Eggplant, Zucchini, and Pepper Salad

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Adapted from Greatest.com

1 large Eggplant, diced

1 Bell Pepper, diced

1 medium Zucchini, diced

1/2 large Onion, diced

1/2 Cup tomato puree or paste

2 Tbsp Grapeseed Oil (or preferred high heat oil)

1 Tsp dried Basil

1 Tsp dried oregano

2 garlic cloves, minced or pressed

Salt, fresh ground Pepper, and Paprika

 

1: Heat 1 Tbsp Grapeseed Oil over medium high heat in a large pan.

2: Add Eggplant and cook until tender (7-10 minutes).  Then set aside on a plate.

3: Cook Zucchini in same pan until tender (5-7 minutes).  Then also set aside.

4: Add last Tbsp of Oil and heat.  Cook Onions and Peppers for 5 minutes until tender.

5: Add Garlic to pan with Onions and Peppers and cook for 2-3 minutes.

6: Fold Eggplant and Zucchini into pan with Peppers and Onions.  Then add Tomato Paste, Basil, Oregano, Salt, Pepper and Paprika and cook for another 2 minutes.  Do not stir the mixture, instead allow to simmer until liquid cooks off.

7.  Set everything aside and allow to cool in a container in the fridge for at least an hour.

 

Serve cold with yogurt and herbs!

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Eggplant & Zucchini Frittata

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1 large Eggplant, diced

1 Green Pepper, diced

1/2 Onion, diced

1 large Zucchini, diced

Grapeseed Oil

6 Eggs

1/2 cup half n half

Fresh ground pepper and Sea Salt

Parmesan and Cheddar  Cheeses (1/2 cup each)

 

1: Heat 1 Tbsp Grapeseed Oil over medium high heat in a large pan.

2: Add Eggplant and cook until tender (7-10 minutes).  Then set aside on a plate.

3: Cook Zucchini in same pan until tender (5-7 minutes).  Then also set aside.

4: Add last Tbsp of Oil and heat.  Cook Onions and Peppers for 5 minutes until tender.

5: Preheat oven to 350.

6: Combine Eggs, Half and Half, Salt and Pepper in a large bowl and whisk until well combined and eggs are broken down.  Mix in cheeses.

7: Greasy a souflee pan, add all veggies.  Pour Egg and Cheese mixture over veggies and stir to make sure everything is evenly dispersed.  Place in oven and cook for 20-30 minutes until eggs are cooked through and crust is somewhat golden.

Zucchini with Pesto Trapanese

from Vedge Cookbook

4 Tbs Olive Oil

1 Cup Cherry Tomatoes

1/2 Cup raw Almonds

1 Cup packed fresh Basil

1 Tbsp chopped Garlic

1 Tsp Sea Salt

1 Tsp fresh ground Pepper

2 Zucchini, sliced into thin rounds

 

1. Preheat oven to 400 degrees

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2. Heat 2 Tbs Olive Oil in a large saute pan over high heat.  Just as it starts to ripple add tomatoes and almonds and allow to blister for 4-5 minutes, stirring occasionally.  Remove pan from heat and allow to cool.

3. To make pesto Trapanese transfer cooled tomatoes and almonds into a food processor and add garlic, basil, salt, pepper, 1/2 cup of water and remaining 2 tbsp Olive Oil.  Pulse until all of the basil is broken down and sauce is thick and creamy.

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4. Arrange Zucchini slices in layers (3-4) in a 13×9 casserole dish or baking pan.  Pour Pesto Trapanese on top of Zucchini making sure that all slices are completely covered.  Bake until the Pesto sauce begins to bubble, about 8-10 minutes and then serve immediately.  A sprinkle of parmesan cheese or fresh basil might be the perfect finishing touch!

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Savory Zucchini and Cabbage Soup

2 Tbsp Olive Oil

1 large Onion, chopped

2 Tbsp chopped fresh Thyme

4 cloves of Garlic, minced/pressed

2 cups chopped fresh Tomatoes

4 Celery stalks, cut into 1/2 inch slivers

3 Carrots, cut into 1/2 inch slivers

10 cups veggie stock or broth

chopped fresh Basil (recipe called for 1/2 cup but I could only get my hands on a 1/4 cup)

1/2 head of Red Cabbage, cut into 1/2 inch strings

4 Zucchini, quartered and cut into 1/2 inch slivers

Adapted from a Tuscan Vegetable Soup with White Beans and Parmesan on Epicurious.com

Yet another recipe I ate so quickly that I forgot to photograph!  My apologies, images always trigger our appetite, and inspire…

Step 1:

Heat Olive Oil in large soup pot over medium heat.

Add Onion, Thyme and Garlic and saute for 5 minutes

Add Tomatoes, Carrots, and Celery and cook for another 10 minutes.

Add Stock/Broth and Basil, and bring to a boil.

Once boiling, reduce heat and allow to simmer covered for 1 hour.

Step 2:

Add Red Cabbage and Zucchini, cover, and let simmer for another 20 minutes or so.

Add Sea Salt and fresh ground Pepper for taste.

Remove from heat, and serve garnished with toasted bread, Parmesan cheese, or some Basil Pesto if you like!  I didnt add anything and was still impressed!

Enjoy!

I was worried this would be bland, but the taste was good and got better over time!  So simple and easy to prepare and leaves you with a ton of soup to eat throughout the week or store in your freezer for a cold day!

Also due to the simple and all natural ingredients, this soup is detoxifying and cleansing for your body (as long as produce used is organic) and left me feeling full but healthy throughout the week!

Summer Succotash with fresh corn, zucchini and green beans

Summer Succotash!

adapted from Fast, Fresh & Green  By Susie Middleton

1 Tsp fresh lemon juice

1/4 Tsp Worcestershire Sauce

1/4 Cup Veggie Broth

2 Tbs Half and Half (or other preferred milk or milk substitute)

1 Tbsp Olive Oil (or preferred oil)

1 Cup fresh Corn Kernels (about 2 ears, kernels removed)

1 large Zucchini, sliced and quartered

1 medium Onion, diced

3/4 Cup sliced Green Beans

1/2 Tsp Kosher Salt

1 clove Garlic pressed or finely choppped

1 Tbsp fresh Herbs (like Basil, Chives, Parsley, Thyme and/or Mint)

Fresh ground Black Pepper

Corn Kernel Removal Tip: Remove husk if you haven’t already.  Cut the pointy end of the corn so that it becomes a flat surface.  In a large bowl or dish (preferably with a flat bottom) stand the corn  vertically on the end you just cut.  Start from the top using a pairing knife or serrated knife and using a sawing motion slowly cut down the corn, rotate and repeat until all kernels have been removed. 

Step 1 Combine Lemon juice and Worcestershire sauce.  In a separate dish combine Veggie Broth and half and half.

Step 2 In a medium frying pan, heat Olive Oil over medium high heat.  Cook Corn, Zucchini, Beans, Onions and Salt.  Cook stirring frequently until veggies are starting to brown (and the bottom of the pan may brown as the corn releases its starch) about 4-6 minutes.  Add the Garlic and cook, stirring until well combined.  Now turn the heat to low and add the broth/half and half mixture.  De-glaze pan and stir well, incorporating all charred veggie bits in the pan.  Simmer ingredients until liquids have reduced to a tablespoon or 2 (about 3-4 minutes) and remove pan from heat.

Stir lemon juice mixture and fresh herbs into pan.  Season with pepper and mix again for even seasoning.  Transfer to serving dish or dishes, garnish with fresh herbs and serve!  This is extremely delicious, hearty and simple.  It is perfect for a veggie side or as a complement to a salad!   The flavors are so delicate yet powerful!

 

This was a yummy versatile side and I used it in a salad, warm as a side and cold as a side.  You decide what you like best!