This is a really easy dinner to make, perfect for a summer night you don't want to spend in front of the hot stove. Seasonal vegetables topped with olive oil are delicious and healthy. I found one flat bread to be plenty filling, but big eaters might want two.
Ingredients
1 medium eggplant
1 red bell pepper
1 yellow summer squash
3 T olive oil
2 T fresh ground pepper
1/2 cup mozzarella (optional)
2-4 flat breads (Italian Herb is the best!)
Directions
Preheat the oven to 350 degrees.
Slice the eggplant and squash into 1/4 inch rounds,slice the red pepper into strips.
Prepare a baking sheet with foil and cooking spray. Arrange the vegetables on the sheet.
Drizzle olive oil on top of the veggies. Sprinkle ground pepper.
Bake for 25 minutes. If you want a little cheese, sprinkle it on top and place back in the oven for about 2 more minutes.
Heat flat bread in the microwave for 15 seconds. Serve veggies on top.
Thursday, June 21, 2012
Sunday, June 3, 2012
Veggie and Tofu Stir Fry
This ingredient list might look daunting because I like a
lot of variety in my stir fry. This recipe combines four of my favorite
vegetables, but of course you can always leave some out if you’re short on
ingredients. I put this together in under an hour and ended up with plenty of
leftovers. It definitely beats microwave stir-fry mix!
Veggie Stir Fry with Tofu
1/4 cup soy sauce
1 T lemon juice
2 T vegetable oil
1 t garlic powder
7 ounces firm tofu, cut into ½ inch thick slices
1 T grated fresh ginger
1 T minced garlic
2 cups broccoli florets
1 red bell pepper, cut into strips
1 large carrot, cut into rounds
1 small zucchini, sliced
½ cup white rice
·
Pour the soy sauce and lemon juice in a large
bowl, add the garlic powder and blend. Place the tofu slabs in the bowl and
marinate for 5 minutes.
·
While the tofu marinates, slice the broccoli,
bell pepper, carrot and zucchini. Place in separate bowl.
·
Heat a large skillet over medium-high heat and cook
the tofu, reserving the marinade. Cook for about 4 minutes until brown on each
side, then transfer to a cutting board and cut into cubes. Return the tofu to
the marinade bowl.
·
Cook the white rice according to directions.
·
While the rice cooks, heat the vegetable oil in
the skillet over medium-high heat. Add the fresh ginger and minced garlic and
cook, stirring constantly until fragrant.
·
Add the broccoli, bell pepper, carrot and
zucchini to the skillet and stir fry until the vegetables begin to soften,
about 4 minutes.
·
Cover the skillet and cook until the veggies are
crisp-tender, about 2 to 4 minutes.
·
When the veggies are done, add them to the bowl
with tofu and stir to combine.
·
Serve over rice.