Ratatouille is my most favorite dinner. I always make the recipe from my Moosewood Cookbook, but today I thought I’d try it on the BBQ. It turned out wonderful and I loved the fresh basil in this recipe taken from The New Vegetarian Grill by Andrea Chesman.
I loved this recipe! It is taken from Cook’s Illustrated “The Best Light Recipe”. A great tip taken from this cookbook suggests to buy firm zucchini with tiny prickly hairs around the stem end as the hairs indicate freshness. If possible, try to pick zucchini that are all the same size, with smooth bright green skin.
This recipe does take a bit of time, but it’s worth it. Leftovers are great heated up the next day too.
Salt and ground black pepper
Vegetable oil spray
1/2 cup panko (Japanese-style bread crumbs)
4 teaspoons extra-virgin olive oil
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 ounces Parmesan cheese, grated (about 1 cup)
1 medium onion, minced
2 teaspoons tomato paste
1 (14.5-ounce) can diced tomatoes
3/4 cup frozen corn, thawed
1/4 cup minced fresh basil leaves
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 450 degrees. Slice the zucchini in half lengthwise, then use a spoon to scoop out the sides and inner flesh of the zucchini until the thickness of the zucchini measures 1/4 inch.
2. Season the cut sides of the zucchini with salt and pepper and spray with vegetable oil spray. Lay the zucchini halves, cut-side down, on the baking sheet. Roast the zucchini until slightly softened and the skins are wrinkled, about 10 minutes. Remove the zucchini from the oven and flip cut-side up on the baking sheet; set aside. When cool enough to handle, dice 2 of the roasted zucchini halves into 1/4-inch pieces.
3. Meanwhile, combine the bread crumbs and 1 teaspoon of the oil in a 12-inch nonstick skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Stir in 1 teaspoon of the garlic and cook until fragrant, about 30 seconds. Transfer the bread crumbs to a small bowl and let cool slightly; when cool, stir in 6 tablespoons of the Parmesan.
4. Add the onion and 1 teaspoon more oil to the skillet. Cover, return to medium heat, and cook until the onion is softened, 8 to 10 minutes. Stir in the remaining 5 teaspoons garlic and the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomatoes, increase the heat to medium-high, and simmer, uncovered, until the tomato juices have evaporated, about 5 minutes. Transfer the mixture to a large bowl.
5. Stir the corn, diced zucchini, 2 tablespoons of the toasted bread crumbs, remaining 2 teaspoons oil, basil, and remaining 10 tablespoons Parmesan into the cooked tomato mixture. Season with salt and pepper to taste. Divide the mixture evenly between the 6 squash halves on the baking sheet, and pack the filling lightly. Sprinkle evenly with the remaining toasted bread crumbs. Bake until the zucchini halves are heated through and the topping is crisp, 6 to 10 minutes. Serve hot.
PER SERVING: Cal 150; Fat 6g; Sat fat 2g; Chol 5mg; Carb 18g; Protein 8g; Fiber 3g; Sodium 480mg
This is my most favorite meal ever. I make it when I cook a red meat dish for my family. My husband calls it glorified spaghetti sauce and doesn’t touch it…more for me I say! I usually have it with a fresh crusty bun. This recipe was taken from The New Moosewood Cookbook by Mollie Katzen.
3 Tbsp olive oil
4 medium cloves garlic
2 cups chopped onion
1 bay leaf
1 medium eggplant (7 to 8 inches long; 4 to 5 inch diameter), cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
1 medium (6 to 7 inch) zucchini, cubed
2 medium bell peppers, in strips
fresh black pepper
1 14 1/2 oz can tomatoes
1. Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and saute over medium heat for about 5 minutes.
2. Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft.
3. Add zucchini, bell peppers, black pepper, and tomatoes. (Break the tomatoes into smaller pieces with a spoon). Cover and simmer for about 10 more minutes, or until the zucchini and bell peppers are tender.
4. Serve hot, warm, or at room temperature – plain, or topped with parsley and/or olives.
This is a quick and easy soup to make. In the picture I didn’t add the zucchini like I usually do as the grocery store didn’t have it that day. This recipe is taken from The New Moosewood Cookbook by Mollie Katzen.
2 tbsp olive oil
2 cups chopped onion
5 medium cloves garlic, minced
1 1/2 to 2 tsp salt
1 stalk celery, minced
1 medium carrot, diced
1 small zucchini, diced
1 tsp oregano
fresh black pepper to taste
1 tsp basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 14 1/2-oz can tomato puree (approx. 2 cups)
1 to 1 1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1. Heat the olive oil in a dutch oven. Add onion, garlic, and 1 1/2 tsp salt. Saute over medium heat for about 5 minutes, then add celery, carrot, oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
2. Add bell pepper, zucchini, water, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
3. Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Serve right away topped with Parmesan cheese.
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