1 butternut squash, peeled and cut into 1" cubes
1 small or 1/2 large onion, sliced
olive oil
salt & pepper
1 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 400. Toss the squash and onions on a baking sheet with olive oil (enough to coat everything), cinnamon, nutmeg, and salt & pepper. Bake 45-60 minutes. (The longer it cooks, the softer it gets, so it depends on what texture you like.
Posted by: Erika
Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts
Friday, May 20, 2011
Grilled Ratatouille
Ingredients:
2 japanese eggplants (or one regular eggplant)
1 zucchini
3 tomatoes
1 onion
2 cloves garlic
olive oil
2 sprigs fresh rosemary (or any other herb you like)
salt and pepper
1/2 box orzo pasta, prepared according to box instructions, drained, and put in a serving bowl
1 aluminum pie pan with holes punched in the bottom OR, if you have one, one of those veggie pans for cooking small veggies on a grill
First, cut the eggplant and zucchini into thin pieces long enough that they won't fall through the grill. Pierce the tomatoes with a fork several times. In a bowl or a ziploc bag, mix together enough olive oil to coat the veggies, the rosemary, and salt and pepper to taste. Add the veggies and let them sit a few minutes to marinate.
Dice the onion and garlic and put them in the pie pan with a little olive oil and salt and pepper.
Put the veggies on a hot grill and cook until they're soft (and the skin on the tomatoes starts to split). The pan of onion/garlic will take at least 20 minutes to get good and soft, depending on how hot your grill is. Once the veggies are cooked, chop the tomatoes, eggplant, and zucchini into bite-sized pieces, and add to the bowl of pasta. (Make sure you save all the juices from the tomatoes.) Add the onions and garlic, toss well, and serve. You can add the olive oil the veggies were marinated in if the sauce is too dry.
Posted by: Erika
2 japanese eggplants (or one regular eggplant)
1 zucchini
3 tomatoes
1 onion
2 cloves garlic
olive oil
2 sprigs fresh rosemary (or any other herb you like)
salt and pepper
1/2 box orzo pasta, prepared according to box instructions, drained, and put in a serving bowl
1 aluminum pie pan with holes punched in the bottom OR, if you have one, one of those veggie pans for cooking small veggies on a grill
First, cut the eggplant and zucchini into thin pieces long enough that they won't fall through the grill. Pierce the tomatoes with a fork several times. In a bowl or a ziploc bag, mix together enough olive oil to coat the veggies, the rosemary, and salt and pepper to taste. Add the veggies and let them sit a few minutes to marinate.
Dice the onion and garlic and put them in the pie pan with a little olive oil and salt and pepper.
Put the veggies on a hot grill and cook until they're soft (and the skin on the tomatoes starts to split). The pan of onion/garlic will take at least 20 minutes to get good and soft, depending on how hot your grill is. Once the veggies are cooked, chop the tomatoes, eggplant, and zucchini into bite-sized pieces, and add to the bowl of pasta. (Make sure you save all the juices from the tomatoes.) Add the onions and garlic, toss well, and serve. You can add the olive oil the veggies were marinated in if the sauce is too dry.
Posted by: Erika
Orzo with Vegetables and Goat Cheese
This was one of those "what do I have that I can throw together" kind of things, so whatever veggies you have on hand would probably be just as good in here. I'm listing what I had on hand. Feel free to experiment! (Fresh herbs would be great in this, too!)
1 yellow squash, diced
1 zucchini, diced
6-8 scallions, chopped (green tops reserved for garnish if you want)
2 cloves garlic, chopped
1/2 bell pepper (I had orange), chopped
1/2 box orzo pasta
2 oz. goat cheese, crumbled or chopped
Cook the pasta according to the directions on the box. Before you drain it, reserve about 3/4 c of the cooking water (as an afterthought, I thought it would be better if I had cooked the pasta in chicken broth).
Meanwhile, heat a large skillet over med-high. Add a couple tbsp of olive oil and the veggies. Cook until they're soft. Add salt & pepper to taste. Add the pasta and goat cheese and, if necessary, some of the cooking water to keep if from getting sticky. Stir until the cheese melts.
Posted by: Erika
1 yellow squash, diced
1 zucchini, diced
6-8 scallions, chopped (green tops reserved for garnish if you want)
2 cloves garlic, chopped
1/2 bell pepper (I had orange), chopped
1/2 box orzo pasta
2 oz. goat cheese, crumbled or chopped
Cook the pasta according to the directions on the box. Before you drain it, reserve about 3/4 c of the cooking water (as an afterthought, I thought it would be better if I had cooked the pasta in chicken broth).
Meanwhile, heat a large skillet over med-high. Add a couple tbsp of olive oil and the veggies. Cook until they're soft. Add salt & pepper to taste. Add the pasta and goat cheese and, if necessary, some of the cooking water to keep if from getting sticky. Stir until the cheese melts.
Posted by: Erika
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