Any Recipes That Are Over-Loaded with Veggies?!


Question: My father used to be the one to go out and by the groceries, but now my mother does. This wouldn't be such a problem except that she has no idea what to buy and what not to buy, ha. I'm a vegetarian and she seemed to be under the impression that all I eat is vegetables! Now I'm stocked for the next month or so on all the carrots, peppers, brocoili, beans, lettuce, and everything else you can imagine! I don't want these veggies to go to waste, but I'm not sure what I can make with them instead of just salads and stir-fry - any suggestions!?


Answers: My father used to be the one to go out and by the groceries, but now my mother does. This wouldn't be such a problem except that she has no idea what to buy and what not to buy, ha. I'm a vegetarian and she seemed to be under the impression that all I eat is vegetables! Now I'm stocked for the next month or so on all the carrots, peppers, brocoili, beans, lettuce, and everything else you can imagine! I don't want these veggies to go to waste, but I'm not sure what I can make with them instead of just salads and stir-fry - any suggestions!?

VEGETABLE CASSEROLE



The variations possible with this colorful vegetable casserole are endless. Either make it with the vegetables listed here or substitute your own favorites.



2 tablespoons vegetable oil

1 small onion, sliced and separated into rings

1 medium eggplant, unpeeled, cut into bite-sized pieces

1 small sweet red pepper, cored and thinly sliced

1 or 2 cloves garlic, peeled and crushed

1 pound fresh spinach, cleaned and chopped, or 1 10-ounce package frozen chopped spinach, thawed

1 small zucchini, peeled and sliced

2 medium tomatoes, cut in wedges

? teaspoon salt

? teaspoon black pepper



In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.

Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.

Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.

Serve immediately.



Serves 4 to 6.


Roasted Vegetables


INGREDIENTS:

* 2 tbsp olive oil
* 2 red onions, cut into thick wedges
* 2 red potatoes, cut into 6 wedges
* 2 medium carrots, cut into chunks
* 2 medium parsnips, cut into large chunks
* 2 zucchini, thickly sliced
* 4 garlic cloves
* 1 red bell pepper, seeded and cut into chunks
* Fresh rosemary sprigs
* Ground black pepper

PREPARATION:
Preheat oven to 425 degrees. Spray a large baking pan or ovenproof dish with nonstick cooking spray. Arrange cut vegetables in dish and drizzle with olive oil. Add rosemary sprigs and season with pepper.

Roast vegetables for 20 minutes. Remove from oven and turn vegetables over. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned.

Have any eggplant? You can make Ratatouille ... Vegetarian Chili ... Vegetable Soup ... Veggie spagetti sauce or vegetarian lasagna ........ all of these would freeze well too

Make stuffed peppers, or make pasta with veggie sauce, or make a soup mmm yum-o

Put them in Lasagna or buy Boboli pizza shell and put bell peppers and anything you want. www.cooks.com is a nice place
to get more ideas. Stuffed peppers are good too.





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