Category Archives: Vegetarian

Everyday Roasted Veggies

There isn’t an easier way to make vegetables!

Since there are only two of us at home to feed, I don’t often use an entire bunch of asparagus or celery, or even an entire broccoli, so I often find myself with just a little of this and a little of that.  Since I’m very fond of simply roasting vegetables, I’ll cut them up into even pieces and toss them with some seasonings and olive oil.  Here’s today’s veggie:
½  lb. asparagus, trimmed and cut into 3-inch spheres

1 medium yellow squash, washed and cut into 3-inch strips

1 medium red pepper, seeded, and cut into 3-inch strips

5 cloves garlic, minced  (we really go whole hog on the garlic, use less if you’re going to be among non-garlic eaters.)

2 Tbsp. extra virgin olive oil (or canola oil, or any oil you prefer)

salt and pepper to taste

½ tsp minced lemon rind

lemon juice (optional)

Preheat oven to 400 F.

Combine vegetables and garlic in a small roasting pan. Drizzle with olive oil and stir to coat evenly.

Sprinkle on salt. pepper and lemon rind.

Sprinkle on lemon rind.

Drizzle olive oil over it all and stir to coat.

Roast in preheated oven for 10-15 minutes (or less depending on the thickness of your vegetables), until lightly browned and tender.

Drizzle with lemon juice before serving.

Serves 3.

Eggplant “Fries”

Česky: Lilek vejcoplodý Deutsch: Aubergine Eng...

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I’ve always been a fan of fried eggplant, but as I become more health conscious I’m less inclined to actually fry foods.  So I was determined to come up with a recipe for eggplant that was not oily, crunchy but not dried out, with just the right amount of creamy center.  After a bit of experimentation, here’s what turned out to be perfectly yummy!  I serve it just as is for a side dish, but have also used it on pizza, a delicious combo eggplant/chicken parmesan dish, and as an interesting addition to a panzanella salad.

1 medium eggplant, cut into 1/4″ x 2″ sticks

3 TBS vegetable oil

1 TBS kosher salt (can use coarse grain sea salt as well)

4 TBS flour

2 eggs, beaten with 1 TBS water

1-1/2 cups Italian flavored Panko breadcrumbs

3/4 cup regular bread crumbs

3 tsp garlic powder (or to taste)

Preheat over to 300 F.

Add oil to bottom of a sheet pan and distribute.

Place cut eggplant into a colander and sprinkle with salt.  Toss to distribute.  Leave for at least 20 minutes.

Set up three bowls:  1) with beaten egg, 2) with mixure of panko and regular breadcrumbs plus garlic powder and 3) with flour

Toss 1/4 of the eggplant in flour mixture at a time.  Make sure they are all coated.

Toss floured eggplant in egg mixture.  Shake off any excess and toss with breadcrumb mixture.

Put breaded eggplant sticks on oiled sheet, making sure they are in an even layer.

Bake for 15 minutes.  Turn and bake another 10-15 minutes.

Remove from oven and enjoy!