Tag Archives: peppers

Roasted Autumn Vegetables

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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This is delicious and colorful.

INGREDIENTS

  • 1 small to medium purple cabbage, 1-inch square pieces
  • 1/3 butternut squash (bulb part), ½-inch square pieces
  • 1 medium to large sweet onion, 1-inch square pieces
  • 3 oblong red bell peppers, 1-inch square pieces
  • 2 large carrots, sliced ¼ to ½ inch slices
  • ¼ cup EVOO
  • 3-5 large garlic cloves, minced
  • 2 tbsp quality bottled lemon juice (such as Santa Cruz or Lakewood Organic)
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp thyme (home dried)
  • 1 tsp rosemary (home dried)

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Combine chopped vegetables in a large bowl, set aside. Combine EVOO through rosemary in a small bowl and whisk until combined. Add sauce to large bowl and toss veggies until well coated.
  3. Prepare a 13X9” baking dish with cooking spray. Add vegetables to dish.
  4. Cook for 10 minutes, stir. Cook an additional 10 minutes, stir. Cook an additional 10-20 minutes, until vegetables are brown around the edges.

Potato and Green Bean Salad with Balsamic Vinaigrette

10 Saturday Oct 2009

Posted by in Lunch, Recipe, Side, Vegan, Vegetarian

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Potato and Green Bean Salad with Balsamic Vinaigrette

This post is from CSA Week 1, but I didn’t get around to posting it until today.

I needed a quick and easy way to use some of the CSA produce that Greg and I got this week.  I was out of town this weekend and didn’t have time to develop a meal plan – and the week is quickly drawing to a close.  This simple salad made for a great lunch side, keeps well in the fridge, and you can substitute whatever vegetables you may have on hand.  The vinaigrette is great on everything from green salads to pasta salads!

Potato and Green Bean Salad with Balsamic Vinaigrette

INGREDIENTS

  • 3 potatoes, cubed
  • 1 quart green and purple beans
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced

For the dressing:

  • 1/4 cup olive oil
  • 3 tbsp dijon mustard
  • 3 tbsp balsamic vinegar
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1 clove of garlic, pressed

DIRECTIONS

  1. Boil the cubed potatoes for 10-15 minutes, or until fork-tender.
  2. As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).
  3. Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool.  Leave the water in the pot.
  4. Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm.  Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.
  5. In a large bowl, combine the diced peppers, potatoes, and green beans.  Toss with the vinaigrette and serve.

Makes 6 cups.

Hummus and Grilled Veggie Sandwiches

28 Monday Sep 2009

Posted by in Lunch, Recipe, Vegan, Vegetarian

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Made some yummy boxed lunches for my hubbie and me this morning, only to discover that I had an all day meeting with a catered lunch. We’ll see how these sandwiches stand the 24 hour refrigerator test (since I’ll be eating my sandwich for lunch tomorrow).

INGREDIENTS

  • Olive oil and rosemary bread (bought fresh, sliced from Harris Teeter bakery; immediately put in freezer; took out 4 slices this AM for 2 sandwiches)
  • Harris Teeter roasted garlic hummus
  • Leftover grilled veggies (while Rex was grilling the eggplant for the moussaka, I had him grill a bunch of green and golden zucchini and peppers from my Sunday farmers’ market purchase)

DIRECTIONS

  • Spread generous amount of hummus on both sides of FROZEN bread slices.
  • Top one side with grilled veggies.
  • Wrap in aluminum foil (or tupperware if your city doesn’t recycle aluminum foil)
  • Put in fridge until ready to eat

SIDES

  • Potato salad made on Sunday night on a bed of leftover salad greens
  • Brown Cow Vanilla Yogurt with diced farmers’ market apples