Best Vegetable Recipes Blog

Wednesday, April 29, 2015

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

1 place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
2 boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
3 cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
4 drain the carrot/celery mixture and add it to the pumpkin dish. using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
5 spread the spinach mixture over the vegetables. place it back in the oven and cook on a medium temp for 15 minutes.
6 serve with a roast or salad if desired!

Total Time: 10 mins Preparation Time: 10 mins

1 process the walnuts, garlic, breadcrumbs and 1/2 teaspoon sea salt in a food processor until finely chopped.
2 add saba and 2 tablespoons warm water and process until the mixture forms a smooth.
3 paste, then, with the motor running, gradually add the olive oil until all the ingredients are well-combined.
4 season to taste with freshly ground black pepper, transfer to a suitable serving bowl and serve with walnut bread or with your choice of crackers, breads and vegetable sticks.
5 notes: the italian condiment, saba, is made from concentrated grape must of trebbiano grapes. it is similar in flavour to vincotto (made from fig, raisin and molasses) which makes a good substitute and is produced in a similar manner, but from different grape varieties.

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

1 melt margarine in a large nonstick skillet over medium heat.
2 add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp.
3 remove from heat.
4 preheat oven to 350.
5 add seasonings to zucchini mixture.
6 in a large bowl, eggs, cheese, and mustard.
7 add zucchini mixture and stir until combined.
8 pour into a casserole dish that has been sprayed with a nonstick cooking spray.
9 bake 35 minutes, or until lightly browned.

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

1 wash, trim, and slice zucchini.
2 salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
3 heat the butter and oil, sauté onions until wilted.
4 add the zucchini and peppers, cook 2 to 3 minutes.
5 stir in tomatoes, herbs, and add salt and pepper to taste.
6 cook 4 to 5 minutes, or until the vegetables are tender.
7 if the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
8 remove from heat, stir in optional feta and olives or parmesan, if desired.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 heat the olive oil in a large skillet over medium heat. add three of the olives (reserve the others) and cook for a minute, until fragrant. add the onion and garlic and cook for 4 minutes, until softened, stirring regularly to avoid colouring. add the zucchini, sprinkle with salt, pepper, and herbes de provence, and stir to combine. cover and cook for 5 minutes.
2 add the wine and the reserved olives, and stir again. turn the heat to medium-high and cook, uncovered, for 5 to 7 minutes, until most of the juices have evaporated. serve hot, at room temperature, or cold.