Vegetables in a tomato sauce with Quinoa and Mozzarella cheese - easy and yummy. Recipe came from a grocery-store ad during our state's healthy-eating push. I'm putting it here so I don't lose it. What you should know about me and my family is that we do not normally do 'weird' or even 'healthy' food. I tried this recipe with *great* trepidation and expected only hubby and I would be willing to even taste it - and that we would throw it away. I still wanted to try it - I'm trying very hard to introduce a wider variety of vegegables and healthy grains into our diet. I've read so much about the nutritional benefits of Quinoa - which is actually a seed and therefore high in protein and low in carbohydrates - that I've been wanting to try it. We LOVED this recipe and will definitely eat it again and again. I had never ever cooked with eggplant before, and only ever used zucchini and yellow summer squash in grilled vegetables in the summer. I did not peel any of these vegetables and I did not 'sweat' the eggplant as it was not called for in the directions in the recipe. It felt like a very 'fancy' dish but it was easy to make and delicious. I hope you enjoy it.
This is an excellent vegetarian recipe, full of goodness and so easy to cook.
Now that fresh pumpkin is in the shops, there is no need to resort to the canned version. We eat this dish as a side to a meat curry, it is medium in heat, ( hot taste ) and has a thickish gravy. The same basic recipe can be used for squashes, gourds, and even potatoes. There is never any left over and the pot is always clean.
This a very good recipe from Cooking Light Magazine. The combination of flavors is wonderful and very Greek-like. I use more olives and banana peppers for more texture and flavor. Chill time is cook time.
From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but need to adjust the cooking time in the first step.
This recipe is a take on a dish served at a NY restaurant. The dish is seasoned with both Asian chili paste and Chili Sauce (Heinz or similar brand). The red chili paste gives the dish some heat and the chili sauce provides a sharp tomato flavor. The recipe suggests that this dish be served warm, not hot.