ROASTED EGGPLANT AND ZUCCHINI PASTA
This chunky eggplant and zucchini pasta is quick to make in just 30 minutes and features hearty vegetables that are roasted to bring out maximum flavour.
Provided by Melissa
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F / 200 C.
- Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn't need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
- Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
- Cook the pasta in salted water according to the package directions.
- When the eggplant and zucchini are done roasting, add them to the pasta sauce.
- Drain the pasta and return it to the empty pot. Add half the sauce and veggies to the pasta and stir to coat the pasta in tomato sauce.
- Divide into serving bowls and top each with a couple spoonfuls of the remaining eggplant and zucchini sauce.
- Garnish with your favourite fresh herb.
Nutrition Facts : Calories 523 kcal, Carbohydrate 91 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Sodium 1079 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving
GLUTEN FREE VEGAN ZUCCHINI EGGPLANT LASAGNA
Make and share this Gluten Free Vegan Zucchini Eggplant Lasagna recipe from Food.com.
Provided by MJinSF
Categories Vegan
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare Vegan ricotta: In a food processor or industrial blender, combine the cashews, oil, and garlic. Pulse until finely chopped. Add the tofu, and a pinch of salt. Pulse until finely chopped and resembling the texture of ricotta, add soymilk as needed to thin the mixture out. Add the basil and pulse just until chopped into the mixture.
- Set Vegan ricotta and set aside.
- Slice zucchini and eggplant into thin, horizontal planks preferably with a mandolin. Place zucchini in a colander and salt. Allow to sit for 30-60 minutes to extract extra moisture. Drain and pat dry with a towel. Bake or sautée slices for a few minutes on each side to ensure all excess moisture is removed (I cooked slices in a non-stick pan for 2-3 minutes on each side). Put aside.
- Preheat oven to 350 degrees.
- Heat oil in a pan on medium to medium-high heat. Add carrot sticks and cook for 3-4 minutes. Add sliced baby bella mushroom and onion cook for an additional 5 minutes. Add garlic and cook for 2 additional minutes. Add spinach and cook until wilted. Remove from heat.
- Put a thin layer of tomato sauce in the bottom of a large baking dish. Place zucchini planks over sauce to cover the bottom of the dish.
- Add 1/2 the ricotta mixture, spreading it evenly over the zucchini. Then add 1/2 the mushroom mixture, spreading it over the ricotta. Add another thin layer of sauce. Repeat with zucchini, ricotta and mushroom mixture. Add a last layer of zucchini and cover in sauce. If you like, add a layer of vegan cheese .
- Cover the pan with foil and bake for 35 minutes. Remove the foil and cook for an additional 15 minutes. Remove lasagna from the oven and allow to sit for approximately 15 minutes before serving.
Nutrition Facts : Calories 223.1, Fat 8.1, SaturatedFat 1.7, Cholesterol 2.2, Sodium 574, Carbohydrate 29.6, Fiber 9.4, Sugar 15.8, Protein 12.1
ZUCCHINI TOMATO & EGGPLANT GRATIN
This Zucchini, Tomato & Eggplant Gratin is the perfect vegetarian side dish baked to perfection with a crispy herb and garlic topping.
Provided by Chrissie
Categories Side Dish
Time 50m
Number Of Ingredients 15
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
- Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.
- While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).
- Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.
- Saute, stirring often until the onions are soft and transluscent.
- Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).
- Pat the zucchini and eggplant slices dry with some kitchen paper towel.
- Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).
- Continue arranging until the skillet is full, working from the outside of the pan to the inside.
Nutrition Facts : ServingSize 0.75 g, Calories 100 kcal, Carbohydrate 13 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 4 g, Sugar 6 g
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