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Cooking, Recipe and Food Blog

Oven Roasted Ratatouille

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Oven roasted ratatouille is a pleasing dish which brings out the taste of the vegetables. Enjoy their succulent sweetness combined with a touch of aromatic rosemary.

Serves 6

Ingredients:

1/4 cup extra virgin olive oil

1 large eggplant, cut into 4cm pieces

2 zucchinis, trimmed and coarsely chopped

2 red onions, cut into wedges

1 red capsicum, seeded and cut into 4cm pieces

1 yellow capsicum, seeded and cut into 4cm pieces

5 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary

6 medium sized Roma tomatoes, quartered

1/4 cup chopped fresh continental parsley

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C. Pour the oil into a large baking dish and heat it in the oven for five minutes. Remove from the oven and add the eggplant, zucchini, onion, capsicums, garlic and rosemary. Toss until the vegetables are coated in oil. Place the tomatoes on top. Bake it in the oven or thirty to forty-five minutes or until the vegetables are tender. Remove it from the oven once again and season it with salt and freshly ground pepper. Stir in the parsley before serving.

 

Image from avlxyz

Brunch Strata

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Brunch strata is a cheesy vegetable dish with a little bit of creaminess. Its many ingredients give out various tastes and qualities.

It is a breakfast/brunch dish which can be served with salad to serve as a light afternoon or evening meal. You may do away with the ham for a vegetarian version.

Serves 16:

Ingredients:

3 cups sliced fresh mushrooms

3 cups chopped zucchini

2 cups cooked ham, cubed

1 1/2 cups chopped onions

1 1/2 cups chopped green pepper

2 garlic cloves, minced

1/3 cup vegetable oil

2 8oz. packages cream cheese, softened

1/2 cup half-and-half cream

12 eggs

4 cups day-old bread, cubed

3 cups shredded Cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

 

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for two to three minutes or until fragrant and the onions are soft. Add the mushrooms, zucchini, ham and green peppers. Cook them for six to eight minutes or until the vegetables are tender, but crunchy. Transfer them on a plate with paper towels to drain the excess oil. Set aside.

Place the cream cheese and cheese in a large mixing bowl. Beat it by hand or using an electric mixer until it becomes smooth. Gradually beat in the eggs. Add the bread, Cheddar cheese and the sautéed vegetables.

Season it with salt and pepper to taste.

Grease two 11x7x2 baking pans or dishes. Transfer the vegetable mixture into these greased pans. Bake them uncovered for 30-40 minutes at 350F or until a small knife comes out clean and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.

 

Image from: ImNotQuiteJack

Grilled Antipasto

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Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.

 

Serves 4-5

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

3 large eggplants, sliced

1 large zucchini

2 large white onions, peeled and cut into half

10 pieces fresh button mushrooms, stems removed

Crusty bread, sliced in 1/2 inch thick slices

Olive oil

Salt and freshly ground pepper to taste

 

Place all the vegetables on a tray.  Drizzle them with olive oil and generously season it with salt and pepper.

Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.

After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.

Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.

Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.

 

Photo Courtesy Of: Rubber Slippers In Italy

Stir-fried Vegetables in Black Bean Sauce

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Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

150g snap peas, trimmed

400g gai lan, coarsely chopped

200g green beans, trimmed and cut into 2 inch pieces

1 small head broccoli, cut into florets

4 cloves garlic, sliced thinly

1 fresh red chili, chopped finely

2 medium zucchinis, sliced thickly

2 tablespoons black bean sauce

1 tablespoon kecap manis or fish sauce

1 teaspoon sesame oil

1/2 cup unsalted roasted cashews, chopped coarsely

 

Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,

broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.

 

Photo Courtesy Of:   S.³

Italian-style Stuffed Zucchini

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Italian-style stuffed zucchini is a meal in itself. It is a cheesy dish contains rice, meat and a mix of aromatic herbs. These delectable zucchini boats are best eaten with salad and a glass of wine.

 

Serves 4

Ingredients:

4 large zucchinis

2 tablespoons oil

1 large onion, chopped

2 bacon rashers, chopped

4 garlic cloves, crushed

250g pork mince

1 1/2 cups cooked rice

1 cup tomato puree

1 teaspoon Italian seasoning

1/2 teaspoon chilli powder

2 tablespoons grated fresh Parmesan cheese

 

Preheat the oven at 180C and lightly grease a baking tray with butter or oil.

Slice the zucchini lengthwise. With a spoon, scoop out the flesh and chop it.

Heat the oil in a large heavy pan. Sauté the garlic and onions for 2-3 minutes or until they are fragrant and the onions are soft. Stir-fry the chopped bacon in the pan for another 2-3 minutes or until it is almost crisp.

Add the pork mince. Cook it for 3-5 minutes or until it is brown and the liquid evaporates. Break the lumps as the minced meat is being cooked.

Place the rice, herbs, tomato puree, chilli and chopped zucchini in the pan. Mix all the ingredients and stir-fry them for 1-2 minutes until heated through. Fill a zucchini shell with the sautéed minced meat. Sprinkle it with Parmesan cheese and put it in the greased baking tray. Repeat this for the remaining ingredients. Bake the zucchini in the oven for 20-30 minutes or until the zucchini shells are tender. Serve warm.

 

Photo Courtesy Of: Ned Raggett

Greek Pie

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Greek pie is a delicious vegetable recipe with a lot of cheese. It can be eaten any time of the day –as a hearty breakfast, yummy snack or light main course with some salad. Watch the pie carefully as you bake it because you wouldn’t want to burn the bacon or overcook the egg and vegetables. Adjust the heat and the time as needed.

 

Ingredients:

400g zucchini, sliced thinly

200g tomatoes, sliced thinly

1/4 cup olive oil

2 leeks, white part cut and finely chopped

250g Greek feta, crumbled

250g fresh ricotta

1/4 cup flour

1/2 cup chopped dill

3/4 cup chopped mint

8 eggs, lightly beaten

200g prosciutto slices

 

Put the zucchini in a medium sized bowl. Add a teaspoon of salt. Set it aside for 30 minutes. Rinse the zucchini in running water. Drain well and then pat them dry using paper towels.

Heat the oil in a small frying pan over medium heat. Cook the leeks for 8-10 minutes or until they become soft. Let it cool completely.

Preheat the oven at 180C and prepare a 22cm springform tin or round baking dish. Line the dish with the prosciutto and allow the edges to hang loose at the sides by 5cm. Place the zucchini, tomatoes and leeks into the pan or baking dish.

Next, combine the eggs, flour, mint and dill in a large bowl. Mix well until there are no more lumps. Add the feta and ricotta. Season it with salt and pepper. Stir.

Pour the egg mixture into the pan. Fold the hanging prosciutto over the top of the egg mixture. Bake it in the preheated oven for 30-45 minutes or until the pie is set and firm to the touch. Remove from oven and let it cool for 15-20 minutes. Remove from tin or slice before serving.

 

Photo Courtesy Of:  hlkljgk

Roasted Vegetables Quesadilla

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Quesadilla originated from Mexico. In most regions, it is made up of heated tortillas with different fillings. Unlike its American counterpart, the traditional version is filled with a wide variety of ingredients, from pumpkin flowers, epazote, chorizo and the likes. Some regions even deep fry the quesadillas until the tortilla is hot and crisp.

I am a big fan of tortillas or any type of food that includes it. It is very flexible and it can be used in different ways. There are corn and flour tortillas. I am fonder of the latter, perhaps because it is the most common. Even my preferred flavors re quite simple- chicken and cheese, mushroom and cheese and garlic and cheese, which is why I wanted to add more spunk to my favorites. Roasted vegetable quesadilla is a sure hit and I highly recommend it.

Serves 2-4

Ingredients:
4  8” flour tortillas

1 cup shredded Monterey Jack cheese

1/2 large onion, sliced

1 green zucchini, sliced

1 large red bell peppers, sliced

1 green peppers, sliced

4 garlic cloves, minced

1 loosely packed cup of fresh thyme

2 tablespoons fresh cilantro

Salt and pepper to taste

1 1/2 cup salsa

Olive oil

Guacamole for serving

Preheat the oven at 200C and line a baking dish with baking paper.

Place the onion, zucchini, red bell peppers and green bell peppers on the lined baking dish and sprinkle it with minced garlic and thyme. Drizzle it with olive oil and season it with salt and pepper. Gently toss the vegetables to make sure that they are seasoned and coated in oil. Roast it in the oven for 20-30 minutes or until the vegetables are soft and the edges are slightly browned.

Put a tortilla on a flat surface. Top it with cheese and then spoon some roasted vegetables on it. Next, add a teaspoon or more of salsa. Cover it with another piece of tortilla.

Lightly grease a large frying pan or skillet with olive oil. Set it over medium heat. Heat the quesadilla in the pan for 2-3 minutes per side, until it is light brown and the cheese melts. Repeat this with the remaining ingredients. Cut the quesadilla into quarters and serve immediately with guacamole and salsa.

 

Photo Courtesy Of: cooking-outdoors

Curried Vegetable Burger

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Here is an interesting veggie burger recipe that you can prepare at home. These delicious patties may not be meaty but they are just as good. If you do not have whole meal bread, you may use bread crumbs instead. It helps hold the vegetable patty together and gives it more texture. I prefer the patties well-done and the edges crisp too.

Zucchinis and carrots can give the same feel as meat. In fact, it doesn’t have a vegetable taste. These burgers taste similar to meat patties.  It is also a good idea to replace the curry paste with barbecue sauce for a heavier and smoky flavor.  You may also grill the patties instead of frying them. Enjoy!

 

Serves 6

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, crushed

2 zucchinis, grated

1 large carrot, grated

4 slices whole meal bread, crusts removed

400g canned chickpeas, rinsed and drained

3 teaspoons mild curry paste

1 egg yolk

3 tablespoons chopped coriander leaves, plus extra for serving

Salt and pepper to taste

6 bread rolls

Mayonnaise, mustard, lettuce and tomatoes for serving

 

Heat half of the oil in a large frying pan over medium heat. Sauté the garlic and onions for 5 minutes or until the onions are translucent and fragrant. Add the zucchini and carrots. Cook it or 3-5 minutes until the vegetables wilt and become soft. Remove excess liquid and discard.

Put the bread and the chickpeas in a food processor or blender. Process until they are well combined or crumbled. Add the cooked vegetables, curry paste, egg yolk and coriander. Pulse for 30 seconds until all the ingredients are the same consistency. Season it with salt and pepper.

Remove the vegetable mixture from the food processor and make 6 patties. Place them on a baking tray and refrigerate them for 5 minutes or until set.

Heat the remaining oil in a non-stick frying pan over medium heat. Fry the burgers in batches for 2-4 minutes on each side until golden brown.

Assemble the burgers by placing some mayonnaise and mustard on the bread. Put a burger patty, lettuce, tomatoes and coriander leaves. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  seelensturm

 

Vegetable Linguini

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This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.

 

Makes 4

Ingredients:

350g linguini

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

3 fresh tomatoes, seeded and chopped

175g carrots, sliced

225g zucchini, sliced

1 cup green peas

175g red pepper, seeded and finely diced

2 spring onions, finely sliced

1 tablespoon dried basil

1 chicken stock cube dissolved in 25 ml boiling water

1 1/2 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground black pepper

 

Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large skillet under medium heat.  Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.

Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  TinyTall

 

Carrot and Zucchini Muffins

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Muffins make great breakfasts or snacks. I am accustomed to having plain or fruity ones, but when I tried this recipe, I definitely loved it. It is a perfect meal in itself because it is high in fiber and packed with vitamins and minerals. You can even prepare the muffins ahead of time and freeze them up to 4 weeks. All you have to do is place them in an air tight container. Enjoy this healthy recipe with family and friends.

 

Makes 6

Ingredients:

1/2 cup whole meal flour

1/2 cups plain flour

2 teaspoons baking powder

2 tablespoons soft brown sugar

1/4 cup grated carrot

1/4 cup grated zucchini

1 tablespoon poppy seeds

60g polyunsaturated margarine, melted

2 egg whites, lightly beaten

1/3 cup low fat milk

 

Preheat the oven at 210C and grease a 6 cup muffin pan using polyunsaturated margarine or oil. You can also use muffin liners if desired.

Sift the flour and baking soda into a bowl. Add the brown sugar, carrot, zucchini, and poppy seeds. Mix well.

In a separate bowl, combine the margarine, egg whites and low fat milk. Mix well. Pour it into the bowl of flour. Mix it using a wooden spoon until there are no more lumps; do not over beat

Spoon the muffin mixture into the muffin tin until they are two-thirds full. Bake it for 20 minutes or until they are golden brown. Remove from the oven and let them cool for 5 minutes. Transfer them to a wire rack and let them cool completely.

 

Photo Courtesy Of: land_camera_land_camera

 

Zucchini and Carrot Fritters

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Zucchini or courgette is one vegetable that many people use as a healthy alternative snack for kids and adults alike. Instead of indulging in ever popular high calorie potato fries, health buffs can enjoy the same delicious taste with zucchini and potato fritters but with less guilt. Here is an easy way to prepare a wonderfully low calorie snack for the whole family.

 

Ingredients:

1 lb. of zucchini, coarsely grated

3 medium sized carrots, coarsely grated

Salt and pepper to taste

1 large egg

2 scallions, finely chopped

1/2 cup all-purpose flour

1/2 cup grape seed oil or olive oil

Sour cream or plain yoghurt

 

Salt the zucchini using approximately a pinch of salt. Using a potato ricer or plain paper towels, try to remove excess moisture from the zucchini.

In a large bowl, whisk the egg. Add the zucchini, carrots, flour, scallions and 1/4 teaspoon of pepper. Mix to combine well.

In a large skillet, heat oil over medium heat. Divide the mixture into two batches to cook the fritters well. Once the skillet is hot enough, drop 2 mounds, about 2 tablespoons of the batter. After, slightly flatten the mounds using a spatula. Allow the fritters to cook for around 4-6 minutes or until it turns golden brown. Flip them over to cook the other side. You can also bake the fritters if you want a healthier dish.

Transfer the fritters to a plate lined with paper towels. Let the fritters set until the paper towel has absorbed the excess oil. Sprinkle with salt and repeat the procedure for the remaining batch.

Serve hot with sour cream or plain yogurt on the side.

 

Photo Courtesy Of:  Ned Raggett

 

Zucchini Alfredo Pasta

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Zucchinis are a type of summer squash and it is also known as a courgette. It is low on calories, but it is a good source of folate, magnesium, potassium and vitamin C.

It is one of my favorite vegetables. You can fry, grill or use it in stews and salads. Here is a delicious meatless recipe. If you are a die-hard meat lover, you can add some sweet ham or crunchy bacon. It also tastes good with chicken.

Ingredients:

1 (12 ounce) package spaghetti or fettucini noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

salt and pepper to taste

1 cup Parmesan cheese, grated

 

In a large pot of boiling water, cook the pasta according to package instructions or until it is al dente. Drain and set aside.

In a saucepan, heat the vegetable oil over medium flame. Sauté the garlic until it is fragrant and light brown. Add the zucchini and cook for 10-15 minutes or until the vegetables are soft. Pour in the milk and stir in the cream cheese. Simmer for 15 minutes or until the cheese melts. Stir occasionally. Season it with salt and pepper.

Combine the pasta and the zucchini sauce in a bowl. You may serve it on individual plates or bowls if desired. Sprinkle with Parmesan cheese before serving.

 

Photo Courtesy Of: mary_thompson

 

Roasted Vegetable Pasta

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This is a healthy baked pasta dish. The sweetness of the zucchini and the bell peppers make the dish extra tasty.

I prefer cooking it with tomato sauce, but cream is equally good.

 

Ingredients:
3 cups uncooked penne pasta (9 oz)

1 medium red bell pepper, seeded and sliced

1 medium yellow bell pepper, seeded and sliced

2 cups fresh mushrooms cut in half

1 medium zucchini, cut into 1/2 inch pieces

2 tablespoons olive oil
1 teaspoon Italian seasoning

1/4 teaspoon salt

1 cup tomato sauce or cream

2 cups milk

2 cups grated Cheddar cheese

 

Preheat the oven at 350F.

In a pot of boiling water with salt and oil, cook the pasta according to package instructions or until al dente. Drain and set aside.

In a large bowl, combine the bell peppers, mushrooms and zucchini. Add oil, Italian seasoning and salt. Toss well until the vegetables are coated with oil and spices.  Place the vegetables in a greased baking pan. Bake it for 15-20 minutes or until they are soft. Transfer them to a plate.

In a saucepan under medium heat, combine the milk and tomato sauce or cream. Stir in half of the cheese until it is melted. Add the pasta and half of the vegetables. Mix well.

Place the pasta in the baking pan.  Top it with the remaining vegetables and sprinkle with cheese. Bake for 25-30 minutes or until the cheese bubbles and turns light brown. Let it cool for 5 minutes and then serve.

 

Photo Courtesy Of: mastermaq

 

 

 

 

Scallop and Bacon Kebab

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Very simple, very elegant, and very fast to prepare – this is a great starter for so many meals, and served with the Coconut Rice, it can make a more filling dish.
Scallop and Bacon Kebab
The presentation of this dish is very easy to adapt to suit the uses more than you’d think – serve on the bed of Coconut Rice to add more colours to this dish.

To Serve 2

4 Large Scallops
8 Streaky Bacon Rashers, derinded
1 Large Courgette, trimmed
1tsp Balsamic Vinegar
1tsp Olive Oil
1tsp Lemon Juice
1tsp Dried Thyme
1tsp Turmeric
Salt and Pepper
1tbsp Desiccated (shredded) Coconut
100g Long-Grain Rice

1. Cut the Scallops into bite-sized pieces, and wrap a rasher of Bacon around each one – you may need slightly more Bacon, depending on the size of the Scallops.
2. Cut the Courgette into diagonal slices about one centimetre thick, and wash under running water. Pat dry with some kitchen paper
3. Thread the Bacon-wrapped Scallops and Courgettes onto Kebab Skewers, alternating between the two. If you’re using Wooden Skewers, leave them to soak In Water for about thirty minutes before using, and if you’re using Metal ones, you may want to slightly grease them first to prevent anything from sticking.
4. Combine the Vinegar, Oil, Lemon Juice, Thyme and Pepper, before brushing over the Kebabs. Leave to marinade for about fifteen minutes, or whilst cooking the Rice.
5. To prepare the Rice, bring a small pan of water to the boil, add the Salt and Turmeric. Add the Coconut and Rice, before bringing back to the boil, and simmer (uncovered) for twelve to fourteen minutes, or until tender.
6. Heat a grill up, and then place each Kebab under it, cooking for two or three minutes on each side, until the Scallop is cooked and the Bacon is slightly crisp.
7. Drain the Rice thoroughly, and serve on a warmed plate.

Photo courtesy of: Fuzzy Gerdes

Cucumber & Zucchini Cousous

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Couscous is very nutritious and it has twice the amount of nutrients found in pasta. According to historians, couscous originated from North Africa. It is a staple dish in some countries in Europe and the Middle East. It is usually served with meat or as a side dish. It can also be eaten alone with bread. You can eat it warm or cold, depending on how you want it.

Serves 6

Ingredients:

10 ounces uncooked couscous

1 3/4 cup vegetable or chicken broth

4 tablespoons olive oil

1/2 cup lemon juice

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cucumber, seeded and diced

1 zucchini, diced

3 cloves garlic, minced

1 big red onion, chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

6 slices lemon

Mediterranean flat bread

In a saucepan or skillet, heat the olive oil under medium heat. Saute the garlic, onions and zucchini for 5-7 minutes until soft.

In a deep saucepan, boil the broth. Stir in couscous and then cover for 1 minute. Remove from heat. Let it stand for 5 minutes. After, fluff it with a fork.  Add the cucumber, parsley, basil, sautéed zucchini and lemon juice. Mix well and season it with salt and pepper.

Serve with warm with lime wedges and flat bread.

Photo Courtesy Of: Lori_NY