Vegetarian Quiche
Rated: Prep Time: 30 Minutes Cook Time: 55 Minutes Ready In: 1 Hour 40 Minutes Servings: 6 "Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad." Ingredients: 1 teaspoon salt 1/2 cup chopped zucchini 1 (9 inch) unbaked pastry shell 2 tablespoons butter 1 1/2 cups chopped onion 1 green bell pepper, chopped 1 cup chopped tomatoes 1/2 cup sliced fresh mushrooms 1 clove garlic, minced 1/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pinch ground cinnamon 5 eggs 1/4 cup milk 1/4 cup grated Parmesan cheese 1/4 cup shredded Cheddar cheese Directions: 1.Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.2.Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.3.Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.4.Reduce oven heat to 350 degrees F (175 degrees C).5.Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.6.Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.7.Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting. California Grilled Veggie Sandwich
Rated: Prep Time: 30 Minutes Cook Time: 20 Minutes Ready In: 50 Minutes Servings: 4 "For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta." Ingredients: 1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash, sliced 2 (4-x6-inch) focaccia bread pieces, split horizontally 1/2 cup crumbled feta cheese Directions: 1.In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.2.Preheat the grill for high heat.3.Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.4.Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches. Double Tomato Bruschetta
Rated: Prep Time: 15 Minutes Cook Time: 7 Minutes Ready In: 35 Minutes Servings: 12 "Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe." Ingredients: 6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese Directions: 1.Preheat the oven on broiler setting.2.In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.3.Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.5.Broil for 5 minutes, or until the cheese is melted. | Veggie Pizza
Rated: Submitted By: MERRI C Photo By: mommyluvs2cook Prep Time: 25 Minutes Ready In: 2 Hours 25 Minutes Servings: 16 "Crescent-roll dough, baked in a log, becomes the perch for a ranch-dressing spread and fresh, crunchy vegetables." Ingredients: 2 (8 ounce) packages refrigerated crescent rolls 1 cup sour cream 1 (8 ounce) package cream cheese, softened 1 teaspoon dried dill weed 1/4 teaspoon garlic salt 1 (1 ounce) package ranch dressing mix 1 small onion, finely chopped 1 stalk celery, thinly sliced 1/2 cup halved and thinly-sliced radishes 1 red bell pepper, chopped 1 1/2 cups fresh broccoli, chopped 1 carrot, grated Directions: 1.Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.2.Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.3.Bake for 10 minutes, let cool.4.In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve. Parmesan Spinach Balls
Rated: Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 10 "Little breaded balls of spinach and Parmesan cheese are baked in the oven until golden brown!" Ingredients: 2 (10 ounce) packages frozen chopped spinach, thawed and drained 2 cups Italian-style seasoned bread crumbs 1 cup grated Parmesan cheese 1/2 cup butter, melted 4 small green onion, finely chopped 4 eggs, lightly beaten salt and pepper to taste Directions: 1.Preheat oven to 350 degrees F (175 degrees C).2.In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.3.Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned. Hummus III
Rated: Prep Time: 10 Minutes Ready In: 10 Minutes Servings: 16 "As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor." Ingredients: 2 cups canned garbanzo beans, drained 1/3 cup tahini 1/4 cup lemon juice 1 teaspoon salt 2 cloves garlic, halved 1 tablespoon olive oil 1 pinch paprika 1 teaspoon minced fresh parsley Directions: 1.Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.2.Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. Zucchini Patties
Rated: Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 4 "Get out your grater or food processor, you'll need to grate up a bunch of zucchini. But this is what makes these patties fry up so wonderfully. A nice change from potato pancakes. Serve with a bit of tomato sauce or sour cream dabbed on top." Ingredients: 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil Directions: 1.In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.2.Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. |
