Posted 15 February 2014 - 04:10 PM
1/4 cup olive oil, plus more as needed
1 large diced onion
4 cloves minced garlic
1 organic eggplant skin on
2 red bell peppers diced
1 organic zucchini squash diced
1 organic yellow squash diced
5 fresh organic chopped tomatoes
3 tablespoon chopped fresh parsley leaves
2 cups of organic spicy or regular vegetable juice
Salt and freshly ground black pepper
Set a large saute pan over medium heat and add the olive oil.
Add the onions cook until they are lightly caramelized
Add minced garlic and cook 3 minutes.
Add the eggplant cook about 5 minutes.
Add the red peppers, zucchini, and squash and cook for an additional 5 minutes.
Add the fresh tomatoes cook until soft
Add Italian seasoning, parsley, salt, red pepper and black pepper to taste.
Stir in vegetable juice and simmer an hour or until done.
Posted 26 February 2014 - 10:30 PM
Posted 28 February 2014 - 04:59 PM
Yeah, it works over any grain or pasta, really. coucous, quinoa, or even polenta. really light, really tasty. I need to season the tomato puree a bit.
as difficult as that recipe looked to me for a while, it was incredibly simple. The mandolin did a lot of the work. I only used the knife on the plum tomatoes. I find tomatoes don't come out of the mandolin looking all that pretty.
key to that recipe was making sure the diameter of the slcies of squash, zuch, eggplant are all about the same. Since they were small in this case I used plum tomatoes that matched, and I cut the pepper and folded over to fit this diameter.
I also came across a version of this that melts parmigiana reggiano over the top and puts it under the broiler for a few, but we were looking to make it as healthy as possible, so we left that off.
Posted 01 March 2014 - 03:02 PM
I am not a big fan of parmesan/romano on my tomato based dishes. They can overpower the dish sometimes. When it comes to adding dairy to a tomato based dish, I prefer to use butter.