Roasted Vegetable Spread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 red bell peppers or 1 orange bell pepper, sliced
• 1 medium sweet onion, sliced
• 4 garlic cloves, crushed
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 tablespoon canola oil
• 16 ounces cream cheese, softened
• 2 green onions, thin sliced

Recipe

• 1 toss the bell pepper, onion, garlic, zucchini, carrot, and canola oil in a bowl to coat vegetables.
• 2 spread evenly on a foil lined cookie sheet; sprinkle with salt and pepper.
• 3 roast at 400 degrees fahrenheit for 45 minutes, stirring every 10 to 15 minutes.
• 4 once the edges start to brown, they are ready! set aside to cool.
• 5 when the vegetables have cooled completely (do not be impatient with this; you don’t want to melt the cream cheese!), chop 1/3 of the vegetables and set aside.
• 6 place the remaining vegetables in a food processor and pulse until finely minced but not pureed.
• 7 add cream cheese until well combined but not completely smooth. you do not want it whipped.
• 8 once combined, transfer mixture to a bowl; stir in the green onion and reserved 1/3 vegetables.
• 9 store in the refrigerator in an airtight container for up to 1 week.

Roasted Vegetables

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 kg waxy potato, such as desiree, cut into 3cm pieces
• 2 large carrots, peeled, cut into 3cm pieces
• 500 g swede, peeled, cut into 3cm pieces
• 1 kg sweet potato, peeled, cut into 3cm pieces
• 2 medium red onions, peeled, cut into 8 wedges each
• 2 medium parsnips, peeled, cut into 3cm pieces
• 5 large garlic cloves, peeled, cut in half
• 1 tablespoon chopped fresh rosemary
• 375 ml vegetable stock
• olive oil or olive oil flavored cooking spray

Recipe

• 1 preheat oven to 180°c or 170°c fan-forced.
• 2 place vegetables in a large baking dish in a single layer. add garlic, rosemary and stock. toss together. spray with oil spray and roast for 30 minutes.
• 3 toss the vegetables again, drizzle or spray with oil and roast for another 30 minutes or until done. season to taste with freshly ground salt and pepper, if desired.

Roasted Vegetable Seitan Salad

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 (6 ounce) package white wave traditionally seasoned seitan (in the blue box)
• 1 red bell pepper
• 1 green bell pepper
• 1 large tomato
• 2 roasted shallots, peeled and cut in half
• 1 small onion, peeled and cut in half
• 1 garlic clove, chopped
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon siriacha chili-garlic sauce
• 2 teaspoons honey (or whatever sweetener you like)
• 1/2 lime, juice of
• 1 tablespoon olive oil (or more to taste)

Recipe

• 1 peel the shallots and cut in half.
• 2 cut the peppers in half, remove seeds, and place on a baking sheet cut side down with the shallots and the onion that have been peeled and cut in half. brush with a bit of oil, and place under the broiler until the skins of the peppers turn black. (you can also just place on a grill, turning until the skins are blackened.
• 3 place all the vegetables in a bowl and cover with plastic wrap for about 15 minutes and then peel the skins off the peppers, and tomato.
• 4 chop all the vegetables up and put in a bowl.
• 5 drain the seitan, and heat some oil in a small frying pan. fry the seitan on all sides until lightly golden brown. slice the larger chunks of seitan and add all the seitan to the bowl of chopped vegetables.
• 6 add the rest of the ingredients and mix well.
• 7 chill at least 2 hours to let the flavors to mix.
• 8 serve either chilled or at room temperature.

Roasted Vegetable Salad With Tabil Vinaigrette

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• olive oil, for coating baking sheet
• 2 large zucchini, halved and sliced (4 cups)
• 3 large carrots, halved and sliced diagonally into 1-inch pieces (4 cups)
• 1 large red bell pepper, cut into 1/2-inch-thick strips (1 cup)
• 4 large shallots, halved (1 cup)
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon tabil mixed spice, use tabil - dry coriander spice mix from tunisia # 479881 (to taste)
• 1/4 cup cilantro, coarsely chopped
• salt and pepper, to taste (optional)

Recipe

• 1 vegetables:.
• 2 preheat oven to 400 f (204 c). brush large baking sheet with olive oil.
• 3 toss together zucchini, carrots, bell pepper, shallots, and 1 tablespoon oil in large bowl. spread on prepared baking sheet, and roast 20-25 minutes, or until vegetables are browned and tender, stirring once or twice.
• 4 vinaigrette:.
• 5 whisk together 2 tablespoons olive oil, lemon juice, and tabil spice mix in large bowl.
• 6 add hot vegetables, toss with vinaigrette and cilantro; season with salt and pepper, if desired.
• 7 cool, serve at room temperature.

Roasted Vegetable Gratin

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 yellow squash, cut into 1/4 in slices
• 3 tomatoes, cut into 1/2 in slices
• 10 ounces mixed mushrooms, cut into 1/4 in slices
• 6 tablespoons olive oil
• 3 garlic cloves, minced
• 14 ounces rustic bread, crusts removed and cut into 2 in slices
• salt and pepper, to taste
• 2 teaspoons dried basil
• 1 teaspoon thyme

Recipe

• 1 preheat oven to 400°f.
• 2 in small bowl, combine olive oil and garlic, then coat bottom of 9x13 baking dish with 1 1/2 teaspoons of the garlic infused oil.
• 3 tear the bread into 2 in pieces and fit tightly in the bottom of the dish.
• 4 drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. sprinkle the bread with half the basil.
• 5 in a medium bowl, toss the vegetables with 2 tablespoons of the garlic oil and season with salt and pepper. sprinkle the tomato slices with salt and pepper.
• 6 arrange all vegetables on top of the bread, overlapping if necessary. sprinkle with thyme, salt and pepper and drizzle with the remaining oil.
• 7 bake the gratin for about 40 minutes, until the veggies begin to brown and bottom of bread is golden.
• 8 remove from oven and let cool slightly, about 5 minutes. sprinkle with remaining basil, cut into pieces and serve.

Summer Berry Compote

Ingredients

• Servings: 4
• 1 pint strawberries, quartered
• 1 pint blueberries, rinsed and drained
• 1 pint fresh blackberries, rinsed and drained
• 1 pint fresh raspberries
• 1 pint red currants
• 1 tablespoon white sugar
• 3 tablespoons chopped fennel greens

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• in a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. sprinkle with sugar and gently stir in fennel. refrigerate for about 20 minutes. serve cold.

Roasted Vegetable Lasagna

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 cup onion (diced)
• 1 cup celery (diced)
• 3 tablespoons garlic (minced)
• 1 teaspoon red pepper flakes (crushed)
• 3 cups cherry tomatoes
• 28 ounces pasta sauce (your favorite brand)
• 2 tablespoons oregano or 2 tablespoons parsley or 2 tablespoons basil or 2 tablespoons rosemary
• 2 medium eggplants (not peeled)
• 2 zucchini
• 2 yellow squash
• 5 carrots (peeled)
• 1 lb asparagus
• 2 red bell peppers
• 4 cups cheese or 5 cups silken tofu
• olive oil
• salt and pepper

Recipe

• 1 in a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. add pepper flakes and tomatoes and simmer over low heat. add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
• 2 take eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. leave this until you can see a remarkable amount of fluids at the bottom of the dish. approximately 50 minutes to and hour and a half. wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
• 3 cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of extra virgin olive oil, salt and pepper to taste. the red peppers can be roasted whole and then cleaned and cut into segments after grilling. preheat your grill (indoor or outdoor - if using outdoor i sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. remove vegetables to a sheet pan to cool.
• 4 take the asparagus and cut into 1 inch pieces and place in your sauce.
• 5 in a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
• 6 using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. your next layer will be the zucchini and squash. repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted -- enjoy!