Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 Zucchini, onion and bell pepper are three ingredients I use over and over, and I like them roasted. Once or twice a week I like to fill a couple of cookie sheets with them, roast and bag them up. Keep them in nice big chunks and roast at 450 for 20-25 minutes, just until they start to brown and caramelize. Let cool before bagging up. If there is a sale, and you have a vacuum sealer get lots. Bag them in weekly quantities, seal and freeze. What I do with them: Veggie Paella 1/4 cup each roasted zucchini, onion and bell pepper 2 cloves garlic, minced 1 cup rice 2 cups water 1 tsp. Organic " Better Than Bullion " Vegetable base Pepper Pinch saffron (if you can afford it!) Put rice in sauce pan that has a lid. Mix base with water and pour over rice. Add veggies and bring to boil over med/hi heat. Cover and turn off heat. Leave for 20 minutes without touching. Fluff with fork and serve. Spanish Scramble 6 medium eggs 1/4 cup each roasted zucchini, onion and bell pepper 1 clove garlic, minced 1 fresh tomato, chopped 1 small canned jalapeno, minced 1 tsp. chopped cilantro (more if you like) 1 tbsp. fresh onion, minced 1 tbsp. oil salt, pepper to taste 2 flour tortillas Combine tomato, onion, cilantro and jalapeno, cover and set aside (even better if prepared the night before) for your salsa. Add salt if desired. Beat eggs (add milk if you like) and have ready. Heat skillet over medium heat. When hot add oil, let heat and add garlic. Fry for about 30 seconds, then add remaining veggies. Let heat for another 30 seconds, then add eggs. Cook and stir until eggs are set; add salt and pepper. Divide between 2 plates. Microwave the tortillas for about 20 seconds or dry fry for a few seconds on both sides. Spoon salsa over eggs. Serve tortillas as you would bread. Au Gratin Veggies 4 potatoes, (Russet, Yukon Gold or Red) 1/2 cup each roasted zucchini, onion and bell pepper 2 cups milk 3 tbsp. flour 3 tbsp. butter 2 cups grated sharp cheddar cheese 1/4 tsp. salt Couple sprinkles pepper or to taste dash paprika cooking oil spray Preheat oven to 400 degrees Cut potatoes in half and parboil until fork goes in easily, drain and let cool (so you can handle them!). When cool, slice thinly. Melt butter over medium heat and add flour, salt and pepper. Cook and stir until thick, 4-5 minutes. Slowly stir in milk and cook until smooth and thick. Remove from heat and stir in cheese. If lumpy, return to heat just until cheese is all melted. Spray 13 x 9 pan with cooking oil spray. Place single layer of potatoes in bottom and place half the veggies on top. Pour half the sauce over top. Repeat with potatoes, veggies and sauce. Sprinkle top with salt and pepper, (paprika is optional here) cover with foil and bake 1 hour 15 minutes. Remove foil and bake an additional 15 minutes for nice browned top. If you don't like the top browned, leave foil on for entire time. Toasted Creamy Veggie Sammiches (refined) 8 oz. cream cheese, softened 1/2 tsp. garlic powder Crusty bread (I like sourdough or bagels) sliced into 6 pieces Roasted zucchini, onion and bell pepper Sun-dried tomatoes, chopped salt, pepper to taste Combine cream cheese and garlic powder. Turn on your broiler and toast thick slices of bread for about a minute, then turn oven off. Leave bread in oven til you're ready for it. Chop the roasted veggies roughly into 1/2-1 " pieces. Spread 1/3 the cream cheese mixture on half the slices and top with as many veggies as you can cram onto it. Sprinkle with salt and pepper if you like. Put top back on. EAT. Optional: Turn oven back to broil and place sammies back in for just a minute. Easy Veg Soup 2 cloves garlic, minced 1/2 cup lentils 2 tbsp. Organic " Better than Bullion " Vegetable base 1/4 tsp. pepper 1/2 cup each roasted zucchini, onion and bell pepper 6 cups water Veg cooking spray Put dutch oven or soup pot over medium heat. Spray with veg cooking spray or use oil if you like. When hot, add garlic and fry for a minute. Add remaining ingredients and bring to low boil. Turn heat own til you get a simmer and cover. Simmer for 1 hour or until lentils are tender. I find that this doesn't need additional salt, but that is up to you. Notes: When roasting veggies, I leave them in nice big chunks, then chop them to whatever size I like for whatever dish I'm making. Onions tend to get soggy, so you may choose to roast them the day you use them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 All of these sound wonderful.. I forget I have a vacuum sealer and didn't even think to try doing this. I usually chop up onions, celery and carrots in my processor, and freeze those in individual bags for soups, whatever, plus I keep a Rubbermaid container with a few days supply in the fridge. I m finding it a lot easier to stay vegetarian/partial if I do things like this in advance. So most of the prep work is already done. Marcia ---- Kim 7/17/2007 9:02:14 PM Roasted veg recipes (long) Zucchini, onion and bell pepper are three ingredients I use over and over, and I like them roasted. Once or twice a week I like to fill a couple of cookie sheets with them, roast and bag them up. Keep them in nice big chunks and roast at 450 for 20-25 minutes, just until they start to brown and caramelize. Let cool before bagging up. If there is a sale, and you have a vacuum sealer get lots. Bag them in weekly quantities, seal and freeze. What I do with them: Veggie Paella 1/4 cup each roasted zucchini, onion and bell pepper 2 cloves garlic, minced 1 cup rice 2 cups water 1 tsp. Organic " Better Than Bullion " Vegetable base Pepper Pinch saffron (if you can afford it!) Put rice in sauce pan that has a lid. Mix base with water and pour over rice. Add veggies and bring to boil over med/hi heat. Cover and turn off heat. Leave for 20 minutes without touching. Fluff with fork and serve. Spanish Scramble 6 medium eggs 1/4 cup each roasted zucchini, onion and bell pepper 1 clove garlic, minced 1 fresh tomato, chopped 1 small canned jalapeno, minced 1 tsp. chopped cilantro (more if you like) 1 tbsp. fresh onion, minced 1 tbsp. oil salt, pepper to taste 2 flour tortillas Combine tomato, onion, cilantro and jalapeno, cover and set aside (even better if prepared the night before) for your salsa. Add salt if desired. Beat eggs (add milk if you like) and have ready. Heat skillet over medium heat. When hot add oil, let heat and add garlic. Fry for about 30 seconds, then add remaining veggies. Let heat for another 30 seconds, then add eggs. Cook and stir until eggs are set; add salt and pepper. Divide between 2 plates. Microwave the tortillas for about 20 seconds or dry fry for a few seconds on both sides. Spoon salsa over eggs. Serve tortillas as you would bread. Au Gratin Veggies 4 potatoes, (Russet, Yukon Gold or Red) 1/2 cup each roasted zucchini, onion and bell pepper 2 cups milk 3 tbsp. flour 3 tbsp. butter 2 cups grated sharp cheddar cheese 1/4 tsp. salt Couple sprinkles pepper or to taste dash paprika cooking oil spray Preheat oven to 400 degrees Cut potatoes in half and parboil until fork goes in easily, drain and let cool (so you can handle them!). When cool, slice thinly. Melt butter over medium heat and add flour, salt and pepper. Cook and stir until thick, 4-5 minutes. Slowly stir in milk and cook until smooth and thick. Remove from heat and stir in cheese. If lumpy, return to heat just until cheese is all melted. Spray 13 x 9 pan with cooking oil spray. Place single layer of potatoes in bottom and place half the veggies on top. Pour half the sauce over top. Repeat with potatoes, veggies and sauce. Sprinkle top with salt and pepper, (paprika is optional here) cover with foil and bake 1 hour 15 minutes. Remove foil and bake an additional 15 minutes for nice browned top. If you don't like the top browned, leave foil on for entire time. Toasted Creamy Veggie Sammiches (refined) 8 oz. cream cheese, softened 1/2 tsp. garlic powder Crusty bread (I like sourdough or bagels) sliced into 6 pieces Roasted zucchini, onion and bell pepper Sun-dried tomatoes, chopped salt, pepper to taste Combine cream cheese and garlic powder. Turn on your broiler and toast thick slices of bread for about a minute, then turn oven off. Leave bread in oven til you're ready for it. Chop the roasted veggies roughly into 1/2-1 " pieces. Spread 1/3 the cream cheese mixture on half the slices and top with as many veggies as you can cram onto it. Sprinkle with salt and pepper if you like. Put top back on. EAT. Optional: Turn oven back to broil and place sammies back in for just a minute. Easy Veg Soup 2 cloves garlic, minced 1/2 cup lentils 2 tbsp. Organic " Better than Bullion " Vegetable base 1/4 tsp. pepper 1/2 cup each roasted zucchini, onion and bell pepper 6 cups water Veg cooking spray Put dutch oven or soup pot over medium heat. Spray with veg cooking spray or use oil if you like. When hot, add garlic and fry for a minute. Add remaining ingredients and bring to low boil. Turn heat own til you get a simmer and cover. Simmer for 1 hour or until lentils are tender. I find that this doesn't need additional salt, but that is up to you. Notes: When roasting veggies, I leave them in nice big chunks, then chop them to whatever size I like for whatever dish I'm making. Onions tend to get soggy, so you may choose to roast them the day you use them. Quote Link to comment Share on other sites More sharing options...
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