Roasted Vegetables

Rinse and chop all vegetables into 2-inch thick wedges.

Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.

Line a sheet pan with the vegetables.

Roast in oven at 450° until lightly browned (about 40 minutes).

Italian Stew

Rinse and cut all vegetables into large chunks.

Fill large pot with 1 inch water and 1 tbsp salt.

Bring water to a boil.

Add all vegetables.

Cover pot almost all the way with a lid.

Let steam. The dish is ready when you can easily pierce the mixture with a fork.

Stuffed Zucchini (or Green Peppers)

Poach sliced zucchini skin side up in about an inch of salted water in pan. At end flip for a few minutes. Do not cover. Check tenderness. Do not want mushy!

In second pan, brown ground turkey until cooked through.

Saffron, Zucchini and Herb Couscous

Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.

Roasted Vegetables

Chop equal quantities of zucchini, onions, bell peppers, carrots and eggplant.

Preheat oven to 425°.

Roast eggplant on a separate tray.

Mix vegetables and sprinkle with garlic salt. Spread out on a baking tray and spray with olive oil. Bake for 20 minutes.

Italian Vegetable Stew

What you will need: 1 crown cauliflower, chopped 1 crown broccoli, tops 12 oz green beans (can use 1 frozen bag) 12 oz zucchini, chopped (about 2 large or 5 small) 2 bunches of swiss chard (1 red, 1 white) 2 oz parmesan or mozzarella cheese Instructions: Layer vegetables in a large pot with 1 […]