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Tag: vegetables

Tomato Basil Bruschetta

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Ingredients

  • 8 tomatoes (ripe, Roma plum, chopped) 
  • 2 garlic cloves (minced) 
  • 1/2 red onion (chopped)  
  • 6 basil leaves (fresh) 
  • 2 Tablespoons olive oil  
  • Salt (optional, to taste) 
  • Pepper (optional, to taste) 
  • 1 loaf French bread (Italian or, cut into 1/2 inch diagonal slices) 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400 °F.
  3. Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste (optional). Set aside.
  4. Arrange bread on a baking sheet in a single layer. Bake about 5 – 7 minutes until it begins to brown slightly.
  5. Remove bread from oven and transfer to a serving platter.
  6. Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy. 

Makes 12 servings

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Roasted Root Vegetables

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Ingredients

  • 1 sweet potato, peeled
  • 2 turnips
  • 2 carrots
  • 4 teaspoons canola oil
  • 4 garlic cloves, minced (1 teaspoon powder)
  • 1 teaspoon dried herbs (rosemary, thyme, oregano, etc.) Salt and pepper to taste.
  • Nonstick spray
 

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Preheat oven to 450°F.
  3. Spray a baking sheet (any size) with nonstick spray.
  4. Wash vegetables and cut into 1-inch chunks.
  5. Place vegetables in a bowl and toss with oil, garlic, herbs, salt, and pepper.
  6. Spread vegetables on a baking sheet.
  7. Bake at 450°F for 30-45 minutes, stirring once or twice during cooking.

Makes 4 cups, 4 servings

Pesto Pizza

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Ingredients

  • ½ loaf Italian or French bread (split lengthwise)
  • ½ cup pesto
  • ¼ mozzarella cheese (low fat, shredded)
  • ¼ cheddar cheese (low fat, shredded)
  • ¼ parmesan cheese (grated)
  • 3 Tablespoons green pepper (chopped)
  • 3 Tablespoons mushrooms (fresh or canned, sliced)
  • ¼ cup spinach leaves
  • Vegetable toppings (other, as desired, optional)

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Toast the bread until slightly brown, about 5 minutes.
  4. Remove from oven, top bread with pesto, vegetables and cheeses.
  5. Return bread to oven and heat until cheese melts, about 7-9 minutes.

Makes 2 servings

Note: This recipe can also be made in a toaster oven.

Anytime Pizza

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Ingredients

  • ½ loaf Italian or French bread (split lengthwise)
  • ½ cup tomato/pizza sauce
  • ½ cup vegetables- fresh, canned, or frozen and thawed (tomatoes, mushrooms, green peppers, olives, etc.)
  • ¼ cup spinach leaves
  • ½ cup mozzarella or cheddar cheese (low fat, shredded)
  • ½ teaspoon Italian seasoning, or more to taste (optional)

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Toast the bread until slightly brown, about 5 minutes.
  4. Remove from oven, top bread with tomato/pizza sauce, vegetables, and cheese. Sprinkle on Italian seasoning, if using.
  5. Return pizza to oven and heat until cheese melts, about 7-9 minutes.

Makes 2 servings

Note: This recipe can also be made in a toaster oven.

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Green Beans, Cranberries and Nuts

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Ingredients

  • 1 8-oz. can of green beans (½ lb. fresh or 2 cups frozen) 
  • ¼ cup dried cranberries 
  • 1½ Tablespoon chopped nuts (such as sliced almonds) 
  • 1 Tablespoon honey (optional) 
  • 1 teaspoon lemon pepper salt  

Directions

  1. Drain and rinse green beans. If using fresh, snap into 4 inch pieces and cook until soft. 
  2. Add cranberries, honey and nuts and stir well.  Serve hot, sprinkled with choice of seasonings.

Makes 4 servings

Roasted Brussels Sprouts

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Ingredients

  • 3 cups Brussels sprouts
  • ½ Tablespoon vegetable oil
  • Salt
  • Black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon juice
  • 2-3 Tablespoons Parmesan cheese
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Spray a baking sheet with nonstick spray. 
  4. Wash and trim Brussels sprouts. Cut large Brussels sprouts in half from top to bottom; leave small Brussels sprouts whole.
  5. In a large bowl, toss Brussels sprouts with the oil, salt, and pepper.
  6. Place Brussels sprouts in a single layer on a large baking sheet.  
  7. Roast for 20-30 minutes, stirring once halfway through baking time. Sprouts will be tender and slightly browned when finished.
  8. Add parmesan cheese in last 5 minutes of baking.
  9. Remove from oven and drizzle with lemon juice.

Makes 3-4 servings

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