Ratatouille
submitted by Sandra Simmons
12 oz. tomato paste 1 c. minced garlic 2 T. olive oil 1 1/2 c. water salt and pepper to taste 6 T. olive oil 2 t. thyme leaves yellow squash zucchini squash eggplant sweet peppers 375 degrees, 45 minutes |
Disney movie directions:
1. Mix first five in a small bowl. Spread on the bottom of pan. You can use a long cake pan or a round pan, your choice as long as it is deep. 2. Slice vegetables about 1/4 inch thick. Alternate layering them in pan. If using long pan, layer in rows. If using round pan, start in middle and layer around in circle (like on movie). 3. Sprinkle salt and pepper over vegetables again. Sprinkle olive oil and thyme leaves over everything. Cover with parchment paper or tin foil and bake. Peasant directions: 1. Mix first five in large bowl with thyme leaves. 2. Chunk up vegetables in about inch pieces and add to sauce. Stir to coat. 3. Place in baking pan, cover with parchment or foil and back. |
**Personal Notes: I make this as a side dish with a thyme chicken. I double the sauce. We sprinkle with an italian shreaded cheese blend before serving.
Quinoa Vegetable Salad with Lemon Basil
Submitted by Christina Smith
Ingredients
1 cup uncooked quinoa 15 oz. can garbanzo beans, rinsed and drained 3 roma tomatoes 1 orange bell pepper 1 1/2 cups corn (I used frozen, thawed) 4 green onions {For the dressing} 2 Tbsp. olive oil 2 Tbsp. fresh lemon juice 1 1/2 tsp. basil (or fresh if you have it) |
Directions
Rinse quinoa, and cook according to package directions. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside. Slice green onions, dice roma tomatoes and bell pepper. When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl. Pour dressing over top and mix well to combine. Can eat immediately or chill before serving. Taken from: http://www.thegardengrazer.com/2013/02/quinoa-vegetable-salad-with-lemon-basil.html |