Grilled vegetarian sandwich

November 11, 2008 | Posted by Lorena as Vegetable Recipes at 4:45 am | Comments »

Ingredients

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

What’s next

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Grilled Mediterranean Sandwiches

September 5, 2008 | Posted by Lorena as Bread Recipe, Vegetable Recipes, Weight Watchers Recipe & Handy Info at 6:26 am | Comments »

sandwich

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

What’s next
Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Indian Okra recipe

August 7, 2008 | Posted by Lorena as Vegetable Recipes at 11:35 am | (3) Comments »

okra

Ingredients

300 grams (about 12 oz.) okra cut into small (1/4″) pieces
1 medium onion(s) sliced finely
3 tablespoon(s) oil
1 teaspoon(s) each of red chilli, coriander and cumin powders
½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder
2 green chili(es) slit
a squeeze of lemon and salt to taste

What’s next
Heat oil on medium level in a pan for about 2 minute(s).
Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds.
Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.

“Squash” those calories

April 17, 2008 | Posted by Lorena as Vegetable Recipes, Weight Watchers Recipe & Handy Info at 9:25 am | (3) Comments »

Here’s a light, delicious vegetable dish for those who are counting carbs in preparation for bikini season.

Ingredients
1 pound broccoli, cut into florets
1 medium yellow summer squash, halved lengthwise and cut in 1/4 inch slices
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano

What’s next
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Vegan baked beans

April 8, 2008 | Posted by Lorena as Recipe, Vegetable Recipes, Weight Watchers Recipe & Handy Info at 12:23 pm | Comments »

A delicious, healthy and very cheap dish. Serve on its own or as a siding. For best results, soak the beans the night before, and then cook in a slow cooker to let all the flavors meld together.

Ingredients
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

What’s next

Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish. Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

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