MIDDLE EASTERN VEGETABLE CASSEROLE
I was in the mood for some Middle Eastern food, specifically falafel and hummus. Not having time to go to the store, I used up what veggies I had on hand to fill my veg quota for the day. It is a recipe I will continue to play with, but it definitely sated my craving.
Provided by The Savory Truffle
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
- Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
- Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
- Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
- When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
- Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
- Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
- Bake at 375 for 20-25 minutes.
Nutrition Facts : Calories 292.2, Fat 4.6, SaturatedFat 0.6, Cholesterol 0.1, Sodium 714.1, Carbohydrate 53, Fiber 9.7, Sugar 2.8, Protein 12.8
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
MIDDLE EASTERN VEGETABLE STEW
This comes from 1000 Great Recipes. Posting for ZWT3. "This spiced dish of mixed vegetables can be served as a side dish or a vegetarian main course."
Provided by dicentra
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
- Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
- Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
- Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
- Season to taste with salt and pepper and serve hot, garnished with mint leaves.
Nutrition Facts : Calories 263.8, Fat 2.2, SaturatedFat 0.3, Sodium 365.7, Carbohydrate 54.4, Fiber 11.2, Sugar 7.7, Protein 10.2
MEDITERRANEAN VEGETABLE CASSEROLE
I created this recipe on a day when I had very few ingredients to work with. If you like, you can add any type of meat to this casserole. -Stephanie Howard, Oakland, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 341 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 903mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
MOROCCAN VEGETABLE STEW
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)
Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.
Provided by danicaj1987
Categories Fruits and Vegetables Vegetables
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
- Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
- Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
- Meanwhile, hollow out bell peppers, eggplants, and zucchini.
- Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
- Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!
Nutrition Facts : Calories 462.2 calories, Carbohydrate 42.6 g, Cholesterol 91.4 mg, Fat 22.2 g, Fiber 9.7 g, Protein 26.2 g, SaturatedFat 10.4 g, Sodium 1007.1 mg, Sugar 12.6 g
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