Category Archives: vegetables

Summer Pasta Salad with Grilled Vegetables

This recipe is taken from The New Vegetarian Grill by Andrea Chesman.  I love the BBQ flavours in this pasta salad, along with the fresh basil!  A vegetable grill rack is a must in this recipe.



1 pound rotini, shells, or other short pasta shape
1/4 cup extra virgin olive oil
2 medium-size zucchini, diced
1 red bell pepper, diced
1 medium-size onion, diced
1 cup halved cherry tomatoes
2 tablespoons fresh lemon or red wine vinegar, plus more to taste
2 garlic cloves, minced
Salt and freshly ground black pepper
1 cup black brined-cured olives, such as kalamata
1 to 2 tablespoons chopped fresh herbs (basil, mint, oregano, summer savory, tarragon, thyme, or a combination)

1. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. 
2.  Bring a large pot of salted water to a boil.  Add the pasta and cook until just tender.  Drain and rinse thoroughly to cool.  Transfer to a large bowl and toss with 1 tablespoon of the oil.
3.  Combine the zucchini, bell pepper, onion, and tomatoes in a large bowl.  Add the remaining 3 tablespoons olive oil, the lemon juice, garlic, and salt and pepper to taste; toss to coat.
4.  Lift half of the vegetables out of the marinade with a slotted spoon or tongs and transfer to the grill rack.  Grill, tossing frequently with tongs or a couple of spatulas, until the vegetables are tender and grill-marked, 5 to 10 minutes.  Transfer to the bowl with the pasta.  Repeat with the remaining vegetables.
5.  Scrape any remaining marinade into the salad.  Add the olives and herbs.  Toss to mix well.  Season with salt and pepper and add additional lemon juice, if desired.  Serve immediately. 

Three-bean, Avocado, and Charred Corn Salad with Lime Dressing

I LOVE this bean salad! It is taken from “The Complete Light Kitchen” by Rose Reisman. To make ahead, prepare dressing and salad early in the day, reserving the avocado and cilantro, and refrigerate. Add just before serving and toss with the dressing. I always use the lime in this recipe, plus I add the hot sauce and not the jalapeño. I also use frozen whole green beans if fresh isn’t available.

8 oz green beans
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1 cup canned chickpeas, drained and rinsed
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced ripe avocado
1 1/2 tsp lime or lemon zest
3 Tbsp freshly squeezed lime or lemon juice
2 Tbsp olive oil
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 tsp minced jalapeño or 1/2 tsp hot sauce (or to taste)
Pinch salt and freshly ground black pepper
1/2 cup chopped fresh cilantro, basil, or parsley


1. Steam the green beans just until bright green and still crisp, about 3 minutes. Place immediately under cold water and rinse until the beans are no longer warm. Place in a serving bowl.
2. Spray a small non-stick skillet with coing oil and place over medium heat. Sauté the corn, stirring frequently, until browned, approximately 8 minutes. Add to the serving bowl, along with the black beans, chickpeas, bell pepper, onion and avocado.
3. Whisk the zest, juice, oil, garlic, ginger, jalapeño, salt and pepper together in a small bowl.
4. Pour the dressing over the salad and toss to mix well. Garnish with the cilantro.

Hearty Vegetable Stew

This recipe was so flavourful for a vegetable stew. My husband thought next time I should throw in some chicken. I guess you could, but the vegetables alone make a nice filling meal. The portobello mushrooms add a nice meaty flavour. It is necessary to remove the gills on the underside of each portobello cap, as the flavour and color of the stew will turn muddy. This recipe was taken from Cook’s Illustrated – The Best Light Recipe.





2 medium onions, minced
1 medium celery rib, minced
1 medium carrot, peeled and minced, plus 4 large carrots (about 1 pound), peeled, halved lengthwise, and cut into 1-inch lengths
1 teaspoon olive oil
Salt
9 medium portobello mushrooms (about 1 1/4 pounds), stems discarded, gills removed, caps halved and then sliced 1/2 inch thick
10 ounces white mushrooms, wiped clean, stems trimmed and mushrooms halved
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary
1 teaspoon fresh minced thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine
4 cups low-sodium vegetable broth
1 1/2 to 2 cups water
1 (14.5 ounce)can diced tomatoes
2 bay leaves
1 1/2 pounds red potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 cup frozen peas, thawed
1/4 cup minced fresh parsley
1 tablespoon balsamic vinegar
Ground black pepper


1. Combine the onions, celery, carrot, oil and 1/2 teaspoon salt in a large Dutch oven.  cover and cook over medium-low heat, stirring often, until vegetables are softened, 8 to 10 minutes.
2.  Add the portobello and white mushrooms.  Increase the heat to medium-high and cook until all the liquid they release has evaporated, about 10 minutes.  Stir in the garlic, rosemary, and thyme and cook until fragrant, about 30 seconds.  Stir in the wine, scraping up any browned bits; cook until the wine has reduced by half, about 2 minutes.
3.  Add the broth, 1 1/2 cups of the water, tomatoes with their juices, bay leaves, and potatoes.  Bring to a boil over medium-high heat; partially cover, reduce the heat to medium-low, and simmer until the stew is thickened and flavorful, about 1 hour.  If the stew seems too thick, add the remaining 1/2 cup water. 
4.  Off the heat, stir in the peas; cover let stand until the peas are hot, about 4 minutes.  Stir in the parsley and vinegar, and discard the bay leaves.  Season with salt and pepper to taste.  Serve immediately. 

Stove Top Easy Chicken Bake

I use this recipe when I don’t have much time in the kitchen.  This recipe was taken from Kraft’s  “What’s Cooking” magazine Fall 2008.



Easy Chicken Bake
1 cup hot water
1 pkg. (120g) Stove Top Stuffing Mix for Chicken
1 lb. (450g) boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 fl oz/284 ml) condensed cream of chicken soup
1/3 cup sour cream
3 cups frozen mixed vegetables, thawed, drained


1. Heat over to 400F.  Add hot water to stuffing mix; stir just until moistened.  Mix chicken, soup, sour cream and vegetables in 13×9-inch baking dish; top with stuffing.
2. Bake 30 minutes or until chicken is cooked through.  Enjoy now or cover and refrigerate.  to reheat, microwave each serving on HIGH 2 to 3 min.
TIP: If using a deeper, narrower baking dish, increase baking time by 15 minutes or until cooked through



Viva Las Veggies

This recipe is from “Eat, Shrink and Be Merry” by Greta and Janet Podleski.  Viva Las Veggies makes a great side dish to anything.  I seed my tomatoes before adding to this dish.  I find if you do not, it gets watery.  I also scrape and discard the gills from the underside of the portobello mushrooms as well.

 

4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large portobello mushrooms, chopped 
(using a small spoon, scrape the gills from the underside of the mushrooms)
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp each olive oil and balsamic vinegar
1 tbsp chopped fresh herbs, such as rosemary, basil, oregano, or thyme
(I always use basil)
1/4 tsp each salt and freshly ground pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 tsp dried thyme


1. Spray a 9×13-inch baking dish with cooking spray.  Add tomatoes, zucchini, mushrooms, onion, and garlic.  Mix well (using your hands works best).  Add olive olive, vinegar, herbs , salt and pepper.  Mix again to coat vegetables with dressing.
2. Roast, uncovered, at 425F for 25 minutes.  while vegetables are roasting, prepare topping.  combine bread crumbs, Parmesan cheese, and thyme in a small bowl and mix well.
3. Remove vegetables from oven.  Sprinkle crumb mixture evenly over vegetables.  Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
Makes 6 servings