Veggie tips for an after holidays break

If your holidays’ meals were abundant you may want to consider spending few days, at least, going lighter. Here are few veggies tips for you.

 

Eggplant Gratin 

This is one of those dishes you can play around with depending on what you have on hand, and add some sauteed onions, zucchini, or mushrooms into the layers if you desired. If you are not living in an area where you can find really nice, ripe, fresh tomatoes, feel free to use all canned tomatoes. 

 

2 Medium Large Firm Eggplants

4 to 5 Large, Ripe Tomatoes, Thinly Sliced

1 (14 Ounce) Can Chopped Tomatoes

2 Garlic Cloves, Peeled & Minced

1/4 Cup Olive Oil (Approximate)

Salt & Pepper

8 Fresh Basil Leaves, Finely Minced

4 Tablespoons Grated Parmesan or Pecorino Cheese

For The Crumb Topping:

1 1/2 Cups Homemade Breadcrumbs

4 Tablespoons Grated Parmesan or Pecorino Cheese

1/2 Teaspoon Dried Oregano

2 Tablespoons Finely Chopped Fresh Parsley

Salt & Pepper To Taste

3 Tablespoons Olive Oil

 

Preheat the oven broiler and line a baking sheet with aluminum foil.

Remove the top and tail from each eggplant, then slice crosswise in 1/2 inch slices.

Lightly oil the foil on the baking sheet and lay the eggplant slices side by side. Brush the top of the slices with a little olive oil, then broil until softened and beginning to brown.

 

Turn the slices over and continue to cook the rest in the same manner. In a bowl, mix the chopped tomatoes, garlic, a couple of teaspoons of olive oil, and basil. 

Mix well, then season with salt and pepper. Preheat oven to 375 degrees F.

Lightly oil an 8 or 9 inch oven-proof casserole.

 

Use a large spoon to ladle a good sized spoonful of the chopped tomatoes on the bottom of the casserole dish and spread evenly across the bottom.

Begin to lay the eggplant slices on top of the chopped tomatoes, overlapping them slightly, until you have covered the tomatoes.

 

Place a your of the sliced tomatoes in the same manner on top of the eggplant, and use a tablespoon to add a few dollops of the chopped tomato mixture on top. Sprinkle with the grated parmesan, and then complete the eggplant and tomato layer once more, using the rest of the chopped tomato mixture to cover the top. Mix together the crumb topping ingredients, rubbling in the oil. Sprinkle the crumb mixture across the top of the casserole.

 

Cover with aluminum foil and bake 20 to 25 minutes or until bubbly.

Remove the foil and continue to cook an additional 15 minutes or until the crumb mixture is golden brown. Let rest at room temperature 15 minutes before serving

Serves 4.

 

 

Grilled Vegetable Skewers

One of the easiest way to grill vegetables is layered on skewers that are lightly brushed with a seasoned olive oil marinade. I have a few different types of metal skewers which I prefer, but you can also use inexpensive wooden skewers also, just soak them in water for 30 minutes before you use them.

 

4 Small Zucchini, Ends Trimmed And Cut Into 2 Inch Pieces

16 Button Mushrooms, Cleaned’

1 Large Onion, Peeled & Cut Into 2 Inch Pieces

1 Red Pepper, Seeded & Cut Into 2 Inch Pieces

1 Yellow Pepper, Seeded & Cut Into 2 Inch Pieces

 

1/3 Cup Olive Oil

1/2 Teaspoon Sea Salt

1/2 Teaspoon Cracked Black Pepper

1/2 Teaspoon Dried Oregano

1 Tablespoon Fresh Squeezed Lemon Juice

 

Thread the vegetables onto the skewers, carrying the vegetables on each skewer.

Mix together the marinade ingredients. Place the skewers in a baking pan, and brush with the marinade and let rest 15 minutes.

Heat the grill to medium high heat. Cook the skewers on the grill turning frequently and brushing with the marinade. Continue to grill until cooked through and slightly charred. Serve warm.

Serves 4.