Hot & Spicy & Meatless

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Grilled Teriyaki Vegetables

Marvelous Meatless Spicy Paella (uses Super-Rich Vegetable Stock which I

posted earlier this week)

 

 

* Exported from MasterCook *

 

Grilled Teriyaki Vegetables

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 197

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

1/2 cup teriyaki marinade

2 cloves garlic -- minced

2 teaspoons such as Chimayo -- such as Chimayo

3 small zucchini

cut into1-inch slices

2 onions -- peeled

and cut into quarters

8 cherry tomatoes

3 medium crookneck squash

cut into 1-inch cubes

8 large button mushrooms

 

The vegetables suggested in this recipe can be replaced with some of your

own personal favorites. Whenever you are grilling, you need to pay

attention-don't let the vegetables burn! Serve this dish with your favorite

entre and summer salad.

 

Whisk the olive oil, marinade, garlic, and red chile together in a large

bowl. Add the zucchini, onions, tomatoes, squash, and mushrooms and toss

to coat the vegetables. Marinate at room temperature for 30 minutes.

Thread the vegetables on metal skewers, alternating the different types.

Place the skewers on the grill over medium hot coals. Grill for about 15

minutes, basting frequently with the marinade and turning often.

 

Yield: 6 servings

Heat Scale: Mild

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Marvelous Meatless Spicy Paella

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 164

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/4 cups Super-Rich Vegetable Stock

(see separate recipe)

1/4 teaspoon saffron threads

1 head garlic

broken into cloves -- unpeeled

2 yellow bell peppers -- seeded

and cut into bite-size strips

1 red bell pepper -- seeded

and cut into bite-size strips

1 orange bell pepper -- seeded

and cut into bite-size pieces

2 small zucchini -- trimmed

and cut into rounds

2 tablespoons extra-virgin olive oil

2 shallots -- minced

1 small onion -- minced

2 serrano or jalapeno chiles

seeds and stems removed -- minced

3 roma tomatoes -- diced

1 tablespoon fresh oregano -- minced

1 tablespoon fresh thyme -- minced

1 1/2 cups medium-grain white rice

2 lemons -- quartered

2 tablespoons chopped fresh

parsley

 

There's no reason why people should miss out on the Spanish treat of paella

just because they don't eat meat. We admit that this recipe does have a

lot of ingredients, but it's really worth the trouble!

 

Combine the stock and saffron in a medium saucepan and bring the mixture to

a rapid boil. Reduce the heat and simmer, covered, for 25 minutes. Set

aside.

 

In another saucepan, place the garlic in enough water to cover, then boil

for 5 minutes or until tender. When done, drain the water and let the

garlic cool. When the garlic can be handled comfortably, peel the cloves

and set aside.

 

Preheat the oven to 400 degrees. Place the garlic, bell peppers, and

zucchini in a rectangular baking dish. Pour 3 tablespoons of the stock and

1 tablespoon of the olive oil on top of the vegetables. Bake for 30

minutes or until the vegetables are tender, stirring twice during baking.

When done, set aside. In a deep skillet, heat the remaining 1 tablespoon

of olive oil over medium heat. Add the shallots, onion, and serranos and

saute until the onions are brown. Add the tomatoes, oregano, and thyme and

cook for about 4 minutes, or until the liquid has evaporated. Add the rice

and the remaining vegetable stock and bring to a boil. Simmer, covered,

for 20 to 30 minutes, or until the rice is tender. Gently fold in the

roasted vegetables and simmer, covered, for 5 more minutes. Transfer the

paella to a colorful serving dish and garnish with the lemon wedges and

parsley. Serve with crusty rolls.

 

Yield: 4 servings

Heat Scale: Medium

 

Converted by MC_Buster.

 

 

 

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