Roasted Vegetable Kugel

[Guest guest]

Here's a new recipe I made up and enjoyed last night.

 

Roasted Vegetable Kugel

 

olive oil

1 medium eggplant or zucchini, sliced into half moons or quarters

1 medium onion, cut up into chunks

1 green, red or yellow bell pepper, cored, seeded, sliced into strips

2 large Portobello caps, sliced

2 carrots, julienned or cubed winter squash

1/2 yam or sweet potato, peeled, diced

2-3 cloves garlic, minced

handful of grape or cherry tomatoes

1 tablespoon herbs, to taste - Italian mix, dill, oregano, etc.

splash of balasmic vinegar

 

1/2 pkg. wide rice noodles (or buckwheat, or egg, spaghetti,

noodles), soaked/cooked according to package directions, drained,

rinsed and set aside

 

8 large eggs* or egg sub (I used Egg Beaters)

4 tablespoons low fat sour cream, or non-dairy cream

2 tablespoons grated Parmesan

sea salt and pepper, to taste

pinch of nutmeg

 

1 16 oz. carton small curd cottage cheese, or soft curd cheese

 

 

Optional toppings::

 

1/2 cup finely chopped walnuts, almonds or pecans

3/4 cup crumbled feta cheese or goat cheese (or skip cheese for

dairy free, and replace with " buttered " bread crumbs)

1/4 cup fresh chopped parsley

sprinkle of grated Parmesan

 

 

Preheat oven to 400 degrees F.

 

Toss the veggies and garlic in a roasting pan with enough olive oil

to coat. Sprinkle with salt, pepper, herbs and balsamic. Roast the

veggies until tender, stirring half way through, about 45 minutes.

Remove from the oven and set aside.

 

Lower the oven temp. to 350 F. Generously grease a shallow baking

dish (lasagna-style dish) with butter, olive oil or margarine.

 

In a large mixing bowl whisk the eggs with the sour cream, Parmesan,

salt, pepper, and nutmeg until well beaten. Stir in the cottage

cheese till well mixed.

 

Layer half of the softened noodles in an oiled lasagna-style baking

dish. Add half of the roasted vegetables, follow with the rest of

the noodles, and almost all of the remaining roasted vegetables (I

save the prettiest pieces, such as the portobellos, pepper strips

and tomatoes to place on top after the custard is poured). Pour the

egg/cheese mixture evenly into the pan. Press down with a wooden

spoon to encourage the custard to seep in and around the layers of

noodles and veggies. Decorate the top with the saved veggie pieces,

sprinkle with nutmeg and parsley, and Paremsan, or top with a

mixture of nuts and feta.

 

Bake at 350 F. for about 45 to 55 minutes (depending upon your

oven), until the kugel is golden brown around the edges, and the

custard is set.

 

Allow the kugel to rest a few minutes before cutting and serving.

Serve with a crisp green salad dressed in balsamic vinaigrette. May

be chilled and served cold. Wonderful the next day - hot or cold.

 

Serves 6-8.

 

*Use 5 whole eggs and 3 egg whites to lower cholesterol in recipe.

 

 

Recipe by Karri Ann 2004.

 

Enjoy!

 

Karri

[Guest guest]

Hi Karri Ann!

 

I made your roasted vegetable kugel tonight! My husband and I enjoyed it

very much! The veggies I used were: organic - broccoli, mushrooms, onion,

garnet

yam, yellow squash & spinach. I didn't have sour cream, so I used 2 oz. of

light cream cheese instead and whisked that into the egg mixture. I used whole

wheat egg noodles & I topped it all with crumbled feta cheese.

 

Thank you so much for sharing your *creation*.

 

Hugs,

Marci in NY

 

There is no psychiatrist in the world like a puppy licking your face.

- Ben Williams

 

 

 

[Guest guest]

Hi Marci!

 

I'm so glad you enjoyed it! I like your idea of the cream cheese; I will try it

that way, too.

I hope you have leftovers - we thought it just got better the next day!

 

hugs & shalom,

Karri Ann

 

 

 

NuWoman213 wrote:

 

Hi Karri Ann!

 

I made your roasted vegetable kugel tonight! My husband and I enjoyed it

very much! The veggies I used were: organic - broccoli, mushrooms, onion,

garnet

yam, yellow squash & spinach. I didn't have sour cream, so I used 2 oz. of

light cream cheese instead and whisked that into the egg mixture. I used whole

wheat egg noodles & I topped it all with crumbled feta cheese.

 

Thank you so much for sharing your *creation*.

 

Hugs,

Marci in NY

 

There is no psychiatrist in the world like a puppy licking your face.

- Ben Williams

 

 

 

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