved lemons on hand, and I just received my Israeli couscous shipment, so I may just have to give this a try. Thanks!
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Mine and My Dad’s Favorite: Eggplant Parmesan
January 06, 2010
I take after my dad in many, many ways. He tells me that often, especially lately. I have to admit, it’s a compliment because he is one of the nicest people in this world . One of his favorites (and mine too) is Eggplant Parmesan. My youngest child, Zachary, loves it as well. This recipe is really simple and light. It’s under 300 calories and 9 grams of fat so enjoy.
Light Eggplant Parmesan
Prep:
20 minutes
Cook:
40 minutes
Yield:
8 servings
Ingredients
1 (24-ounce) jar marinara sauce
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 (3/4-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups panko breadcrumbs or Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 (3/4-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups panko breadcrumbs or Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Preparation
1. Combine marinara, garlic and red pepper flakes in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil, if desired.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil, if desired.
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Easy Vegetarian One Dish Meal: Vegetarian Paella
October 14, 2009
Thursday night I will be teaching a “Paella” cooking class preparing this dish: Vegetarian Paella. I will also be preparing Chicken Sun-dried Tomato Paella and Seafood Paella at Birmingham Bake and Cook in Inverness, Alabama at 6:30 p.m. Using a paella pan works great, but you can also use any large nonstick skillet. This paella recipe is really simple, fresh, economical and delicious. Feel free to add fish or chicken if you wish. This recipe has been adapted from the book“Paella Paella”.
Easy Vegetarian Paella
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 servings
Ingredients
1/4 cup olive oil
1 medium onion, chopped
5 cloves garlic, minced
4 cups vegetable broth
2 cups long-grain rice
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips,
1 yellow bell pepper, cut into thin strips
6 campari tomatoes or 2 medium tomatoes, seeded and chopped
1 cup frozen peas, defrosted
1 (8.5-ounce) can quartered artichokes, drained
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
Fresh basil (optional)
1 medium onion, chopped
5 cloves garlic, minced
4 cups vegetable broth
2 cups long-grain rice
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips,
1 yellow bell pepper, cut into thin strips
6 campari tomatoes or 2 medium tomatoes, seeded and chopped
1 cup frozen peas, defrosted
1 (8.5-ounce) can quartered artichokes, drained
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
Fresh basil (optional)
Preparation
1. Heat the oil in a paella pan or nonstick skillet over medium heat. Add onion and garlic; saute about 3 minutes or until tender. At the same time, heat the broth in a separate saucepan until it simmers.
2. Pour the rice into the paella pan; saute 3 minutes, mixing well. Add bell peppers and tomatoes and cook for 3 minutes more. Add simmering broth and cook over medium heat 30 minutes, stirring occasionally until all of the liquid has been absorbed. Stir in peas, mixing well.
3. Add artichokes and lemon juice, mixing well. Sprinkle with pepper and basil, if desired and serve immediately.
2. Pour the rice into the paella pan; saute 3 minutes, mixing well. Add bell peppers and tomatoes and cook for 3 minutes more. Add simmering broth and cook over medium heat 30 minutes, stirring occasionally until all of the liquid has been absorbed. Stir in peas, mixing well.
3. Add artichokes and lemon juice, mixing well. Sprinkle with pepper and basil, if desired and serve immediately.
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